Irresistible Pecan Pie Bars (A Party in Every Bite!)

If pecan pie and cookies had a delicious little baby, a Pecan Pie Bar would be it. They’re gooey. They’re crunchy. They’re buttery. They are everything wonderful about fall, winter… or Tuesdays… or honestly any day you want to treat yourself.

Grab a 10×15-inch jellyroll pan, put on your baking playlist, and let’s make some magic.

Ingredients

For the Crust

• 3 cups all-purpose flour

• ½ cup white sugar

• ½ teaspoon salt

• 1 cup butter (cold and cut into chunks—don’t be shy)

For the Filling

• 1 ½ cups light corn syrup

• 1 ½ cups white sugar

• 4 large eggs

• 3 tablespoons butter, melted

• 1 ½ teaspoons vanilla extract

• 2 ½ cups chopped pecans (the star of the show!)

Prep Your Pan & Preheat

Heat your oven to 350°F (175°C). Lightly grease or line a 10×15-inch jelly-roll pan with parchment paper. (Parchment = less cleaning = more snacking later.)

2. Build That Buttery Crust

In a large bowl, mix flour, ½ cup sugar, and salt.
Add the butter and cut it in until the mixture looks like delicious, sandy crumbs.

Sprinkle this dreamy mixture into your pan and press it firmly into an even layer—think of it as giving your future bars a strong, buttery foundation.

Bake for 20 minutes. It’ll look pale and set, not golden yet… patience, dessert grasshopper.

3. Make the Gooey Pecan Filling

While the crust does its thing, whisk together:
Corn syrup, 1 ½ cups sugar, eggs, melted butter, and vanilla.
Once smooth and shiny, stir in the chopped pecans.

As soon as the crust comes out of the oven, pour this luscious mixture right over the top and spread it evenly.

4. Bake to Perfection

Return the pan to the oven and bake for about 25 minutes, or until the filling is set and no longer jiggles like a 90s Jell-O commercial.

5. Cool, Slice, Devour

Let the bars cool completely on a wire rack—this is the hardest part!
Once cool, slice into bars of your preferred size (tiny bites or Texas-sized slabs—no judgment).