Easy Sheet Pan Pecan Pie Bars

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Craving all the sweet, buttery goodness of pecan pie without the fuss of rolling out a crust or perfectly crimping edges? These Easy Sheet Pan Pecan Pie Bars might just be your new favorite way to serve this Southern classic. Imagine that familiar gooey filling nestled on a tender shortbread base, baked in a slab and cut into handheld squares that are picnic-perfect or holiday-table ready.

Whether you need a reliable dessert for a potluck or want something easy to prep ahead for the holidays, this version delivers everything you love about traditional pecan pie—with less time and effort. It’s the kind of treat that draws everyone in with its golden-baked top, crunchy pecans, and rich, caramelized center. Bonus: it travels well, freezes beautifully, and serves a crowd.

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Preparation Phase & Tools to Use

To make your Easy Sheet Pan Pecan Pie Bars a total breeze, having the right tools on hand will make a big difference. Here’s what you’ll need and why:

• Sheet Pan (10×15 inch): This is your base mold. It lets the bars bake evenly and yields a large batch—perfect for slicing and sharing.
• Parchment Paper: Crucial for lifting the bars out cleanly after they cool. No sticking, no breaking.
• Mixing Bowls (one large, one medium): You’ll use one for the shortbread crust and another for the pecan filling. This keeps the layers smooth and consistent.
• Pastry Cutter or Fork: For cutting butter into the crust mixture until it resembles coarse crumbs.
• Rubber Spatula: Ideal for spreading the crust and filling evenly in the pan.
• Whisk: To fully incorporate eggs, sugars, and syrup in the filling so it bakes up evenly.
• Cooling Rack: This helps the bars cool uniformly without turning soggy on the bottom.

These tools not only simplify each step but also ensure your bars bake up with the perfect texture: a crumbly base and a luscious, set topping.

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Ingredients for the Easy Sheet Pan Pecan Pie Bars

• All-Purpose Flour: This forms the base of the shortbread crust, offering structure and a tender bite.
• Granulated Sugar: Adds sweetness to the crust and balances the filling.
• Unsalted Butter: Essential for the crust—it brings richness and that melt-in-your-mouth texture.
• Light Corn Syrup: The backbone of the gooey filling. It gives pecan pie that signature chewy consistency.
• Brown Sugar: Deepens the flavor of the filling with caramel notes that pair beautifully with pecans.
• Eggs: These bind the filling, giving it structure while keeping it smooth and rich.
• Vanilla Extract: Just a splash amplifies all the warm, toasty flavors.
• Salt: Enhances the overall sweetness and balances the richness.
• Chopped Pecans: The star of the show! Adds crunch, flavor, and that classic pecan pie character.

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How To Make the Easy Sheet Pan Pecan Pie Bars

Step 1: Make the Shortbread Crust

Preheat your oven to 350°F (175°C). Line your 10×15-inch sheet pan with parchment paper. In a mixing bowl, combine flour, granulated sugar, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Press this mixture firmly and evenly into the prepared pan. Bake for 20 minutes or until lightly golden.

Step 2: Prepare the Pecan Filling

While the crust is baking, whisk together the brown sugar, corn syrup, eggs, vanilla, and salt in a large bowl until smooth. Stir in the chopped pecans until evenly coated. Let it sit while the crust finishes baking.

Step 3: Pour and Bake

Once the crust is pre-baked, carefully pour the pecan mixture over the hot crust, spreading it evenly with a spatula. Return the pan to the oven and bake for another 25–30 minutes, or until the filling is set and no longer jiggles in the center.

Step 4: Cool and Slice

Allow the bars to cool completely in the pan on a wire rack. Once cool, use the parchment to lift them out and transfer to a cutting board. Slice into squares or rectangles and serve.

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Serving and Storing These Golden Bars

Easy Sheet Pan Pecan Pie Bars are incredibly versatile when it comes to serving. Cut them into small squares for bite-sized treats at gatherings or into larger rectangles for dessert platters. They pair wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent twist.

For storing, keep them in an airtight container at room temperature for up to 3 days. If you’d like to extend their life, refrigerate them for up to a week—just bring to room temp before serving for best texture. They also freeze well! Wrap individual bars in parchment and place in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge or at room temperature for a couple of hours.

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Frequently Asked Questions

What makes these bars easier than traditional pecan pie?

These bars skip the pie crust hassle. The shortbread base is mixed, pressed, and baked right in the pan—no rolling or shaping required.

Can I use dark corn syrup instead of light?

Yes! Dark corn syrup will lend a richer, deeper molasses-like flavor, while light keeps the taste milder and sweeter. Either works beautifully.

How do I know when the filling is set?

The center should no longer jiggle when gently shaken. You can also insert a toothpick—it should come out mostly clean with just a little sticky filling.

Can I add chocolate or bourbon to the recipe?

Definitely! A handful of chocolate chips stirred into the filling or a tablespoon of bourbon added to the wet ingredients will elevate the flavor.

Do I have to use a 10×15 sheet pan?

That size works best for uniform thickness and baking time, but a slightly smaller jelly roll pan will work in a pinch. Just be sure to adjust baking time slightly.

Why does the crust need to be pre-baked?

Pre-baking helps prevent sogginess. It gives the crust a firm foundation so the filling doesn’t soak in and get mushy.

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Want More Dessert Bar Ideas?

If you loved these Easy Sheet Pan Pecan Pie Bars, you’ll probably want to check out more dessert bar creations and cozy treats. For something with a fruit twist, the Apple Enchiladas offer warm spiced apples in a soft tortilla wrap—a totally different texture, but just as comforting.

You might also enjoy the No-Bake Mini Banana Cream Pies, which are great for summer gatherings when you want a cool, creamy finish.

For a touch of chocolate, Chocolate Peanut Butter Dream Bars pack in rich flavor and a no-fuss layering method. And if you’re drawn to Southern flavors, the 6-Minute Caramel Recipe is a quick fix you can drizzle on almost anything—including these pecan bars!

Another worth bookmarking is the Indulgent Chocolate Chess Pie if you’re in the mood for something dense, fudgy, and sliceable.

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Pin and Tell Me How Yours Turned Out

You can save this recipe to your dessert boards for easy access. Just click the Pin button below.

If you bake these Easy Sheet Pan Pecan Pie Bars, I’d love to hear how they turned out. Did you try adding chocolate chips or a splash of bourbon? Leave a comment and let me know how you made them your own.

Want even more sweet ideas? Visit my Pinterest @LadyPlate where I share new dessert recipes daily. It’s a goldmine for bar lovers, cookie fans, and sweet tooths alike.

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