Classic pecan pie cookie bars

Recipe for pecan pie cookie bars

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These nutty retro pan cookies offer all the sweet devastation of the traditional pecan pie filling, but the crust is a cookie-type base that any novice can produce.

Put them together and you get some ridiculously delicious classic pecan pie cookie bars… which you can make even more decadent with a gorgeous drizzle of caramel sauce.

The inspiration: Pecan cookie-pie recipe (1963)

Recipe from the Standard-Speaker (Hazleton, Penn.) February 14, 1963

Pecan pie comes a new way, with a cookie rather than a pastry base — and this latest variation is just as delicious as the old.

If you are still in the pastry practice class but would enjoy serving pecan pie, one of America’s most famous desserts, you’ll be interested in this newly-evolved recipe.

You make these pecan pie treats just as you do other pan cookies — in a rectangular or square pan. Then you cut them into bars or squares, top each piece with vanilla ice cream or unsweetened whipped cream, and offer it to your dessert-loving family and friends.

Classic pecan pie cookie bars
Photo by fahrwasser/Deposit Photos

After our tasting of this dessert, we wrapped the remainder appropriately and stored it in the freezer for about a week. When we tasted it after this freezing, the dessert was still delicious.

Should you decide to put half of this pecan sweet in your freezer, just one caution. Take the dessert out of the freezer in plenty of time before serving, so it can come to room temperature, or the cookie base won’t be at its best.

Pecan cookie-pie recipe (1963)

Recipe for pecan pie cookie bars

Pecan pie cookie bars

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes


Bar cookie base

  • 2 cups sifted flour
  • 1 teaspoon baking powder
  • 2/3 cup dark brown sugar (firmly packed)
  • 1/2 cup butter

Pecan filling

  • 1/2 cup dark brown sugar (firmly packed)
  • 1/3 cup flour
  • 4 eggs
  • 1-1/2 cups dark corn syrup
  • 1 teaspoon salt
  • 2 teaspoons vanilla
  • 3/4 cup coarsely chopped pecans


  1. Sift together the 2 cups of flour and baking powder into a mixing bowl.
  2. Stir in the 2/3 cup brown sugar.
  3. Cut in butter with a pastry blender until mixture is well blended — it will seem dry.
  4. Pat evenly into bottom of a well-greased baking pan (11 x 7 x 1-1/2 inches, or 9 x 9 x 2 inches).
  5. Bake in a moderate (350 degrees) oven for 15 minutes.
  6. Meanwhile, start the topping by mixing together 1/2 cup brown sugar and 1/3 cup flour.
  7. Beat eggs just until yolks and whites are combined.
  8. Add corn syrup, sugar-flour mixture, salt and vanilla to egg mixture and mix well.
  9. Remove the pan from the oven with the cookie base.
  10. Pour the topping mixture over the partly-baked base, and sprinkle with the pecans.
  11. Return to the moderate (350 degree) oven and bake for 40 to 45 minutes more.
  12. Cut into bars or squares while still warm.
  13. When cool, remove with a spatula, and serve plain, topped with vanilla ice cream, with unsweetened whipped cream, and/or caramel syrup.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 453Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 82mgSodium: 392mgCarbohydrates: 80gFiber: 1gSugar: 60gProtein: 5g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

ALSO TRY: A baker’s dozen delicious vintage pecan pie recipes

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