Pecan Pie Bars

These pecan pie bars deliver everything you love about classic pecan pie, but in an easier, less messy, grab-and-go form. They feature a buttery shortbread-style crust topped with a rich, gooey pecan filling that strikes the perfect balance between sweet and nutty. Ideal for fall baking, holiday trays, or parties, these bars are dangerously addictive and disappear fast.

Ingredients

All-purpose flour
White sugar
Salt
Butter

Large eggs
Light corn syrup
White sugar
Butter
Vanilla extract
Chopped pecans (some can be left whole for texture)

Instructions

Preheat the oven to 350°F. Line a jelly roll pan with parchment paper, leaving some overhang on the sides to make removal easier. Lightly grease the parchment.

In a large bowl, combine the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle the mixture evenly into the prepared pan and press it down firmly to form the crust.

Bake the crust until lightly set and just beginning to turn golden. Remove from the oven but keep the oven on.

While the crust bakes, prepare the filling. In another bowl, whisk together the eggs, corn syrup, sugar, melted butter, and vanilla until smooth. Stir in the chopped pecans until evenly distributed.

Pour the filling over the hot crust, spreading it out evenly. Return the pan to the oven and bake until the filling is set and the top is golden.

Remove from the oven and allow the bars to cool completely in the pan. Once cooled, loosen the edges with a knife, lift out using the parchment, and slice into bars.

Notes or Tips

Letting the bars cool fully is essential for clean slices, as the filling firms up as it sets.
These bars store well at room temperature or in the refrigerator and taste even better the next day.
If you enjoy extra texture, leave some pecans whole instead of fully chopping them.
Perfect for holidays, potlucks, or anytime you want pecan pie without the fuss.