"I love pecan pie— but I can’t consistently make a pie that tastes great, isn’t too runny and that serves well… I just can’t! I found a recipe a few years ago for these delicious pecan pie bars -
they serve great, are easy to make for a lot of people, and I love the buttery crust."
— Julie Cox
Ingredients for the Filling:
⅔ cup firmly packed brown sugar
6 tablespoons all purpose flour
½ tsp salt
1 ½ cups dark corn syrup
2 generous teaspoons vanilla extract
1 ¾ cups chopped pecans
Ingredients for the Crust:
1 ¾ cups flour
¾ cup softened butter (I use salted butter here)
⅓ cup sugar
¼ cup chopped pecans
- Most years (except this year…) I double this recipe and make two batches- they are
THAT good! But we are gonna make 1 batch here. Grab a 13x9 inch baking dish. I like
to use a glass baking dish for this recipe.
- Heat the oven to 350 degrees.
- Make the crust: mix the 1 ¾ c flour, ¾ c butter and ⅓ c sugar in a mixing bowl. Beat on
medium speed until mixture looks like coarse crumbs. Scrape the sides of the bowl
often while you do this. Then stir in the ⅓ c chopped pecans.
- Press the crust mixture into the bottom of your undressed 13x9 inch baking dish. Bake
about 18 minutes or until edges are lightly golden brown.
- While the crust is baking, make the filling.
- Mix the ⅔ c brown sugar, 6 til flour, and the ½ tsp salt together in a large bowl. Mix them
well (by hand). Add corn syrup, eggs, and vanilla. Again, mix everything well by hand.
Stir in the 1 ¾ c chopped pecans.
- Take the crust out of the oven when it is ready. Spread the filling mixture over the hot
- Bake the filling and crust to gather for about 30-35 minutes until filling is set a knife
inserted 1 inch from edge comes to clean.
- Cool completely on counter. Refrigerate for at least 30 minutes, then cut into generous
- I make these on Wednesday before Thanksgiving on Thursday- I pull them out of the
fridge about an hour before we eat.