Pecan Pie Bars With Shortbread Crust

"One of my favorite bars, this works well also with walnuts! The shortbread crust is light and buttery, make certain to make the crust only on a processor, mixing by hand will produce a harder textured crust, also make certain to pour the topping over the crust when it is hot out of the oven, so prepare the topping while the crust is baking, the filling takes only minutes to make! Yield is only estimated depending on size of bars. Cooking time is for both crust and topping."
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Ruby-max photo by Ruby-max
Ready In:
24 bars




  • Set oven to 350 degrees, set oven rack to second-lowest position.
  • Butter a 13 x 9-inch baking pan.
  • For the crust: In a processor blend all ingredients until mixture begins to form small clumps.
  • Sprinkle the mixture into prepared baking pan.
  • Lightly press the mixture down with a spatula (do not pat down too much).
  • Bake in the second-lowest oven rack for 20 minutes until golden.
  • Meanwhile prepare the filling/topping: In a heavy saucepan melt butter and stir in brown sugar, honey and whipping cream; simmer mixture for about 1 minute, stirring occasionally.
  • Stir in chopped pecans.
  • Pour the pecan mixture over hot shortbread crust and spread evenly in the pan.
  • Bake on the second-lowest oven rack for about 20-22 minutes.
  • Cool completely in the pan.
  • *NOTE* these bars will cut better if refrigerated.

Questions & Replies

default avatar
  1. Terri H.
    Is there a good substitute for the 2 Tbs of whipping cream?
  2. cindyslost
    Can you use half and half instead of whipping cream?
  3. debsh9der
    Do these freeze well as a make ahead for Thanksgiving?
  4. Shirley.dimartino
    I can’t eat honey and was wondering if I could use corn syrup like in the pie or maple syrup?
  5. Sixgun6
    Are these good to mail?


  1. Peter_Jefferiss
    These pecan bars are delish. Great for the holidays!
  2. Janecooksswell
    As usual, Kittencal's recipe does not disappoint - these were are hit at my sister's Southern Hospitality party in northern Michigan this summer! Do chill them before cutting; use a sharp knife and a little muscle and you'll be good to go.
  3. gina shapiro
    This is a crowd favorite, even with those who don't like pecans! But to make these exceptional, increase the pecans by 50% and for ease, use pecan chips. I cut these bars into 1inch squares which seems to be the perfect size for consumption.
  4. Jentry
    I live in Germany and it is rare that I find pecans, however, the other day at the store I found the mother-load, so I stocked up. I tried this recipe and I followed it to a T, but there was something just a bit odd. It tasted wonderful, don't get me wrong, just something with the consistency. As I said, I can't really put my finger on it. I'll try these again to see how it goes though. Thanks Kittencal!
  5. TammyLee Johnson
    These are the best Pecan Bars I have made from this website!! I used Whole Milk instead of Whipping cream, just because I didn't have any Whipping Cream on hand. They came out fine and tasted delicious! These are so easy to make.


  1. Kendra*
    My husband decided he wanted these bars for Thanksgiving dessert instead of his usual pecan pie and was really happy with his decision. I did add some chocolate chips between the shortbread and the filling layers just because he's a chocoholic, and it worked out really well. Thanks for posting this, Kittencal!



Find More Recipes