Easy Lazy Girl Pecan Pie Bars For The Perfect Dessert
Indulge in the comforting sweetness of these Easy Lazy Girl Pecan Pie Bars, a delightful twist on the classic pecan pie that promises to please family and friends alike. With their buttery crust and rich, gooey filling loaded with toasted pecans, these bars are not only delicious but incredibly easy to prepare. Perfect for holidays, potlucks, or just a cozy dessert at home, they embody everything we love about indulgent treats. You’ll find that this simple recipe strikes the ideal balance of effort and reward—leaving you plenty of time to enjoy the company of your loved ones.
What truly makes these bars special is how effortlessly they come together. Just a few simple ingredients and a bit of mixing are all that’s needed to create a dessert that looks as wonderful as it tastes. Each bite delivers a satisfying crunch from the pecans and a hint of sweetness that is sure to become a favorite in your dessert repertoire. Whether served plain or dressed up with a dollop of whipped cream or a scoop of vanilla ice cream, these bars are a delightful end to any meal.
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened (for crust)
- ¼ cup granulated sugar
- ¼ tsp salt (for crust)
- 2 large eggs
- 1 cup light brown sugar, packed
- ¼ cup unsalted butter, melted (for filling)
- ¼ cup corn syrup (light or dark)
- 1 tsp vanilla extract
- 1 ½ cups pecan halves (or chopped pecans)
The rich ingredients come together to make a scrumptious filling for the bars.
Directions
Prepare Pan and Crust Mixture
Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper. In a bowl, combine softened butter, granulated sugar, and ¼ tsp salt. Mix in flour until coarse crumbs form. Press crust mixture evenly into the prepared pan and prick with a fork.Prepare Pecan Filling
(Optional) Toast pecans at 350°F (175°C) for 5-7 minutes, then cool. Melt ¼ cup unsalted butter for the filling; let cool slightly. In a large bowl, whisk 2 large eggs until well combined. Add brown sugar, corn syrup, cooled melted butter, and vanilla extract to eggs. Whisk until smooth. Fold in pecans.Bake the Bars
Pour filling evenly over the crust. Bake at 350°F (175°C) for 35-40 minutes. Reduce oven to 325°F (160°C) and bake for another 20-30 minutes, until filling is mostly set with a slight jiggle in the center. If edges brown too fast, tent loosely with foil.Cool and Serve
Cool completely in the pan on a wire rack for 3-4 hours, or overnight, until fully set. Lift cooled slab from pan using parchment overhang. Cut into 24-30 bars using a warm, sharp knife. Serve plain or with whipped cream/ice cream. Store airtight at room temperature for 3-4 days, or refrigerate/freeze for longer storage.
Tips & Variations
- Ingredient Substitutions: For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour. Maple syrup can be substituted for corn syrup.
- Optional Variations: Add a splash of bourbon or dark rum to the filling for an extra layer of flavor. Consider mixing in chocolate chips for a decadent twist.
- Storage Tips: Keep the bars in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months. To reheat, warm in the oven at 300°F (150°C) for about 10 minutes.
Recipe Information
- Prep time: 15 minutes
- Cook time: 1 hour
- Total time: 1 hour 15 minutes
- Servings: 24-30 bars
- Difficulty level: Easy
Generic image description or alt-text related to the recipe.
Easy Lazy Girl Pecan Pie Bars
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsalted butter, softened
- 0.25 cup granulated sugar
- 0.25 tsp salt
- 2 large eggs
- 1 cup light brown sugar, packed
- 0.25 cup unsalted butter, melted Let cool slightly after melting.
- 0.25 cup corn syrup Can use light or dark.
- 1 tsp vanilla extract
- 1.5 cups pecan halves (or chopped pecans) Optional to toast before mixing.
Method
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- In a bowl, combine softened butter, granulated sugar, and salt. Mix in flour until coarse crumbs form.
- Press crust mixture evenly into the prepared pan and prick with a fork.
- (Optional) Toast pecans at 350°F (175°C) for 5-7 minutes, then cool.
- Melt ¼ cup unsalted butter for the filling; let cool slightly.
- In a large bowl, whisk 2 large eggs until well combined.
- Add brown sugar, corn syrup, cooled melted butter, and vanilla extract to eggs. Whisk until smooth.
- Fold in pecans.
- Pour filling evenly over the crust.
- Bake at 350°F (175°C) for 35-40 minutes.
- Reduce oven to 325°F (160°C) and bake for another 20-30 minutes, until filling is mostly set with a slight jiggle in the center.
- If edges brown too fast, tent loosely with foil.
- Cool completely in the pan on a wire rack for 3-4 hours, or overnight, until fully set.
- Lift cooled slab from pan using parchment overhang.
- Cut into 24-30 bars using a warm, sharp knife.
- Serve plain or with whipped cream/ice cream.
- Store airtight at room temperature for 3-4 days, or refrigerate/freeze for longer storage.