I made these Lazy Girl Pecan Pie Bars for maximum gooey pecan pie payoff with almost no fuss. One bite and you’ll see why they disappear faster than the classic pie.

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I’m obsessed with these Lazy Girl Pecan Pie Bars because they give me all the sticky, nutty drama of pecan pie without the whole pie production. I love the way chopped pecans pack every bite with crunch, while light brown sugar brings that deep, caramel-like chew I keep sneaking back for.

But honestly, it’s the bar form that gets me. No fussy slices.

No plate commitment. Just grab, bite, repeat.

And yes, I absolutely hover over the pan once they’re cut. Rich, gooey, buttery, slightly messy.

The kind of dessert I pretend I’m sharing, then keep “testing” all afternoon long.

Ingredients

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All purpose flour makes the sturdy shortbread base, so the bars don’t fall apart.
Powdered sugar keeps the crust tender, lightly sweet, and not too cookie-like.
Salt balances all that sugar, because pecan pie can get loud fast.
Cold butter gives the crust those crumbly, buttery edges everyone grabs first.
Eggs help the filling set, so it’s gooey but not a mess.
Light corn syrup brings that classic sticky pecan pie chew we’re here for.
Brown sugar adds caramel vibes and makes the filling taste cozy.
Melted butter makes everything richer.
Basically, it’s dessert glue.
Vanilla smooths out the sweetness and makes it smell like a bakery.
Pecans bring crunch, toasty flavor, and a little real-food energy.
Plus, a pinch of salt keeps the filling from tasting flat.

Ingredient Quantities

1 1/2 cups all purpose flour

1/2 cup powdered sugar

1/2 teaspoon salt

3/4 cup cold unsalted butter (1 1/2 sticks)

3 large eggs

1 cup light corn syrup

1 cup packed light brown sugar

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

2 cups chopped pecans

Pinch of salt for filling

How to Make this

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1. Preheat oven to 350°F and line a 9×13 inch baking pan with parchment, leaving an overhang for easy removal.

2. In a bowl combine 1 1/2 cups all purpose flour, 1/2 cup powdered sugar and 1/2 teaspoon salt.

3. Cut 3/4 cup cold unsalted butter into the flour mixture until it resembles coarse crumbs, then press evenly into the prepared pan to form the crust.

4. Bake the crust 15 to 18 minutes until set and just beginning to turn golden; remove from oven and keep oven on.

5. In a mixing bowl whisk together 3 large eggs, 1 cup light corn syrup, 1 cup packed light brown sugar, 1/4 cup melted unsalted butter, 1 teaspoon vanilla extract and a pinch of salt until smooth and combined.

6. Stir in 2 cups chopped pecans until evenly distributed.

7. Pour the pecan filling over the hot crust and spread into an even layer.

8. Return the pan to the oven and bake 20 to 25 minutes until the filling is set and no longer jiggly in the center.

9. Let the bars cool completely in the pan, then refrigerate for at least 1 hour for easier slicing.

10. Use the parchment overhang to lift the slab from the pan, cut into bars and serve.

Equipment Needed

1. 9×13 inch baking pan
2. Parchment paper (with overhang)
3. Mixing bowls (one for crust, one for filling)
4. Measuring cups and spoons
5. Pastry cutter or fork (to cut cold butter into flour)
6. Whisk
7. Rubber spatula or offset spatula
8. Sharp knife and cutting board for slicing bars

FAQ

What oven temperature and baking time are required? Preheat oven to 350°F. Bake the bars 20 to 25 minutes for the crust alone, then add filling and bake another 25 to 30 minutes until filling is set and edges are golden.

How do I know the filling is done? The filling should be mostly set with a slight jiggle in the center. It will continue to firm as it cools. Avoid overbaking or it will crack and become dry.

Can I use a different nut or no nuts at all? Yes. Swap pecans for walnuts or chopped almonds in equal volume, or omit nuts for a gooey caramel style bar. Texture and flavor will change accordingly.

Is light corn syrup necessary and are there substitutes? Light corn syrup keeps the filling smooth and chewy. Good substitutes are equal parts maple syrup and a neutral syrup like agave, or use golden syrup. Flavor and texture may vary slightly.

How should I store the bars and how long do they keep? Cool completely, then store in an airtight container at room temperature up to 3 days, or refrigerate up to 7 days. Reheat briefly in a low oven for a softer texture.

Can I make these ahead or freeze them? Yes. Bake and cool completely, then freeze in slices wrapped tightly for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.

Lazy Girl Pecan Pie Bars Recipe: The Ultimate Quick And Easy Dessert Substitutions and Variations

All purpose flour
- Gluten free 1-to-1 baking blend, use equal amount
- Whole wheat pastry flour, use equal amount for nuttier flavor
- Almond flour, use 3/4 cup almond flour plus 1/4 cup AP flour or add an extra egg white for structure
- Oat flour, use equal amount and add a tablespoon of extra binder if needed
Light corn syrup
- Honey, use equal amount; slightly different flavor and darker color
- Maple syrup, use equal amount; adds maple flavor and is thinner
- Golden syrup, use equal amount for a very similar texture and flavor
- Brown rice syrup, use equal amount for milder sweetness and similar viscosity
Pecans
- Walnuts, equal amount, similar texture and toasty flavor
- Sliced or slivered almonds, equal amount, firmer crunch
- Chopped hazelnuts, equal amount, richer flavor
- Sunflower seeds, equal amount, nut free and similar crunch
Eggs
- Flax egg: 1 tablespoon ground flaxseed plus 3 tablespoons water per egg, let sit 5 minutes
- Chia egg: 1 tablespoon chia seeds plus 3 tablespoons water per egg, let sit until gelled
- Unsweetened applesauce: 1/4 cup per egg, best for moisture but a little less structure
- Silken tofu: 1/4 cup blended per egg for dense, custardy texture

Pro Tips

1. Toast the pecans first in a dry skillet over medium heat until fragrant, about 4 to 6 minutes, stirring often. Let them cool before chopping so they stay crisp and lend a deeper, nuttier flavor.

2. Keep the crust butter cold and either grate it or pulse it in a food processor until pebble sized. That cold butter gives you a flakier, tender crust instead of a dense one.

3. Bake the crust until it is just beginning to turn golden around the edges. A fully cooled, slightly warm crust helps the filling set properly without soaking in too much moisture.

4. Pour the filling over the hot crust right away and gently tap the pan on the counter to release any trapped air bubbles. Watch the center as it bakes; remove the bars when the middle is set but not rock hard to avoid a dry, brittle texture.

5. Cool completely and chill before slicing, and use a long serrated or very sharp knife warmed under hot water and wiped dry between cuts for clean, pretty bars.

Lazy Girl Pecan Pie Bars Recipe: The Ultimate Quick And Easy Dessert

Recipe by Kate Sinclair

0.0 from 0 votes

I made these Lazy Girl Pecan Pie Bars for maximum gooey pecan pie payoff with almost no fuss. One bite and you’ll see why they disappear faster than the classic pie.

Servings

servings

Calories

490

kcal

Equipment: 1. 9×13 inch baking pan
2. Parchment paper (with overhang)
3. Mixing bowls (one for crust, one for filling)
4. Measuring cups and spoons
5. Pastry cutter or fork (to cut cold butter into flour)
6. Whisk
7. Rubber spatula or offset spatula
8. Sharp knife and cutting board for slicing bars

Ingredients

1 1/2 cups all purpose flour
1/2 cup powdered sugar
1/2 teaspoon salt
3/4 cup cold unsalted butter (1 1/2 sticks)
3 large eggs
1 cup light corn syrup
1 cup packed light brown sugar
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
2 cups chopped pecans
Pinch of salt for filling

Directions

Preheat oven to 350°F and line a 9×13 inch baking pan with parchment, leaving an overhang for easy removal.
In a bowl combine 1 1/2 cups all purpose flour, 1/2 cup powdered sugar and 1/2 teaspoon salt.
Cut 3/4 cup cold unsalted butter into the flour mixture until it resembles coarse crumbs, then press evenly into the prepared pan to form the crust.
Bake the crust 15 to 18 minutes until set and just beginning to turn golden; remove from oven and keep oven on.
In a mixing bowl whisk together 3 large eggs, 1 cup light corn syrup, 1 cup packed light brown sugar, 1/4 cup melted unsalted butter, 1 teaspoon vanilla extract and a pinch of salt until smooth and combined.
Stir in 2 cups chopped pecans until evenly distributed.
Pour the pecan filling over the hot crust and spread into an even layer.
Return the pan to the oven and bake 20 to 25 minutes until the filling is set and no longer jiggly in the center.
Let the bars cool completely in the pan, then refrigerate for at least 1 hour for easier slicing.
Use the parchment overhang to lift the slab from the pan, cut into bars and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.