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Pecan pie bars cut into squares stacked on a plate.

Pecan Pie Bars

These pecan pie bars are the easiest way to enjoy your favorite pecan pie this fall, without hours of kitchen time.
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Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 16 Servings
Course: Dessert
Cuisine: American
Calories: 279
Ingredients Equipment Method Notes

Ingredients
  

Ingredients for the Crust
  • 1 cup Flour
  • 1/3 cup Confectioner’s Sugar
  • 1/2 cup Salted Butter (cold, cut into ½ inch pieces)
Ingredients for the Filling
  • 2 pcs Eggs
  • 1/2 cup Brown Sugar
  • 3/4 cup Dark Corn Syrup
  • 1/4 cup Flour
  • 2 tsp Vanilla
  • 1/2 tsp Salt
  • 2 cups Pecans

Equipment

  • 1 Square Baking Pan
  • 1 Parchment Paper
  • 1 Food Processor or Pastry Cutter

Method
 

  1. Preheat the oven to 350 degrees.
  2. Line a square 9 inch pan baking pan with parchment paper.  (I lay a large rectangle the width of the pan with the edges hanging over, and another going the opposite direction, again with the edges hanging over.)
  3. Make the crust:  Combine the flour, confectioner’s sugar, and butter with a food processor (or pastry cutter)  until it is crumbly.  Press the crust gently and evenly into the baking pan.
  4. Bake the crust for 15-18 minutes or until just turning golden.
  5. While the crust is baking, prepare the filling. In a large bowl, whisk together the eggs, brown sugar, corn syrup, flour, vanilla, and salt.  When this is fully combined, stir in the chopped pecans.
  6. When you remove the crust from the oven, pour the filling evenly on top of the crust.
  7. Return the pan to the oven and bake for 25-30 minutes or until the filling is set.
  8. It is best to allow the pecan bars to cool completely, and chill in the fridge for at least an hour before cutting them. 

Notes

Storage Instructions:
  • Store the bars in an airtight container at room temperature for up to 3 days.  These also freeze well for up to 3 months.
Other FAQ suggestions: 
  • Can I use margarine in the crust instead of butter?  To get the really tasty shortbread crust you really must use butter - it does make a difference.
  • Do these bars need to be refrigerated?  No, they may be stored at room temperature.  You just want to chill them prior to cutting so that you will be able to cut neat bars.
  • How can I be sure that the bars are fully cooked?  The center should be almost set, not runny (a slight jiggle is fine), the edges will be completely set.