Easy Pecan Pie Bars

Pecan pie is one of my favorite pie desserts of all time. But this recipe for Pecan Pie Bars just hits different. In this post, I will show you how to make easy Pecan Pie Bars that everyone is going to love.

Best Pecan Pie Bars recipe ever!

If you want to bring something new for your next family gathering, Thanksgiving dessert, or even Christmas dessert then I have just the recipe for you.

These easy Pecan Pie Bars are basically a Pecan Pie in casserole form that you cut into squares.

If you ask me this is the better “Pecan Pie” to make if you want to serve a crowd.

A typical pie cuts into 8 servings whereas these simple Pecan Pie Bars can serve up to 24 (depending on the size you cut the squares into).

This is a no-fork required kind of dessert.

But no judgment if you do choose to use a fork, they do tend to be a little sticky.

Pecan Pie Bars Ingredients

Shortbread Crust

• 2 cups All-Purpose Flour
• 1 cup Brown Sugar (packed)
• 1 cup Butter (room temperature)

Pecan Topping

• 5 Eggs
• 1 cup Light or Dark Corn Syrup
• 2/3 cup Sugar
• 1 tsp Vanilla
• 1/8 tsp Salt
• 2 cups Chopped Pecans
• Cool Whip (optional)

Easy Pecan Pie Bars

First things first preheat your oven to 350°.

Then in a medium-sized bowl add 2 cups all-purpose flour, 1 cup packed brown sugar, and 1 cup of room temperature butter (that’s 2 sticks).

If you have a pastry cutter more power to you but if you are like me and DON’T then just grab a fork.

Now with your fork or pastry cutter mix everything together until it starts to look crumbly.

Next, take your sweet buttery crumbs and pour them into a 9×13 baking dish. Then press it down evenly throughout the baking dish creating your delicious shortbread crust.

Place in the oven at 350° for 15 minutes.

While that is baking you can then begin making the pecan pie topping.

In a medium-sized bowl combine 5 eggs, 1 cup of light or dark corn syrup (whichever you have on hand), 2/3 cup sugar, 1 tsp vanilla, and 1/8 tsp salt.

Mix everything together until it is well combined. I use a plain Jane hand mixer. But, if you’re feeling fancy use a KitchenAid.

On a side note, I said to use light or dark corn syrup because there isn’t a huge difference.

Light corn syrup has a mild sweet flavor and dark corn syrup includes molasses which adds a richer flavor.

At the time I used light corn syrup because that is what I had on hand. And they turned out fantastic.

Moving on.

Time to toss in your chopped pecans. Add 2 cups and mix until well combined.

This is what your shortbread crust should look like once it’s finished baking for 15 minutes.

Now that your crust is finished and all the filling is mixed together, the next thing you are going to want to do is pour that pie filling all over the top of your crust.

But make sure that you spread it evenly across the top.

Before putting your dessert back into the oven you will need to turn your oven temperature down to 275°.

Don’t bother to wait for the temp to come all the way down (I never do, #impatient) and then bake for 50 minutes.

Once it is finished baking let it cool completely before cutting.

I tend to take a knife or a spatula and go around the entire outside crust releasing it from the edge of the baking dish once it is fresh out of the oven.

Honestly, I have always done this and have no idea if it makes a difference or not. I just assume it will be harder to get out of the dish once it is cooled.

Now that they are cooled take a sharp knife, cut into squares, and enjoy.

They are great as they are but are even better if you add a little bit of Cool Whip to them.

Here are some other amazeballs desserts that I insist you try. They are so easy to make and are Num Nums!

Pecan Pie Bars

Pecan Pie Bars are a unique version of the classic pecan pie everyone knows & loves. Why not change things up at the dessert table this year?

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Course Dessert

Cuisine American

Servings 24

Equipment

• 9×13 baking dish

Ingredients

  

Shortbread Crust

• 2 cups All-Purpose Flour
• 1 cup Brown Sugar (packed)
• 2 sticks Butter (softened)

Pecan Pie Filling

• 5 Eggs
• 1 cup Light (OR) Dark Corn Syrup (see notes)
• ⅔ cup Sugar
• ⅛ tsp Salt
• 1 tsp Vanilla
• 2 cups Pecans (chopped)

Instructions

 

• Preheat oven to 350°
• In a medium-sized bowl combine flour, brown sugar, and butter.

  With a pastry cutter or a fork mix together until it creates a crumbly consistency.

  Pour into your 9×13 baking dish and press it evenly throughout the dish creating your crust.

  Place in the oven and bake for 15 minutes.
• While your shortbread crust is baking start on the pecan pie filling.
• In a medium-sized bowl combine eggs, corn syrup, sugar, salt, and vanilla.

  With a mixer blend everything together until well combined.

  Then add your chopped pecans. Mix until well combined.
• Once your shortbread crust is finished baking pour your pecan pie filling on top of your shortbread crust spreading it evenly over the top.
• Reduce the oven temperature to 275°, place your dessert back in the oven, and bake for 50 minutes.
• Let it cook before cutting into squares.
• Enjoy!

Notes

Light Corn Syrup – has a mild sweet flavor

Dark Corn Syrup – includes molasses which adds a richer flavor

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