I love this recipe because it delivers that iconic pecan pie flavor with far less effort. The filling comes together in one saucepan, the bars bake evenly in a 9 x 13-inch pan, and once cooled, they slice cleanly into neat squares. I also appreciate how well these bars travel and how effortlessly they feed a crowd.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 tablespoons unsalted butter 1 cup light corn syrup 1 cup dark brown sugar 5 large eggs 1 1/2 teaspoons pure vanilla extract 1 1/2 teaspoons kosher salt 2 cups pecan halves Baked press-in crust
Directions
I gather all the ingredients before I start to keep the process smooth.
I preheat the oven to 350°F. In a medium saucepan, I melt the butter over moderate heat. I remove the pan from the heat and whisk in the light corn syrup and dark brown sugar. Once combined, I whisk in the eggs until the mixture is fully blended.
I whisk in the vanilla extract and salt, then stir in the pecan halves until evenly coated.
I pour the pecan filling over the prebaked press-in crust and bake the bars for about 35 minutes, or until the filling is set. I transfer the pan to a rack and let it cool completely before cutting into bars.
Servings and Timing
Yield: 1 (9 x 13-inch) pan Active time: 40 minutes Total time: 1 hour 45 minutes
Variations
I sometimes toast the pecans lightly before stirring them into the filling to deepen their flavor. If I want a sweeter, more caramel-like finish, I add an extra tablespoon of brown sugar. I also enjoy adding a splash of bourbon for a warm, aromatic twist. For a chocolatey variation, I sprinkle a handful of chocolate chips onto the crust before adding the filling.
Storage/Reheating
I store the bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. They also freeze beautifully; I wrap them tightly and freeze them for up to 2 months. When I want to serve them warm, I heat individual bars in the microwave for about 10 to 15 seconds.
FAQs
Why did my pecan pie bars turn out runny?
I make sure to bake the filling until fully set. If the center jiggles too much, the bars need a few more minutes in the oven.
Can I use chopped pecans instead of pecan halves?
Yes, I can use chopped pecans for easier slicing, though pecan halves give a more classic look.
Do I need to refrigerate these bars?
I don’t need to refrigerate them, but doing so extends their freshness and helps them slice more neatly.
Can I prepare them ahead of time?
Yes, I often make them a day in advance; the flavors settle beautifully overnight.
Can I use a different type of crust?
Absolutely. I’ve used graham cracker crusts and shortbread crusts, and both pair wonderfully with the pecan filling.
Conclusion
I love how these Pecan Pie Bars capture the essence of traditional pecan pie in such an easy, crowd-friendly form. With a rich, sweet filling and plenty of crunchy pecans, they’re a dessert I come back to whenever I want something classic, comforting, and simple to prepare.
