This really easy Pecan Pie Bars recipe is everything you love about classic pecan pie, but with half the effort and in a convenient handheld form. Perfectly sweet, buttery, and loaded with crunchy pecans, these bars are ideal for dessert trays, holiday gatherings, or just a simple treat to enjoy with your coffee.
The first time I made these pecan pie bars, I was hosting a last-minute get-together and didn’t have the time to fuss over a full pie. These bars saved the day! They came together quickly, baked beautifully, and disappeared even faster. Now, they’re a staple in my dessert rotation. whether it’s a potluck, or just a cozy weekend at home.
What’s Inside This Recipe?
My Take on Really Easy Pecan Pie Bars
I love how this recipe takes all the rich, gooey flavors of a traditional pecan pie and simplifies the process. No rolling out pie dough, no worrying about cracks or soggy crusts—just straightforward, delicious dessert magic.
What makes these bars so special is the buttery shortbread crust. It’s sturdy enough to hold the gooey pecan filling, but soft and crumbly in all the right ways. Add a thick layer of caramelized pecan goodness on top, and you’ve got a dessert that’s both decadent and easy to make.
These pecan pie bars are also wonderfully versatile. You can dress them up with a drizzle of chocolate, keep them classic, or cut them into bite-sized portions for snacking. Trust me, you’ll want to keep this recipe handy—it’s a crowd-pleaser every time.
Ingredients you’ll need
Here’s what you’ll need to make these easy pecan pie bars:
For the Crust
- 1 cup (2 sticks) unsalted butter, melted
- 2/3 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 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
- 1/4 teaspoon salt
- 2 cups chopped pecans
You’ll also need:
- A 9×13-inch baking pan
- Parchment paper or cooking spray
Step-by-Step Instructions
Let’s walk through how to make these pecan pie bars step by step. Don’t worry—it’s easier than you think!
Prepare the crust
Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving a little overhang for easy removal later. If you don’t have parchment, lightly grease the pan with cooking spray.
In a medium mixing bowl, stir together the melted butter, granulated sugar, flour, and salt until combined. The mixture will look like soft dough.
Press the dough evenly into the bottom of your prepared pan. Bake the crust for 15 minutes, or until it’s lightly golden around the edges. Set it aside to cool slightly while you prepare the filling.
Mix the filling
In a large mixing bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla extract, and salt until smooth. Stir in the chopped pecans until evenly coated.
Pour the pecan mixture over the pre-baked crust, spreading it out evenly with a spatula.
Bake the bars
Return the pan to the oven and bake for 30 minutes, or until the filling is set and slightly puffed. The edges should be golden brown, and the center should no longer jiggle when you gently shake the pan.
Cool completely
Remove the pan from the oven and let the bars cool completely in the pan. This step is important—cutting while still warm can cause the filling to spread.
Once cooled, lift the bars out using the parchment overhang and slice into squares or rectangles.
How to Serve Your Pecan Pie Bars
These pecan pie bars are delicious on their own, but here are a few ways to take them up a notch:
- Serve warm with a scoop of vanilla ice cream for a truly indulgent dessert.
- Drizzle the bars with melted chocolate or caramel sauce for extra flair.
- Arrange them on a platter with other desserts like cookies and brownies for a beautiful holiday spread.
Whether you’re serving these bars at a party or enjoying them as a quiet treat, they’re sure to impress.
Storing and Enjoying Leftovers
To store leftovers, place the bars in an airtight container and refrigerate for up to 5 days. They stay fresh and delicious, with the crust maintaining its texture.
If you’d like to freeze them, wrap each bar individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep for up to 3 months. Thaw in the fridge overnight before enjoying.
To reheat, pop a bar in the microwave for about 10 seconds, or enjoy them straight from the fridge—they’re tasty either way!
Top Tips for Customizing Your Pecan Pie Bars
- Swap the pecans for walnuts or a mix of nuts for a different flavor profile.
- Add a sprinkle of sea salt on top before baking for a sweet-and-salty twist.
- Make them extra festive by adding a handful of mini chocolate chips or shredded coconut to the filling.
- For a gluten-free version, use a 1:1 gluten-free flour blend in the crust.
Your Questions About Pecan Pie Bars Answered
Can I make these bars ahead of time?
Absolutely! These bars are a great make-ahead dessert. You can bake them up to 2 days in advance and store them in the fridge until you’re ready to serve.
Do I have to use corn syrup in the filling?
Corn syrup helps give the filling its signature gooey texture, but you can substitute an equal amount of maple syrup or honey for a slightly different flavor.
Can I use whole pecans instead of chopped?
You can! Whole pecans give the bars a more rustic look, while chopped pecans make them easier to slice and eat. It’s all about your preference.
What’s the best way to cut the bars cleanly?
To get neat slices, chill the bars in the fridge for about 30 minutes before cutting. Use a sharp knife, and wipe it clean between cuts for the best results.
Can I double this recipe?
Yes, you can double the recipe and bake it in a larger sheet pan if you’re serving a crowd. Just make sure to adjust the baking time as needed.
Rich, gooey, and full of crunchy pecans!
These really easy pecan pie bars are the perfect dessert for any occasion. With their buttery crust, gooey pecan filling, and simple preparation, they’re a guaranteed hit with family and friends.
I can’t wait for you to try this recipe and see how simple and satisfying it is. If you do, let me know in the comments below—I’d love to hear how your bars turned out! Don’t forget to share this recipe with your friends and tag WandaRecipes.com on social media.
If you’re looking for more treats to add to your dessert menu, check out my other recipes for Easy Pecan Bars or Pecan Pie Bites. Happy baking!
Pecan Pie Bars
Ingredients
Crust
- 1 cup 2 sticks unsalted butter, melted
- 2/3 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
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
- 1/4 teaspoon salt
- 2 cups chopped pecans
Instructions
Prepare the crust
- Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving a little overhang for easy removal later. If you don’t have parchment, lightly grease the pan with cooking spray.
- In a medium mixing bowl, stir together the melted butter, granulated sugar, flour, and salt until combined. The mixture will look like soft dough.
- Press the dough evenly into the bottom of your prepared pan. Bake the crust for 15 minutes, or until it’s lightly golden around the edges. Set it aside to cool slightly while you prepare the filling.
Mix the filling
- In a large mixing bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla extract, and salt until smooth. Stir in the chopped pecans until evenly coated.
- Pour the pecan mixture over the pre-baked crust, spreading it out evenly with a spatula.
Bake the bars
- Return the pan to the oven and bake for 30 minutes, or until the filling is set and slightly puffed. The edges should be golden brown, and the center should no longer jiggle when you gently shake the pan.
Cool completely
- Remove the pan from the oven and let the bars cool completely in the pan. This step is important—cutting while still warm can cause the filling to spread.
- Once cooled, lift the bars out using the parchment overhang and slice into squares or rectangles.
