Lazy Girl Pecan Pie Bars

Directions

Preheat the Oven:

Start by preheating your oven to 350°F (175°C). This temperature is perfect for baking the bars and ensuring that the filling sets properly while achieving a beautiful golden-brown top. As the oven heats, grease a 9×13-inch baking pan with butter or cooking spray to prevent the bars from sticking once they’re baked. You can also line the pan with parchment paper for easy removal and cleanup later.

Prepare the Pie Crust:

Next, take the refrigerated pie crusts out of the package and unroll them onto a flat surface. Gently press the pie crusts into the bottom of the greased 9×13-inch baking pan, making sure they cover the entire bottom. Use your fingers to press the crust into the edges of the pan and up the sides a little, if desired, for extra support. The crust will serve as the base for the filling, adding a buttery, flaky layer that complements the sweetness of the pecans. If you have any extra dough hanging over the edges of the pan, you can trim it off for a clean, even border.

Make the Filling:

In a large mixing bowl, whisk together the light corn syrup, packed brown sugar, melted unsalted butter, eggs, vanilla extract, and salt. Whisk until the mixture is completely smooth and the sugars are fully dissolved, creating a thick, syrupy consistency. The corn syrup and brown sugar form the base of the filling, creating the signature gooey texture found in pecan pie. The vanilla extract enhances the sweetness, while the eggs bind the mixture together and help it set during baking.

Once the filling is smooth, stir in the pecan halves. Make sure the pecans are evenly distributed throughout the mixture so that each bite of the bars will be full of crunchy, toasted nuts. The pecans add both texture and flavor, with their nutty richness perfectly complementing the sweet, syrupy filling.

Pour the Filling:

Carefully pour the prepared filling over the pie crust in the baking pan. Use a spatula or the back of a spoon to gently spread the filling and ensure it covers the entire crust evenly. The filling will settle and spread on its own as it bakes, but spreading it a little at the start will help ensure an even distribution of pecans and syrup. Take care not to overfill the pan; the mixture should come just to the top of the pie crust, leaving a little room for the filling to rise as it bakes.

Bake the Bars: