do pecan pie bars need to be refrigerated

These Pecan Pie Bars are the BEST! Buttery shortbread crust is topped with caramel pecan topping to make your new favorite Thanksgiving dessert. No corn syrup needed!

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I’m notoriously terrible at baking pies. They are so tricky with their easily burnt crusts and soggy bottoms. My solution? Make pie bars instead!

These pecan pie bars are almost foolproof, freeze and thaw beautifully, and are seriously yummy. Unlike classic pecan pie, they don’t contain corn syrup, but the filling is still deliciously sticky while the crust is effortlessly flaky.

Make these to serve a crowd at Thanksgiving, for your family football party, or for a fall wedding!

You do not need to refrigerate pecan pie bars if you will be enjoying them within a day or two. These keep well at room temperature for up to two days and in the refrigerator for up to five days. To Freeze. Lay fully cooled bars onto a parchment-lined baking sheet, and place in the freezer until frozen solid.

How to measure flour

Careful measurements will help you achieve the best results and help prevent dry dough. To measure flour, use a spoon to stir your flour, then scoop it into the measuring cup.

Use the flat side of a butter knife to level out the top. Do not compact the flour into the cup or you’ll end up with too much flour.

It’s better to under bake than over bake or the bars will become very difficult to bite. You’ll know they’re done when they’ve darkened and the edges are bubbly.

I recommend baking your bars in a foil lined baking pan (affiliate link to one I love) so you can lift them out and cut them easily.

How to make pecan pie bars

• Prepare your shortbread crust by combining butter and brown sugar, then adding flour and salt. Press this dough into your baking pan and bake 20 minutes at 350ºF.
• While the crust is baking, prepare your filling by combining butter, brown sugar, honey, and heavy cream in a 2 quart saucepan. Bring to a boil and let simmer for one minute before removing from the heat and stirring in the pecans.
• As soon as the crust comes out of the oven, pour the pecan filling over the top and spread out evenly. Return to the oven for another 18-20 minutes.
• Let cool before using the foil to remove them from the pan and cutting into squares or bars.

Pecan Pie Bars | Better than making a pie!

FAQ

Do pecan pies need to be refrigerated?

Can I eat pecan pie that was left out overnight?

Does Marie Callender’s pecan pie need to be refrigerated?

Can you put a pecan pie back in the oven after cooling?

Should pecan pie bars be refrigerated?

Allow the bars to cool, undisturbed, on a wire rack for at least 2 hours before slicing and serving. Should you refrigerate pecan pie bars? I like to make these bars at least 1 day in advance, so that I know they will be ready to slice and serve when I need them.

How long do pecan pie bars last?

We also love the taste and texture of a cold pecan pie bar. If you don’t like them chilled, you can store them on your countertop or in your pantry. They will keep for 3 days at room temperature. Do I Have to Pre-Bake The Crust? Yes! For the best results, bake your pecan pie bar crust for no more than 20 minutes before you add the filling.

How long do you bake pecan pie bars?

Whisk melted butter, brown sugar, corn syrup, vanilla and salt in a large bowl until the sugar dissolves. Whisk in the eggs. Spread the filling evenly over the warm crust and sprinkle with pecans. Bake for 25-30 minutes or until set. Cool completely in the pan on a wire rack. Cut into bars. How can you tell when pecan pie bars are done?

Can you freeze chocolate pecan pie bars?

Wrapped tightly, they will keep in the freezer for up to 2 months. Make Chocolate Pecan Pie Bars by adding chocolate chips to the top of the bars at the same time that you add the pecans! You can also melt chocolate chips and drizzle the melted chocolate over the bars after they come out of the oven.