Easy Pecan Pie Bars Recipe

4.68 from 28 votes

My easy pecan pie bars taste just like the beloved pie but in an easier-to-make form that you can eat with your hands!

Step-by-step instructions can be seen below the recipe card.

Prep Time10

Cook Time25

Cooling Time10

Total Time35

Course: Dessert

Cuisine: American

Difficulty: Easy

Servings: bars

Preheat oven to 350°F (325°F if using a glass dish) and spray a 9x13-inch baking pan with nonstick spray. Set aside.
In the bowl of a food processor, add the flour, sugar, and salt. Pulse 3 times to combine the ingredients.
2 cups all-purpose flour, ½ cup powdered sugar, ½ teaspoon kosher salt
Add the cold butter and pulse until the mixture is crumbly and the butter is just smaller than pea size.
1 cup unsalted butter
Pour the flour/butter mixture into the prepared dish and press firmly down, being sure to get corners and edges.
Bake the crust 15 minutes and transfer from the oven.
While the crust is baking, prepare the pecan pie topping.
In a medium bowl, whisk the sweetened condensed milk, egg, and vanilla together.
14 ounces sweetened condensed milk, 1 large egg, 1 teaspoon pure vanilla extract
Stir in the toffee bits and pecans; set aside until crust is ready.
8 ounces Heath Bits O’Brickle Toffee Bits (English Toffee Bits), 1 cup chopped pecans
When the crust is ready, give the pecan mixture a couple of stirs and slowly spread it evenly over the crust.
Bake the bars at 350°F for 25 minutes, or until golden brown and set in the middle.
Set the bars on a cooling rack to cool, and after 10 minutes, slide a sharp, thin knife between the pan and the bars to loosen the sides. Allow the bars to cool completely before cutting into bars.

Storage: Store pecan pie bars in an airtight container in the refrigerator for up to 3 weeks.