Lazy Girl Pecan Pie Bars
These easy pecan pie bars feature a tender, buttery shortbread-style base topped with a rich pecan filling made from brown sugar, corn syrup, eggs, and vanilla. Baked until golden and fully set, they deliver the familiar flavor of pecan pie in a convenient bar format.
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Ingredients
For the Base Layer
- 1 cup unsalted butter melted and allowed to cool slightly
- 1/4 teaspoon salt
- 1/2 cup granulated white sugar
- 2 cups all-purpose flour
For the Pecan Topping
- 1 cup firmly packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups pecans finely chopped
- 3 large eggs brought to room temperature
- 1 cup light corn syrup
Instructions
- Heat the oven to 350°F (175°C). Line a 9 × 13-inch baking pan with parchment paper, leaving enough excess paper along the sides to assist with lifting the finished bars from the pan. Alternatively, grease the pan thoroughly to prevent sticking.
- Place the melted and slightly cooled unsalted butter, all-purpose flour, granulated sugar, and salt in a large mixing bowl. Stir until the ingredients come together into a uniform, cohesive dough.
- Press the dough firmly and evenly across the bottom of the prepared baking pan, extending it completely into the corners. The flat bottom of a measuring cup may be used to create a level surface.
- Place the pan in the preheated oven and bake the crust for 15–18 minutes, or until the surface develops a pale golden color.
- Remove the pan from the oven and allow the crust to cool slightly while the pecan topping is prepared.
- In a separate large bowl, combine the finely chopped pecans, packed light brown sugar, light corn syrup, room-temperature eggs, and vanilla extract.
- Whisk thoroughly until the eggs are completely blended into the mixture and the filling appears evenly combined.
- Pour the prepared pecan mixture evenly over the partially cooled, pre-baked crust. Carefully spread the topping toward the edges so the entire base is covered.
- Return the pan to the oven and bake for 30–35 minutes, or until the pecan layer is golden and the filling has set.
- If the surface begins browning too rapidly during baking, loosely place a sheet of aluminum foil over the pan for the remaining baking time.
- Allow the pecan pie bars to cool completely while still in the baking pan. Full cooling is important because it gives the filling sufficient time to firm, resulting in cleaner slices.
- Once completely cooled, use the parchment-paper overhang, if applicable, to lift the slab from the pan. Cut into individual squares before serving.