Whip up a batch of these Butterscotch Pecan Pie Bars and enjoy a sweet twist on the classic without any corn syrup. I mix simple, everyday ingredients like flour, butter, and pecans with a generous helping of butterscotch chips to create a treat that's easy, rich, and satisfying. It's a straightforward recipe that delivers big on taste, perfect for anyone looking to indulge in a little homemade dessert magic.
This recipe is part of my collection of Bars you can find on my website. If you like this recipe, you might also like the Seven Layers Bars (Magic Bars). Apricot Oat Bars are perfect for the holidays, while these Coconut-Almond Lemon Bars are great for any occasion.
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💝 Why You Should Make This Recipe:
- Simplicity at its Best: Made with pantry staples like flour, sugar, and butter, these Pecan Pie Bars are straightforward to whip up.
- No Corn Syrup: A recipe without the need for corn syrup, making it a winner for those trying to minimize the use of this ingredient.
- Butterscotch Twist: Adding butterscotch morsels infuses a unique and irresistible flavor.
- Crunchy Texture: Packed with crunchy pecans, each bite offers a satisfying texture.
- Holiday Convenience: Ideal for Thanksgiving and other holiday gatherings when a full pecan pie isn’t needed. These bars are perfectly portioned, easy to serve, and just as festive, a smart addition to your holiday spread.
Related: Check out my recipe for Toffee Pecan Pie Bars.
📝 Recipe Ingredients:
SHORTBREAD CRUST:
All-purpose flour is the main structure for the crust. For a gluten-free option, try a gluten-free all-purpose flour.
Granulated sugar: Adds sweetness to the crust. You can also use light brown sugar or dark brown sugar instead for a deeper flavor.
Unsalted butter: Provides richness and helps in binding the crust. If there is no other way around, you can use salted butter (omit the salt in the recipe) or shortening for a different fat content. Use very cold butter to obtain a flaky, buttery shortbread crust.
Salt: Enhances the flavors in baked goods, and it is highly recommended in these types of recipes, so don't skip it unless you use salted butter.
FILLING:
Sweetened condensed milk: Creamy sweet base for the filling.
Large eggs: Binds the filling and adds richness, together with the condensed milk.
Vanilla extract: Enhances the overall flavor.
Butterscotch chips: Key flavor component in the filling. If you do not have them, use chocolate chips or Heath bits toffee.
Pecans: The stars of the recipe. If pecans are hard to find or too expensive, try walnuts.
🧑🍳 How To Make:
(Make sure you scroll to the end of the article for a printable recipe card)
Make the crust: Heat your oven to 325°F. Mix flour and sugar in a bowl. Blend in butter until crumbly.
Press into a 9x13-inch pan and bake for 15 mins.
Make The Filling:
Whisk together milk, eggs, and vanilla in a bowl. Stir in butterscotch morsels and pecans.
Pour over the crust and bake for another 35-40 mins at 325°F.
👩🔬 Expert Tip:
The key to a perfectly textured filling is carefully monitoring the baking process. Start checking around the 30-minute mark. The filling should be set around the edges but still slightly jiggly in the center.
If it is overbaked, it may become too firm; if underbaked, it may be too runny. A toothpick or cake tester near the edge (but not the center) can help you find the right consistency.
Remember, it will continue to set as it cools, so pulling it out at just the right moment is crucial for achieving the desired texture.
❄️ Storage
At Room Temperature: Cool bars completely, then store in a container with layers separated by parchment. Keep up to 3 days.
In the Fridge: Place cooled bars in a container, using parchment between layers, for up to 1 week.
In the Freezer: After cooling, wrap bars individually for single servings or place them in a container in a single layer with parchment separation. They'll last up to 3 months.
Thanksgiving little treasures
- Best Pumpkin Pie Bars With Pecan Crumble
- Homemade Raffaello Coconut Almond Confections
- Rum Balls Recipe
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📖 Recipe
Butterscotch Pecan Pie Bars
Equipment
Ingredients
Crust:
- 1 ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter
- ¼ teaspoon salt
Filling:
- 2 cans sweetened condensed milk 2x 14 ounces can
- 2 large eggs
- 2 teaspoons vanilla extract
- 11 ounces butterscotch morsels (one bag)
- 2 cups pecans
Instructions
Crust:
- Preheat oven to 325F.
- In a medium-sized bowl, combine the flour and sugar. Then, work the butter into the mixture until it forms a crumbly mixture.
- Press firmly in a 9x13-inch pan. Bake for 15 minutes. Set aside.
Filling:
- In a large bowl, mix milk, eggs, vanilla, butterscotch morsels, and pecans. Spread the mixture over the baked crust.
- Return the pan to the oven and bake at 325F for 35 to 40 minutes.
Notes
Nutrition
🙋♀️ Recipe faqs
Refrigeration is not essential for these bars, but it can help to prolong their freshness, especially if you live in a humid climate. (please check the storage instructions)
Absolutely! These bars can be made a day or two in advance and stored at room temperature. If you want to keep them even fresher, refrigerate them and bring them to room temperature before serving.
For clean, neat edges, use a sharp knife and wipe it clean between cuts. Chilling the bars briefly before cutting can also make the process easier.
Cristina says
I have made several bars recipies from your blog and they all came out delicious, so I was curious to try this one on my guests last weekend since I had a bag of butterscotch morsels in my cupboard. I have to tell you - there were no bars left at the end of the night. I used brown sugar instead of white and because I didn't have enough pecans, I added walnuts. It took 40 minutes in my oven for baking the filling. Very easy to make recipe, and super delicious. Thank you Gabriela!
Gabriela says
Thank you, Cristina! I really appreciate it!