Description
These Easy Pecan Pie Bars combine a buttery, crumbly crust with a rich, gooey pecan filling for a delightful twist on the classic pecan pie. Perfect for holiday gatherings or anytime you crave a sweet, nutty treat, these bars bake up golden and bubbly, then cool into perfectly portioned squares that are easy to serve and enjoy.
Ingredients
Scale
Crust
- 1 cup unsalted butter, melted
- 2/3 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
Filling
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 2 cups chopped pecans
Instructions
- Prepare crust: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal. In a large mixing bowl, combine the melted butter, granulated sugar, 2 1/4 cups of the flour, and salt. Mix until a crumbly dough forms, then press it evenly into the bottom of the prepared pan to form the crust.
- Bake crust: Place the crust in the oven and bake for 18–20 minutes until it is lightly golden. This step ensures a firm base that won’t get soggy once the filling is added.
- Make filling: While the crust is baking, whisk together the eggs, corn syrup, brown sugar, vanilla extract, the remaining 1/3 cup flour, and chopped pecans in a large bowl until well combined.
- Assemble and bake: Pour the pecan filling evenly over the hot crust immediately after removing it from the oven. Return the pan to the oven and bake for an additional 30–35 minutes. The filling should be set in the center and the top golden and bubbly.
- Cool and serve: Remove the bars from the oven and let them cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the bars out and cut into 24 squares for serving.
Notes
- Toast pecans in a dry skillet for a few minutes before adding to the filling to enhance their flavor.
- Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week to keep them fresh longer.