Table of Contents
- Why You’ll Love These Bars
- What Are Pecan Pie Bars?
- The Ingredient Secret
- Your Simple, Foolproof Baking Plan
- Tips for Perfect Dessert Bars Every Time
- Storing Your Sweet Treats
- More Irresistible Easy Desserts
- The Full Recipe Card
- Notes & Tips
Key Takeaways
- These easy desserts capture the classic flavor of pecan pie without the fuss of a pie crust.
- They feature a buttery shortbread base topped with a rich, gooey pecan filling.
- Perfect for holiday baking, potlucks, or a satisfying sweet treat any day of the week.
- The recipe is simple, requiring basic pantry ingredients and straightforward steps for guaranteed success.
Hey there, I’m Patricia from Patricia Universe! If you’re looking for a show-stopping treat that’s simpler than a traditional pie but delivers all the cozy, nostalgic flavor, you’ve just found it. These Pecan Pie Bars are one of my absolute favorite easy desserts to make. They turn the iconic pie into a portable, sharable bar that’s perfect for any gathering. As someone who believes baking should bring joy, not stress, I love creating simple recipes like this that are total crowd-pleasers. Let’s dive into why these are about to become your new go-to sweet.
Why You’ll Love These Bars
First and foremost, these bars are easy. Forget wrestling with pastry dough or worrying about a soggy bottom crust. The press-in shortbread base is practically foolproof. The filling comes together in one bowl, and the whole process is far less intimidating than making a classic pie. They bake up with that signature glossy top, a chewy middle, and a satisfying crunch from the pecans, making them the ultimate comfort food. Whether you’re prepping for a holiday feast like Thanksgiving or just want a special sweet treat to enjoy with coffee, these bars deliver every single time.
What Are Pecan Pie Bars?
Imagine all the decadent elements of a Southern pecan pie—the buttery crust, the sweet, sticky filling packed with toasted nuts—but transformed into an easy-to-serve, easy-to-eat bar cookie. That’s exactly what these are! They take the essence of that beloved dessert and repackage it into a format that’s ideal for parties, cookie trays, or lunchboxes. It’s the perfect solution when you want that iconic flavor but need something a bit more convenient and shareable than slicing a whole pie.
The Ingredient Secret
The magic here lies in using simple, high-quality components. The crust relies on cold butter cut into flour and sugar to create that tender, crumbly shortbread texture. For the filling, a combination of corn syrup and brown sugar creates that classic gooey consistency and deep caramel flavor. Don’t skip toasting your pecans beforehand if you have time—it unlocks their natural oils and adds a wonderful depth of nutty flavor that takes these from good to exceptional. This attention to detail is what makes simple holiday baking so rewarding.
Your Simple, Foolproof Baking Plan
The process is wonderfully straightforward, making it one of the best easy bar cookies for bakers of any level. You’ll start by making the shortbread crust, which simply gets pressed into the pan and par-baked. While that’s in the oven, whisk together the luscious pecan filling. Pour it over the hot crust, and return it to the oven. That’s it! The hardest part is waiting for them to cool completely before slicing into those perfect, gooey squares. This reliable method ensures you get perfect results, making it a fantastic recipe to add to your repertoire of trusty thanksgiving desserts.
Tips for Perfect Dessert Bars Every Time
For the cleanest cuts and best texture, patience is key. Let the bars cool completely in the pan on a wire rack. For an even cleaner slice, you can pop the cooled slab (still in the pan) into the refrigerator for an hour or two. The chilled filling firms up beautifully. When you’re ready, use the parchment paper “handles” to lift the entire block out before cutting with a sharp knife. Wiping the knife clean between cuts gives you those picture-perfect edges. Remember, allowing them to set is the secret to achieving that perfect bar texture rather than a messy, albeit delicious, pile of pecan pie filling!
Storing Your Sweet Treats
Once cut, these bars store wonderfully. Keep them in an airtight container at room temperature for up to 3 days. They also freeze beautifully! Layer them between sheets of parchment paper in a freezer-safe container or bag, and they’ll keep for up to 3 months. Simply thaw at room temperature whenever a craving strikes. This make-ahead quality makes them an absolute lifesaver during the busy holiday season.
More Irresistible Easy Desserts
If you loved making (and eating!) these Pecan Pie Bars, I have a whole universe of simple sweets waiting for you at Patricia Universe. From no-bake cheesecakes to one-bowl brownies and festive cookie recipes, my goal is always to share approachable recipes that bring people together. After all, the best easy desserts are the ones you actually have time to make and enjoy with the people you love.
The Full Recipe Card
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Notes & Tips
- For Clean Cuts: Chilling the baked and cooled bars for 1-2 hours before slicing yields the neatest squares.
- Storage: Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Flavor Twists: Use dark corn syrup for a richer, deeper flavor. Feel free to substitute half the pecans with chocolate chips for a chocolate-pecan variation.
- Nut Substitution: Walnuts can be used in place of pecans for a different, but equally delicious, nutty flavor profile.
Easy Pecan Pie Bars Recipe
Ingredients
For the Shortbread Crust
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, cold and cubed
For the Pecan Filling
- 3 large eggs
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups pecan halves or pieces
Instructions
Make the Crust
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a large bowl, whisk together flour, sugar, and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 15–18 minutes, or until lightly golden. Remove from oven.
Make the Filling and Bake
- While the crust bakes, prepare the filling. In a large bowl, whisk together eggs, corn syrup, brown sugar, melted butter, vanilla extract, and salt until smooth.
- Stir in the pecans until evenly coated. Pour the pecan mixture over the hot crust, spreading it into an even layer.
- Return the pan to the oven and bake for 25–30 minutes, or until the filling is set and doesn’t jiggle in the center.
- Let the bars cool completely in the pan set on a wire rack. Once cool, use the parchment paper overhang to lift the entire slab out of the pan. Cut into squares.
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