Experience all the deep, earthy taste of pecan pie without the hassle of making a crust! This simple pecan pie bar recipe uses cake mix as a quick base for your autumn dessert spread, ready in minutes.
My spouse’s go-to pie is pecan. After thirty-two years together, I finally attempted my first one! (Recipe on the way.) While hunting for exciting autumn sweets this season, I stumbled upon this one in a well-worn cookbook from my mother.
Why You’ll Appreciate This Recipe
If you need a treat that comes together quickly and slides right into the oven, this is the one! A cake mix creates a simple crust layer, while the filling blends together in just a few moments.
This bar recipe fills a full 9×13 pan, allowing for numerous servings. Slice them tiny for bite-sized party platter pieces, or keep them larger for a dessert course. They freeze well, so you can bake ahead and have dessert ready whenever the craving strikes.
Ingredients
Check the printable recipe card below for precise amounts.
For the base:
- Yellow cake mix
- Butter, liquefied
- One egg
For the topping:
- Brown sugar
- Dark corn syrup
- Eggs
- Finely chopped pecans
Directions for the Pecan Pie Bars Base (with visuals)
Begin by fitting your pan with a parchment overhang — this simple step makes removing the bars much easier later! Set aside a portion of the dry cake mix for the filling, then blend the remainder with melted butter and an egg until crumbly. This mixture can stick when pressing into the pan, so I prefer to fold the parchment up and press it that way — no floury hands! Once spread evenly, bake just until the edges turn a light gold.
Directions for the Pecan Pie Bars Topping (with visuals)
While that base bakes, it’s the perfect moment to prepare the topping. Mix the saved cake mix with brown sugar, corn syrup, and eggs, beating until smooth and uniform. Once the base exits the oven while still warm, pour that rich topping over the surface and scatter generously with chopped pecans. Back into the oven it goes at a slightly higher heat, baking until the topping is set and ready to cool.
Helpful Hints
- I discovered the base mixture quite sticky and tricky to spread across the pan. Using parchment paper to guide the pressing worked wonders.
- Be sure to slide a blade along the short edges of the pan while the bars are still warm, or the topping will harden against it and make removal difficult.
- For tidy bars, cut with a very sharp blade that has been rinsed in hot water and patted dry. Refresh and dry between each slice.
Presenting pecan pie bars
These tasty pecan pie bars pack a rich punch, making them ideal for bite-sized squares at a gathering. Alternatively, opt for generous slices and pair with a scoop of frozen treat or whipped topping for a classic dessert finish.
Essential gear
I prefer a professional square baking pan to ensure sharp, defined corners. Below, I’ve shared a selection of my go-to implements.
Remember to browse my Amazon storefront for a curated list of preferred kitchen gadgets!
Preservation tips
Keep pecan pie bars fresh on the kitchen counter inside a sealed vessel for a maximum of three days.
For long-term storage, place fully cooled bars in a sealed container and stash in the freezer for up to three months. Allow them to defrost overnight before enjoying.
Additional Bar Creations:
- Graham Cracker Toffee Bars offer a unique twist on the ever-popular "Christmas Crack" treat. They’re a breeze to whip up and ideal for communal platters and snacking.
- Scotcheroos – a scrumptious no-bake dessert bar option
- This rice crispy chocolate creation ranks high among my all-time favorite bar recipes.
- Peanut butter fudge bars are a guaranteed crowd-pleaser at community gatherings and bake sales.
- Cranberry lemon bars make for a delightful treat suitable for festive seasons or any time of the year!
- This traditional lemon bar recipe originates from my Grandma’s personal collection.
Pecan Pie Bars with Cake Mix Crust
Achieve the same intensely nutty and rich dessert experience as pecan pie, bypassing the effort of pie crust with this simple pecan pie bars recipe. This treat, sometimes called “pecan pie surprise bars,” utilizes cake mix for an extra convenient crust.
Ingredients
Method
- Create a parchment paper sling to line the base of a 9 x 13 inch baking dish and set your oven to 350 degrees Fahrenheit.
- Set aside 2/3 cup dry cake mix to be used in the filling later. In a large mixing bowl, combine the rest of the dry cake mix, melted butter and 1 egg until mixed together and crumbly.
- Firmly press this mixture into the base of your prepared pan. Since the blend was quite adhesive, I folded the parchment edges inward while compacting the base, then lifted the paper back up along the sides before baking.
- Bake at 350 degrees for 15-20 minutes, or until starting to turn golden brown.
- As the crust bakes, whisk together the saved dry mix, half a cup of brown sugar, corn syrup, and three eggs using an electric or hand mixer on medium speed for one to two minutes.
- Spread the prepared filling evenly over the partially baked crust and top with finely chopped pecans.
- Turn up the oven to 375 degrees and bake for 30-35 minutes, or until the filling is set.
- While the dessert is still warm, carefully run a blade around the interior edges of the pan—avoiding the parchment paper—to loosen the bars.
- Allow the bars to cool completely within the pan, then utilize the parchment sling to lift them out effortlessly.
- Slice using a hot, sharp blade and present for serving.
