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Easy Lazy Pecan Pie Bars

These Easy Lazy Pecan Pie Bars capture the classic flavor of pecan pie without the fuss of rolling dough, featuring a buttery crust and gooey pecan filling.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 stick Unsalted butter, melted Use unsalted for better control over salt.
  • 1 cup All-purpose flour Can swap 2 tablespoons for almond flour for a nutty flavor.
  • 1/4 cup Light brown sugar Light brown sugar gives a milder flavor.
  • 1/4 teaspoon Salt Just a pinch keeps the flavor balanced.
For the filling
  • 2 Eggs Use room temperature for better mixing.
  • 1/2 cup Granulated sugar Balances the sweetness.
  • 1/2 cup Light corn syrup Can be swapped for maple syrup or honey.
  • 1 teaspoon Vanilla extract Essential for flavor.
  • 1 cup Pecans, chopped Toast for extra flavor if possible.
  • 1/4 teaspoon Salt To enhance the filling flavor.
  • 1/2 teaspoon Cinnamon (optional) Adds a warm note.
  • 1 tablespoon Bourbon (optional) Adds character if desired.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 9x13 inch pan with parchment paper.
  2. Melt the butter and mix it with flour, brown sugar, and salt until crumbly.
  3. Press the mixture into the pan evenly and bake for 12 to 15 minutes until lightly golden.
Filling
  1. In a bowl, whisk the eggs, brown sugar, granulated sugar, corn syrup, vanilla, and salt until smooth.
  2. Gently stir in the chopped pecans.
  3. Pour the filling over the warm crust and if desired, scatter pecan halves on top.
Baking
  1. Bake for 25 to 30 minutes until the edges are set and the center jiggles slightly.
  2. Let cool in the pan for 1 to 2 hours before cutting for clean slices.

Notes

These bars can be served with a dollop of whipped cream, a scoop of vanilla ice cream, or topped with a pinch of flaky sea salt. They store well in an airtight container for up to 3 days at room temperature or a week in the fridge. They can also be frozen for up to 2 months.