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Two stacked pecan pie bars with a nutty topping and gooey caramel layer, resting on parchment paper. Whole pecans are scattered around on a wooden surface, with more bars in the blurred background.
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5 from 2 votes

The Best Pecan Pie Bars | Easy and Gooey

Easy pecan pie bars with buttery crust and gooey pecan filling. Perfect holiday dessert recipe for Thanksgiving or Christmas gatherings.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: pecan, Thanksgiving dessert
Servings: 16
Calories: 370kcal

Equipment

Ingredients

For the crust:

  • ¾ cup Butter softened
  • 1 ¾ cups All-purpose flour
  • ⅓ cup granulated sugar
  • ¼ teaspoon Salt

For the filling:

  • 1½ cups Corn syrup light or golden
  • 4 Eggs large
  • ⅔ cup Brown sugar dark or light
  • ¼ teaspoon Salt
  • 2 teaspoons Vanilla extract
  • 2 cups Pecans chopped
US Customary - Metric

Instructions

  • Prepare the crust: Preheat oven to 350°F (175°C). Line a 9×13-inch (22×33cm) baking dish with foil or parchment paper, leaving some overhang for easy removal. Lightly grease.
  • In a large bowl (or stand mixer), combine butter, sugar, flour, and salt. Mix until the mixture resembles coarse crumbs. Press evenly into the prepared pan.
  • Bake for 18–20 minutes, until the edges are just golden. Meanwhile, prepare the filling.
  • Make the filling: In a large bowl, whisk together corn syrup, eggs, brown sugar, salt, and vanilla until smooth. Stir in chopped pecans.
  • Assemble and bake: Pour filling over the warm crust and spread evenly. Bake for 30–35 minutes, until the center is set and slightly firm to the touch.
  • Cool and slice: Let bars cool completely in the pan. Refrigerate for at least 1–2 hours before cutting into squares.

Video

Notes

  • Corn syrup: Use light or golden corn syrup for the classic flavor and gooey texture. If unavailable, substitute with golden syrup or honey, but note the flavor will change.
  • Pecans: Toast pecans lightly before adding for extra flavor. Use halves for a chunkier topping or chopped for neater slices.
  • Crust: Make sure to press the crust firmly and evenly into the pan to prevent crumbling.
  • Don’t overbake: Filling should be set but still slightly soft in the center, it will firm up as it cools.
  • Cutting bars: For clean cuts, chill well and use a sharp knife wiped between slices.
  • Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. It can also be frozen for up to 2 months, thaw in the fridge overnight.
  • Serving tip: Delicious plain, but also great topped with whipped cream or a scoop of vanilla ice cream.

Nutrition

Calories: 370kcal | Carbohydrates: 50g | Protein: 4g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 179mg | Potassium: 96mg | Fiber: 2g | Sugar: 38g | Vitamin A: 332IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg