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–+ servings
Decadent pecan cake bars topped with nuts and frosting on a rustic platter
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4 from 12 votes

Pecan Cake Bars

Creamy, crunchy, and downright comforting — these Pecan Cake Bars are everything you want in a dessert: a tender buttery base, a rich gooey pecan topping, and that irresistible toasted-nut crunch.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Easy
Servings: 12 servings

Equipment

  • 9x13-inch baking pan
  • Mixing Bowl
  • Medium Saucepan

Ingredients

Crust Ingredients

  • 1 cup Unsalted Butter softened to room temperature
  • 2 cups All-Purpose Flour for the crust
  • 1/2 cup Granulated Sugar
  • 1/4 teaspoon Salt

Topping Ingredients

  • 1 cup Brown Sugar packed
  • 1/2 cup Light Corn Syrup
  • 4 large Eggs room temperature
  • 1 teaspoon Vanilla Extract
  • 2 cups Chopped Pecans toasted lightly for best flavor
  • 1/4 cup All-Purpose Flour to thicken the topping

Instructions

  • Preheat the oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper. Allow enough overhang to lift the bars from the pan later.
  • In a large bowl, combine 2 cups of flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Cut or blend in 1 cup of softened butter until the mixture becomes crumbly and holds together when pressed.
  • Press the crumbly mixture evenly into the bottom of the prepared 9x13 pan, creating a compact, level crust.
  • Bake the crust for 20 minutes until it turns lightly golden. Remove from the oven and set aside while you make the topping.
  • In a medium saucepan over low heat, whisk together 1 cup brown sugar, 1/2 cup corn syrup, 4 eggs, and 1 teaspoon vanilla until smooth.
  • Stir in 1/4 cup flour to thicken the mixture slightly, then fold in 2 cups chopped pecans until evenly distributed.
  • Spread the pecan topping over the baked base in an even layer.
  • Return the pan to the oven and bake for an additional 25–30 minutes, or until the topping is set and bubbly.
  • Remove from the oven and allow the bars to cool completely in the pan on a wire rack.
  • Once cool, lift the bars using the parchment overhang and cut into squares. Serve at room temperature.

Notes

Store leftover bars in an airtight container in the refrigerator for up to 4–5 days. Bring to room temperature before serving for best texture.