Why You’ll Love This Recipe

I always reach for this recipe when I want something rich and indulgent with very little effort. The crust is simple and tender, and the filling bakes up into that perfect sticky, caramel-like layer that pecan pie fans dream of. I can slice them into bars for easy serving, and they hold up beautifully for make-ahead desserts or gifting.

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, softened
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 tsp salt

For the Filling:

3 large eggs
1 cup light corn syrup
1 cup brown sugar
2 tbsp unsalted butter, melted
1 tsp vanilla extract
2 cups chopped pecans

Directions

Preheat and Prepare the Pan
I start by preheating the oven to 350°F (175°C). I line a 9×13-inch baking pan with parchment paper, letting the sides hang over a bit so it’s easier to lift the bars out later.
Make the Crust
In a medium bowl, I mix the softened butter, flour, sugar, and salt until it forms a crumbly mixture. I press this evenly into the bottom of the prepared pan and bake it for about 20 minutes, just until it turns a light golden color.
Mix the Filling
While the crust is baking, I whisk together the eggs, corn syrup, brown sugar, melted butter, and vanilla in a large bowl. Once it’s smooth, I stir in the chopped pecans until they’re fully coated.
Assemble and Bake
As soon as the crust comes out of the oven, I pour the pecan filling over the hot crust and gently spread it out evenly. Then it goes back into the oven for another 30–35 minutes until the filling is set and no longer jiggles in the center.
Cool and Cut
I let the bars cool completely in the pan before lifting them out and slicing them into squares or rectangles. The wait is hard—but totally worth it.

Servings and Timing

This recipe makes 24 bars, depending on how I cut them. From start to finish, it takes about 55–60 minutes total, including 20 minutes of prep and 35–40 minutes of baking.

Variations

I sometimes mix in a handful of mini chocolate chips with the pecans for a richer twist.
For a deeper flavor, I like using dark corn syrup or half maple syrup and half corn syrup.
A sprinkle of flaky sea salt on top after baking adds a lovely contrast to the sweetness.
Swapping in walnuts or even a mix of nuts gives these bars a different but equally delicious texture.

Storage/Reheating

Fridge: I store leftover bars in an airtight container in the fridge for up to 5 days. I like to bring them to room temperature before serving.
Freezer: These bars freeze well. I wrap them individually and store in a freezer-safe bag or container for up to 2 months.
Reheat: I warm them gently in the microwave for 10–15 seconds if I want that gooey texture again.

FAQs

Can I make these bars ahead of time?

Absolutely. I usually bake them the day before, let them cool completely, and store them in the fridge. They’re even better the next day once the flavors settle.

Can I use store-bought pie crust instead?

This crust is more like a shortbread base than a pie crust, so I wouldn’t substitute it. The texture really makes these bars special.

Do I have to use corn syrup?

Corn syrup helps create that classic gooey texture. If I want to avoid it, I sometimes try maple syrup or honey, but the bars may be slightly softer or less set.

Can I make these gluten-free?

Yes! I use a 1:1 gluten-free all-purpose flour blend, and it works great. The texture is very close to the original.

What’s the best way to cut clean slices?

I chill the bars in the fridge before cutting and use a sharp knife wiped clean between each slice. That gives me those beautiful, neat edges.

Conclusion

These Pecan Pie Bars are my go-to when I want all the richness of pecan pie in a more portable, shareable form. They’re easy to whip up, crowd-pleasing, and just indulgent enough to feel like a real treat. Whether I’m baking for the holidays or just a weekend indulgence, they never disappoint.