Small Batch Pecan Pie Bars – Easy Recipe for a Small Pan

These small batch pecan pie bars give you everything you love about classic pecan pie, a buttery crust and a gooey brown sugar filling packed with toasted pecans, without making a whole pie. The recipe uses just six main ingredients and one small pan, so it is perfect for two to four people, a cozy weekend treat, or a smaller Thanksgiving table.

Prep Time: 10 minutes | Bake Time: 30–35 minutes | Cooling Time: 1 hour | Yield: 8 small bars

Why You’ll Love These Small Batch Pecan Pie Bars

• No pie crust to roll out. The easy press-in crust is just butter and flour.
• Small batch, less waste. One small pan makes 8 bars instead of a full pie.
• Classic pecan pie flavor. Brown sugar, corn syrup, and pecans bake into the gooey filling you expect.
• Easy to serve. Bars are simple to slice, share, and pack for holidays.

Ingredients

For the Crust

• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter, melted
• Pinch of salt (optional)

For the Pecan Pie Filling

• 1/2 cup packed light brown sugar
• 1/4 cup light corn syrup
• 1 large egg
• 1/2 teaspoon vanilla extract (optional)
• 1 cup chopped pecans

How to Make Small Batch Pecan Pie Bars

1. Preheat the oven. Heat the oven to 350°F (175°C). Line an 8×4-inch loaf pan or a 6-inch square pan with parchment paper, leaving some overhang on two sides so you can lift the bars out later.
2. Make the crust. Stir the melted butter, flour, and pinch of salt together until a soft dough forms. Press it evenly into the bottom of the lined pan.
3. Pre-bake the crust. Bake the crust for 10 minutes, until it looks set and dry on top. This keeps the base crisp under the gooey filling.
4. Mix the filling. While the crust bakes, whisk the brown sugar, corn syrup, egg, and vanilla together until smooth.
5. Add the pecans. Stir the chopped pecans into the filling, then pour it evenly over the warm crust.
6. Bake the bars. Bake for 20–25 minutes, until the filling is golden and set around the edges, with only a slight wobble in the center.
7. Cool and slice. Let the bars cool completely in the pan, about 1 hour, then lift them out with the parchment and slice into 8 bars.

Tips for the Best Pecan Pie Bars

• Do not skip the pre-bake. A raw crust soaks up the filling and turns soft.
• Toast the pecans. Toast them in a dry skillet for 3–4 minutes for a deeper, nuttier flavor.
• Watch the center, not the clock. The bars are done when the edges are set and the center barely jiggles. Overbaking makes the filling hard.
• Cool completely before slicing. The filling firms up as it cools, which gives clean bars.
• Use a sharp knife. Wipe it clean between cuts for neat edges.

Ingredient Substitutions

• Corn syrup: Maple syrup works for a different flavor, though the filling will be slightly softer.
• Brown sugar: Dark brown sugar gives a richer, more molasses-like taste.
• Pecans: Walnuts can replace pecans for a similar texture.
• Extra flavor: Add a handful of chocolate chips to the filling for chocolate pecan pie bars.

How to Store Pecan Pie Bars

Because the filling contains egg, do not leave the bars at room temperature for more than 2 hours. Store them in an airtight container in the refrigerator for up to 4 days. Serve chilled or let them sit out for 15 minutes to soften.

To freeze: Wrap the cooled bars tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.

Nutrition Information

Estimated per bar (1 of 8): about 260 calories, 16 g fat, 28 g carbohydrates, 21 g sugar, and 3 g protein. These values are approximate and calculated from standard ingredient data. They will change with the brands and exact amounts you use.

Frequently Asked Questions

Can I make pecan pie bars without corn syrup?

Yes. Maple syrup is the easiest swap. The bars will taste more like maple and may be a little softer.

Why are my pecan pie bars runny?

They were most likely underbaked or sliced while still warm. Bake until the edges are set, then let the bars cool completely so the filling can firm up.

Can I double this recipe?

Yes. Double every ingredient and bake in an 8×8-inch pan. Pre-bake the crust for about 12 minutes and check the filling after 25 minutes.

Do pecan pie bars need to be refrigerated?

Yes. The filling contains egg, so refrigerate the bars within 2 hours of baking.

More Pecan Desserts to Try

• Pecan Pie Cobbler
• Butter Pecan Fudge
• Pecan Upside-Down Cake
• Caramel Pretzel Bars