Pecan Pie Bars
If you love the rich, gooey sweetness of pecan pie but wish it could be just a little easier to make and share, these Pecan Pie Bars are the answer. They have all the buttery crust, caramel-like filling, and nutty crunch you crave in the classic pie, but in a simple, portable bar form that is perfect for parties, potlucks, or a cozy night in. Every bite is a balance of flaky, chewy, and crunchy, and they never fail to draw a crowd around the dessert table.
Servings 16 bars
Calories 320kcal
Ingredients
For the crust
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 cup unsalted butter cold and cut into small cubes
- ¼ teaspoon salt
For the filling
- 3 large eggs
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 2 tablespoons unsalted butter melted
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 2 cups chopped pecans lightly toasted
Instructions
- Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal. This will make slicing much simpler later.
- In a large mixing bowl, combine flour, granulated sugar, and salt for the crust. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs.
- Press the crust mixture evenly into the bottom of your prepared pan. Bake for 20 minutes, or until lightly golden. This step helps keep the crust from becoming soggy when the filling is added.
- While the crust is baking, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla, and salt in a medium mixing bowl until smooth. Fold in the toasted pecans.
- Pour the filling over the hot crust as soon as it comes out of the oven. Use a spatula to spread it evenly to the edges.
- Return the pan to the oven and bake for an additional 25 minutes, or until the filling is set in the center. Allow the bars to cool completely on a wire rack before slicing. Cooling is important for clean cuts and a firm texture.
Notes
Toast your pecans
It takes only a few extra minutes, but toasting nuts brings out a deeper, richer flavor that really shines in these bars. Cool completely before slicing
If you cut them too soon, the filling will still be soft and may ooze. Patience pays off here. Use parchment with overhang
This makes lifting the whole batch out of the pan a breeze, so you can cut on a board rather than in the pan. Chill for cleaner cuts
If presentation matters, pop the cooled bars in the fridge for 30 minutes before slicing. The filling firms up nicely for picture-perfect squares.
It takes only a few extra minutes, but toasting nuts brings out a deeper, richer flavor that really shines in these bars. Cool completely before slicing
If you cut them too soon, the filling will still be soft and may ooze. Patience pays off here. Use parchment with overhang
This makes lifting the whole batch out of the pan a breeze, so you can cut on a board rather than in the pan. Chill for cleaner cuts
If presentation matters, pop the cooled bars in the fridge for 30 minutes before slicing. The filling firms up nicely for picture-perfect squares.