All the Pie, None of the Fuss: Easy Pecan Pie Bars
If you love pecan pie but hate making pies, these Pecan Pie Bars are your new best friend. They’ve got a buttery shortbread crust that’s basically a cookie in disguise. On top is a gooey, nutty pecan filling that sticks to your fingers in the best way. No fancy pie pan, no rolling pin, no stress. Just slice, snack, and try not to eat the whole pan in one sitting.
Why these bars are so amazing:
- Buttery shortbread crust makes every bite melt in your mouth.
- Gooey pecan topping tastes just like classic pecan pie.
- Easy to make—no pie crust drama here.
- Perfect for parties, bake sales, or holiday tables.
- Double or triple the recipe for large crowds.
- They slice into neat squares, so no messy pie slices.
Serving ideas:
- Serve warm with a scoop of vanilla ice cream.
- Pack them in lunchboxes for a sweet surprise.
- Add a drizzle of caramel sauce for extra indulgence.
- Pair with hot coffee or tea for a cozy treat.
- Wrap them up as homemade gifts for friends and neighbors.
Quick and Easy Pecan Pie Bars
Prep Time: 15 min / Bake Time: 50-60 min
Serves: 9
Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 tsp. salt
- 1 cup all purpose flour
- 3/4 cup light corn syrup
- 1/4 cup brown sugar
- 2 large eggs
- 2 tbsp. all purpose flour
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1 1/2 cups chopped pecans
Directions
Line an 8×8 baking dish with parchment.
In a large mixing bowl, use a pastry cutter or a fork to combine the softened butter, granulated sugar, salt, and all purpose flour. Keep cutting the butter and flour together until the ingredients are well combined and a crumbly dough has formed.
Press this mixture into the bottom of the baking dish to form the crust.
Bake for 20-22 min.
Meanwhile, in a large mixing bowl, whisk together the light corn syrup, brown sugar, eggs, 2 tbsp. all purpose flour, vanilla, salt, and chopped pecans.
After the crust has baked, pour this mixture over the crust.
Return the pan to the oven, and bake for 25-30 minutes.
Allow the pecan pie bars to cool to room temperature, and then chill in the refrigerator for 6 hours, or over night.
Cut into squares and enjoy.
FAQ
Can I make these bars ahead of time?
Yes! They keep well for several days, so you can bake them a day or two before serving.
Do they need to be refrigerated?
Nope. Store them in an airtight container at room temperature for up to 4 days.
Can I freeze pecan pie bars?
Absolutely. Wrap them tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Can I use store-bought crust instead of homemade?
You could, but the homemade shortbread crust is quick and tastes way better.
Tips & Tricks
- Line your baking pan with parchment paper for easy lifting and clean slices.
- Toast the pecans before adding them for extra flavor and crunch.
- Let the bars cool completely before cutting—this helps them set and keeps the edges neat.
- Use a sharp knife and wipe it between cuts to get perfect squares.
- If you like extra gooey bars, bake on the shorter end of the time range.
- For firmer bars, bake a few minutes longer and chill before slicing.
And there you have it—pecan pie flavor made easy, sliceable, and dangerously snackable. Whether you’re baking for a holiday, a party, or just a Tuesday sweet tooth, these bars are sure to disappear fast. Keep a few hidden for yourself (trust me, you’ll want to). Happy baking, and enjoy every gooey, nutty bite!
