Delicious Pecan Pie Bars with a buttery crust and gooey pecan filling—perfect for easy, crowd-pleasing dessert bars.

Scale

For the Crust:

For the Filling:

Preheat the oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
In a mixing bowl, cream together the softened butter, granulated sugar, and salt until light and fluffy.
Gradually add the flour and mix until the dough forms a crumbly but cohesive mixture. Press the dough evenly into the bottom of the prepared pan to form the crust.
Bake the crust for 15–18 minutes or until it’s just starting to turn golden. Remove from oven and set aside.
While the crust bakes, prepare the filling by whisking together the eggs, light corn syrup, brown sugar, melted butter, and vanilla extract until smooth.
Stir in the chopped pecans until evenly combined.
Pour the filling over the pre-baked crust and spread evenly.
Return the pan to the oven and bake for 35–40 minutes, or until the filling is set and slightly puffed. A toothpick inserted in the center should come out mostly clean with a few sticky crumbs.
Allow the bars to cool completely in the pan on a wire rack before lifting out using the parchment overhang.
Cut into squares and serve.

Make sure your butter for the crust is softened but not melted; this helps create the perfect crumbly texture.

Don’t overbake the crust initially—it should be just lightly golden so it stays tender beneath the filling.

Use light corn syrup for the classic flavor and consistency; dark corn syrup will add a richer, molasses-like taste.

Let the bars cool fully before cutting to prevent the filling from oozing out.