Lazy Girl Pecan Pie Bars Recipe
Hey there, friend! Okay, so let me paint a quick picture: It’s about 8pm, you suddenly remember you volunteered dessert for tomorrow, and frankly, the thought of rolling out pie dough makes you want to hide behind the sofa (been there, more than once). That’s exactly how these lazy girl pecan pie bars entered my life. I mean, pie bars that require zero rolling pin and minimal effort? Yes, please. I came up with these after one too many overcooked pies and, honestly, I haven’t looked back. Plus, my cousin insists they’re “chewy, caramely rectangles of happiness.” She’s a bit dramatic, but she’s not wrong!
Why I Keep Making These (Besides Laziness)
I whip up these bars when I promised pecan pie but only have about 20 minutes to spare (plus, I’m usually out of corn syrup, so traditional pies are out for me). My family polishes off every crumb—good sign, right? Actually, the best part is you can throw the base together with stuff you’ve probably got sitting around already (sometimes I just use store brand everything; nobody notices). Oh, and if you forget to chop half the pecans, it still works. Been there. Done that.
What You’ll Need (I Swear, It’s Not Much)
- 1 cup (2 sticks) unsalted butter, melted (honestly, salted is fine if that’s what you have—just dial back the extra salt a smidge)
- 2 cups all-purpose flour (sometimes I sub in a quarter cup of oat flour if I’m feeling all “healthy”)
- 1/2 cup packed light brown sugar
- 1/4 teaspoon salt
- 2 cups roughly chopped pecans (I sometimes just break them up with my hands, less dishes)
- 3 large eggs
- 1 cup corn syrup—light or dark, whatever’s around. I once used maple syrup in a pinch and it was surprisingly good!
- 1 cup granulated sugar
- 2 teaspoons vanilla extract (my grandma always said use Nielsen-Massey, but, well, generic works)
- Optional: a handful of chocolate chips, because why not?
How I Actually Make Them
- Preheat your oven to 350°F (around 175°C for my friends abroad). Line a 9×13-inch pan with parchment if you can be bothered; I sometimes just grease it well and cross my fingers.
- For the crust: Melt your butter (I just zap it in the microwave). Mix with flour, brown sugar, and salt in a bowl—don’t stress about lumps. Press this into your pan. I use my hands; forks are slower and honestly, this isn’t the time for extra dishes. Bake for about 18 minutes, till it gets a bit golden. It’ll smell very comforting, even if you overbake a bit—no big deal.
- Make the filling: While the crust is in the oven, whisk your eggs in a big bowl, then add the corn syrup (or maple), granulated sugar, vanilla, and a pinch of salt. Mix it up, doesn’t need to be perfect. Stir in the pecans (and chocolate chips if you’re feeling cheeky).
- Pile it on: Pour the mixture over the hot crust. This is where I do a little shimmy to even things out. Don’t worry if the top looks, I dunno, gloopy? It’ll set up, promise. Bake it another 25-30 minutes, till the middle’s no longer jiggly and the top looks all shiny and lovely.
- Cool it down: Let them cool a good long while. The first time I made these, I cut them too soon—total sticky mess (still delicious, but looked like a toddler made them). Now I just leave the pan on the counter and ignore it until the bars are room temp. Don’t be me, just wait!
Stuff I’ve Learned (Aka Not-So-Professional Notes)
- If you use dark corn syrup, the bars get this deep, almost bourbon-y vibe. Fancy. Also, if you run out of brown sugar, white sugar plus a spoonful of molasses is a weird but workable option.
- Don’t worry if your crust looks uneven. Once you pour the filling over, nobody will see it.
- Sometimes I refrigerate them overnight and, honestly, I think they taste better the next day (if there’s any left, anyway).
Weird Versions and Happy Accidents
- Chocolate chips in the filling? Yes, and it’s glorious. Tried coconut once—not my best moment, but maybe someone else would love it?
- Someone asked about using walnuts. I did once, and it was… fine. But pecans really do steal the show here.
- I’ve added a dash of cinnamon too. Kinda cozy, kinda not necessary, but you do you.
Do You Need Fancy Equipment? Nah
All you really need is a mixing bowl, something to stir with, and a 9×13 pan. Once I used two loaf pans instead (long story involving a missing dish and an impatient dog), and though the bars were a strange shape, they tasted the same. No electric mixer required—just some arm power.
How To Store Them (Or, If That’s Even Needed)
Pop leftovers in an airtight container and keep them at room temp for a couple days—or fridge if you like them cold. In my place, they rarely make it that long, but you never know. If you want to freeze them (I have, once), just wrap ’em up well. They thaw fast (almost too fast for late-night snacking control).
How We Serve These At Home
Honestly, I like them straight out of the pan, sometimes with a scoop of vanilla ice cream. If it’s a fancy occasion, I’ll dust them with powdered sugar. My aunt claims they’re better with whipped cream, but you can’t trust anyone who puts ketchup on scrambled eggs anyway.
Real-Life Pro Tips That Came With Mistakes
- Don’t cut the bars before they’re cool. I rushed it once, and got sticky craters instead of neat squares.
- If your crust seems tough, it probably sat in the oven a minute too long. Next time, pull it out earlier—it’s forgiving, promise.
- Use parchment if you have it. Or don’t. But prying bars out with a butter knife gets old quick.
Questions People Actually Ask Me
- Can I make these gluten-free? Sure! I’ve used a 1:1 gluten-free flour blend. The edges got a bit crumbly but nobody batted an eye.
- What about making them vegan? Uh, you’d need a good egg sub and vegan butter. Haven’t tested it, but if you try Just Egg, let me know how it goes!
- Is it super sweet? Uh, yes, it’s pecan pie in bar form. But you can use less sugar (like, by a third) and it still sets up.
- Where do you get your pecans? I grab mine at Aldi or Trader Joe’s, but here’s a handy guide if you need mail order: best nuts for baking. By the way, if you’re new to baking and want to get lost in delicious ideas, check out Sally’s Baking Addiction for dessert inspo too.
- Can I halve the recipe? Absolutely, just use an 8×8 pan and keep an eye on the bake time (pull it out a little sooner).
Digression alert: One time I actually tried making these in muffin tins—for reasons that now escape me—and while it technically worked, wow was it fiddly. Just stick to a pan; it’s way easier.
So there you have it. Lazy Girl Pecan Pie Bars in real-life, not just recipe magic. Holler if you try them, or even if you mess them up. It’s all good. Sometimes I think these treats are as much about low expectations as they are about good memories. Or maybe that’s just me.
Ingredients
- 1 cup unsalted butter, melted
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 1 1/2 cups chopped pecans
- 1 teaspoon vanilla extract
Instructions
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1Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease.
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2In a medium bowl, combine melted butter, flour, granulated sugar, and salt. Press the mixture evenly into the bottom of the prepared pan to form a crust.
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3Bake the crust for 15 minutes until just set.
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4While the crust bakes, whisk together eggs, corn syrup, brown sugar, vanilla extract, and chopped pecans in a large bowl.
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5Pour the pecan mixture over the hot crust and return to the oven. Bake for 20 minutes, or until the filling is set and golden brown.
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6Let bars cool completely in the pan before slicing into squares to serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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