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Best Salted Honey Pecan Pie Bars Recipe Easy Homemade Shortbread Crust

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These salted honey pecan pie bars feature a buttery shortbread crust topped with a sticky, crunchy honey pecan filling with a perfect balance of sweet and salty flavors. They are quick to make, crowd-pleasing, and perfect for gatherings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • ½ cup unsalted butter (113g), softened
  • ¼ cup granulated sugar (50g)
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • ½ cup honey (170g)
  • ¼ cup light brown sugar, packed (50g)
  • ¼ cup heavy cream (60ml)
  • 2 tablespoons unsalted butter (28g), melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt (preferably flaky sea salt)
  • 1 ½ cups pecans (150g), roughly chopped and toasted

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, cream together softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes using a hand mixer.
  3. Add vanilla extract and salt, mixing briefly.
  4. Gradually add all-purpose flour and mix just until combined. Dough will be crumbly but should hold together when pressed.
  5. Press dough evenly into the bottom of a greased 9×9-inch pan, smoothing it out firmly.
  6. Bake crust for 15 to 18 minutes until edges start to turn golden. Remove and let cool slightly.
  7. In a large bowl, whisk eggs until combined.
  8. Stir in honey, brown sugar, heavy cream, melted butter, and vanilla extract until smooth.
  9. Gently fold in toasted pecans, coating evenly without breaking them up too much.
  10. Pour filling evenly over the warm shortbread crust and sprinkle flaky sea salt on top.
  11. Bake bars for 25 to 30 minutes at 350°F (175°C) until filling is set but slightly jiggly in the center.
  12. Remove from oven and cool to room temperature on a wire rack.
  13. Refrigerate for at least 2 hours before cutting into squares to help bars hold together.

Notes

If edges brown too quickly, tent pan loosely with foil halfway through baking. Cool bars completely before cutting to avoid sticky mess. Use flaky sea salt for best texture and flavor contrast. For gluten-free, substitute all-purpose flour with 1:1 gluten-free blend. For dairy-free, replace cream with almond milk and butter with coconut oil. Toast pecans lightly in a dry pan for 3-4 minutes before folding into filling.

Nutrition

Keywords: salted honey pecan pie bars, shortbread crust, pecan bars, honey pecan dessert, easy pecan bars, homemade dessert bars

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