Pecan Pie Bars Recipe – Cozy, buttery squares that melt in your mouth

Introduction

The kitchen smelled like toasted nuts and brown sugar the first time I made these Pecan Pie Bars, and the warm aroma stopped everyone in the house. This always takes me back to Sunday dinners. First, the crust nuzzles the filling, then the syrup sets into a glossy, crackly top—perfect with a scoop of vanilla. If you like a gooey center, try my ooey-gooey variation for even more melt.

Why You’ll Love This

• Fast prep with store-bought crust (big time-saver).
• Deep caramel flavor without fuss.
• Crowd-pleasing for holidays or weeknights.
• Kid-approved for bake-sale or lunchbox treats.

Quick Recipe Snapshot

• Servings: 12 bars
• Prep time: 15 minutes
• Cook time: 46 minutes (two-stage baking)
• Total time: 1 hour 5 minutes (includes brief cooling)
• Skill level: Easy
• Taste: sweet + nutty + buttery

Warm and steady—if you can whisk and watch the oven, you’ll nail this.

Ingredients You’ll Need

• 1 box refrigerated pie crust, softened to room temperature
• 2 1/2 cups light corn syrup
• 2 1/2 cups packed brown sugar
• 1/2 cup butter, melted
• 4 1/2 teaspoons vanilla extract
• 6 eggs, slightly beaten
• 2 cups coarsely chopped pecans
• Butter-flavor cooking spray
• 2 cups pecan halves
• Vanilla ice cream (optional)

Chef notes:

• Room-temp eggs = smoother filling.
• Light corn syrup = classic texture.
• Use unsalted butter to control salt.

How to Make It

1. First, heat the oven to 425°F and grease a 13×9-inch glass baking dish with shortening or butter-flavor spray. The dish should gleam lightly.
2. Then, remove one pie crust, unroll, and roll it to a 13×9" rectangle. Lay it in the dish and trim the edges so it fits snugly. Press gently to seal.
3. Next, whisk corn syrup, brown sugar, melted butter, vanilla, and eggs in a large bowl until smooth. The batter will look glossy and pourable. Fold in the coarsely chopped pecans.
4. Spoon half of that filling over the crust, spreading evenly. It will be loose but even.
5. Meanwhile, unroll the second crust and roll to 13×9". Lay it over the filling and trim to fit. Spray the top crust with butter-flavor cooking spray so it browns nicely.
6. Bake 14–16 minutes, until the top crust takes a light golden color and the edges show a deeper brown. Then reduce the oven to 350°F.
7. Carefully spoon the remaining filling over the baked top; it will drizzle and settle. Arrange pecan halves on top in a decorative pattern so every slice gets a crown.
8. Finally, bake an additional 30 minutes, until the filling is set (no long wobble), and the top looks glossy and slightly crackled. Cool 20 minutes on a rack. Serve warm with vanilla ice cream if you like.

Also, if you want a maple note, peek at my salted maple version for a lovely twist.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use pre-chopped pecans, but toast them briefly for better flavor.
2. Common mistake: Overbaking dries the filling—pull it when a small jiggle remains.
3. Simple variation: Stir a pinch of cinnamon into the filling for warm spice.

Serving Ideas

• Weekend dessert: Warm squares with a scoop of vanilla ice cream and hot coffee.
• Holiday platter: Cut into smaller bites and garnish with extra pecan halves.
• Brunch treat: Serve with whipped cream and a drizzle of maple syrup; try a brown-sugar twist like my brown sugar pecan pie brownies.
• Casual snack: Pack a bar in a lunchbox for a sweet afternoon pick-me-up.

Storing & Leftovers

• Fridge: Store in an airtight container up to 4 days; bring to room temp before serving.
• Freezer: Wrap bars tightly and freeze up to 2 months; thaw overnight in fridge.
• Reheat: Warm gently in a 300°F oven for 8–10 minutes to crisp edges without melting the filling.
  Leftover idea: Chop and fold into vanilla yogurt for a quick parfait.

FAQs

Q: Can I make these ahead?
A: Yes. Bake, cool completely, then refrigerate. They taste even better after a few hours as the flavors meld.

Q: Can I substitute corn syrup?
A: You can try a 1:1 swap with light maple syrup, but the texture changes; the filling becomes a touch softer.

Q: How do I know it’s done?
A: The center should mostly set with a slight jiggle and the top should look glossy and crackled. If it sings to you—just kidding—look for a gentle wobble.

Q: Can I freeze Pecan Pie Bars?
A: Absolutely—wrap tightly and freeze up to 2 months; thaw in the fridge. Reheat briefly for that just-baked feel.

Also, for a different texture mashup, I sometimes riff on a brownie pecan pie to serve at parties.

Final Thoughts

I love how these squares bring people together—warm, sticky edges and a nutty top that everyone reaches for first. Tweak the pecan layout, add a pinch of spice, and make this your own; you’ll find a favorite in no time. Thanks for baking with me—enjoy these Pecan Pie Bars.

Conclusion

For another take on this classic, I like the version at Pecan Pie Bars – The Kitchn, and for a simple, homey riff see Pecan Pie Bars Recipe – NatashasKitchen.com.

Pecan Pie Bars

Cozy, buttery squares that melt in your mouth, perfect for dessert or snack time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 46 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 bars

Course: Dessert, Snack

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

For the crust

• 1 box refrigerated pie crust, softened to room temperature

For the filling

• 2.5 cups light corn syrup Light corn syrup = classic texture.
• 2.5 cups packed brown sugar
• 0.5 cup butter, melted Use unsalted butter to control salt.
• 4.5 teaspoons vanilla extract
• 6 pieces eggs, slightly beaten Room-temp eggs = smoother filling.
• 2 cups coarsely chopped pecans Time-saver: Use pre-chopped pecans, but toast them briefly for better flavor.
• butter-flavor cooking spray Use to grease the baking dish and spray the top crust.
• 2 cups pecan halves For decoration.
• vanilla ice cream (optional) Serve warm with a scoop if desired.

Method

 

Preparation

1. Preheat the oven to 425°F and grease a 13x9-inch glass baking dish with shortening or butter-flavor spray.
2. Remove one pie crust, unroll, and roll it to a 13x9" rectangle. Lay it in the dish and trim the edges to fit snugly.
3. In a large bowl, whisk together corn syrup, brown sugar, melted butter, vanilla, and eggs until smooth and glossy.
4. Fold in the coarsely chopped pecans.
5. Spoon half of the filling over the crust, spreading evenly.
6. Unroll the second crust and roll to 13x9". Lay it over the filling, trimming to fit. Spray the top crust with butter-flavor cooking spray.

Baking

1. Bake for 14–16 minutes, until the top crust takes on a light golden color and the edges are deeper brown.
2. Reduce the oven temperature to 350°F.
3. Spoon the remaining filling over the baked top. Arrange pecan halves on top in a decorative pattern.
4. Bake for an additional 30 minutes, until the filling is set and the top looks glossy and slightly crackled.
5. Cool for 20 minutes on a rack and serve warm with vanilla ice cream if desired.

Notes

These bars can be made ahead of time and store well in the refrigerator or freezer. Warm gently before serving for the best texture.