This easy Pecan Pie Bars recipe is a twist on classic pecan pie, giving you the buttery crust and rich, gooey center you love in the handheld convenience of a cookie-like bar. It’s the perfect crowd-pleasing dessert for the holiday season!
Table of Contents
- The Perfect Pecan Pie Bars Recipe
- Ingredients You Need
- Experience All the Flavor of Pecan Pie with a Fraction of the Work
- How to Store
- Common Questions About This Easy Pecan Pie Bars Recipe
- More Pecan Pie-Inspired Recipes
- Easy Pecan Pie Bars Recipe Recipe
The Perfect Pecan Pie Bars Recipe
Pecan pie is a staple during the holidays! The combination of crisp, crumbly, crunchy, gooey textures and rich, nutty flavor is truly unbeatable.
However, we don’t always have the time to make a whole pie from scratch. Luckily, these easy pecan pie bars come together in a pinch and are:
- Simple to prepare.
- Made with basic ingredients.
- Great to make in bulk and feed a crowd.
- Created with the classic taste and texture you love.
- Easy to prepare in advance.
Ingredients You Need
The ingredients used in this pecan pie bar recipe are all pantry staples we keep on hand and are easy to find at most local grocery stores. Be sure to scroll down to the recipe card for the complete ingredients and instructions to make sure you don’t miss anything!
- Flour – We use regular all-purpose flour, but a 1:1 gluten-free all-purpose flour can be substituted if needed.
- Unsalted Butter – If salted butter is all you have, just make sure to adjust the amount of extra salt included.
- Sugar – Granulated sugar adds a subtle sweetness to the crust.
- Salt – This helps enhance the rest of the ingredients.
- Light Brown Sugar – Unlike granulated sugar, brown sugar contains molasses which adds a rich flavor, creates a beautiful golden color, and helps keep the filling moist.
- All-Purpose Flour – Again, substitute a 1:1 gluten-free all-purpose flour, if preferred.
- Sea Salt – Just a pinch.
- Light Corn Syrup – Dark corn syrup will also work.
- Large Eggs – These provide structure, helping the bars hold together. We have not tested any egg substitutes for this recipe and can’t guarantee your results if you do!
- Vanilla Extract – Use high-quality pure vanilla extract. It’s worth the splurge!
- Melted Butter – Unsalted is best.
- Pecans – We buy whole pecans and coarsely chop them ourselves.
Experience All the Flavor of Pecan Pie with a Fraction of the Work
This recipe comes together in two parts. So, you’ll want to plan ahead a bit, but it’s a whole lot easier than making a whole pie!
Prepare the Crust
- Prepare. Before you begin, preheat your oven, and grease a baking dish.
- Whisk the dry ingredients. Add the flour, sugar, and salt to a large mixing bowl, and whisk to combine.
- Combine the wet and dry ingredients. Add the butter to a food processor along with the dry ingredients, and pulse until a smooth dough is formed.
- Bake. Press the dough evenly into the bottom of the prepared pan, and place it in the oven just until it is lightly browned.
Create the Filling
- Mix. While the crust bakes, mix the brown sugar, flour, and salt in a large bowl. Then, stir in the corn syrup just until combined.
- Add the wet ingredients. In a separate bowl, beat the eggs, and add them to the sugar mixture. Stir in the vanilla extract and remaining butter followed by the pecan pieces.
Assemble the Bars
- Layer. Pour the filling into the baked pie crust.
- Bake again. Return the dish to the oven, and able until the filling is set and slightly golden on top.
NOTE: Be careful not to overbake! The crust should be set and hold together but have a slight “jiggle” when the dish is shaken gently. Otherwise, the pecan squares will be dry.
- Cool. Allow the bars to cool in the pan on a wire rack.
- Serve. Once fully cooled, the dessert can be sliced into bars and chilled in the fridge or served right away.
How to Store
- Store: Once cooled, the bars can be transferred to an airtight container and stored at room temperature or in the fridge for up to one week.
- Freeze: Transfer the bars to a freezer-safe container, and keep them frozen for up to three months. To prevent them from sticking together, place a sheet of
parchment paperbetween each layer.
- Serve: Allow your frozen bars to thaw in the fridge overnight, and enjoy cold. Or, set them out to come to room temperature.
Common Questions About This Easy Pecan Pie Bars Recipe
No, since none of the ingredients are highly perishable, these bars are safe to keep at room temperature.
Sure! You’ll likely need two pie pans to fit the whole recipe. Make sure to grease them well, or line them with
Absolutely. Just double all the ingredients, divide them between two 9×13 pans, and bake them at the same time.
We like to use pecan pieces so you get chunks in every bite, but halves can also be used.
Baking the crust before adding the filling (parbaking) will create a sort of layer that prevents the filling from seeping through and causing the bars to become soggy.
Yes, these bars should be slightly soft and gooey when sliced into, like traditional pecan pie. However, you don’t want them to be so gooey that the filling spreads all over the place!
More Pecan Pie-Inspired Recipes
- Easy Pecan Pie Cobbler Recipe
- Pecan Pie French Toast
- Panettone Bread Pudding with Pecan Pie Filling
- Pecan Pie Croissant Bread Pudding
- Easy Pecan Fried Pie Recipe
Easy Pecan Pie Bars Recipe
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 10 Tablespoons unsalted cold butter
- 2/3 cup light brown sugar firmly packed
- 1/4 cup all-purpose flour
- 1 teaspoon sea salt
- 1 1/2 cups light corn syrup
- 4 large eggs
- 2 teaspoons vanilla extract
- 4 Tablespoons melted butter
- 1 3/4 cups pecans coarsely chopped
Prepare the Crust:
- Preheat the oven to 350 degrees Fahrenheit, and grease a 13×9-inch baking pan with butter or cooking spray.
- In a mixing bowl, combine 2 cups of all-purpose flour, 1/3 cup of granulated sugar, and 1/4 teaspoon of salt.2 cups all-purpose flour, 1/3 cup granulated sugar, 1/4 teaspoon salt
- Add 10 tablespoons of cold, unsalted butter to a food processor along with the flour mixture, and pulse until it comes together into a dough.10 Tablespoons unsalted cold butter
- Press this mixture into the bottom of the prepared baking pan, forming an even crust.
- Bake the crust in the preheated oven for about 18-22 minutes or until it’s lightly browned.
Create the Fillling:
- While the crust is baking, in a separate bowl, mix together 2/3 cup of firmly packed brown sugar, 1/4 cup of all-purpose flour, and 1 teaspoon of sea salt.2/3 cup light brown sugar, 1/4 cup all-purpose flour, 1 teaspoon sea salt
- Stir in 1 1/2 cups of light corn syrup until well combined.1 1/2 cups light corn syrup
- In another bowl, lightly beat 4 eggs, and add them to the sugar and corn syrup mixture.4 large eggs
- Also, add 2 teaspoons of vanilla extract and 4 tablespoons of melted butter to the mixture, stirring until everything is well combined.2 teaspoons vanilla extract, 4 Tablespoons melted butter
- Stir in 1 3/4 cups of coarsely chopped pecans.1 3/4 cups pecans
Assemble the Pecan Pie Bars:
- Once the crust is ready, remove it from the oven, and immediately pour the pecan mixture over the hot crust.
- Return the pan to the oven, and bake for an additional 25-30 minutes or until the filling is set and slightly golden on top. Do not over bake or they will dry out. It should be set but have a very slight “jiggle”
- Let the pecan pie bars cool completely in the pan on a wire rack.
- Once cooled, cut into squares or bars. Refrigerate.
Nutrition information is automatically calculated, so should only be used as an approximation.