Pecan Pie Bars are the perfect treat when you want all the flavor of a classic pecan pie but in a bite-sized, easy-to-serve format. I first discovered these bars when I needed something a little less messy than pie for a picnic, and they’ve been a staple ever since. The buttery shortbread crust complements the gooey pecan filling, and they’re always the first dessert to disappear from the table. Whether you’re hosting a family gathering or simply indulging in a weekend baking project, these bars are as simple as they are delicious.

 

What I love most about these pecan pie bars is how easy they are to make, even if you’re not a seasoned baker. You don’t have to deal with rolling out pie dough or worrying about a soggy crust. Plus, the bars are portable, which makes them a great option for potlucks or any time you need a dessert on the go. With just a few pantry staples and some pecans, you can whip up these sweet, nutty bars in no time!

Ingredients

 

For the Crust:

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

 

For the Filling:

• 3 large eggs
• 1 cup light corn syrup
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped pecans

 

Equipment Needed

• 9×13-inch baking pan
• Parchment paper
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Spatula

Instructions

 

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a little overhang on the sides so it’s easy to lift the bars out later.
2. Make the Crust: In a medium bowl, combine the all-purpose flour, softened butter, granulated sugar, and salt. Mix until the mixture becomes crumbly and resembles coarse sand.
   • Tip: You can use a pastry cutter or your hands to mix, but I’ve found a fork works just as well for cutting the butter into the flour.

   Press this mixture evenly into the bottom of your prepared pan, making sure it’s well-packed and covers the entire surface. Bake the crust for 15-20 minutes, or until it’s lightly golden.

3. Prepare the Filling: While the crust is baking, whisk together the eggs, corn syrup, brown sugar, and vanilla extract in a separate bowl until smooth. Stir in the chopped pecans, making sure they’re evenly distributed throughout the mixture.
4. Add the Filling to the Crust: Once the crust is out of the oven, pour the pecan mixture over the top, spreading it out evenly with a spatula. Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and slightly firm to the touch.
   • Tip: If the edges of the crust are browning too quickly, you can cover them with foil to prevent over-baking.
5. Cool and Cut: Allow the bars to cool completely in the pan before lifting them out using the parchment overhang. Once cooled, cut them into squares and serve.

 

Tips and Variations:

• Nut Options: If you want to switch things up, try using a combination of pecans and walnuts, or even almonds. It adds a fun twist to the classic recipe.

 

• Add Chocolate: For a decadent variation, sprinkle some chocolate chips over the baked crust before adding the pecan filling. The chocolate will melt into the bars, adding a rich layer of flavor.

 

• Serve Warm: For extra indulgence, serve the bars slightly warm with a scoop of vanilla ice cream on top. It’s like pecan pie à la mode!

FAQs

 

Q: Can I make these bars ahead of time?
Yes! Pecan Pie Bars are perfect for making ahead. You can bake them a day or two in advance and store them in an airtight container at room temperature or in the fridge. Just be sure to let them cool completely before storing.

 

Q: How do I store leftovers?
Leftover bars can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If refrigerating, let them sit out for a few minutes before serving to soften slightly.

 

Q: Can I freeze pecan pie bars?
Yes, you can freeze these bars! After baking and cooling, wrap individual bars in plastic wrap and place them in a freezer-safe container. They’ll keep for up to 2 months. To serve, just let them thaw in the fridge overnight.

 

Q: What can I substitute for corn syrup?
If you want to avoid corn syrup, you can substitute it with maple syrup or honey for a slightly different flavor. Keep in mind that the texture may vary slightly, but it will still be delicious.

 

 

These easy pecan pie bars are a crowd-pleaser and perfect for any occasion where you want to serve a dessert that’s rich, sweet, and packed with flavor. They’re simple to make, store well, and always deliver that classic pecan pie taste without all the fuss. Whether you’re baking for a family gathering or just because you have a sweet tooth, these bars are bound to become a favorite!