Lazy Pecan Pie Bars give you all the gooey, caramel-like filling and toasty pecans of a pecan pie on a buttery brown-sugar shortbread crust, with no pie dough to roll out. Bake a pan for Thanksgiving, a holiday cookie tray or any time you want pecan pie without the fuss.
How to make lazy pecan pie bars: Press a crumbly flour, brown sugar and butter crust into a lined 8-inch pan and bake 15 minutes. Pour on a filling of corn syrup, sugar, eggs, vanilla, butter and pecans and bake 20 to 25 minutes more, until set. Cool completely, then slice.
Why You’ll Love It
- No pie crust to roll: the crust is pressed into the pan by hand.
- All the pecan pie flavor: gooey, sweet filling packed with pecans.
- Easy to share: nine neat bars from one 8-inch pan.
- Make-ahead friendly: they slice best after cooling completely.
Ingredient Notes
Crust: Flour, packed light brown sugar, a little salt and cold, cubed butter. Cold butter blended into coarse crumbs gives a tender, shortbread-like base.
Corn syrup: Half a cup gives the filling its classic glossy, gooey set. Light corn syrup keeps the flavor clean and buttery.
Eggs: Two large eggs set the filling as it bakes. Whisk them in well so there are no streaks of white.
Pecans: One and a half cups, chopped. I toast them in a dry skillet for a few minutes first, because toasted pecans taste nuttier and stay crisper in the filling.
Vanilla and melted butter: They round out the filling’s sweetness and give it a rich, buttery flavor.
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Ingredients
Crust
- 1 cup all-purpose flour
- 1/3 cup light brown sugar, packed
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold, cubed
Filling
- 1/2 cup corn syrup
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tbsp butter, melted
- 1 1/2 cups chopped pecans
How to Make Lazy Pecan Pie Bars
1. Prepare the pan. Preheat your oven to 350°F (175°C). Line an 8-inch square pan with parchment paper, leaving an overhang on the sides.
2. Make and bake the crust. In a medium bowl, combine the flour, brown sugar and salt. Add the cold butter and blend with a pastry cutter or your fingers until it forms coarse crumbs. Press it into the pan in an even layer and bake for 15 minutes, until lightly golden.
3. Make the filling. While the crust bakes, whisk the corn syrup, sugar, eggs, vanilla and melted butter until smooth. Stir in the pecans.
4. Add the filling. Pour the filling over the hot crust and spread it evenly.
5. Bake. Return the pan to the oven for 20-25 minutes, until the filling is set and slightly puffed. The center should have a slight jiggle but not look liquid.
6. Cool and slice. Cool the bars completely in the pan on a wire rack. Lift them out with the parchment and cut into squares.
7. Dust. If you like, dust the bars lightly with powdered sugar before serving.
How to Tell the Filling Is Set
Pecan filling sets like a custard, so the look of the center matters more than the timer. Give the pan a gentle nudge: the edges should be firm and slightly puffed, and the middle should wobble just a little, like gelatin, not ripple like liquid.
Take it out at that point. The filling keeps setting as it cools, and an overbaked filling turns stiff and grainy instead of gooey.
Cooling completely is part of the recipe. Warm bars are soft and messy to cut; once cool, the filling firms up and you get clean squares. I chill mine for a short while before cutting for the neatest edges.
Tips for Success
Why is my filling runny?
It came out too early or was cut while warm. Bake until only the very center jiggles, then cool the bars completely before slicing.
Why is the crust soggy?
It was not baked first. Give the crust its full 15 minutes before the filling goes on.
Why did the edges burn?
The pan was dark metal or the oven ran hot. Use a light-colored pan, or lower the heat slightly and check early.
Why did the pecans sink?
They were very finely chopped or the filling was thin. Use coarsely chopped pecans and whisk the filling until smooth but not foamy; the pecans float up and toast on top as the bars bake.
Variations
- Chocolate pecan bars: scatter chocolate chips over the crust before pouring on the filling.
- Bourbon: stir a spoonful of bourbon into the filling.
- Maple: replace some of the corn syrup with pure maple syrup for a deeper flavor.
For a pie instead of bars, my Pecan Pie Without Corn Syrup uses brown sugar, butter, and eggs in the filling.
Storage & Reheating
The filling is made with eggs, so keep the bars covered in the refrigerator once they have cooled, and eat them within 3 to 4 days, following USDA FSIS guidance for leftovers. Serve them cold, at room temperature, or warmed for a few seconds.
What to Serve With It
Serve the bars on their own, or warm with a scoop of vanilla ice cream. For more pecan desserts, try pecan pie dump cake, pecan pie cobbler, pecan turtle bars or pecan cheesecake bars. For a holiday cookie tray, add pecan pie bark and Christmas cherry bars.
Frequently Asked Questions
Can you freeze pecan pie bars?
Yes. Cool them completely, wrap them well and freeze them for 3 to 4 months. Thaw them overnight in the refrigerator.
Why are they called lazy pecan pie bars?
Because there is no pie dough to make or roll. The crust is a simple press-in base, and the filling pours right over it.
Can I use a 9×13 pan?
Double the recipe for a 9×13-inch pan. Check the filling early, since the bake time can change with the pan.
Final Notes
Pull the pan when only the very center jiggles, and let the bars cool completely before cutting. If you have a question or bake them, tell me how they turned out in the comments.
Lazy Pecan Pie Bars
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Ingredients
- 1 cup all-purpose flour for crust
- 1/3 cup light brown sugar packed, for crust
- 1/4 tsp salt for crust
- 1/2 cup unsalted butter cold, cubed, for crust
- 1/2 cup corn syrup for filling
- 1/2 cup granulated sugar for filling
- 2 large eggs for filling
- 2 tsp vanilla extract for filling
- 1 tbsp butter melted, for filling
- 1 1/2 cups chopped pecans for filling
Instructions
- Set your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides.
- In a medium bowl, combine the all-purpose flour, packed light brown sugar, and salt. Add the cold, cubed butter and blend with a pastry cutter or fingers until it forms coarse crumbs. Transfer to the pan and press into an even layer. Bake for 15 minutes or until lightly golden.
- While the crust bakes, whisk together the corn syrup, granulated sugar, eggs, vanilla, and melted butter until smooth. Stir in the chopped pecans, ensuring even distribution.
- Once the crust is done, remove it from the oven and pour the pecan filling over the hot crust, spreading it evenly if needed.
- Return the pan to the oven and bake for 20-25 minutes, until the filling is set and slightly puffed. The center should have a slight jiggle but not be overly liquid.
- Allow the bars to cool fully in the pan on a wire rack. Lift the bars out using the parchment overhang, transfer to a cutting board, and slice into squares.
- If desired, sprinkle a light dusting of powdered sugar over the bars before serving.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
