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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.
Prep Time25 minutes
Cook Time55 minutes
Total Time1 hour 20 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Dessert Bars, Easy Baking, Pecan Pie Bars, Pie, Treats
Servings: 24 bars
Calories: 250kcal

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.

Notes

Store 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.