Easy Sheet Pan Pecan Pie Bars

Save this recipe on:

I’ve always had a soft spot for pecan pie, but let’s be honest—making a traditional one from scratch can be a bit of a process. That’s why I absolutely love these Easy Sheet Pan Pecan Pie Bars. They capture everything I adore about the classic dessert: the rich, nutty filling, the buttery crust, and that irresistible caramelized top. But instead of fussing with a pie crust and a pie dish, you can whip these up in a single sheet pan and slice them into perfect handheld bars.

Whether I’m baking for the holidays, a potluck, or just craving a sweet treat with my coffee, this recipe never disappoints. It’s got the charm of a Southern pecan pie but with the ease and practicality of a bar dessert. Plus, you get way more servings than a traditional pie—perfect for feeding a crowd or stashing extras in the freezer.

---

Why You’ll Love These Easy Sheet Pan Pecan Pie Bars

These bars bring the best of both worlds: the flavor of homemade pecan pie with the ease of a sheet pan dessert. They’re buttery, gooey, crunchy, and sweet—everything you want in a dessert bite. The crust holds up beautifully, and the filling sets perfectly without being overly runny or dry. You also don’t need a mixer or fancy tools—just a mixing bowl, a saucepan, and your trusty baking sheet.

---

What Kind of Pecans Should I Use?

I like to use whole pecan halves for a more dramatic, classic look on top of the bars, but chopped pecans will work just fine too. If you prefer a more even bite, go with chopped. Toasting your pecans before adding them to the filling really brings out their flavor, so if you have an extra few minutes, don’t skip that step!

---

Options for Substitutions

These pecan pie bars are pretty forgiving, which makes them perfect for customizing. Don’t have corn syrup? You can substitute it with maple syrup or honey for a more natural sweetness (though it will slightly change the texture). No pecans? Try walnuts or even a mix of nuts for a twist. You can also swap the all-purpose flour in the crust for a 1:1 gluten-free blend if you need a gluten-free version. Just note that gluten-free crusts may be a bit more delicate.

---

Ingredients for These Easy Sheet Pan Pecan Pie Bars

All-Purpose Flour – This forms the base of the shortbread crust. It provides structure and holds the bars together beautifully.

Powdered Sugar – Adds sweetness and a tender texture to the crust, giving it that melt-in-your-mouth bite.

Salted Butter – The richness of butter gives the crust its classic flavor and crumbly texture. Using salted butter also helps balance the sweetness.

Brown Sugar – Deep, molasses-like sweetness that enhances the flavor of the filling and complements the pecans.

Granulated Sugar – Helps achieve the perfect gooey consistency in the filling while balancing out the flavor.

Corn Syrup – The key ingredient for that sticky, glossy pecan pie texture. It helps bind everything together and prevents crystallization.

Eggs – They provide structure and set the filling once baked. Eggs also contribute richness to the flavor.

Vanilla Extract – Rounds out the sweetness and adds warmth to the filling.

Pecan Halves – The star of the show. Toasted for extra depth, they give these bars their signature crunch and nutty flavor.

---

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet pan and line it with parchment paper, leaving some overhang for easy removal later. In a large mixing bowl, combine the flour and powdered sugar. Add melted butter and mix until crumbly. Press the mixture evenly into the prepared pan and bake for 18-20 minutes, until the edges start to turn golden.

---

Step 2: Make the Pecan Filling

While the crust is baking, prepare the filling. In a saucepan over medium heat, combine brown sugar, granulated sugar, and corn syrup. Stir until the sugars dissolve and the mixture begins to bubble slightly. Remove from heat and allow to cool for 5 minutes.

---

Step 3: Add Eggs and Flavoring

Once the sugar mixture has cooled slightly, whisk in the eggs one at a time, making sure to mix quickly so they don’t scramble. Stir in the vanilla extract and a pinch of salt. The mixture should be smooth and glossy.

---

Step 4: Assemble the Bars

Pour the pecan filling over the pre-baked crust. Gently spread it out evenly with a spatula. Top with pecan halves, arranging them in a pattern if desired. You can also gently stir the pecans into the filling before pouring if you prefer a more rustic look.

---

Step 5: Bake Until Set

Return the pan to the oven and bake for 25-30 minutes, or until the filling is set in the center and no longer jiggles when shaken. The top should be golden and slightly crisp.

---

Step 6: Cool and Slice

Let the bars cool completely in the pan—this part is crucial for clean slicing. Once cool, use the parchment overhang to lift the bars out and transfer them to a cutting board. Slice into squares or rectangles and serve.

---

How Long to Prepare the Easy Sheet Pan Pecan Pie Bars

Prep Time: Preparing the crust and filling takes about 20 minutes. Most of this time goes into mixing the shortbread base and heating the sugar mixture for the filling. Toasting the pecans ahead of time (if you choose to) adds just a few extra minutes but is worth it for the flavor boost.

Bake and Cool Time: The crust bakes for around 18–20 minutes initially, and the bars need an additional 25–30 minutes once the filling is added. After baking, the bars should cool completely in the pan, which takes about 1–2 hours depending on your kitchen temperature. Altogether, you’re looking at a total time of roughly 3 hours from start to slice.

---

Tips for Perfect Easy Sheet Pan Pecan Pie Bars

• Toast the pecans before adding them for maximum flavor and aroma.
• Let the sugar mixture cool slightly before adding the eggs to avoid scrambling.
• Line your pan with parchment paper for easy removal and clean slicing.
• Use a serrated knife to cut the bars once cooled for cleaner edges.
• Don’t rush the cooling process—letting them fully set makes all the difference.

---

Watch Out for These Mistakes While Cooking

• Adding eggs to hot sugar mix – This can cook the eggs and result in a lumpy filling. Let it cool a bit first.
• Underbaking the crust – If the crust isn’t baked enough initially, it can turn soggy under the filling.
• Overmixing the filling – Stir just enough to combine the ingredients. Overmixing can create air bubbles or foam.
• Using cold butter in the crust – Melted butter blends more evenly for a shortbread-style base.
• Cutting the bars too early – Warm bars are soft and messy. Patience pays off with clean, firm slices.

---

What to Serve With Easy Sheet Pan Pecan Pie Bars?

1. Vanilla Ice Cream

The cold creaminess of vanilla ice cream complements the gooey, sweet richness of the bars.

2. Fresh Whipped Cream

A lightly sweetened whipped cream adds airiness to each bite and balances the dense texture.

3. Black Coffee

A strong, dark roast cuts through the sweetness and enhances the toasted nut flavors.

4. Bourbon or Spiced Apple Cider

For a fall or holiday vibe, a small glass of bourbon or warm cider pairs beautifully with the warm notes of the bars.

5. Greek Yogurt (for breakfast!)

Surprisingly satisfying as a breakfast idea—pair one with a dollop of plain Greek yogurt for a sweet and tangy combo.

---

Storage Instructions

Room Temperature: These bars can be stored in an airtight container at room temperature for up to 3 days. Place parchment between layers to prevent sticking.

Refrigerator: If you prefer a firmer texture, store them in the fridge for up to 1 week. Let them come to room temp or warm slightly before serving.

Freezer: Wrap individual bars in plastic wrap and place in a freezer bag or airtight container. They freeze well for up to 2 months. Thaw in the fridge overnight or at room temperature before eating.

---

Estimated Nutrition (Per Bar, based on 24 servings)

• Calories: 270
• Fat: 16g
• Saturated Fat: 5g
• Carbohydrates: 30g
• Sugar: 22g
• Fiber: 1g
• Protein: 2g
• Sodium: 75mg

---

Frequently Asked Questions

How do I know when the pecan pie bars are fully baked?

The center should no longer jiggle when you gently shake the pan. The top will look golden and slightly crisp.

Can I make these pecan bars ahead of time?

Yes! They store beautifully, so you can make them 1–2 days in advance and keep them at room temperature or chilled.

Can I double the recipe?

Absolutely. Just use a larger sheet pan (like a rimmed half-sheet) and adjust the baking time as needed. Watch for doneness.

Do I need to refrigerate the bars?

Not unless you prefer a firmer texture or want them to last longer. Room temperature is perfectly fine for a few days.

Can I use a store-bought pie crust instead of making the shortbread base?

You could, but the texture will be different. The shortbread crust holds up better and complements the filling perfectly.

---

Conclusion

These Easy Sheet Pan Pecan Pie Bars are everything you love about the classic dessert, made simpler and more sharable. They’re rich, buttery, and filled with toasted pecans nestled in a sweet, gooey filling. Whether you’re baking for a crowd, prepping for the holidays, or just want a sweet treat without the fuss of a full pie, these bars are the perfect solution. Simple to make, easy to serve, and unforgettable in flavor.

---

Print

Save this recipe on: