When you’re craving the rich, gooey goodness of pecan pie but don’t have the patience for a traditional pie crust, these shortcut pecan pie bars are your new best friend. They deliver all the buttery, caramel-like flavor you love, wrapped up in an effortless package that comes together in under an hour.
Perfect for busy weeknights or last-minute dessert emergencies, these bars combine a quick press-in crust with a foolproof filling that sets up beautifully every time. No rolling pin or pie anxiety required!
Why You’ll Love This
- No fussy pie crust or special equipment needed
- Prep takes just 15 minutes of hands-on time
- Travels well for potlucks and bake sales
- Can be made ahead and frozen for up to 3 months
- Easier to serve and eat than traditional pie slices
Ingredients
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup cold butter, cubed
- 3 large eggs
- 1 cup light corn syrup
- 1 cup granulated sugar
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 2 cups pecan halves
Instructions
- Preheat oven to 350°F. Line a 9×13 inch pan with parchment paper.
- Combine flour and powdered sugar. Cut in cold butter until crumbly.
- Press mixture into prepared pan. Bake for 15 minutes.
- Whisk together eggs, corn syrup, sugar, melted butter, and vanilla.
- Stir in pecans and pour over warm crust.
- Bake for 25-30 minutes until filling is set.
- Cool completely before cutting into bars.
Tips & Variations
- Add 1/2 cup chocolate chips for extra decadence
- Use brown sugar instead of granulated for a deeper flavor
- Toast the pecans beforehand for enhanced nuttiness
- Cut bars with a warm knife for cleaner edges
- Check doneness by gently shaking the pan – filling should be just set
Serving Suggestions
Serve these indulgent bars slightly warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream. For an extra special touch, drizzle with warm caramel sauce just before serving.
Notes
- Store in an airtight container at room temperature for up to 5 days
- Freeze well-wrapped bars for up to 3 months
- Allow frozen bars to thaw overnight in the refrigerator
FAQs
- Can I use maple syrup instead of corn syrup? While possible, corn syrup helps prevent crystallization and provides the classic texture.
- Why did my filling overflow? Be sure to let the crust cool slightly and check that your pan is the correct size.
- Can I use chopped pecans? Yes, but pecan halves create a more attractive presentation and better texture.
- Are these bars gluten-free? No, but you can substitute the flour with a 1:1 gluten-free baking blend.
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup cold butter, cubed
- 3 large eggs
- 1 cup light corn syrup
- 1 cup granulated sugar
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 2 cups pecan halves
Steps
- Preheat oven to 350°F. Line a 9x13 inch pan with parchment paper.
- Combine flour and powdered sugar. Cut in cold butter until crumbly.
- Press mixture into prepared pan. Bake for 15 minutes.
- Whisk together eggs, corn syrup, sugar, melted butter, and vanilla.
- Stir in pecans and pour over warm crust.
- Bake for 25-30 minutes until filling is set.
- Cool completely before cutting into bars.
Notes
- Store in an airtight container at room temperature for up to 5 days
- Freeze well-wrapped bars for up to 3 months
- Allow frozen bars to thaw overnight in the refrigerator
