Pecan Bars
Published Nov 05, 2025
These pecan bars are easy to make and have a buttery crust and are sweetened with dates! They're so much easier than pie.
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My pecan bars are so good!
Pecan bars are what I make when I want the flavor of pecan pie without rolling out a pie crust. The shortbread base comes together in minutes, and the filling is chewy with plenty of pecans.
I make these pecan bars healthier by cutting down on the sugar in the filling and using chopped dates. The dates add natural sweetness and a caramel flavor, and you’d never guess these bars have less sugar!
Happy Cooking!
– Yumna
Pecan Bars Ingredients
- Pecans: You can buy chopped pecans or chop raw pecans yourself! You can also lightly toast the pecans for a nuttier flavor.
- For the filling: You’ll need dates, baking soda, light brown sugar, eggs, vanilla extract, salt, and water.
- For the crust: This calls for just 4 ingredients! Butter, all-purpose flour, salt, and granulated sugar. If you’re gluten-free, use your favorite gluten-free flour blend.
How to Make Pecan Bars
Pecan Bar Recipe
These pecan bars are easy to make with chopped pecans and homemade date paste baked on top of an easy 4-ingredient crust.
Ingredients
Crust
- 1 cup unsalted butter
- 2 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ¼ teaspoon salt
Filling
- 1 ½ cup chopped pitted dates
- ¾ cup water
- ½ teaspoon baking soda
- ¾ cup packed light brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 3 cups chopped pecans
Instructions
- Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper with enough overhang to easily lift out. Set aside.
- In a large bowl, melt the butter. Add the flour, sugar, and salt and mix until just combined and crumbly. Transfer the dough into the prepared baking dish by crumbling it into a somewhat even layer. Then, use your hands to press the mixture evenly into the bottom of the pan. Bake for 20 minutes until lightly golden.
- In the meantime, prepare the filling. In a small saucepan, bring dates and water to a boil over high heat. Add the baking soda and stir occasionally, until the liquid has evaporated and the dates have melted and thickened, about 5 minutes. Remove the pan from the heat. Transfer the date paste to a large bowl and set aside to cool for 10 minutes.
- Add the brown sugar, eggs, vanilla, and salt on top of the date paste in the bowl. Whisk until fully combined, then use a rubber spatula to fold in the chopped pecans.
- Remove the crust from the oven and pour the pecan mixture on top. Return to the oven and bake for 30 minutes, or until the center is set.
- Allow the bars to cool completely in the pan, about 2 hours. Cut into 24 bars.
Notes
- My Top Tip: Let the bars cool before slicing. I know, waiting 2 hours for these bars to cool seems like a long time! But it’ll be worth it, I promise! If the bars are warm, the filling will ooze out and the bars will fall apart when you slice them.
- Storage: Store the bars in the fridge in an airtight container for 4-5 days!
- Freezing: Wrap each pecan bar square in plastic wrap, then cover in foil and place in a freezer-safe, zippered bag. They’ll last for up to 3 months and can be thawed in the fridge!
Nutrition
Serving: 1piece, Calories: 296kcal, Carbohydrates: 32g, Protein: 4g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.3g, Cholesterol: 48mg, Sodium: 158mg, Potassium: 156mg, Fiber: 2g, Sugar: 20g, Vitamin A: 298IU, Vitamin C: 0.1mg, Calcium: 30mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Make black bottom pecan pie bars. Melt 1 cup of chocolate chips (you could do dark chocolate, semisweet chocolate, or milk chocolate!) and spread onto the baked crust before adding the pecan filling. Read my tips on how to melt chocolate.
- Brown the butter. Instead of just melting the butter, you can brown it, which will add a toasty, nutty flavor to the crust! Put the butter into a small saucepan and cook it until it smells nutty and the milk solids turn brown! Just be careful, since butter can burn quickly.
- Add spices. Add ½ teaspoon of ground cardamom, cinnamon, or nutmeg to the filling!
Recipe Tips
- Don’t skip par-baking the crust. Because the filling is wet, you need to bake the crust first so it’s not soggy!
- Buy pitted dates. Pitting dates is kind of a pain, since they’re so sticky! That’s why I usually buy pitted dates. They’re a huge time saver.
- Melt the butter in 30-second increments. If you’re using the microwave to melt the butter, I recommend doing it in 30-second increments. When overheated in the microwave, butter tends to explode!
- Let the bars cool before slicing. I know, waiting 2 hours for these bars to cool seems like a long time! But it’ll be worth it, I promise! If the bars are warm, the filling will ooze out and the bars will fall apart when you slice them.
Serving Ideas
- Whipped cream. Homemade whipped cream has just two ingredients and takes 5 minutes!
- Ice cream. A scoop of vanilla ice cream would be delicious with one of these bars.
- A seasonal drink. Like a pumpkin spice latte or Instant Pot hot chocolate!
FAQs
The dates I have are hard and tough to pit and chop. What do I do?
I recommend soaking the dates! Add them to a bowl, cover with hot water, wait 10 minutes, then drain!
Can I make the dough in a food processor?
Yes, you can! Add the flour, salt, and sugar to the bowl of a food processor and pulse to combine. Add the butter and pulse just until the dough comes together and looks crumbly!
Should I let the crust cool before adding the filling?
You don’t have to! Since the bars are going back in the oven, the crust doesn’t have to cool.
