• 4 Ratings

Craving pecan pie but not all the fuss that goes along with homemade crust? Try these pecan pie bars that take the same rich, nutty topping and feature it in bar cookie form.

Source: Better Homes and Gardens


Scott Little

Recipe Summary

25 mins
40 mins at 350°
24 bars


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Line an 11x7x1 1/2-inch baking pan with foil, extending foil over the edges of the pan; set pan aside.

  • For crust, in a medium bowl stir together flour, powdered sugar, and salt. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Pat crumb mixture into the prepared baking pan. Bake for 20 minutes or until light brown.

  • Meanwhile, for filling, in a medium bowl stir together eggs, pecans, brown sugar, corn syrup, the 2 tablespoons melted butter, and the vanilla. Pour over the baked crust, spreading evenly. Bake about 20 minutes more or until the filling is set. Cool completely in pan on a wire rack.

  • Use foil to lift uncut bars out of pan. Transfer to a cutting board; cut into bars.

To Make Ahead:

Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

Nutrition Facts

150 calories; total fat 9g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 31mg; sodium 76mg; potassium 48mg; carbohydrates 17g; fiber 1g; sugar 12g; protein 2g.


4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0