Get all the rich, nutty flavor of pecan pie without the fuss of rolling out a crust. These easy pecan pie bars use a yellow cake mix as a shortcut for the crust, giving you a tender base and a classic pecan pie-style filling in far less time. They’re perfect for fall dessert tables, potlucks, or make-ahead holiday trays.
Why You’ll Love this Recipe
This recipe is quick, reliable, and ideal when you want the familiar flavor of pecan pie without making a traditional pie crust. Using cake mix for the crust speeds preparation and still yields a pleasant texture. The filling comes together in minutes, and the recipe fills a 9×13 pan — enough for many guests or to slice small for a dessert sampler. These bars freeze well, so you can bake ahead and be ready for last-minute entertaining.
Recipe Summary
- Yield: about 36 small squares
- Prep time: 10 minutes
- Cook time: 55 minutes (two stages)
- Total time: about 1 hour 5 minutes
Ingredients
The ingredients below include the amounts used in this recipe.
- 1 package yellow cake mix
- 1/2 cup (1 stick) butter, melted
- 1 egg (for the crust)
- 1 cup chopped pecans (plus extra for topping if desired)
- 1/2 cup brown sugar
- 1 1/2 cups dark corn syrup
- 3 eggs (for the filling)
Instructions for the Pecan Pie Bars Crust
Follow these steps to form and par-bake the crust so the filling sets properly.
- Preheat the oven to 350°F (175°C). Line the bottom of a 9×13-inch pan with a parchment sling (a piece of parchment long enough to lift the bars out later).
- Reserve 2/3 cup of the dry cake mix for the filling. In a large bowl, combine the remaining cake mix with the melted butter and 1 egg. Mix until the texture is crumbly and comes together when pressed.
- Press the mixture evenly into the bottom of the prepared pan. If the mixture is sticky, fold the parchment up and press against it to avoid messy hands, then smooth the surface.
- Bake at 350°F for 15–20 minutes, until the crust begins to turn golden. Remove from the oven while you prepare the filling.
Instructions for the Pecan Pie Bars Filling
Make the filling and finish baking so the bars set with a glossy, nutty top.
- While the crust bakes, combine the reserved 2/3 cup dry cake mix, 1/2 cup brown sugar, 1 1/2 cups dark corn syrup, and 3 eggs in a mixing bowl. Beat at medium speed with a hand mixer or stand mixer for 1–2 minutes until smooth and well combined.
- Pour the filling over the warm, partially baked crust and spread gently to cover. Sprinkle the top with 1 cup chopped pecans (or more to taste).
- Increase the oven temperature to 375°F (190°C). Bake the bars for 30–35 minutes, or until the filling is set and no longer jiggly in the center.
- When the bars come out of the oven, run a knife along the sides of the pan (where the parchment does not touch) to loosen them while still warm. Allow to cool completely in the pan, then lift out the bars using the parchment sling and cut into squares with a hot, sharp knife.
Tips & Tricks
- If the crust mixture is sticky, press it into the pan using the folded edges of the parchment paper to protect your hands and get an even surface.
- Loosen the edges with a knife while the bars are warm. If you wait until everything is completely cool, the filling can harden along the sides and make removal difficult.
- To get clean, even slices, dip a sharp knife blade in hot water, dry it quickly, and slice. Reheat and dry between cuts for the best results.
- Dark corn syrup delivers the classic deep flavor typically found in pecan pie; if you prefer a milder sweetness, light corn syrup can be used but the flavor will be slightly different.
How to Serve Pecan Pie Bars
These bars are rich and sweet, so small squares make excellent finger-food portions for parties. For a plated dessert, serve slightly larger pieces with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of coarse sea salt or a few extra chopped pecans on top can add a nice contrast and visual appeal.
Equipment
For best results, use a 9×13-inch baking pan and a sheet of parchment paper to form a sling for easy removal. A stand mixer or hand mixer speeds the filling preparation, and a sharp chef’s knife warmed under hot water makes tidy cuts. Measuring cups and spoons, a rubber spatula, and an oven thermometer (optional) are also helpful tools.
Storage
Store pecan pie bars in an airtight container at room temperature for up to 3 days. To freeze, arrange cooled bars in a single layer or separated by parchment paper in an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
More Bar Recipes
- Graham Cracker Toffee Bars — a crunchy, buttery bar similar to “Christmas Crack.”
- Scotcheroos — a no-bake, peanut-butter and chocolate layered bar favorite.
- Rice Crispy Chocolate Bars — a classic crispy rice and chocolate bar.
- Peanut Butter Fudge Bars — rich and crowd-pleasing for potlucks and bake sales.
- Cranberry Lemon Bars — bright, tart bars perfect for the holidays.
- Classic Lemon Bars — a traditional family recipe with a buttery shortbread base.
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