Easy Pecan Pie Bars

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Embark on a flavor voyage with this Easy Pecan Pie Bars recipe, merging the buttery snap of a shortbread-style crust with a caramel-kissed pecan topping that bakes up chewy, glossy, and utterly irresistible. Though the method is simple, the results feel bakery-level and wonderfully nostalgic.

Whether it’s a cozy afternoon treat or a holiday dessert spread, these Easy Pecan Pie Bars deliver that familiar pecan pie comfort in an easy, slice-and-serve format. They travel well, they cut cleanly, and they satisfy every sweet tooth at the table.

Ideal for gifting or casual gatherings, this recipe captures the essence of a classic pecan pie while skipping the fuss of rolling dough. So, if you’re craving melt-in-the-mouth richness with a toasty nut crunch, let’s dive into this straightforward and utterly rewarding bake. For another crowd-pleasing, shareable dessert, you might also enjoy this soft and nostalgic treat: No-Bake Preacher Cookies.

Flavorful and Crispy: Your New Go-To Easy Pecan Pie Bars Recipe

These Easy Pecan Pie Bars layer a tender, buttery crust beneath a glossy pecan filling that sets beautifully yet stays soft at the bite. Because the crust is pressed (not rolled), beginners will find the process welcoming. Moreover, the stovetop filling comes together quickly, so you’ll be ready to pour, bake, and cool without drama.

Here’s how you can achieve that toasty, candy-like top and tender base—plus smart technique notes to ensure your bars slice like a dream. If you enjoy pecan-forward bakes, you’ll likely love this creamy showstopper too: Pecan Pie Cheesecake.

Pro Tips for the Perfect Easy Pecan Pie Bars:

1. Line Like a Pro: Create a parchment sling with overhang on two opposite sides. Consequently, you can lift the slab out cleanly for tidy slices.
2. Keep Butter Cool, Yet Pliable: Room-temperature butter should still feel cool to the touch. Therefore, the crust presses easily and bakes tender without getting greasy.
3. Don’t Overmix the Crust: Mix just until a slightly crumbly dough forms. This prevents toughness and keeps the base delicate.
4. Toastier Flavor, Better Texture: Sprinkle pecans over the hot crust before the filling. Because they warm slightly, the topping bakes evenly and develops deeper flavor.
5. Boil Briefly, Stir Regularly: Bring the filling to a considerate boil for 2 to 3 minutes, stirring so the sugars dissolve and the mixture turns silky.
6. Bubbling Is Your Doneness Cue: Bake until the surface bubbles across the pan. As it cools, the topping will set to a sliceable finish.
7. Cool Completely Before Cutting: Patience pays off. Fully cooled bars cut neatly and maintain clean layers. For more make-ahead tray bakes, tuck this classic into your list: Easy Saltine Cracker Candy.
8. Sharpen the Knife, Wipe Between Cuts: Use a long, sharp knife. Wipe the blade after each cut to keep edges crisp.
9. Chill for Ultra-Clean Squares: A brief chill firms the topping for perfect bakery-style slices—especially helpful for gift boxes.
10. Serve with Contrast: A pinch of flaky salt or a dollop of lightly sweetened whipped cream adds lovely balance and keeps each bite lively. If you like bar-style sweets, you’ll also appreciate these tangy gems: Creamy Lemon Squares.

Easy Pecan Pie Bars Recipe:

• Preparation time: 20 minutes
• Cooking time: 53 to 62 minutes (crust + topping)
• Servings: 24 bars (approx., depending on cut size)
• Equipment: 9" × 13" metal pan, parchment paper sling, stand mixer or hand mixer, large saucepan, offset spatula or spoon

With these Easy Pecan Pie Bars, your kitchen will transform into a haven of sweet, nutty aromas, echoing the timeless comforts of pecan pie without the pie plate. And if you’re planning a brunch board to go with dessert, consider adding a tender loaf like this no-knead favorite: Easy Dutch Oven No-Knead Bread.

Ingredients:

Crust

• 18 tablespoons (254g) unsalted butter, at room temperature
• ¾ cup (160g) light brown sugar, packed
• 3 cups (360g) King Arthur Unbleached All-Purpose Flour
• ½ teaspoon table salt

Filling

• 2 cups (227g) chopped pecans or pecan pieces
• 12 tablespoons (170g) unsalted butter
• ½ cup (107g) light brown sugar, packed
• ⅓ cup (112g) honey
• 3 tablespoons (42g) heavy cream or milk
• 3 tablespoons (37g) granulated sugar
• ½ teaspoon table salt

Directions:

1. Prep the Pan and Oven: Preheat the oven to 325°F (165°C). Lightly grease a 9" × 13" pan, then line with a parchment sling so the paper extends up and over two opposite sides. This makes removal easy.
2. Cream for the Crust: In a medium bowl—or the bowl of a stand mixer fitted with the flat beater—beat the butter and brown sugar until smooth and cohesive.
3. Add Dry Ingredients: Stir in the flour and salt. Continue mixing just until the dough begins to form and looks slightly crumbly. Avoid overmixing.
4. Press and Chill (If Needed): Transfer the crust mixture to the prepared pan. Shake the pan to distribute, then firmly press into an even layer. If the dough sticks to your hands, refrigerate the pan for 5 to 10 minutes and continue pressing.
5. Dock the Base: Prick the crust all over with a fork. This helps steam escape and keeps the layer even.
6. Bake the Crust: Bake until lightly golden, 28 to 32 minutes. Remove from the oven. Immediately sprinkle the chopped pecans evenly over the hot crust. Set aside while you make the filling.
7. Cook the Filling: In a large saucepan, combine the remaining filling ingredients: butter, brown sugar, honey, cream (or milk), granulated sugar, and salt. Set over medium-high heat and cook, stirring regularly, until the mixture is smooth and begins to boil, 2 to 3 minutes.
8. Assemble: Pour the hot filling over the pecans and crust, letting it flow to the edges and corners. Use an offset spatula to nudge if needed, but avoid overworking.
9. Bake to Finish: Return the pan to the oven. Bake until the topping is bubbling across the surface, 25 to 30 minutes. The mixture will thicken as it cools.
10. Cool Completely, Then Slice: Let the bars cool entirely in the pan on a rack. Lift out using the parchment sling, then cut into neat squares. For more pecan-themed bakes you can gift or freeze, try these tidy treats: Pecan Cookie Balls.

Ready to Relish!

Buttery, balanced, and beautifully nutty, these Easy Pecan Pie Bars deliver caramel depth with a crisp-tender base. They pack easily for potlucks and ship well for long-distance gifting. Moreover, they freeze like champs, so you can always keep a stash on hand. If you’re planning a dessert tray, round things out with a handheld option such as Pecan Pie Muffins or lean into cozy autumn flavors with Caramel Apple Pecan Cobbler. Either way, you’re set for sweet success.

Storage information: Store leftover pecan pie bars well wrapped at room temperature for several days; freeze for longer storage. Thaw at room temperature, then refresh with a brief chill for sharp cuts or a quick counter rest for softer bites.

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