There’s something about pecan pie that never fails to warm the heart. That sweet, nutty, caramelized filling sitting on a buttery crust—it’s comfort baked into every bite. But let’s be honest, making a full pie can feel like a project. So, I’ve got a little secret for you: pecan pie bars give you everything you love about classic pecan pie—without the fuss.
These pecan pie bars are rich, chewy, and buttery with just the right amount of crunch. Whether you’re baking for the holidays, a potluck, or just because you’re craving something sweet, this easy pecan pie bars recipe is about to become your new go-to dessert.
Why You’ll Love These Pecan Pie Bars
- They taste like the best pecan pie ever—but they’re easier to slice, serve, and share.
- Perfect for making ahead and freezing.
- No fancy ingredients, no stress, and no soggy pie crusts.
- They’re sweet, nutty, and ridiculously satisfying.
If “lazy pecan pie bars” were a thing, this would be it—but in the best way possible.
Ingredients You’ll Need
For the Crust:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 cup unsalted butter, softened
- ¼ teaspoon salt
For the Filling:
- 3 large eggs
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 2 cups chopped pecans
This makes about 16-20 pecan pie squares, depending on how generous you cut them. (No judgment if you go for big ones.)
Step-by-Step: How to Make Easy Pecan Pie Bars
1. Preheat & Prep
Set your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a little overhang on the sides. It’ll help you lift the bars out later without a crumble explosion.
2. Make the Crust
In a bowl, mix the flour, sugar, and salt. Cut in the butter until the mixture looks like coarse crumbs. You can use your hands, a pastry cutter, or a fork—whatever makes you feel most “baker-like.”
Press this mixture firmly into the pan. Bake for 18–20 minutes until lightly golden.
(Pro tip: don’t skip this step; a well-baked crust is the secret to those perfect pecan pie bars with pie crust.)
3. Prepare the Filling
In another bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, and vanilla until smooth. Stir in the chopped pecans and give it a gentle mix.
Pour the filling over your warm crust and spread evenly.
4. Bake It
Pop it back into the oven for about 25–30 minutes. The top should look set and slightly glossy, with that classic pecan pie sheen.
When done, remove it from the oven and let it cool completely in the pan. The waiting is the hardest part, I know.
5. Slice & Serve
Once cool, lift the whole slab out using the parchment paper, place it on a cutting board, and slice it into bars or squares.
Tips for the Perfect Pecan Pie Bars
- Use fresh pecans. Stale nuts will ruin the flavor faster than you can say “holiday dessert.”
- Let them cool. Cutting too early will turn your bars into sticky chaos. Patience pays off.
- Want thicker bars? Use a smaller baking dish and bake a few extra minutes.
- Add a twist: A drizzle of melted dark chocolate or a pinch of sea salt takes these from “yum” to “WOW.”
Variations You’ll Love
- Chocolate Pecan Pie Bars: Add ½ cup chocolate chips to the filling. It’s indulgent in the best way.
- Maple Pecan Pie Bars: Swap half the corn syrup for maple syrup for a warm, rich flavor.
- Bourbon Pecan Bars: Add a tablespoon of bourbon to the filling for an adult twist.
- Gluten-Free Version: Use your favorite gluten-free flour blend for the crust.
Each variation adds its own charm—because why settle for one pie flavor when you can explore them all?
Storing Your Pecan Bars
These bars keep beautifully!
- Room temperature: Store in an airtight container for up to 3 days.
- Fridge: They’ll last up to a week (if they make it that long).
- Freezer: Freeze individually wrapped bars for up to 2 months.
When ready to enjoy, thaw at room temperature or warm slightly in the microwave for that gooey texture.
Serving Ideas
You can serve them plain or with a scoop of vanilla ice cream for a total dessert dream. I also love adding a drizzle of caramel sauce when I’m feeling fancy.
They’re perfect for bake sales, dessert tables, or those nights when you just want “a little something sweet” after dinner.
Why These Are the Best Pecan Pie Bars
These pecan pie bars give you all the cozy flavor of a homemade pecan pie, but without the pie drama. No rolling dough, no blind baking, no cracked tops—just pure, buttery bliss.
They’re the kind of quick dessert that feels impressive but doesn’t require a culinary degree. Honestly, once you make them, you’ll wonder why you ever fussed over a full pie.
Make-Ahead Tip
If you’re hosting or planning for the holidays, make these bars a day ahead. They actually taste even better after sitting overnight—the flavors meld and the texture becomes irresistibly chewy.
They’re the kind of treat that gets better with time, just like good friendships and vintage sweaters.
Pecan Pie Bars
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal later.
- In a bowl, combine flour, sugar, and salt. Add softened butter and mix using your hands or a pastry cutter until the mixture looks crumbly.
- Press this mixture evenly into the prepared pan and bake for 18–20 minutes until lightly golden.
- In a separate bowl, whisk together eggs, corn syrup, brown sugar, melted butter, and vanilla extract until smooth. Stir in the chopped pecans.
- Pour the filling evenly over the warm crust.
- Return the pan to the oven and bake for 25–30 minutes, until the top looks set and shiny.
- Let the bars cool completely in the pan. Once cooled, lift them out using the parchment paper, place them on a cutting board, and cut into squares or bars.
Notes
- Let the bars cool fully before slicing — this helps the filling set perfectly.
- Fresh pecans make a big difference in flavor.
- These bars can be stored in an airtight container for up to 3 days at room temperature or 1 week in the fridge.
- You can freeze them for up to 2 months — just wrap tightly in plastic and thaw before serving.
- Want a twist? Add a drizzle of dark chocolate or a sprinkle of sea salt on top before serving.
Frequently Asked Questions
Can I use honey instead of corn syrup?
Yes, you can! The texture will be a bit different (slightly softer), but the flavor is lovely and more natural. Just replace 1 cup corn syrup with ¾ cup honey.
Can I make pecan pie bars without corn syrup?
Definitely. You can use maple syrup or a mix of brown sugar and cream for a thicker caramel-like filling.
Why are my pecan pie bars runny?
They probably needed a few extra minutes in the oven. The filling should look set and not jiggle when you gently shake the pan.
Can I use store-bought pie crust?
Absolutely! If you’re short on time, use pre-made crust, press it into the pan, and bake lightly before adding the filling. Perfect for lazy pecan pie bars.
Do pecan pie bars need to be refrigerated?
They don’t have to be, but they’ll last longer if you do—especially in warmer months.
Can I double the recipe?
Yes! Just use a larger pan or make two batches. These easy pecan pie bars are perfect for parties or gifting.
Final Thoughts
This pecan pie bars recipe is one of those desserts that hits all the right notes—sweet, buttery, nutty, and oh-so-satisfying. It’s a shortcut to happiness, one square at a time.
Whether you’re baking them for Thanksgiving or just treating yourself on a cozy Sunday, these bars prove that sometimes the simplest desserts bring the biggest smiles.
Now, go grab your mixing bowl—it’s pie bar time.
