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Delicious pecan pie bars topped with crunchy pecans and a sweet filling.
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Pecan Pie Bars

Creamy, nutty, and undeniably comforting, these Pecan Pie Bars take everything you love about pecan pie and turn it into a perfectly portable, easy-to-share dessert.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Quick
Servings: 12 servings
Calories: 250kcal

Equipment

  • Baking Pan
  • Mixing Bowl
  • Whisk

Ingredients

Crust Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 tsp salt

Filling Ingredients

  • 3 large eggs
  • 1 cup light corn syrup
  • 1 cup brown sugar
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 2 cups chopped pecans

Instructions

  • Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
  • In a medium bowl, mix 1 cup softened unsalted butter, 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/4 tsp salt until the mixture is crumbly and holds together when pressed.
  • Press the crust mixture evenly into the bottom of the prepared pan using your fingers or the bottom of a measuring cup to create a firm, even layer.
  • Bake the crust for 20 minutes or until it turns lightly golden at the edges. Keep an eye on color to avoid over-browning.
  • While the crust bakes, prepare the filling: In a large bowl, whisk together 3 large eggs until smooth.
  • Add 1 cup light corn syrup, 1 cup brown sugar, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract to the eggs. Whisk until fully combined and glossy.
  • Stir in 2 cups chopped pecans evenly so every bite has nutty crunch.
  • Remove the crust from the oven and pour the pecan filling over the hot crust, spreading gently with a spatula to distribute evenly.
  • Return the pan to the oven and bake for 30–35 minutes or until the filling is set — it should jiggle slightly in the center but not be liquid.
  • Remove from oven and let the bars cool completely in the pan on a wire rack; chilling in the refrigerator for 1 hour helps them slice cleanly.
  • Use the parchment overhang to lift the slab from the pan, then cut into squares or bars with a sharp knife.

Notes

Store bars in an airtight container in the refrigerator for up to 5 days. They taste great chilled or at room temperature.

Nutrition

Calories: 250kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 20g | Vitamin A: 200IU | Calcium: 20mg | Iron: 1mg