A simple, no-fuss dessert with all the flavors of classic pecan pie—no rolling pin or fancy techniques required!
Ingredients
| Ingredient | Quantity |
|---|---|
| Refrigerated Pie Crusts | 1 package (16 oz) |
| Light Corn Syrup | 1 cup |
| Brown Sugar, packed | 1 cup |
| Unsalted Butter, melted | 1/2 cup |
| Large Eggs | 3 |
| Vanilla Extract | 1 teaspoon |
| Pecan Halves | 1 1/2 cups |
| Salt | 1/4 teaspoon |
Instructions
-
Preheat Oven
Preheat your oven to 350°F (177°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper for easier cleanup. -
Prepare the Crust
Roll out the pie crusts and gently press them into the bottom of the prepared pan, trimming and overlapping as needed to fully cover the base. -
Make the Filling
In a large mixing bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt until smooth. Fold in the pecan halves. -
Assemble
Pour the pecan mixture evenly over the pie crust in the pan. -
Bake
Bake in the preheated oven for 30–35 minutes, or until the filling is set and the top is a deep golden brown. -
Cool & Slice
Allow to cool completely at room temperature. Once cooled, slice into bars and serve.
Tips & Variations
-
Want it crunchier? Use chopped pecans for even distribution and a crunchier texture.
-
Add a twist: A sprinkle of cinnamon or a splash of bourbon in the filling adds extra warmth and depth.
-
Make it ahead: These bars store well in the fridge for up to 5 days. Just let them come to room temp before serving.
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