Dessert

Simple Pecan Pie Bars Recipe

ByZoe Lane December 19, 2025December 19, 2025

Introduction

Simple Pecan Pie Bars are a delightful twist on the classic pecan pie, offering a buttery crust topped with a rich, nutty filling. These bars are easy to make and perfect for sharing at any gathering or enjoying as a sweet snack.

The image shows a rectangular red baking dish filled with a pecan dessert. The top layer is glossy and textured, made of golden to dark brown chopped pecans mixed in a sticky, caramel-like glaze. The dish is placed on a white marbled surface scattered with some whole pecans around it. The dessert looks thick and dense, with the edges slightly lighter in color, showing a thin crust layer beneath the nut topping. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the crust:

1 3/4 cups all-purpose flour, spooned and leveled
1/2 cup white sugar
1/2 tsp salt
1/3 cup pecans, finely chopped
1 cup butter, at room temperature

For the filling:

2/3 cup packed brown sugar
1 tsp salt
4 large eggs
1 1/4 cups light or dark corn syrup
1/4 cup maple syrup
2 tsp vanilla extract
3 cups pecans, chopped

Instructions

Step 1: Preheat your oven to 350° Fahrenheit to ensure it’s hot and ready for baking as soon as your crust and filling are assembled.
Step 2: In a large mixing bowl, combine the all-purpose flour, white sugar, 1/2 teaspoon salt, and 1/3 cup finely chopped pecans. Cut in the room temperature butter until the mixture has a texture similar to wet sand. Press this mixture evenly across the bottom of an ungreased 9×13-inch baking dish, slightly pressing up the curved edges. Bake for 18-22 minutes, until lightly golden brown.
Step 3: While the crust bakes, prepare the filling by whisking together the packed brown sugar and 1 teaspoon salt in a large bowl. Add the eggs and vanilla extract, whisking to combine. Gradually mix in the corn syrup and maple syrup. Stir in the chopped pecans to complete the filling.
Step 4: Pour the pecan pie filling over the hot crust, spreading evenly. Return to the oven and bake for 30-35 minutes, or until a knife inserted one inch from the edge comes out clean. The filling should be set but slightly jiggly in the center for the best texture.
Step 5: Remove the pan from the oven and cool completely on a wire rack. Refrigerate for at least 30 minutes to make slicing easier. Cut into squares with a sharp knife, wiping the knife between cuts for cleaner slices.

Tips & Variations

Use a combination of light and dark corn syrup for deeper flavor in the filling.
For a nuttier crust, toast the pecans before chopping and mixing them in.
Substitute maple syrup with honey if you prefer a different sweetness note.
Chill the crust dough before baking to help prevent shrinking.

Storage

Store pecan pie bars in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave if desired, but they are also delicious served cold straight from the fridge.