Easy Pecan Pie Bars

Pecan pie bars are a delicious twist on the classic pecan pie, but they’re even simpler to make—especially with the help of premade pie crusts! Using two crusts makes this recipe a breeze while still giving you the buttery, flaky base you love. With a gooey pecan filling and no need to fuss with making crust from scratch, these bars are perfect for any gathering or quick dessert craving.

Why You’ll Love This Recipe

1. No Homemade Crust: Using premade pie crusts saves time without sacrificing flavor.

2. Crowd-Pleasing: The 9x13 pan yields plenty of bars, perfect for sharing.

3. Simple Assembly: Roll, seal, and bake—it’s that easy!

Ingredients

For the Crust:

• 2 premade pie crusts (store-bought or homemade)

For the Filling:

• 1 cup light corn syrup

• 1/2 cup granulated sugar

• 1/2 cup brown sugar, packed

• 4 large eggs

• 1/4 cup unsalted butter, melted

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

• 2 cups pecans, roughly chopped (plus extra for garnish, if desired)

Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C) and line a 9x13-inch pan with parchment paper, leaving some overhang for easy removal.

2. Roll out the first premade pie crust to fit one half of the pan. Place it in the pan, letting the edges slightly overlap.

3. Roll out the second pie crust to fit the other half of the pan. Lay it next to the first crust, overlapping the edges slightly.

4. Pinch the overlapping edges together to seal the seam, creating a single smooth crust across the bottom of the pan. Trim any excess crust and press it firmly to the edges of the pan.

Step 2: Pre-Bake the Crust

1. Use a fork to poke holes (dock) all over the crust to prevent bubbling.

2. Bake for 10-12 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.

Step 3: Make the Filling

1. In a large bowl, whisk together the corn syrup, granulated sugar, brown sugar, eggs, melted butter, vanilla, and salt until smooth.

2. Stir in the chopped pecans, making sure they’re evenly distributed.

Step 4: Assemble and Bake

1. Pour the pecan filling over the pre-baked crust, spreading it out evenly.

2. Bake for 30-35 minutes, or until the filling is set and golden brown. A slight jiggle in the center is fine, but it shouldn’t be runny.

3. Let the bars cool completely in the pan before lifting them out using the parchment paper.

Step 5: Slice and Serve

1. Once cool, use a sharp knife to slice the dessert into bars. For cleaner cuts, wipe the knife with a damp cloth between slices.

2. Add a decorative garnish of pecan halves on top if desired.

Tips for Success

• Crust Sealing Tip: Press the crust seam well to ensure it stays together during baking.

• Don’t Skip Pre-Baking: This step prevents a soggy crust.

• Cool Completely: Allow the bars to fully cool and set for easier slicing.

• For a fun touch…add mini chocolate chips!

How to Store Pecan Pie Bars

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Extend their shelf life by refrigerating them for up to a week.

• Freezer: Wrap bars individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight before serving.

Why These Bars Are a Must-Try

With premade pie crusts, pecan pie bars couldn’t be easier. They deliver the same rich, gooey, nutty flavor as traditional pecan pie with minimal effort—perfect for holidays, potlucks, or anytime you need a quick, crowd-pleasing dessert.

Have you tried this recipe? Let us know in the comments if you have any tips or favorite additions!

Happy baking! 🍁