Irresistible Sheet Pan Pecan Pie Bars Recipe

Introduction

These Irresistible Sheet Pan Pecan Pie Bars combine the rich, nutty flavors of classic pecan pie with the convenience of a simple sheet pan recipe. Perfect for sharing, they offer a flaky crust and a gooey, buttery filling packed with crunchy pecans.

Ingredients

• 1 pie crust recipe (store-bought is fine)
• 1/4 cup melted butter (cooled slightly)
• 1/2 cup light brown sugar
• 3 large eggs (room temperature)
• 2 tsp vanilla extract (pure vanilla recommended)
• 1/2 cup light corn syrup
• 2 cups pecan halves (freshly cracked preferred)

Instructions

1. Step 1: Preheat your oven to 350°F. Line a 9×13-inch pan with parchment paper for easy removal. Roll out the pie crust to fit the pan and crimp the edges to create a border. Place the prepared crust in the freezer to chill while making the filling.
2. Step 2: In a large mixing bowl, whisk together the eggs, light corn syrup, light brown sugar, melted butter (cooled slightly), and vanilla extract until well combined. Stir in the pecan halves, ensuring they are evenly mixed.
3. Step 3: Remove the crust from the freezer and pour the prepared pecan filling evenly over it. Transfer the pan to the preheated oven and bake for 45-50 minutes, or until the center is set and the crust is golden brown.
4. Step 4: Allow the pecan pie bars to cool completely in the pan before removing and slicing into squares for clean edges.

Tips & Variations

• Use freshly cracked pecans for the best flavor and texture.
• Chilling the crust before baking keeps it flaky and prevents it from getting soggy.
• Substitute pecans with walnuts or a mix of your favorite nuts for a different twist.

Storage

Store the pecan pie bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat briefly in a low oven or microwave to restore some warmth and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade crust instead of store-bought?

Absolutely! A homemade crust works beautifully and can add extra flavor. Just be sure to roll it out to fit your pan and chill it before adding the filling.

How do I know when the bars are fully baked?

The bars are done when the center is set and no longer jiggles when gently shaken. The crust should be golden brown around the edges.

Irresistible Sheet Pan Pecan Pie Bars Recipe

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4.6 from 126 reviews

These Irresistible Sheet Pan Pecan Pie Bars combine the classic flavors of pecan pie into an easy-to-make bar recipe. Using a buttery pie crust base and a rich, sweet filling made from brown sugar, corn syrup, and fresh pecans, these bars bake up with a perfectly flaky crust and a gooey, crunchy topping. Ideal for sharing at gatherings or enjoying as a decadent dessert anytime.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 to 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust:

• 1 pie crust recipe (store-bought is fine)

For the Filling:

• 1/4 cup melted butter (cooled slightly)
• 1/2 cup light brown sugar
• 3 large eggs (room temperature)
• 2 tsp vanilla extract (pure vanilla recommended)
• 1/2 cup light corn syrup
• 2 cups pecan halves (freshly cracked preferred)

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper to ensure easy removal of the bars after baking.
2. Form the Crust: Roll out the pie crust to fit the 9×13 pan, then crimp the edges to create a raised border that holds the filling. Place the prepared crust in the freezer to chill while you prepare the filling. Chilling helps the crust stay flaky during baking.
3. Mix the Filling: In a large mixing bowl, whisk together the eggs, light corn syrup, light brown sugar, melted butter (make sure it’s cooled slightly), and vanilla extract until the mixture is smooth and well combined.
4. Add Pecans: Fold in the pecan halves to the filling mixture, ensuring they are evenly distributed for consistent flavor and texture.
5. Assemble and Bake: Remove the crust from the freezer and pour the pecan filling evenly over it. Transfer the pan to the preheated oven and bake for 45 to 50 minutes. The bars are done when the center is set and the crust has turned a beautiful golden brown.
6. Cool and Serve: Let the pecan pie bars cool completely in the pan before lifting them out using the parchment paper. This cooling step ensures clean, sharp edges when you cut the bars into squares for serving.

Notes

• For best texture and flavor, use freshly cracked pecan halves instead of pre-packaged chopped pecans.
• Allow the melted butter to cool before mixing it with the other ingredients to avoid scrambling the eggs.
• Make sure the eggs are at room temperature for a smoother filling consistency.
• Using parchment paper in the pan helps to lift the bars out easily after baking.
• Store pecan pie bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: pecan pie bars, sheet pan dessert, pecan bars, easy pecan pie, holiday dessert, nut bars, pecan recipe