Brown Sugar & Honey Pecan Bars (No Eggs)

Most pecan bar recipes call for an egg or two, but these rich and nutty bars are completely egg-free.  They’re rich, delicious, and sweet (but not cloyingly so). You can double the recipe and make these in a 13×9 inch pan. Unfortunately, I can’t remember where I found the original version. If you know, please shoot me an email or post it in the comments.

Honey Pecan Bars

Brown Sugar & Honey Pecan Bars (No Eggs)
Prep time
Cook time
Total time
Brown Sugar & Honey Pecan Bars are made without any eggs.
Recipe type: Dessert
Cuisine: American
Serves: 16
  • 1 cup all purpose flour
  • 1/4 cup brown sugar, packed (light)
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut up
  • 1/4 cup unsalted butter, melted
  • 1/4 scant teaspoon salt (omit if using salted butter)
  • 1/2 cup brown sugar, packed (light)
  • 3 tablespoons honey
  • 1 tablespoon whipping cream
  • 1/2 teaspoon vanilla
  • 1 cups coarsely chopped, lightly toasted
  1. Preheat oven to 350 degrees F. Line an 8 inch metal pan with non-stick foil or line with regular foil and spray with baking spray.
  2. Prepare crust. Combine flour, brown sugar and salt in food processor and pulse 3 times to mix. Add butter and process until mixture is crumbly – it will be really dry. Pour over bottom of pan and press tightly. Bake for 20 minutes.
  3. Prepare the filling. In a heavy saucepan melt the butter. When the butter is completely melted, stir in salt, brown sugar and honey. Simmer mixture for 1 minute. Remove from heat and stir in cream, vanilla and pecans.
  4. Pour the pecan mixture over crust and spread evenly. Bake on center rack for 18 minutes. Remove from oven and let cool on a rack for at least an hour. To quick-cool, let them cool down as much as possible then shove them in the refrigerator.
  5. Lift foil from pan and carefully cut into bars. I like to trim off the edges, cut the bars into 8 rectangles, then cut each rectangle into a square. It’s easy to do this if you have a big cutting board and a Chef’s knife.
  6. Makes 16 squares


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  1. says

    These look tempting. Of course I would add some chocolate chips. I had a dessert last week that had a shortbread base, chocolate ganache in the middle and a topping of crumbled shortbread, pecans and coconut. Heavenly. I plan to recreate it at some point. 🙂

  2. lc says

    made these tonight, and they are excellent! I used agave nectar instead of honey and they turned out great.

  3. Camila C says

    They looked so delicious that I tryed this recipe! I needed a birthday´s gift and they were perfect. The only thing was that I thought that they were more firm and chrunchy, but they were soft and melts in your mouth. Anyway, they are awesome! Thaks you!

  4. Jen says

    I know it’s been a while since this you posted this recipe, but I wanted to let you know that I just made these today and they are amazing! They are crunchy with a nice chewy texture and the crust is buttery and crumbly. Thankyou so much for sharing a wonderful recipe. I can’t wait to try your other ones.

  5. says

    Hi Jen! Thanks for posting the review. I have so many old recipes that aren’t yet formatted, so it’s helpful when someone comments and bumps one up. I’m going to format this one right now! Glad you liked the bars.

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