Pecan Pie Bars

4.03 from 35 votes

The best Pecan Pie Bars with an ooey-gooey pecan pie filling and a buttery, tender crust! An easy, hand-held twist on a delicious, classic Southern dessert!

Prep Time17

Cook Time1 3

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: Pecan Pie Bars

Servings:

Calories: 272kcal

Author: Kelly Anthony

Ingredients

For the Crust:

1 ⅔ cup all-purpose flour
⅓ cup granulated sugar
½ teaspoon fine sea salt
¾ cup unsalted butter, cut into small cubes

For the Pecan Pie Filling:

4 large eggs, plus 1 yolk
1 cup Karo® Light Corn Syrup
⅔ cup light brown sugar
6 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
1 ¼ teaspoon fine sea salt
2 ½ cup chopped pecans

Instructions

Preheat the oven to 350° and have ready a greased 9x13" casserole dish lined with parchment paper (on the bottom and up the sides). Do not skip lining with parchment paper for best results.
In a large mixing bowl, whisk together flour, sugar, and salt. Sprinkle the cubed butter over the flour and use a pastry blender (or fork) to cut it into the dry mixture. Do so until the butter is broken up into fine crumbs.
Spread the mixture across the bottom of the prepared casserole dish and press down to form a crust using floured hands or the bottom of a floured measuring cup.
Bake for 28 minutes, just until the edges are tinging with gold. Remove from the oven and set aside while you make the filling. Reduce the oven temperature to 300°.
Add the eggs, egg yolk, Karo Light Corn Syrup, light brown sugar, melted butter, vanilla extract, and salt to a medium-sized mixing bowl and whisk until well-combined. Stir in the chopped pecans and pour the filling over the warm crust.
Bake for 35 minutes and place on a wire rack until completely cool to the touch, 2-3 hours. Cut into squares, serve, and enjoy!

Video

Notes

To cut the Pecan Pie Bars into 24 servings, using your sharpest knife cut into fourths going lengthwise. Then, cut into 6 strips crosswise.

Nutrition