A delicious handheld version of the classic pecan pie! These are rich, nutty, and irresistibly sweet!

Old Fashioned Pecan Pie Bars

You might have noticed some of the bloggers that you follow have been making changes to the way they do things on social media, their blogs, and/or their emails to you. Usually this happens when bloggers set new goals for themselves at the beginning of the year. We like to give things a fresh look to keep our audience engaged and we want to make sure we are serving our readers the best way we can. After all, we find great joy in helping you!

But the differences you are noticing right now aren’t because we woke up and decided to tackle big initiatives right before the holidays, which is our very busiest time of the year!

But it’s replacing real people with real expertise and experience. When was the last time you saw a robot in your kitchen testing a recipe over and over until it was just right? It’s automation. Robots put together their own recipe, and worse, steal bloggers recipes without giving them credit or pointing them to the source of the recipe.

We can only do the best we can with what we know. And right now, I know these Pecan Pie Bars are delicious and you must make a batch!

If you pecans to use up after making these, then I highly recommend you make a Pecan Pie Dump Cake , Pecan Pie Cheesecake Bars , Pecan Sugar Cookies , or Mini Pecan Pie Cheesecakes !

What You’ll Need for the Crust

2 cups Flour

1/2 cup Powdered Sugar

1/4 tsp Salt

12 tbsp Butter, Cold & Diced

And the Filling

3/4 cup Brown Sugar

1/2 cup Honey

12 tbsp Butter

1/4 cup Heavy Whipping Cream

1/4 tsp Salt

1 tsp Vanilla

3 1/2 cups Pecans, Chopped

How to Make Pecan Pie Bars

Preheat oven to 350 degrees. Line 9 x 13 pan with foil and spray with non-stick spray.

In a food processor, pulse together 2 cups flour, 1/2 cup powdered sugar, and 1/4 tsp salt.

Add in 12 tbsp cold, diced butter and pulse until crumbs form.

Transfer to prepared pan and press down evenly. Bake for 18 minutes.

In a large sauce pan, combine 3/4 cup brown sugar, 1/2 cup honey, 12 tbsp butter, 1/4 cup heavy whipping cream, and 1/4 tsp salt. Bring to a boil, then reduce heat and simmer for 2 minutes.

Remove from heat and stir in 1 tsp vanilla and 3 1/2 cups chopped pecans and mix until well combined.

Pour pecan filling over the warm crust. Return to the oven and bake for another 20 minutes, or until the top is bubbling and turns caramel color.

Let cool before cutting.