Irresistible Sheet Pan Pecan Pie Bars Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Add Pecans: Fold in the pecan halves to the filling mixture, ensuring they are evenly distributed for consistent flavor and texture.
- 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.
- 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
