How to Make Gooey and Golden Pecan Pie Dessert Bars

Pecan pie dessert bars are everything you love about the classic Thanksgiving favorite—just easier to make and slice.

With a soft, buttery crust and a gooey pecan filling, each bite delivers that caramel-like sweetness balanced by toasted nutty crunch.

I prefer making them in a baking pan so they’re simple to serve at parties or wrap up as gifts.

The process is straightforward. Bake the crust until golden, pour in the pecan mixture, and let it all come together in the oven.

You don’t need a mixer or pie crust—just a few bowls and common pantry ingredients. It’s pecan pie, but portable and even more crowd-friendly.

---

Recipe Overview

---

Ingredients

---

Tools You’ll Need (with Alternatives in Brackets)

• Mixing bowls (or deep containers)
• Whisk (or fork)
• Measuring cups/spoons (or digital scale)
• 8×8 inch baking pan (or 9×9 for thinner bars)
• Parchment paper (or greased foil)
• Oven
• Rubber spatula (or wooden spoon)

---

How to Make Pecan Pie Dessert Bars

You’ll bake these in two stages: first the crust, then the pecan filling on top. Here’s the full step-by-step:

---

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper and let some hang over the sides for easy lifting later.

---

Step 2: Make the Crust

In a bowl, combine the flour, brown sugar, and salt. Add in the cold butter and cut it in using a pastry cutter or your hands until the texture resembles coarse crumbs.

Press this mixture evenly into the bottom of the prepared pan.

---

Step 3: Bake the Crust

Bake the crust for about 15 minutes until it’s slightly golden. This helps it stay crisp beneath the filling.

---

Step 4: Prepare the Pecan Filling

While the crust is baking, whisk together the eggs, corn syrup, sugar, and vanilla in a separate bowl until smooth.

Stir in the chopped pecans. The mixture should be thick and glossy.

---

Step 5: Pour and Bake Again

Once the crust is out, pour the pecan mixture over it and spread evenly. Return to the oven and bake for another 20–25 minutes.

The top should be set and slightly puffed, and a toothpick should come out clean from the center.

---

Step 6: Cool and Slice

Let the bars cool completely in the pan for at least an hour. Once firm, lift them out using the parchment and slice into squares.

---

Decoration & Serving Tips

• Dust with powdered sugar for a soft finish
• Drizzle with melted chocolate or maple glaze
• Serve slightly warm with a scoop of vanilla ice cream
• Sprinkle flaked sea salt over the top before slicing

---

Variations to Try

• Bourbon Pecan Bars: Add 1 tbsp bourbon to the filling for depth
• Chocolate Chip Pecan Bars: Fold in ¼ cup mini chocolate chips
• Maple Walnut Bars: Use walnuts and maple syrup instead of pecans
• Coconut Pecan Bars: Sprinkle shredded coconut over the filling before baking

---

Storing Tips

• Store in an airtight container at room temperature for up to 3 days
• Refrigerate for longer freshness—up to 5 days
• Freeze individually wrapped for up to 2 months

---

Extra Tips

• Chill before slicing to avoid crumbling
• If edges bake too quickly, tent foil over the pan
• Toast pecans before adding for extra crunch and flavor
• Use a warm knife for neat slicing

---

Common Mistakes & Fixes

---

Let’s Slice and Share These Pecan Pie Dessert Bars!

These pecan pie dessert bars have that rich, gooey texture and nutty finish you expect from a holiday pie—made way easier in a bar form.

Try them out and let others get a bite too!