Easy Pecan Pie Dessert Bars

If you love pecan pie but want something easier to serve, slice, and share, these pecan pie dessert bars are exactly what you’re looking for.

They have all the rich, gooey, nutty flavor of classic pecan pie, just baked in a sheet pan and cut into bars instead of fussing with a traditional pie.

These bars are perfect for holidays, potlucks, bake sales, or anytime you need a dessert that feeds a crowd without a lot of extra work.

No crimping edges and no worrying about perfectly sliced wedges.

Just simple, delicious dessert bars that everyone recognizes and loves.

I started making dessert bars instead of traditional pies when I realized how much easier they are when serving groups.

One pie does not go very far, but a pan of bars stretches much better, especially when pecans are involved and prices can add up quickly.

These pecan pie dessert bars feel just as special as a classic pecan pie but are much more practical.

You can cut them small or large depending on the crowd, they travel well, and they are always one of the first desserts to disappear from the table.

For me, that is the perfect balance between homemade and stress free.

Ingredients

Pie Crust Butter Brown Sugar Eggs Vanilla Corn Syrup Corn Starch Pecans

How to Make Pecan Pie Dessert Bars

Step 1: Preheat your oven to 350 degrees. Spray a 12 by 17 inch baking sheet with non stick spray and set it aside.

Step 2: Unroll all three refrigerated pie crusts and stack them on top of each other.

Use a rolling pin to press and roll them together into one large rectangle, about 15 by 20 inches.

Step 3: Carefully transfer the crust to the prepared baking sheet.

Gently press it into the bottom and up the sides of the pan.

Trim any excess dough and use scraps to fill in gaps if needed.

Step 4: Spread the pecan halves evenly over the bottom of the crust and set the pan aside.

Step 5: In the bowl of a stand mixer, combine the softened butter and brown sugar.

Cream together until smooth and well mixed.

Step 6: Add the eggs, vanilla, corn syrup, and corn starch.

Mix until everything is fully combined, scraping down the sides of the bowl as needed.

Step 7: Slowly pour the filling mixture over the pecans in the crust, spreading it out evenly.

Step 8: Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned and the center is set.

Step 9: Remove from the oven and allow the bars to cool completely before slicing and serving.

Now That You’ve Made the Recipe, What Else Do You Need to Know?

The bars will puff up slightly while baking and then settle as they cool. That’s completely normal.

For the cleanest cuts, let them cool fully before slicing.

If you are serving them for a holiday or gathering, this is a great make ahead dessert.

These bars are rich and sweet, so smaller pieces work perfectly.

If you want to dress them up, a drizzle of caramel sauce or a dollop of whipped cream on top makes them extra special.

Helpful Tips/Variations

Make sure your butter is softened so the filling mixes smoothly and evenly. Press the crust well into the corners of the pan to prevent gaps and help the bars hold their shape. For extra flavor, lightly toast the pecans before adding them to the crust. For cleaner slices, refrigerate the bars for 30 to 60 minutes before cutting.

Storage

Store pecan pie dessert bars covered or in an airtight container in the refrigerator for up to three days. They can be served cold, at room temperature, or warmed slightly in the microwave.

FAQs

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