Pecan Pie Bars | Better than making a pie!

If you want to make something that’s easier than pie, then these pecan pie bars are the answer! They’re just like their namesake but without the work of rolling out a crust. Instead, the layers of filling and pecans are made right in a baking sheet. It’s super easy and delicious!

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Skip ahead:

00:00 Intro
00:18 Preparing the crust
03:12 Preparing the filling
05:56 Chopping the pecans
07:34 Pouring into the crust
08:59 Tasting the bars

INGREDIENTS

For the crust:

1 1/2 cups all-purpose flour
3 tbsp sugar
1/4 tsp salt
7 tbsp unsalted butter, cut into 1/2-inch size pieces

For the filling

4 large eggs
1 cup brown sugar
1 1/2 cups maple syrup
1 tbsp all-purpose flour
2 tsp vanilla extract
1/2 tsp salt
3 tbsp melted unsalted butter
2 1/2 cups chopped pecans

INSTRUCTIONS

Preheat oven to 350°F.

To prepare the crust, in a large bowl, combine the flour, sugar, and salt. Mix to combine. Add the pieces of butter. Coat the pieces with flour and work the butter into the flour. Smash pieces of butter between your thumb and forefingers until the mixture looks like coarse cornmeal and holds together when squeezed into a fist.

Spray a 9×13 or quarter sheet pan with nonstick baking spray and line the bottom with parchment paper. Spread the crust mixture evenly in the prepared pan and press down, making a crust. Bake in the preheated oven until golden brown, 15-20 minutes.

While the crust is baking, prepare the filling. In a bowl, whisk the eggs to break up. Add the brown sugar, maple syrup, flour, melted butter, salt, and vanilla. Whisk to combine. Then fold in the chopped pecans.

When the crust is finished, remove it from the oven. Pour the prepared filling over the warm crust. Return to the oven and bake until the filling is set around the edges and jiggles slightly in the middle, 20-25 minutes.

Remove from the oven and cool for 2 hours before slicing.

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