Description
These Lazy Girl Pecan Pie Bars offer all the rich, buttery, and nutty flavors of classic pecan pie in an easy-to-make bar form. With a crumbly shortbread crust and a luscious pecan filling, they’re perfect for any occasion requiring a sweet, comforting dessert that can be made ahead and sliced into convenient squares.
Ingredients
Scale
Crust
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
Filling
- 1 1/2 cups brown sugar
- 1 cup corn syrup
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 2 cups chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to prevent sticking and for easy removal of the bars.
- Prepare Crust Mixture: In a mixing bowl, combine 2 cups all-purpose flour, 1 cup softened unsalted butter, 1/2 cup powdered sugar, and 1/2 teaspoon salt. Mix these ingredients together until the mixture becomes crumbly but holds together when pressed.
- Press and Bake Crust: Evenly press the crumbly dough mixture into the prepared baking pan to form a uniform crust layer. Place the pan in the preheated oven and bake for 20 minutes or until the crust is lightly golden and set.
- Mix Filling Ingredients: While the crust is baking, whisk together 1 1/2 cups brown sugar, 1 cup corn syrup, 4 large eggs, 1 tablespoon vanilla extract, and 1/2 teaspoon salt in a separate bowl until the mixture is smooth and well combined.
- Add Pecans: Stir 2 cups of chopped pecans into the filling mixture, ensuring they are evenly distributed throughout.
- Assemble Bars: Remove the crust from the oven and immediately pour the pecan filling evenly over the hot crust layer. The filling will begin to set against the warm crust.
- Bake Filling: Return the pan to the oven and bake for an additional 30 to 35 minutes, or until the center of the filling is just set but not jiggly, indicating it’s fully cooked through.
- Cool Completely: Remove the pan from the oven and allow the bars to cool completely in the pan. This cooling step is crucial for the bars to firm up properly.
- Slice and Serve: Once cool, lift the bars out of the pan using the edges of the parchment paper for easy removal. Cut into 24 equal squares and serve.
Notes
- For clean slices, use a sharp knife and wipe it between cuts.
- Allow bars to cool completely to ensure the filling sets properly and doesn’t ooze.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Chop pecans coarsely for more crunch or finely for a smoother texture.
- Substitute corn syrup with maple syrup for a slightly different flavor but similar consistency.
