Mouthwatering Pecan Pie Bars with Sugar Cookie Crust

Here is my favorite pecan pie bars recipe, with an easy, buttery sugar cookie crust, and a rich filling with toasted pecans, brown sugar, and just the right amount of vanilla.

These pecan pie bars are my family’s go-to dessert when we want all the flavors of pecan pie without the fuss of making a whole pie. I love making them for potlucks because they’re so much easier to serve and transport than slices of pie.

What Kind of Pecans Should I Use?

For pecan pie bars, you’ll want to use fresh, high-quality pecans since they’re the star of the show. You can buy them already chopped or chop whole pecan halves yourself – either way works perfectly fine. If you’re chopping your own, aim for pieces that are roughly the size of small peas so they distribute evenly throughout the bars. Fresh pecans should smell nutty and sweet, not rancid or stale, so give them a quick sniff test before using. You can also toast the pecans lightly in a dry skillet for a few minutes to bring out even more flavor, though this step is totally optional.

Options for Substitutions

These pecan pie bars are pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Sugar cookie mix: If you can’t find the cookie mix, you can make your own crust by combining 2 cups flour, 1/2 cup powdered sugar, and 1/2 teaspoon salt, then mixing in the butter and egg as directed.
• Pecans: While pecans are traditional, you can substitute with walnuts, almonds, or even a mix of nuts. Just keep the total amount at 1 1/2 cups for the best texture.
• Brown sugar: You can use light or dark brown sugar interchangeably – dark will give a slightly richer molasses flavor. In a pinch, substitute with 1 cup white sugar plus 2 tablespoons molasses.
• Butter: Margarine works fine as the recipe suggests, or you can use vegetable shortening. Just make sure whatever you use is at room temperature for easy mixing.
• All-purpose flour: This small amount of flour is important for binding the filling, so don’t skip it. If you only have self-rising flour, reduce the baking powder to 1/4 teaspoon.

Watch Out for These Mistakes While Baking

The biggest mistake with pecan pie bars is underbaking the crust, which leads to a soggy bottom that can’t support the filling – make sure to prebake your sugar cookie crust for about 15-20 minutes until it’s lightly golden before adding the pecan layer.

Another common error is not letting the bars cool completely before cutting, as the filling needs time to set properly or you’ll end up with a gooey mess that falls apart.

To prevent your pecans from burning on top, try covering the bars with foil during the last 10-15 minutes of baking if they’re browning too quickly, and always check that the filling is set by gently shaking the pan – it should barely jiggle in the center.

For clean cuts, use a sharp knife wiped between each slice, and consider chilling the bars for 30 minutes before serving to make slicing even easier.

What to Serve With Pecan Pie Bars?

These pecan pie bars are pretty rich and sweet on their own, so they pair perfectly with a scoop of vanilla ice cream or some freshly whipped cream to balance out all that buttery goodness. A hot cup of coffee or black tea is also a great choice since the slight bitterness cuts through the sweetness nicely. If you’re serving these at a party or gathering, they go really well alongside other desserts like chocolate chip cookies or brownies for a nice dessert spread. For something a little different, try serving them with a glass of cold milk or even a small portion of tart berries like raspberries to add a fresh contrast to the rich pecan filling.

Storage Instructions

Store: These pecan pie bars keep really well at room temperature in an airtight container for up to a week. I like to cut them into squares and layer them with parchment paper so they don’t stick together. They actually taste even better the next day once all the flavors have had time to settle!

Refrigerate: If your kitchen is warm or you want them to last longer, pop them in the fridge where they’ll stay fresh for up to 2 weeks. The bars will be a bit firmer when cold, but they soften up nicely at room temperature if you prefer that texture.

Freeze: These bars freeze like a dream for up to 3 months! Wrap individual pieces in plastic wrap or store them in a freezer-safe container with parchment between layers. When you’re ready to eat them, just thaw at room temperature for about 30 minutes and they’re good to go.

Preparation Time	15-20 minutes
Cooking Time	35-40 minutes
Total Time	120-140 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4100-4300
• Protein: 40-50 g
• Fat: 210-230 g
• Carbohydrates: 540-560 g

Ingredients

For the crust:

• 1 pouch (17.5 oz) betty crocker sugar cookie mix
• 1/2 cup softened butter or margarine
• 1 egg

For the pecan topping:

• 1 cup tightly packed brown sugar
• 2 tbsp gold medal all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp vanilla extract
• 2 eggs
• 1 1/2 cups chopped pecans

Step 1: Prepare the Pan and Preheat Oven

Preheat your oven to 350°F (175°C).

Spray the bottom of a 13×9-inch baking pan with cooking spray to prevent sticking.

This will make it easier to remove your bars later.

Step 2: Make and Bake the Sugar Cookie Crust

• 1 pouch (17.5 oz) Betty Crocker sugar cookie mix
• 1/2 cup softened butter or margarine
• 1 egg

In a large bowl, stir together the sugar cookie mix, softened butter or margarine, and 1 egg until a dough forms.

Press the dough evenly into the prepared pan using floured fingers to prevent sticking.

Bake in the preheated oven for 20 minutes until the crust starts to set but does not brown extensively.

Step 3: Prepare the Pecan Filling

• 1 cup tightly packed brown sugar
• 2 tbsp Gold Medal all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp vanilla extract
• 2 eggs
• 1 1/2 cups chopped pecans

While the crust bakes, combine the brown sugar, all-purpose flour, baking powder, salt, vanilla extract, 2 eggs, and chopped pecans in a medium bowl.

Stir until well blended and the mixture is thick but pourable.

I like to give the pecans an extra rough chop to make sure you get plenty in every bite.

Step 4: Assemble and Bake the Bars

• pecan filling from Step 3
• sugar cookie crust (baked, from Step 2)

Once the crust has baked for 20 minutes, take it out of the oven while still hot.

Pour the pecan filling mixture from Step 3 evenly over the hot crust.

Return the pan to the oven and bake for an additional 15 minutes, or until the center is set.

Step 5: Cool, Cut, and Store the Bars

Remove the pan from the oven and let the bars cool completely for about 2 hours.

Once fully cooled, cut into 9 rows by 4 rows to make bars.

Store covered in the refrigerator to keep them fresh.

To make clean cuts, I like to use a sharp knife dipped in hot water.