Pecan Pie Bars

Annalise, Completely Delicious

These pecan bars served a la mode with caramel sauce are a fun alternative to classic pecan pie, and would make one sweet ending to your Thanksgiving meal. With its easy shortbread crust and caramelized pecan filling, the bars are fabulous on their own. But a scoop of vanilla ice cream and a drizzle of caramel puts them way over the top.
10 min Prep Time
40 min Cook Time
  • Prep Time: 10 min
  • Cook Time: 40 min
  • Servings: 12

Servings: 12


  • For the crust:

  • 1 1/4 cup all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into cubes
  • For the filling:

  • 3/4 cup unsalted butter, melted
  • 1/2 cup honey
  • 1/3 cup light or dark brown sugar
  • 1/4 cup heavy cream
  • 3 1/2 cups pecans, chopped
  • For serving:

  • 1 gallon vanilla ice cream
  • Caramel ice cream topping


Step 1

To make crust, preheat oven to 350ºF. Butter 9x13 inch baking dish with butter and line with parchment paper.

Step 2

In large bowl combine flour, powdered sugar and salt. Add butter and use pastry blender to cut it into dry ingredients until mixture resembles coarse crumbs. Press into prepared baking dish and bake until edges are golden brown, about 20 minutes. Remove from oven and set aside.

Step 3

To make filling, whisk together melted butter, honey, brown sugar and heavy cream until mixture is smooth. Add pecans and stir until all pecans are coated. Spread on top of crust.

Step 4

Bake bars for 20 minutes until filling is bubbling. Let cool completely. Cut into squares and top with ice cream and caramel sauce.