If you enjoy pecan pie but would rather skip rolling out dough, these bars are a lovely option. The crust presses right into the pan, and the filling comes together with a whisk and a spoon.
You’ll get 9 bars with a buttery base and plenty of chopped pecans in every bite. Let them cool completely before cutting so they’re easier to lift out and serve neatly.
Tips
- Leave parchment hanging over the sides of the pan so you have something to hold when lifting out the cooled bars.
- Keep the crust butter cold and work it into the dry ingredients until the mixture looks like coarse crumbs.
- Have the filling ready when the crust finishes baking; it goes onto the crust while it’s still hot.
- Look for a slightly puffed, set filling with a little movement in the center—not a loose, liquid middle.
Storing
Refrigerate the bars within 2 hours of baking, even if they need more time to finish chilling. Keep them covered in the refrigerator and enjoy within 3–4 days. They can be served chilled; reheating isn’t necessary.
Pecan Pie Bars with a Buttery Crumb Crust
A press-in crust and a sweet chopped-pecan filling make these square-pan bars a simple alternative to a whole pie.
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Ingredients
- 1 cup all-purpose flour for the crust
- 1/3 cup light brown sugar packed; for the crust
- 1/4 tsp salt for the crust
- 1/2 cup unsalted butter cold and cubed; for the crust
- 1/2 cup corn syrup for the filling
- 1/2 cup granulated sugar for the filling
- 2 large eggs for the filling
- 2 tsp vanilla extract for the filling
- 1 tbsp butter melted; for the filling
- 1 1/2 cups chopped pecans for the filling
Instructions
- Heat the oven to 350°F (175°C). Fit parchment paper into an 8-inch square baking pan, letting extra paper extend above the sides for lifting later.
- Stir the flour, packed light brown sugar, and salt together in a medium bowl. Work in the cold butter cubes with a pastry cutter or your fingers until you have a coarse, crumbly mixture. Press it evenly across the bottom of the prepared pan, then bake for 15 minutes, or until pale golden.
- During the crust’s baking time, whisk the corn syrup, granulated sugar, eggs, vanilla extract, and melted butter into a smooth mixture. Fold in the chopped pecans so they are spread throughout.
- Take the baked crust out of the oven and immediately add the pecan mixture on top. Gently spread the filling into an even layer if necessary.
- Place the pan back in the oven for 20–25 minutes. The filling should look set and a little puffed, with a gentle jiggle in the middle rather than a liquid center.
- Set the pan on a wire rack and let the bars cool completely. Use the overhanging parchment to lift them onto a cutting board, then cut into 9 squares.
- For an optional finishing touch, lightly dust the bars with powdered sugar before serving.
Notes
This recipe makes 9 bars, with an optional light sprinkle of powdered sugar just before serving.
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