Easy Pecan Pie Bars
Easy pecan pie bars are a delicious dessert for any holiday gathering. Sugar cookie dough gets topped with pecan pie filling for a decadent treat you and your guests will all love!
During the holiday season, I love to have dessert options.
Sure, there will be pie.
But I want to make sure there are options so it really does feel like a holiday feast.
And I also like giving people choices so there’s something for everyone.
But I don’t like doing tons of extra work.
That makes choices like these easy pecan pie bars, which use store bought cookie dough as a base, a no brainer for me!
Ingredients
To make these you’ll need:
- Sugar cookie dough– A 16.5 ounce roll of refrigerated sugar cookie dough
- Sugar– Brown
- Salt– To balance the sweet
- Baking powder
- Flour– All purpose. Just 2 tablespoons.
- Eggs
- Vanilla extract– Real vanilla is the best flavor.
- Butter– Melted
- Pecans– Chopped pecan pieces
How to Make
Making these pecan pie bars is so easy!
Just spread the cookie dough out in a thin even layer in the bottom of a nonstick 9×13″ baking pan first with your clean hands and then finishing it off with a spatula.
Bake the cookie dough at 350° for 20 minutes.
After 20 minutes, remove the baking pan from the oven and let them cool.
Once the cookie crust is cool, whisk together the sugar, salt, baking soda, and flour in a mixing bowl until evenly combined.
Then stir the melted butter into the flour mixture followed by the pecans.
Spread the pecan filling into an even layer on top of the baked cookie crust.
Bake at 350° for 15 minutes.
After 15 minutes, carefully remove the hot dish from the oven and let it rest and cool for 2 hours undisturbed.
Slice into squares, serve, and enjoy!
Storing Leftovers
Store leftover pecan pie bars in an airtight container on your counter.
They will last for about a week.
Tips and Tricks
- The sugar dough is very sticky. I recommend starting to spread it out with your hands and then using a spatula sprayed with nonstick spray to press it the rest of the way down.
- Let the cookie crust cool before you top it with the pecan pie filling so it doesn’t cook unevenly. Letting the cookie crust cool also makes the bars easier to work with as you’re spreading the filling.
- The cooling time after baking the bars is necessary! The pecan topping needs that time to set.
Other Dessert Bars
Easy pecan pie bars are the perfect addition to any holiday dessert table.
Make them this year and enjoy!
Looking for other dessert bars?
Try these:
- Blueberry Pie Bars
- Birthday Cake Blondies
- Pumpkin Chocolate Chip Cookie Bars
- Churro Bars
- Strawberry Brownies
If you’ve tried these PECAN PIE BARS or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Easy Pecan Pie Bars
Ingredients
- 1 16.5 oz roll refrigerated sugar cookie dough
- 1 cup brown sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 tbsp flour
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp melted butter
- 2 cups chopped pecan pieces
Instructions
- Spread the cookie dough out in a thin even layer in the bottom of a nonstick 9x13" baking pan. I recommend using clean hands to do this first, then finishing up with a spatula as the dough is VERY sticky.1 16.5 oz roll refrigerated sugar cookie dough
- Bake the cookie dough at 350° for 20 minutes. Carefully remove from the oven, then set aside to cool.
- Add the sugar, salt, baking soda, and flour to a mixing bowl and whisk them together until evenly combined.1 cup brown sugar, 1/2 tsp salt, 1/2 tsp baking powder, 2 tbsp flour
- Add the eggs, vanilla extract, and melted butter to the flour mixture and stir until everything's evenly combined.2 large eggs, 1 tsp vanilla extract, 2 tbsp melted butter
- Add the pecans, stirring again until evenly incorporated.2 cups chopped pecan pieces
- Transfer the pecan filling to the baked cookie crust and spread out in an even layer overtop.
- Bake at 350° for 15 minutes.
- Carefully remove the hot dish from the oven, and let it rest and cool for 2 hours undisturbed.
- Slice into squares, serve, and enjoy!
Notes
- The sugar dough is very sticky. I recommend starting to spread it out with your hands and then using a spatula sprayed with nonstick spray to press it the rest of the way down.
- Let the cookie crust cool before you top it with the pecan pie filling so it doesn't cook unevenly. Letting the cookie crust cool also makes the bars easier to work with as you're spreading the filling.
- The cooling time after baking the bars is necessary! The pecan topping needs that time to set.
Nutrition
