These zesty and festive pecan pie bars offer a delicious twist on the classic pecan pie, for an easy dessert or treat this December holidays.
Featuring a wonderfully gooey custard studded with pecans and tart cranberries, and infused with orange zest, atop a buttery shortbread crust, these delicious Christmas treats are as stunning to look at as they are irresistible to eat.
Why You’ll Love Cranberry Orange Pecan Pie Bars
Irresistible contrast of textures – a buttery, crumbly shortbread base provides an irresistible contrast to the soft and gooey topping bursting with orange zest, pecans, and cranberries.
Eye-catching festive treats – these stunning bars are an easy way to add a touch of sophistication to your holiday dessert or party food spread.
Make-ahead – save time this busy holiday season by making the shortbread base in advance, ready to be assembled and baked for an effortless Christmas treat.
Easy alternative – the perfect solution if you don’t feel like baking an entire pecan pie from scratch or you want to try a fun and delicious twist to classic pecan pie this holiday season.
Cranberry Pecan Pie Bar Ingredients
Crust:
- ½ cup unsalted butter softened
- ⅓ cup light brown sugar firmly packed
- 1 ⅓ cups all purpose flour
- ¼ teaspoon salt
Topping:
- 1 ¼ cup sugar
- 2 tbsp flour
- 2 eggs
- 2 tbsp milk
- 1-2 tbsp fresh orange zest
- 1 tsp vanilla
- 1 cup chopped pecans
- 1 cup chopped cranberries
More holiday treats to make at home:
- Grinch Christmas Jello Salad Recipe
- Santa Hat Brownies
- Christmas Snowman Truffles
- Easy Kitchen Sink Cookies For Christmas
- Festive Chocolate Peppermint Bark With Oreos
- Cute & Simple Chocolate Candy Cane Hearts
How To Make Pecan Pie Bars
For the Crust:
Preheat the oven to 350 degrees. Put a sheet of parchment paper into a 9×13 inch baking pan, allowing the excess to go up the sides. This will make it easier to remove your bars once baked.
Add the butter and brown sugar to a large mixing bowl.
Beat the butter and brown sugar until creamy with an electric mixer. Sprinkle in the salt.
Beat again until fully combined.
Add the flour.
Beat the mixture until it starts to resemble a crumbly texture.
Add the crust mixture to your baking pan and press it evenly across the bottom of the pan.
Transfer to the oven and bake for 15 minutes.
For the topping:
Zest the orange.
Chop the cranberries.
Add the sugar, flour, and eggs to a large bowl.
Add the milk, orange zest, and vanilla. Whisk until combined.
Add the pecans and cranberries to the mixture.
Stir to combine.
Once the crust is done, pour the mixture in and spread it evenly with a silicone spoon.
Bake for an additional 20 minutes, until the edges are golden.
Allow the baked pecan pie bars to cool completely for 1-2 hours before cutting.
Storage Instructions For Pecan Pie Bars
To keep your gooey pecan pie bars fresh with that irresistible texture, follow these simple storage tips:
Room Temperature
You can store these simple pecan pie bars at room temperature in an airtight container for 2-3 days as long as they are away from direct sunlight or heat. Use parchment paper to separate these holiday dessert bars if stacking them.
In The Fridge
If you live in a hot or humid climate or you want to store these pecan pie bars with shortbread crust for a little longer, keep them in an airtight container in the fridge for up to 4-5 days.
Freezing
These cranberry pecan pie bars also freeze well. Wrap them tightly in plastic wrap and store them in an airtight container or a freezer-safe bag in the freezer where they will last for up to 3 months.
Hungry for Christmas recipe inspo? Check these out:
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Cranberry Orange Pecan Pie Bars
Equipment
- cutting board
- knife
- zester or grater
- measuring cups and spoons
- 9×13 inch baking pan
- large bowl
- electric mixer
- silicone spoon
Ingredients
Crust
- ½ cup unsalted butter softened
- ⅓ cup light brown sugar firmly packed
- 1 ⅓ cups all purpose flour
- ¼ teaspoon salt
Topping
- 1 ¼ cup sugar
- 2 tbsp flour
- 2 eggs
- 2 tbsp milk
- 1-2 tbsp fresh orange zest
- 1 tsp vanilla
- 1 cup chopped pecans
- 1 cup chopped cranberries
Instructions
For the Crust
- Preheat the oven to 350 degrees. Put a sheet of parchment paper into a 9×13 inch baking pan, allowing the excess to go up the sides. This will make it easier to remove your bars once baked.
- Add the butter and brown sugar to a large mixing bowl.
- Beat the butter and brown sugar until creamy with an electric mixer. Sprinkle in the salt.
- Beat again until fully combined.
- Add the flour.
- Beat the mixture until it starts to resemble a crumbly texture.
- Add the crust mixture to your baking pan and press it evenly across the bottom of the pan.
- Transfer to the oven and bake for 15 minutes.
For the topping
- Zest the orange.
- Chop the cranberries.
- Add the sugar, flour, and eggs to a large bowl.
- Add the milk, orange zest, and vanilla. Whisk until combined.
- Add the pecans and cranberries to the mixture.
- Stir to combine.
- Once the crust is done, pour the mixture in and spread it evenly with a silicone spoon.
- Bake for an additional 20 minutes, until the edges are golden.
- Allow the baked pecan pie bars to cool completely for 1-2 hours before cutting.
Notes
Storage Tips for Pecan Pie Bars
- Room Temperature: Store in an airtight container for 2–3 days, away from heat. Use parchment if stacking.
- Refrigerator: Keep in the fridge for 4–5 days, especially in warm or humid climates.
- Freezer: Wrap tightly and freeze in an airtight container or bag for up to 3 months.
