Simple Pecan Pie Bars dish

Simple pecan pie bars stacked on top of each other.

This simple Pecan Pie Bars recipe is a delightful twist on the classic pecan pie experience! These bars offer the buttery crust and decadent, gooey center that everyone adores, all in the convenient and portable form of a cookie-like bar. They’re the standout crowd-pleasing dessert and are reliable for spreading holiday cheer.

Serve these sweet and nutty bars at a festive gathering or simply keep them on hand for a tasty from-scratch dessert any day of the week!

Easy pecan pie bars stacked on top of each other.

The Reliable 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 simple 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.
Simple 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 simple 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!

Crust

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.

Filling

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 tender.
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 finest.
Pecans – We buy whole pecans and coarsely chop them ourselves.

A slab of easy pecan pie bars on top of aluminum foil.

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.

A fork taking a bite from a pecan pie bar.

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 paper between 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 Simple Pecan Pie Bars Recipe

What’s the finest way to cut pecan pie bars cleanly?

Let them cool completely, then chill them for a bit before slicing. A sharp knife and a speedy wipe between cuts keeps the edges nice and neat.

Are pecan pie bars supposed to be gooey?

Yes! The filling should be rich and sticky but still hold together when sliced. That gooey texture is what makes them so irresistible.

What kind of nuts can I use besides pecans?

Walnuts or almonds can work if you want to switch it up, but pecans really are the star here. Their natural sweetness and buttery texture are hard to beat.

What’s the finest way to serve pecan pie bars?

They’re great straight from the pan, but for an extra treat, serve them slightly warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.

More Pecan Pie-Inspired Recipes

Want more desserts full of pecan pie flavor without all of the work? Check out these super simple recipes!

the Ayyem kitchenServings: 12 servings

Prep: 20 mins
Cook: 52 mins
Total: 1 hr 12 mins

Experience all the taste and texture of pecan pie with a fraction of the work thanks to this crowd-pleasing simple pecan pie bars recipe! Email

Ingredients

CRUST:

2 cups all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon salt
10 Tablespoons unsalted cold butter

FILLING:

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

Instructions

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.