Easy pecan pie bars are a perfect holiday dessert: a buttery sugar cookie crust topped with a rich pecan pie filling. These bars are simple to make and great for feeding a crowd.
When the holidays roll around I like to offer several dessert choices. Traditional pies are always on the table, but handheld bars are easy to serve and are a hit with guests. These pecan pie bars use a refrigerated sugar cookie dough as the base, which cuts down on prep time while still delivering a decadent treat.
Ingredients
Gather the following:
- Refrigerated sugar cookie dough – One 16.5 oz roll
- Brown sugar – 1 cup
- Salt – 1/2 teaspoon
- Baking powder – 1/2 teaspoon
- Flour – 2 tablespoons all-purpose
- Eggs – 2 large
- Vanilla extract – 1 teaspoon
- Butter – 2 tablespoons, melted
- Pecans – 2 cups chopped
How to Make
These pecan pie bars come together quickly with a couple of easy steps:
- Preheat the oven to 350°F. Press the refrigerated sugar cookie dough into a thin, even layer in the bottom of a nonstick 9×13-inch baking pan. Because the dough is sticky, start with clean hands and then smooth it with a spatula.
- Bake the crust at 350°F for 20 minutes. Remove from the oven and let it cool completely before adding the topping.
- In a medium bowl, whisk together the brown sugar, salt, baking powder, and flour until uniformly combined.
- Add the eggs, vanilla extract, and melted butter to the sugar mixture and stir until smooth.
- Fold in the chopped pecans so they’re evenly distributed through the filling.
- Spread the pecan filling in an even layer over the cooled cookie crust.
- Bake at 350°F for 15 minutes. When done, remove from the oven and allow the pan to cool undisturbed for 2 hours so the topping can set.
- Slice into squares and serve.
Storage
Store leftover bars in an airtight container at room temperature. They will keep for about a week.
Tips and Tricks
- Because sugar cookie dough is very sticky, use clean hands to press it into the pan, then finish smoothing with a spatula coated in nonstick spray.
- Let the cookie crust cool completely before adding the pecan filling. This prevents the topping from cooking unevenly and makes spreading easier.
- Allow the full 2 hours of cooling after baking so the pecan layer sets properly — it’s important for neat slices.
Recipe Card
Easy Pecan Pie Bars
Ingredients
- 1 (16.5 oz) roll refrigerated sugar cookie dough
- 1 cup brown sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 tbsp all-purpose flour
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp melted butter
- 2 cups chopped pecan pieces
Instructions
- Spread the cookie dough into a thin, even layer in a nonstick 9×13-inch baking pan. Use clean hands first, then smooth with a spatula.
- Bake at 350°F for 20 minutes. Remove and let cool completely.
- Whisk together brown sugar, salt, baking powder, and flour until combined.
- Add eggs, vanilla, and melted butter to the sugar mixture and stir until combined.
- Fold in the chopped pecans.
- Spread the pecan filling evenly over the cooled cookie crust.
- Bake at 350°F for 15 minutes. Remove and let cool undisturbed for 2 hours.
- Slice into squares and enjoy.
Notes
- The cookie dough is sticky; use hands then a spatula sprayed with nonstick spray to press it into the pan.
- Allow the crust to cool before adding the pecan filling to prevent uneven cooking and to make spreading easier.
- Cooling the bars for the full 2 hours is important so the pecan topping sets properly.
Nutrition
Easy pecan pie bars are a crowd-pleasing addition to any dessert table. Make a batch for your next gathering — they slice neatly, store well, and deliver all the flavors of pecan pie in an easy-to-serve bar.