Description
These Lazy Girl Pecan Pie Bars offer all the sweet, nutty flavors of traditional pecan pie in an easy-to-make bar form. With a buttery, crumbly crust and a gooey pecan filling, they are perfect for quick dessert preparations or potluck gatherings.
Ingredients
Scale
Crust
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
Filling
- 1 1/2 cups brown sugar
- 1 cup corn syrup
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 2 cups chopped pecans
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper to prevent sticking and ease removal.
- Make the Crust: In a bowl, combine 2 cups all-purpose flour, 1 cup softened unsalted butter, 1/2 cup powdered sugar, and 1/2 teaspoon salt. Mix until the mixture becomes crumbly.
- Press and Bake Crust: Evenly press the crumbly dough into the prepared baking pan and bake it for 20 minutes until it turns lightly golden.
- Prepare Filling: While the crust bakes, whisk together 1 1/2 cups brown sugar, 1 cup corn syrup, 4 large eggs, 1 tablespoon vanilla extract, and 1/2 teaspoon salt in a separate bowl until smooth and well combined.
- Add Pecans: Stir 2 cups chopped pecans into the filling mixture thoroughly.
- Assemble Bars: Pour the pecan filling over the hot baked crust evenly.
- Bake Bars: Return the pan to the oven and bake for 30 to 35 minutes, or until the center of the filling is just set but still slightly jiggly.
- Cool Completely: Allow the bars to cool completely in the pan to set properly for clean slicing.
- Slice and Serve: Using the parchment paper, lift the bars out of the pan and cut into 24 even squares. Serve and enjoy!
Notes
- Ensure the crust is fully cooled before adding the filling for a crispier base.
- Use fresh pecans for the best flavor and texture.
- The bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For easier slicing, chill the bars in the refrigerator before cutting.
