Introduction

These mouthwatering pecan pie bars combine a rich sugar cookie crust with a gooey, nutty pecan topping. They are perfect for dessert lovers looking for an easy-to-make treat that delivers all the classic flavors of pecan pie in convenient bar form.

A close-up view of a square bar shows three clear layers: the bottom layer is a crumbly, light brown crust with a slightly rough texture; the middle layer is a smooth, gooey caramel-colored filling with a soft sheen; the top layer is a crumbly streusel with a golden-brown color, studded with whole and chopped pecan nuts that add texture and depth; the bar is set on a dark surface with blurred similar bars in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pouch (17.5 oz) Betty Crocker sugar cookie mix
1/2 cup softened butter or margarine
1 egg
1 cup tightly packed brown sugar
2 tbsp Gold Medal all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
2 eggs
1 1/2 cups chopped pecans

Instructions

Step 1: Preheat your oven to 350°F (175°C) and spray the bottom of a 13×9-inch baking pan with cooking spray to prevent sticking.
Step 2: In a large bowl, stir together the sugar cookie mix, softened butter or margarine, and 1 egg until a dough forms. Press the dough evenly into the prepared pan using floured fingers to prevent sticking. Bake for 20 minutes until the crust starts to set but does not brown extensively.
Step 3: While the crust bakes, combine the brown sugar, all-purpose flour, baking powder, salt, vanilla extract, 2 eggs, and chopped pecans in a medium bowl. Stir well until the mixture is thick but pourable.
Step 4: Remove the hot crust from the oven. Pour the pecan filling evenly over it. Return to the oven and bake for an additional 15 minutes, or until the center is set.
Step 5: Let the bars cool completely for about 2 hours. Cut into 9 rows by 4 rows to make bars. Use a sharp knife dipped in hot water for clean cuts.

Tips & Variations

Try roughly chopping the pecans extra fine to ensure every bite is packed with nuts.
For added flavor, toast pecans lightly before adding them to the filling.
Use a glass or metal baking pan for even heat distribution and better crust texture.

Storage

Store the pecan pie bars covered in the refrigerator to keep them fresh for up to 5 days. Reheat individual bars briefly in the microwave if you prefer them warm before serving.

How to Serve

A close-up image of a square dessert bar with three visible layers: the bottom layer is a crumbly, light brown crust; the middle layer is a slightly gooey, caramel-colored filling with a smooth texture; the top layer is a crumb topping with a rough texture, studded with whole and halved pecans scattered unevenly on the surface. The bar is resting on a white marbled textured surface, and a blurred background shows more of the same bars. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of nut instead of pecans?

Yes, walnuts or almonds can be a tasty alternative, though pecans are traditional for this recipe.

Can I make these bars ahead of time for a gathering?

Absolutely! Prepare them a day in advance and refrigerate. They even taste better once the flavors have melded overnight.

Mouthwatering Pecan Pie Bars with Sugar Cookie Crust Recipe

Print Recipe

★★★★★

4.9 from 76 reviews

Delight in these Mouthwatering Pecan Pie Bars featuring a buttery sugar cookie crust topped with a rich, nutty pecan filling. Perfectly baked to achieve a crisp crust and gooey center, these bars make an irresistible dessert for any occasion.

Author: Dana
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 2 hours 50 minutes
Yield: 36 bars 1x
Category: Desserts
Method: Baking
Cuisine: American

Ingredients

Scale

For the Crust:

1 pouch (17.5 oz) Betty Crocker sugar cookie mix
1/2 cup softened butter or margarine
1 egg

For the Pecan Topping:

1 cup tightly packed brown sugar
2 tbsp Gold Medal all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
2 eggs
1 1/2 cups chopped pecans

Instructions

Prepare the Pan and Preheat Oven: Preheat your oven to 350°F (175°C). Spray the bottom of a 13×9-inch baking pan with cooking spray to prevent sticking. This preparation helps ensure easy removal of the bars after baking.
Make and Bake the Sugar Cookie Crust: In a large bowl, combine the sugar cookie mix, softened butter or margarine, and 1 egg. Stir until a dough forms. Press the dough evenly into the prepared pan using floured fingers to prevent sticking. Bake in the preheated oven for 20 minutes until the crust starts to set but does not brown extensively.
Prepare the Pecan Filling: While the crust bakes, mix together the brown sugar, all-purpose flour, baking powder, salt, vanilla extract, 2 eggs, and chopped pecans in a medium bowl. Stir until well blended and the mixture is thick but pourable. Roughly chopping the pecans ensures plenty of nuts in every bite.
Assemble and Bake the Bars: Once the crust has baked for 20 minutes, remove from the oven while still hot. Pour the pecan filling evenly over the hot crust. Return the pan to the oven and bake for an additional 15 minutes, or until the center is set.
Cool, Cut, and Store the Bars: Remove the pan from the oven and let the bars cool completely for about 2 hours. Once cooled, cut into 9 by 4 rows to create individual bars. Store covered in the refrigerator to keep them fresh. Using a sharp knife dipped in hot water helps make clean cuts.