I love this recipe because it’s quick, reliable, and uses basic ingredients I usually have on hand. The crust mixes together in seconds, and the filling is just a simple whisk-and-pour situation. The bars bake up with a golden top, a soft interior, and plenty of crunchy pecans in every bite. They’re easy to transport, freeze well, and always impress guests—even though they take far less time than a traditional pecan pie.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust 1 cup unsalted butter, melted 2 cups all-purpose flour 1/2 cup granulated sugar
For the filling 3 large eggs 3/4 cup light corn syrup 3/4 cup packed brown sugar 1 teaspoon vanilla extract 1 1/2 cups chopped pecans
Directions
I preheat the oven to 350°F (175°C) and grease or line a 9×13-inch baking pan with parchment paper.
In a medium bowl, I mix the melted butter, flour, and granulated sugar until a soft dough forms.
I press the dough evenly into the bottom of the pan to form the crust.
I bake the crust for 15 minutes or until lightly golden, then remove it from the oven.
In another bowl, I whisk together the eggs, corn syrup, brown sugar, and vanilla until smooth.
I stir in the chopped pecans.
I pour the pecan filling over the warm crust and spread it evenly.
I bake the bars for 25–30 minutes, or until the filling is set and lightly golden.
I let the bars cool completely in the pan before slicing into squares.
Servings and Timing
This recipe makes 12 pecan pie bars. Prep takes about 10 minutes, baking time totals 45 minutes, and the entire recipe is ready in about 55 minutes. Each serving is approximately 320 calories.
Variations
I like adding a pinch of cinnamon or a splash of bourbon to the filling for extra warmth and depth. For a richer crust, I sometimes mix in a tablespoon of brown sugar. If I want a firmer texture, I bake the bars for a few extra minutes. I also enjoy topping them with a drizzle of melted chocolate or serving them with a dollop of whipped cream.
Storage/Reheating
I store the cooled bars in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to 1 week or freeze them for up to 3 months. When frozen, I let them thaw in the refrigerator before serving. These bars don’t need reheating—but if I want them warm, I heat them for 10–15 seconds in the microwave.
FAQs
Can I use whole pecans instead of chopped?
Yes, I can. Chopped pecans give better distribution, but whole pecans look beautiful on top.
Can I substitute dark corn syrup?
I can, but it gives a deeper, more molasses-like flavor. I choose based on how rich I want the bars.
How do I keep the bars from becoming too soft?
I let them cool fully before slicing and store them chilled if I want firmer texture.
Can I make these bars ahead of time?
Yes, they’re perfect for prepping a day or two ahead. The flavors develop even more overnight.
Can I add chocolate?
Absolutely. I stir in chocolate chips or drizzle melted chocolate on top once the bars cool.
Conclusion
These Lazy Girl Pecan Pie Bars are one of my favorite quick desserts because they deliver big flavor with minimal effort. The buttery crust, gooey pecan filling, and sweet caramel notes make them a comforting treat I reach for all year long. Whether I’m hosting, gifting, or craving a slice of pecan pie without the work, this recipe always hits the spot.
