Go Back
–+ servings
Delicious pecan pie bars with a rich, nutty filling on a golden crust
Print Recipe
No ratings yet

Pecan Pie Bars

Creamy, crunchy, and impossibly easy — these Pecan Pie Bars are everything you love about pecan pie, but in a grab-and-go square that’s perfect for busy kitchens and family gatherings.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: Easy
Servings: 9 bars

Equipment

  • 9x9 inch Baking Pan
  • Mixing Bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons

Ingredients

Crust Ingredients

  • 1.5 cups all-purpose flour
  • 0.5 cup butter, softened (room temperature)
  • 0.25 cup brown sugar (packed)

Filling Ingredients

  • 1 cup corn syrup (light or dark)
  • 0.5 cup granulated sugar
  • 2 units eggs (room temperature)
  • 1 tsp vanilla extract
  • 0.5 tsp salt
  • 1 cup pecans, chopped (toasted if desired)

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper with a 1-inch overhang for easy removal.
  • Make the crust: In a medium bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup softened butter, and 1/4 cup brown sugar. Use a fork or a pastry cutter (or your fingers) to blend until a coarse dough forms that holds together when pressed.
  • Press the dough evenly into the bottom of the prepared pan, creating a smooth, compact layer. Use the bottom of a measuring cup to press down firmly.
  • Bake the crust for 15 minutes until it’s just set and beginning to turn light golden around the edges. Remove from oven and set aside while you make the filling.
  • Prepare the filling: In a bowl, whisk together 1 cup corn syrup, 1/2 cup granulated sugar, 2 eggs, 1 tsp vanilla extract, and 1/2 tsp salt until smooth and glossy. Stir in 1 cup chopped pecans until evenly coated.
  • Pour the pecan mixture over the pre-baked crust, spreading gently to the edges. Be careful not to disturb the crust too much.
  • Return the pan to the oven and bake for 30–35 minutes, or until the filling is set and no longer jiggles in the center (the top should be a deep golden brown). If the edges brown too quickly, tent loosely with foil for the last 10 minutes.
  • Remove from oven and cool completely on a wire rack — about 1 to 2 hours — so the filling firms up for clean slices. Refrigerate for 30 minutes if you want firmer bars for slicing.
  • Using the parchment overhang, lift the slab from the pan and cut into bars with a sharp knife. Wipe the knife between cuts for neat squares. Serve at room temperature or chilled.

Notes

Store leftover bars in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days — bring to room temperature before serving for the best texture. You can freeze the bars in a single layer on a baking sheet until firm, then wrap tightly and freeze up to 3 months; thaw in the refrigerator overnight.