These pecan pie bars have all the rich delicious flavor of pie, but the ease of a bar. They are perfect to bring to a party because they are easy to serve, and each batch makes a nice 9×13 pan full. Bring them to your next holiday gathering, they’ll be gone fast!
My husband loves pecan pie so when I stumbled upon this recipe I knew I had to try it! These pecan pie bars are so great for a crowd! They are easy to serve and easy to eat—no fork necessary. While pie is a staple at any Thanksgiving dinner, I think if these bars made an appearance that nobody would complain! Or how about a holiday cookie exchange! It’s a good thing that they make a full 9×13 pan because they go quickly. I brought them to a church potluck and didn’t even get one!
Pecan Pie Bars
These pecan pie bars have all the rich delicious flavor of pie, but the ease of a bar. They are perfect to bring to a party because they are easy to serve, and each batch makes a nice 9x13 pan full. Bring them to your next holiday gathering, they'll be gone fast!
- 3 c. flour
- 1/2 c. sugar
- 1/2 tsp. salt
- 1 c. butter
- 4 eggs
- 1 1/2 c. corn syrup
- 3/4 c. white sugar
- 3/4 c. brown sugar
- 3 T. melted butter
- 1 1/2 tsp. vanilla
- 2 c. pecans
- Preheat oven to 350 degrees. Spread pecans in a single layer on a baking sheet and toast for 5 minutes, just until they become aromatic. Set aside.
- Grease (or spray) a 9x13 pan.
- In a large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. It will not look like dough. Pour into 9x13 pan and press FIRMLY, covering the entire bottom. Bake for 20 minutes.
- While crust bakes, prepare filling. Mix eggs, corn syrup, sugars, vanilla and melted butter in a large bowl until incorporated.
- Chop pecans and add to pie filling.
- Pour over hot crust and spread evenly. Return to the oven for 40 minutes, turning pan at 20 minutes.
- Allow to cool COMPLETELY before cutting bars.
What are your favorite desserts to eat this time of year? I just can’t get enough of holiday baking between October and December!
This recipe has been greatly adapted from a recipe that I found years ago on allrecipes.com.
If you liked these pecan pie bars you might also like…
Black and White Cookies: When you can’t decide what cookie to make, make both! These black and white cookies combine two flavors; double chocolate chip AND chocolate chip for the perfect cookie.
Bakery Style Sugar Cookies: Every family has a favorite sugar cookie recipe. We had one that we used for years and it was great, but I wanted one that rivaled the delicious sugar cookies that we get at a local bakery in Yuba City. Soft, nicely shaped, cooked through and not brown or crispy on the edges.
I brought these when we went Christmas caroling last year. Afterwards, we all gathered at a friend’s house for wassail and cookies. These paired perfectly with the wassail because of the holiday spices in them. Give me all of the ginger, cinnamon, and nutmeg, please!