Easy Lazy Girl Pecan Pie Bars For The Perfect Dessert
Nothing says comfort like a gooey pecan pie, especially when it’s transformed into easy-to-make bars. These Easy Lazy Girl Pecan Pie Bars capture the rich, nutty essence of traditional pecan pie but require minimal effort and time. Perfect for gatherings, they bring together the warm sweetness of brown sugar, the richness of butter, and the delightful crunch of pecans, making them an irresistible dessert for any occasion.
These bars are the real crowd-pleasers. Whether you’re serving them at a holiday party, a potluck, or simply enjoying a sweet treat at home, they are sure to impress. With just a handful of ingredients and straightforward steps, anyone can whip up these pecan pie bars. You’ll love the fragrant aroma that fills your kitchen as they bake and the way they satisfy sweet cravings without any fuss.
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened (for crust)
- ¼ cup granulated sugar
- ¼ tsp salt (for crust)
- 2 large eggs
- 1 cup light brown sugar, packed
- ¼ cup unsalted butter, melted (for filling)
- ¼ cup corn syrup (light or dark)
- 1 tsp vanilla extract
- 1 ½ cups pecan halves (or chopped pecans)
Gather all your ingredients for these delicious pecan pie bars.
Directions
-
Prepare Pan and Crust Mixture
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper. In a bowl, combine softened butter, granulated sugar, and ¼ tsp salt. Mix in flour until coarse crumbs form. Press the crust mixture evenly into the prepared pan and prick with a fork. -
Prepare Pecan Filling
(Optional) Toast pecans at 350°F (175°C) for 5-7 minutes, then let them cool. Melt ¼ cup unsalted butter for the filling and allow it to cool slightly. In a large bowl, whisk 2 large eggs until well combined. Add the brown sugar, corn syrup, cooled melted butter, and vanilla extract to the eggs. Whisk until smooth. Fold in the pecans. -
Bake the Bars
Pour the filling evenly over the crust. Bake at 350°F (175°C) for 35-40 minutes. Reduce the oven to 325°F (160°C) and bake for another 20-30 minutes, until the filling is mostly set with a slight jiggle in the center. If the edges brown too quickly, tent loosely with foil. -
Cool and Serve
Allow to cool completely in the pan on a wire rack for 3-4 hours, or overnight, until fully set. Lift the cooled slab from the pan using the parchment overhang. Cut into 24-30 bars using a warm, sharp knife. Serve plain or with whipped cream or ice cream. Store airtight at room temperature for 3-4 days or refrigerate/freeze for longer storage.
Tips & Variations
- Ingredient Substitutions: You can swap the pecans with walnuts or almonds for a different nutty flavor.
- Optional Variations: Add a splash of bourbon to the filling for an adult twist or include chocolate chips for a decadent upgrade.
- Storage or Reheating Tips: Keep any leftovers in an airtight container. They can also be reheated in the microwave for a few seconds.
Recipe Information
- Prep time: 15 minutes
- Cook time: 1 hour
- Total time: 1 hour 15 minutes
- Servings: 24-30 bars
- Difficulty level: Easy
Here’s an example of what your finished dish could look like!
Easy Lazy Girl Pecan Pie Bars
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsalted butter, softened
- 0.25 cups granulated sugar
- 0.25 tsp salt for crust
- 2 large eggs
- 1 cups light brown sugar, packed
- 0.25 cups unsalted butter, melted
- 0.25 cups corn syrup light or dark
- 1 tsp vanilla extract
- 1.5 cups pecan halves or chopped pecans
Method
- Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper.
- In a bowl, combine softened butter, granulated sugar, and ¼ tsp salt. Mix in flour until coarse crumbs form.
- Press the crust mixture evenly into the prepared pan and prick with a fork.
- (Optional) Toast pecans at 350°F (175°C) for 5-7 minutes, then let them cool.
- Melt ¼ cup unsalted butter for the filling and allow it to cool slightly.
- In a large bowl, whisk the 2 large eggs until well combined.
- Add the brown sugar, corn syrup, cooled melted butter, and vanilla extract to the eggs. Whisk until smooth.
- Fold in the pecans.
- Pour the filling evenly over the crust.
- Bake at 350°F (175°C) for 35-40 minutes.
- Reduce the oven to 325°F (160°C) and bake for another 20-30 minutes, until the filling is mostly set with a slight jiggle in the center.
- If the edges brown too quickly, tent loosely with foil.
- Allow to cool completely in the pan on a wire rack for 3-4 hours, or overnight, until fully set.
- Lift the cooled slab from the pan using the parchment overhang.
- Cut into 24-30 bars using a warm, sharp knife.
- Serve plain or with whipped cream or ice cream.
- Store airtight at room temperature for 3-4 days or refrigerate/freeze for longer storage.
