Easy Pecan Pie Bars

My easy pecan pie bars taste just like the beloved pie but in an easier-to-eat form. I’ll take pecan pie any way I can get it, but these are a particular favorite of mine. You still get the crust and the filling, but now you get to cut it into squares and eat it with your hands– so fun!

Classic pecan pie is one of my family’s favorite recipes. It’s hard for me to imagine the holiday season without it, but it’s kind of a hassle to make. I developed these easy pecan pie bars to take the hassle out of making this delicious pie. They taste just as good, and everyone can decide how big of a piece they want– no judgment here!

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How to Store

Store leftover easy pecan pie bars in an airtight container in the refrigerator for up to 3 weeks or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before serving chilled, at room temperature, or gently warmed.

Recipe Card

Easy Pecan Pie Bars Recipe

4.68 from 28 votes

Prep: 10 minutes mins

Cook: 25 minutes mins

Cooling Time: 10 minutes mins

Total: 35 minutes mins

Servings: 18 bars

Author: Becky Hardin

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My easy pecan pie bars taste just like the beloved pie but in an easier-to-make form that you can eat with your hands!

Step-by-step instructions can be seen below the recipe card.

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Equipment

• Kitchen Scale (optional)
• 9×13 Baking Pan
• Food Processor (click for my favorite)

Ingredients 

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For the Crust

• ▢ 2 cups all-purpose flour 240 grams
• ▢ ½ cup powdered sugar 57 grams
• ▢ ½ teaspoon kosher salt
• ▢ 1 cup unsalted butter 227 grams, cold (2 sticks)

For the Pecan Pie Topping

• ▢ 14 ounces sweetened condensed milk 397 grams (1 can)
• ▢ 1 large egg 50 grams, slightly beaten
• ▢ 1 teaspoon pure vanilla extract 4 grams
• ▢ 8 ounces Heath Bits O’Brickle Toffee Bits (English Toffee Bits) (1 package)
• ▢ 1 cup chopped pecans 114 grams

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Instructions 

• Preheat oven to 350°F (325°F if using a glass dish) and spray a 9×13-inch baking pan with nonstick spray. Set aside.
• In the bowl of a food processor, add the flour, sugar, and salt. Pulse 3 times to combine the ingredients.
  2 cups all-purpose flour, ½ cup powdered sugar, ½ teaspoon kosher salt
  
• Add the cold butter and pulse until the mixture is crumbly and the butter is just smaller than pea size.
  1 cup unsalted butter
  
• Pour the flour/butter mixture into the prepared dish and press firmly down, being sure to get corners and edges.
  
• Bake the crust 15 minutes and transfer from the oven.
• While the crust is baking, prepare the pecan pie topping.
• In a medium bowl, whisk the sweetened condensed milk, egg, and vanilla together.
  14 ounces sweetened condensed milk, 1 large egg, 1 teaspoon pure vanilla extract
  
• Stir in the toffee bits and pecans; set aside until crust is ready.
  8 ounces Heath Bits O’Brickle Toffee Bits (English Toffee Bits), 1 cup chopped pecans
  
• When the crust is ready, give the pecan mixture a couple of stirs and slowly spread it evenly over the crust.
  
• Bake the bars at 350°F for 25 minutes, or until golden brown and set in the middle.
• Set the bars on a cooling rack to cool, and after 10 minutes, slide a sharp, thin knife between the pan and the bars to loosen the sides. Allow the bars to cool completely before cutting into bars.
  

Video

Becky’s Tips

Storage: Store pecan pie bars in an airtight container in the refrigerator for up to 3 weeks.

Serving: 1barCalories: 341kcalCarbohydrates: 35gProtein: 4gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 57mgSodium: 115mgPotassium: 135mgFiber: 1gSugar: 24gVitamin A: 536IUVitamin C: 1mgCalcium: 78mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Pecan Pie Bars Step by Step

Mix the Dry Ingredients: Preheat your oven to 350°F (325°F if using a glass dish), spray a 9×13-inch baking pan with nonstick spray, and set aside. In the bowl of a food processor, add 2 cups of all-purpose flour, ½ cup of powdered sugar, and ½ teaspoon kosher salt. Pulse 3 times to combine the ingredients.

Cut in the Butter: Add 1 cup of cold unsalted butter and pulse until the mixture is crumbly and the butter is just smaller than pea size.

Bake the Crust: Pour the flour/butter mixture into the prepared dish and press firmly down, being sure to get corners and edges. Bake the crust for 15 minutes and transfer from the oven.

Mix the Topping: In a medium bowl, whisk 14 ounces (1 can) of sweetened condensed milk, 1 large egg, and 1 teaspoon of vanilla extract together.

Fold in the Toffee and Pecans: Stir in 8 ounces (1 package) of toffee bits and 1 cup of chopped pecans; set aside until the crust is ready.

Spread the Topping: When the crust is ready, give the pecan mixture a couple of stirs and slowly spread it evenly over the crust.

Bake the Bars: Bake the bars at 350°F for 25 minutes, or until golden brown and set in the middle. Set the bars on a cooling rack to cool, and after 10 minutes, slide a sharp, thin knife between the pan and the bars to loosen the sides. Allow the bars to cool completely before cutting into bars.

More Pecan Pie Recipes to Try!

Crock Pot Pecan Pie (EASY Pecan Pie Recipe)

Chocolate Pecan Pie

Frosted Pecan Pie Muffins

Pecan Pie Pound Cake Recipe