Easy Pecan Pie Bars
Easy Pecan Pie Bars are the perfect blend of buttery crust and sweet, gooey filling, bringing all the classic flavors of a traditional pecan pie in a convenient bar form. Great for gatherings or an everyday treat, these bars have a delightful crunch from the pecans and a rich, caramel-like filling that will leave you coming back for more.
What You’ll Need for Easy Pecan Pie Bars
To make these delicious bars, gather the following ingredients:
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For the Crust:
- 2 cups (240g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon salt
- 1 cup (226g) unsalted butter, very cold, cubed
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For the Filling:
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (200g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 4 large eggs, lightly beaten
- 1 cup (240ml) light corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups (about 200g) pecan halves
How to Make Easy Pecan Pie Bars
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Prepare Pan and Crust Dry Ingredients: Preheat your oven to 350°F (175°C). Line a 9×13 inch pan with parchment paper, leaving some overhang for easy removal later. In a large bowl, whisk together the flour, granulated sugar, and salt for the crust.
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Incorporate Butter and Press Crust: Cut the very cold, cubed butter into the dry ingredients until you have coarse crumbs. Take your time with this step—don’t overmix! Firmly press the mixture evenly into the bottom of the prepared pan.
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Pre-bake Crust: Place the crust in the preheated oven and bake for about 15-18 minutes, or until it turns lightly golden. Remove it from the oven and let it cool slightly, keeping the oven on.
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Prepare Pecan Filling Base: While the crust is cooling, melt the 1/2 cup of butter for the filling and allow it to cool. In a separate large bowl, whisk together the beaten eggs, packed light brown sugar, and granulated sugar until smooth. Stir in the cooled melted butter, light corn syrup, vanilla extract, and salt until everything is well combined.
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Add Pecans and Assemble: Fold in the pecan halves, making sure they’re evenly coated. Pour this pecan mixture over the pre-baked crust in the pan.
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Bake Pecan Pie Bars: Bake the bars at 350°F (175°C) for 30-40 minutes. They are done when the center is mostly set but still has a slight jiggle. If the edges or pecans brown too quickly, loosely cover them with foil.
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Cool and Chill: Let the bars cool completely in the pan on a wire rack for about 2-3 hours. For the best results, chill in the refrigerator for another 2-3 hours or overnight. Avoid cutting the bars while they are still warm.
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Slice and Serve: Once chilled, lift the cooled bars out of the pan using the parchment overhang. Transfer to a cutting board and slice into 24 bars (or your desired size). Serve them plain or dress them up with a scoop of vanilla ice cream or a dollop of whipped cream.
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Storage: Store any leftover bars in an airtight container at room temperature for 3-4 days, or in the refrigerator for up to a week. You can also freeze these bars for 2-3 months—just remember to thaw them at room temperature before serving.
How to Serve Easy Pecan Pie Bars
These bars are delicious on their own, but for a little extra indulgence, consider serving them with a scoop of vanilla ice cream on the side or drizzling with chocolate sauce. They also pair wonderfully with whipped cream or a sprinkle of sea salt for a sweet-savory twist. You can serve them at room temperature or slightly warm for a gooey texture.
Helpful Tricks for Easy Pecan Pie Bars
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Pro Tip: Make sure your butter for the crust is very cold. This helps create a flaky texture that contrasts beautifully with the gooey filling.
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Nut Options: If you’re in the mood for something different, try using walnuts or a mix of nuts instead of pecans for a unique twist.
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Cutting Clean: For perfectly clean cuts, use a sharp knife and wipe it clean between cuts to avoid any sticky residue from the filling.
Easy Pecan Pie Bars FAQs
Can I make these bars ahead of time?
Absolutely! You can make these bars a day or two in advance. They keep well in the refrigerator, allowing the flavors to meld beautifully.
Can I use dark corn syrup instead of light corn syrup?
While you can use dark corn syrup, it will change the flavor profile slightly, making it richer and more robust.
How should I store leftover bars?
Store them in an airtight container at room temperature for a few days, but they last longer if kept in the refrigerator.
These Easy Pecan Pie Bars are sure to become a new favorite in your home! They’re simple to make, perfectly sweet, and the ideal treat for any occasion. Try them out, and enjoy every delicious bite!
Easy Pecan Pie Bars
Ingredients
For the Crust
- 2 cups all-purpose flour About 240g
- 1/2 cup granulated sugar About 100g
- 1/4 teaspoon salt
- 1 cup unsalted butter, very cold, cubed About 226g
For the Filling
- 1/2 cup unsalted butter, melted Allow to cool
- 1 cup packed light brown sugar About 200g
- 1/2 cup granulated sugar About 100g
- 4 large eggs, lightly beaten
- 1 cup light corn syrup About 240ml
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups pecan halves About 200g
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 9×13 inch pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, whisk together the flour, granulated sugar, and salt for the crust.
- Cut the very cold, cubed butter into the dry ingredients until you have coarse crumbs. Don't overmix!
- Firmly press the mixture evenly into the bottom of the prepared pan.
Baking the Crust
- Place the crust in the preheated oven and bake for about 15-18 minutes, or until lightly golden. Remove it from the oven and let it cool slightly.
Preparing Filling
- Melt the 1/2 cup of butter for the filling and allow it to cool.
- In a separate large bowl, whisk together the beaten eggs, packed light brown sugar, and granulated sugar until smooth.
- Stir in the cooled melted butter, light corn syrup, vanilla extract, and salt until well combined.
- Fold in the pecan halves until evenly coated.
Baking Bars
- Pour the pecan mixture over the pre-baked crust in the pan.
- Bake at 350°F (175°C) for 30-40 minutes. They are done when the center is mostly set but still has a slight jiggle.
- If the edges or pecans brown too quickly, loosely cover them with foil.
Cooling and Serving
- Let the bars cool completely in the pan on a wire rack for about 2-3 hours.
- Chill in the refrigerator for another 2-3 hours or overnight before cutting.
- Using the parchment overhang, lift the cooled bars out of the pan and transfer to a cutting board. Slice into 24 bars.
- Serve them plain or with vanilla ice cream or whipped cream.
