I love this recipe because it’s fast, easy, and utterly satisfying. The crust is buttery and crisp, while the filling is rich and perfectly sweet, loaded with crunchy pecans. I also appreciate that I can whip up these bars with basic pantry ingredients—no need for pie dough or fancy tools. They’re perfect for potlucks, holiday gatherings, or when I just crave a slice of pecan pie without spending hours in the kitchen.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Crust: 1 ½ cups all-purpose flour ½ cup unsalted butter softened ¼ cup granulated sugar ¼ tsp salt
For the Pecan Filling: 2 large eggs 1 cup light brown sugar packed ¼ cup unsalted butter melted ¼ cup corn syrup light or dark 1 tsp vanilla extract 1 ½ cups pecan halves or chopped pecans
Directions
I start by preheating the oven to 350°F (175°C). To make cleanup easier, I line a 9×13-inch baking dish with parchment paper, though lightly greasing it works just as well.
To prepare the crust, I mix the softened butter, sugar, flour, and salt in a bowl using an electric mixer or whisk until the mixture resembles coarse crumbs. Then I press the dough evenly into the bottom of the prepared baking dish, making sure it forms a smooth, even layer. I bake the crust for about 15 minutes, or until it’s lightly golden, then remove it from the oven and set it aside while I prepare the filling.
For the filling, I whisk together the eggs, brown sugar, melted butter, corn syrup, and vanilla extract in a medium bowl until the mixture is smooth and glossy. I fold in the pecans, making sure they’re well coated in the sweet mixture.
Next, I pour the filling evenly over the pre-baked crust and spread it out with a spatula to cover the entire surface. I return the pan to the oven and bake for about 25–30 minutes, or until the filling is set and slightly bubbly around the edges.
Once done, I let the bars cool completely in the pan on a cooling rack. After cooling, I lift them out using the parchment paper and cut them into squares or rectangles. The result is a perfectly chewy, nutty, and buttery dessert that tastes like a slice of heaven.
Servings and Timing
This recipe makes about 12–16 bars. Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes
Variations
I love adding a few personal touches to these bars. Sometimes I use dark corn syrup for a deeper, caramel flavor or add a splash of bourbon or rum for a grown-up twist. When I want a chocolatey version, I sprinkle a handful of chocolate chips over the crust before adding the pecan filling. For extra crunch, I mix in some chopped walnuts or almonds. These bars also taste amazing with a sprinkle of flaky sea salt on top for a sweet-and-salty contrast.
Storage/Reheating
I store the cooled bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If I want to serve them warm, I reheat individual bars in the microwave for about 10–15 seconds. These bars also freeze well—I wrap them tightly in plastic wrap and store them in a freezer-safe bag for up to 2 months. When I’m ready to enjoy them, I thaw them at room temperature or in the fridge overnight.
FAQs
Can I use dark corn syrup instead of light?
Yes, I often use dark corn syrup for a deeper flavor and darker color—it makes the filling extra rich.
Can I make these bars ahead of time?
Absolutely, I usually bake them a day in advance. They taste even better after resting overnight.
Can I use a different nut instead of pecans?
Yes, walnuts or almonds work nicely, but pecans give the most authentic Southern flavor.
Can I make these gluten-free?
I replace the all-purpose flour with a gluten-free baking blend, and they turn out just as delicious.
Why is my filling runny?
I make sure to bake the bars until the center is just set—undercooking can make the filling too soft.
Can I double the recipe?
Yes, I double it and bake in a larger pan or two 9×13-inch dishes for parties or holidays.
Can I use maple syrup instead of corn syrup?
Yes, but it changes the texture slightly and gives a more pronounced maple flavor.
Do these bars need to be refrigerated?
They don’t have to be, but I prefer to keep them chilled for longer freshness.
Can I add chocolate?
Definitely! I sometimes drizzle melted chocolate on top or stir chocolate chips into the filling.
How do I cut the bars cleanly?
I let them cool completely and use a sharp knife wiped clean between cuts for neat slices.
Conclusion
These Lazy Girl Pecan Pie Bars are one of my favorite easy desserts for when I want the comforting taste of pecan pie without the extra work. I love how the buttery crust and caramel-like filling come together to create a dessert that’s simple yet irresistible. Whether I’m making them for a family gathering or just satisfying a craving, these bars always turn out perfectly gooey, nutty, and rich—proof that sometimes the “lazy” way really is the best way.
These Lazy Girl Pecan Pie Bars deliver all the gooey, buttery sweetness of traditional pecan pie in an easy bar form. With a tender shortbread crust and a rich caramel-pecan filling, they’re the perfect no-fuss dessert for holidays or anytime cravings.
Ingredients
For the Crust:
1 ½ cups all-purpose flour
½ cup unsalted butter, softened
¼ cup granulated sugar
¼ tsp salt
For the Pecan Filling:
2 large eggs
1 cup light brown sugar, packed
¼ cup unsalted butter, melted
¼ cup light or dark corn syrup
1 tsp vanilla extract
1 ½ cups pecan halves or chopped pecans
Instructions
Preheat oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper or lightly grease it.
Prepare the crust: In a bowl, mix softened butter, sugar, flour, and salt until the mixture resembles coarse crumbs. Press evenly into the bottom of the prepared baking dish.
Bake crust for 15 minutes, or until lightly golden. Remove from oven and set aside.
Prepare the filling: In a medium bowl, whisk together eggs, brown sugar, melted butter, corn syrup, and vanilla extract until smooth. Fold in pecans until well coated.
Pour the pecan mixture evenly over the pre-baked crust, spreading it to cover the surface.
Bake for 25–30 minutes, or until the filling is set and slightly bubbly around the edges.
Allow the bars to cool completely in the pan before lifting out with parchment and cutting into squares or rectangles.
Notes
Use dark corn syrup for a deeper, caramel flavor.
Add a splash of bourbon or rum for a boozy twist.
Sprinkle chocolate chips over the crust before adding filling for a chocolate version.
Use gluten-free flour for a gluten-free alternative.
Top with flaky sea salt for a sweet-and-salty contrast.
