Lazy Girl Pecan Pie Bars

Here’s a recipe for Lazy Girl Pecan Pie Bars—a simple, no-fuss take on the classic Southern dessert. These bars have all the gooey, nutty goodness of a traditional pecan pie but are much easier to make and perfect for parties or casual desserts.

🍯 Lazy Girl Pecan Pie Bars Recipe

✅ Yield:

Makes about 16 bars

⏱️ Prep Time:

15 minutes
⏱️ Cook Time: 35–40 minutes
❄️ Cooling Time: At least 1 hour

📝 Ingredients

For the Crust:

1 cup (2 sticks) unsalted butter, melted
2 cups all-purpose flour
½ cup powdered sugar
¼ tsp salt

For the Pecan Pie Filling:

3 large eggs
1 cup light corn syrup
1 cup brown sugar, packed
2 tbsp all-purpose flour
1½ tsp vanilla extract
¼ tsp salt
2 tbsp melted butter
1½ to 2 cups chopped pecans

🧑‍🍳 Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C).
Line a 9×13-inch baking pan with parchment paper or grease it well.

2. Make the Crust

In a medium bowl, mix together flour, powdered sugar, and salt.
Stir in the melted butter until it forms a crumbly dough.
Press the mixture evenly into the bottom of your prepared pan.
Bake for 15–18 minutes, or until the edges are just starting to turn golden.

3. Prepare the Filling

While the crust is baking:

In a large bowl, whisk the eggs.
Add corn syrup, brown sugar, flour, vanilla, salt, and melted butter. Whisk until smooth.
Stir in the chopped pecans.

4. Assemble & Bake

Once the crust is baked, pour the pecan filling evenly over the hot crust.
Return to oven and bake for 25–30 minutes, or until the center is set and not jiggly.

5. Cool & Slice

Let the bars cool completely in the pan (at least 1 hour).
For clean slices, chill in the fridge for 30 minutes before cutting.
Cut into bars and enjoy!

🍽️ Tips for Success

Don’t overbake: You want a gooey center, not a dry one.
Use toasted pecans for deeper flavor.
If you don’t have corn syrup, you can sub in maple syrup or honey for a slightly different flavor, though texture may vary.

🧊 Storage

Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze for up to 2 months. Separate layers with parchment paper.

Let me know if you want a gluten-free or vegan version!