Pecan Pie Bars are chewy, nutty, and simple to make using a boxed yellow cake mix. This semi-homemade dessert comes together quickly and is perfect for parties, holiday meals, or any time you want a slice of pecan pie in bar form.
These pecan pie bars are easy to prepare, travel well, and can be made ahead. They deliver the rich, caramel-like filling and crunchy pecans of traditional pecan pie with less fuss.
Pecan pie bar ingredients
- Yellow cake mix: Any boxed yellow cake mix will work as the base for the crust.
- Butter: Salted or unsalted, melted for the crust.
- Eggs: Used in both the crust and the pecan filling.
- Corn syrup and brown sugar: Light corn syrup and light or dark brown sugar create the classic pecan pie sweetness and texture.
- Vanilla extract: Adds depth and enhances the filling’s flavor.
- Pecans: Chopped or roughly chopped for texture—reserve larger pieces if you like more crunch.
How to make pecan pie bars with a cake mix
Bottom crust. Preheat the oven to 350°F. Combine one box of yellow cake mix with one egg and one stick (½ cup) of melted butter. Press the mixture firmly into the bottom of a lightly greased 9″ x 13″ baking dish. Bake the crust for 20 minutes, then remove and set aside while you prepare the filling.
Pecan filling. In a bowl, whisk together 1½ cups light corn syrup, ⅓ cup brown sugar, 3 large eggs, and 1 teaspoon vanilla until smooth. Stir in 1½ cups chopped pecans. Pour the filling evenly over the pre-baked crust and return the pan to the oven.
Bake and cool. Bake for 40–45 minutes, or until the filling is set and the edges are lightly browned. When you remove the pan from the oven, run a sharp knife around the edges to loosen the bars—the filling will be sticky. Allow the bars to cool completely in the pan before cutting into squares to ensure clean slices.
How to store
- To store: Wrap individual bars in plastic wrap or aluminum foil and refrigerate for up to 4 days.
- To freeze: Wrap bars individually, place them in a freezer-safe bag, and freeze for up to 3 months. Thaw in the refrigerator before serving.
Easy semi-homemade dessert recipes
Semi-homemade desserts save time without sacrificing flavor. If you like these pecan pie bars, try other quick treats that combine convenience with homemade results.
- Carrot Cake Whoopie Pies
- Ultimate S’mores Brownies
- Rainbow Cupcakes
- Oreo Truffles
- Birds Nest Cookies
Pecan Pie Bars
Ingredients
Bottom Crust
- 1 box yellow cake mix
- 1 egg
- 1 stick butter, melted
Pecan Pie Topping
- 1½ cups light corn syrup
- ⅓ cup light brown sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1½ cups chopped pecans
Instructions
- Preheat the oven to 350°F and grease a 9″ x 13″ baking dish.
- Bottom cake layer: Mix the melted butter, cake mix, and egg. Press into the prepared pan and bake 20 minutes. Remove and let cool while you make the topping.
- Pecan topping: Mix the corn syrup, brown sugar, eggs, vanilla, and pecans. Pour over the crust.
- Bake: Return to the oven and bake 40–45 minutes. Run a knife around the edges to loosen, then cool completely before cutting into squares.
Notes
- To store: Wrap individual bars and refrigerate up to 4 days.
- To freeze: Wrap bars individually, place in a freezer-safe bag, and freeze up to 3 months. Thaw before serving.