Pecan Pie Bars

There is a monster living in our house....a pecan pie-loving monster. He only comes out when I make these bars. He looks a lot like my husband, but if any of these bars are within sight the monster takes over. He devours every last pecan crumb, and then disappears.


I made these pecan pie bars for Thanksgiving, and they were an instant hit. They are so easy to make! I prepped the ingredients while the turkey cooked, then baked them while we ate dinner. By the time we were ready for dessert, they had cooled. I really liked having small bites for dessert after eating such a heavy meal...people were more likely to sample all the desserts instead of having just one slice of pie. Normally I cut them into slightly larger squares, but this particular batch was being divided up for my cookie gift boxes.



Pecan Pie Bars
adapted from 100 Best Cookies 2011
published by Better Homes & Gardens


1 ¼ c all-purpose flour
½ c powdered sugar
¼ tsp salt
½ c unsalted butter
2 large eggs, slightly beaten
1 c chopped pecans
½ c packed light brown sugar
½ c light corn syrup
2 Tbs butter, melted
1 tsp vanilla


Preheat oven to 350F. In a medium bowl, combine the flour, powdered sugar, and salt. With a pastry blender, cut the butter into the mixture until it resembles coarse crumbs. Pat the mixture into an ungreased 9x9-inch baking pan. Bake for 20 minutes, or until light brown.

Meanwhile, in a medium bowl, stir together the eggs, pecans, brown sugar, corn syrup. Add the 2 Tbs melted butter and vanilla and stir to combine. Spread the mixture evenly over the baked crust. Return pan to the oven and bake another 25 minutes, until filling is set. Cool in pan on a wire rack. Cut into bars. Makes 16-20 bars, depending on size.