Introduction

These ooey gooey pecan pie bars combine a buttery crust with a rich, sticky filling loaded with toffee bits and pecans. They’re an easy, crowd-pleasing dessert perfect for any occasion. Enjoy the classic flavors of pecan pie in a convenient bar form.

A close-up view of four stacked pecan bars on a white plate with a brown rim, placed on a white marbled surface. Each bar has two visible layers: a thick, pale golden shortbread crust at the bottom and a dense, glossy topping made of caramelized pecan halves and pieces, rich brown and amber in color, covering the entire top. The pecan layer is sticky with a slightly textured look, showing chunks of nuts embedded in a shiny, syrupy filling. Some loose pecans are scattered around the plate, adding to the rustic feel. The background is softly blurred with a clean, white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour
¾ cup powdered sugar
1 cup (2 sticks) salted butter, cold & cut into cubes/pats
1 (14-ounce) can sweetened condensed milk
½ cup dark corn syrup
2 large eggs
2 tablespoons maple syrup
1 tablespoon vanilla essence (or vanilla bean paste)
1 (8-ounce) package English toffee bits (such as Heath brand)
2 cups roughly chopped pecans

Instructions

Step 1: Preheat the oven to 350°F. Spray a 9×13-inch baking pan with non-stick spray and line it with parchment paper; set aside.
Step 2: For the crust, combine the flour and powdered sugar in a large bowl. Add the cold butter and toss to coat. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse sand.
Step 3: Press the crust mixture evenly and firmly into the prepared baking pan using your hand or the bottom of a glass. Bake for 15 minutes until lightly golden. Remove and let cool slightly while preparing the filling; keep the oven on.
Step 4: For the filling, whisk together the sweetened condensed milk, dark corn syrup, eggs, maple syrup, and vanilla essence in a large bowl until well combined.
Step 5: Fold in the toffee bits and chopped pecans until evenly distributed. Pour the filling over the baked crust and spread evenly with an offset spatula. Tap the pan gently on the counter to release air bubbles.
Step 6: Bake for 20-25 minutes until the filling is mostly set but still has a slight wiggle in the center. Cool on a wire rack for at least 4 hours, preferably overnight before slicing into bars.

Tips & Variations

Use vanilla bean paste for a richer vanilla flavor instead of vanilla essence.
Swap dark corn syrup for light corn syrup or maple syrup for a different sweetness profile.
Try adding a pinch of cinnamon or nutmeg to the filling for a warm spice twist.
Substitute walnuts or pecan halves if you prefer larger nut pieces.

Storage

Store the pecan pie bars in an airtight container at room temperature for up to 4 days. For longer freshness, refrigerate and bring to room temperature before serving. Warm gently if desired to soften the bars.

How to Serve

The image shows a group of pecan squares stacked on a white rectangular cutting board placed on a white marbled tile surface. Each square has two layers: a light, firm base that looks like a shortbread crust and a thick, golden-brown top layer densely covered with glossy pecan pieces and a sticky, caramel-like filling. The pecans are whole and halved, giving a rich textured look with their warm brown color contrasting against the lighter crust underneath. Scattered around the board and surface are loose pecans, enhancing the nutty theme. A beige cloth is partially visible near the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nuts in this recipe?

Yes, feel free to substitute pecans with walnuts, almonds, or your favorite nuts. Adjust the amount to maintain the same texture and flavor balance.

Why should I wait until the next day to slice the bars?

Allowing the bars to cool and set for several hours or overnight helps the filling firm up properly. This makes slicing easier and prevents the bars from falling apart.

Ooey Gooey, Easy Pecan Pie Bars Recipe

Print Recipe

★★★★★

4.6 from 108 reviews

These Ooey Gooey, Easy Pecan Pie Bars feature a buttery, tender crust topped with a luscious pecan and toffee filling. Combining sweetened condensed milk, dark corn syrup, and maple syrup with crunchy pecans and English toffee bits, this dessert is wonderfully rich and perfect for sharing. Baked to golden perfection and cooled to set, these bars deliver all the classic pecan pie flavors in an easy-to-eat form.

Author: Ruby
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 4 hours 60 minutes (including cooling time)
Yield: 12–16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

2 ½ cups all-purpose flour
¾ cup powdered sugar
1 cup (2 sticks) salted butter, cold & cut into cubes/pats

Filling

1 (14-ounce) can sweetened condensed milk
½ cup dark corn syrup
2 large eggs
2 tablespoons maple syrup
1 tablespoon vanilla essence (vanilla bean paste recommended)
1 (8-ounce) package English toffee bits (such as Heath brand, milk chocolate variants can be used)
2 cups roughly chopped pecans

Instructions

Preheat oven: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by coating it with non-stick spray, then line it with parchment paper for easier removal and cleanup.
Make the crust: In a large bowl, combine the all-purpose flour and powdered sugar, mixing well. Add the cold butter cubes and toss to coat them with the flour mixture. Use a pastry blender or your fingertips to cut and smear the butter into the flour until the mixture resembles coarse sand with no large butter chunks remaining.
Press and bake crust: Transfer the crust mixture into the prepared pan. Use your hand or the bottom of a glass or measuring cup to press the mixture firmly and evenly across the pan’s bottom. Bake at 350°F for 15 minutes or until the crust turns lightly golden. Remove from oven and let it cool slightly while preparing the filling; keep oven temperature unchanged.
Prepare the filling: In a large bowl, whisk together the sweetened condensed milk, dark corn syrup, eggs, maple syrup, and vanilla essence until smooth and fully combined. Gently fold in the English toffee bits and chopped pecans until evenly distributed.
Assemble and bake the bars: Pour the pecan filling evenly over the pre-baked crust. Use an offset spatula to spread the filling uniformly. Tap the pan gently on the countertop to release any air bubbles. Return the pan to the oven and bake at 350°F for 20 to 25 minutes, until the filling is mostly set but still has a slight wiggle in the center.
Cool and serve: Remove the pan from the oven and place it on a wire rack to cool completely for at least 4 hours. For the best texture and clean slicing, refrigerate the bars overnight before cutting into squares. Store bars in an airtight container at room temperature for up to 4 days.

Notes

For best results, ensure the butter is very cold when preparing the crust to achieve a sand-like texture.
Using parchment paper helps in easy removal and cleaner slicing of the bars.
Do not overbake the filling; it should still have a slight jiggle to maintain that ooey gooey texture.
You can substitute English toffee bits with chopped milk chocolate toffee or skip if unavailable.
Bars are best sliced the day after baking to allow them to set fully for clean cuts.
Store bars in an airtight container at room temperature up to 4 days; refrigeration is optional but can extend freshness.

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