Pecan Pie Bars for Thanksgiving: Shortbread Crust, Easy to Slice

Pecan pie is the star of many Thanksgiving tables, but it can be fiddly: a pie crust to roll, a filling that must set just right, and slices that slump on the plate. Pecan pie bars solve all of that. They are the same sticky, caramel-like filling of brown sugar, butter and toasted pecans, baked on a buttery shortbread base that you simply press into a pan. They cut cleanly into 24 neat squares, travel well to a potluck and can be made two days ahead, which is exactly what you want in Thanksgiving week.

Why bars beat pie for a crowd

A single pie serves eight. One 9×13-inch (23×33 cm) pan of bars serves two dozen, takes no rolling pin and no pie dish, and keeps better in the fridge. The shortbread crust also stays crisp underneath the filling, so you avoid the soggy bottom that plagues many pies. Because the bars are small and rich, they sit nicely on a dessert table next to pumpkin pie and apple pie without competing with them.

Tips for the best bars

• Par-bake the crust. Baking the shortbread for 20 minutes before adding the filling keeps it crisp. Pour the filling over the crust while it is still warm.
• Toast the pecans. Five minutes in the oven or a dry skillet deepens the flavour. Chop them coarsely so each bite has texture.
• Boil the filling briefly. Simmering the butter, sugar and honey for about a minute dissolves the sugar so the topping sets glossy and smooth rather than grainy.
• Line the pan with parchment with an overhang, so you can lift the whole slab out and cut it on a board.
• Cool completely, then chill. The filling sets as it cools. Chill for an hour before cutting with a sharp knife wiped clean between cuts.

Variations

• Chocolate pecan bars: scatter 1 cup (170 g) of dark chocolate chips over the hot crust before adding the filling.
• Bourbon or maple: replace 1 tablespoon of the cream with bourbon, or swap the honey for maple syrup.
• Other nuts: walnuts or a mix of pecans and hazelnuts work well. For a nut-free table, skip this recipe, as there is no good substitute for the nuts here.
• Salted caramel: finish with flaky sea salt as soon as the bars come out of the oven.

Serving ideas for your Thanksgiving table

Cut the bars small, about 1.5 inches (4 cm), and serve them beside pumpkin pie and a bowl of whipped cream, or with a scoop of vanilla ice cream and a cup of coffee. They also make a lovely edible gift: stack a few in parchment and tie with string.

Storage and make-ahead

Keep the bars in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days. For longer storage, freeze the uncut slab wrapped tightly for up to 2 months, then thaw overnight in the fridge and cut. Let chilled bars sit for 15 minutes before serving so the filling softens a little.