Pecan Pie Bars

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

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Prep Time 15

Cook Time 46

Total Time 1 5

Servings: 12 bars

Course: Dessert, Snack

Cuisine: American

Calories: 300

For the crust

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.

Preparation

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

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

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