Pecan Pie Bars

48 servings Prep: 15 m Cook: 50 m Total: 1 h 5 m Beginner
4.0/5 (1)
Pecan Pie Bars
These pecan bars are the “melt in your mouth” kind with buttery cake mix crust, rich brown sugar filling, and toasted pecans. Great for the holiday season or when you want to prepare an extra special treat.

Ingredients

48 servings
  • 1 box yellow cake mix
  • 1/2 cup butter, softened
  • 1 egg
  • 1 cup chopped pecans
  • Filling:
  • 2/3 cup reserved cake mix
  • 1 cup light brown sugar, packed
  • 1 1/2 cups dark brown sugar, packed
  • 1 tsp vanilla
  • 3 eggs

Step-by-Step Instructions

  1. Preheat oven to 350°F. Grease bottom and sides of 13x9 inch baking pan.
  2. Reserve 2/3 cup dry cake mix for filling and set aside.
  3. In large bowl, combine remaining dry cake mix, softened butter, and 1 egg. Mix until crumbly. Press mixture into prepared pan, spreading evenly. Bake for 15-20 minutes until golden brown.
  4. Meanwhile, prepare filling: In a bowl, combine the reserved 2/3 cup cake mix, light brown sugar, dark brown sugar, vanilla, and 3 eggs. Mix until well combined and smooth.
  5. Pour filling over partially baked crust. Sprinkle chopped pecans evenly over the top.
  6. Return to oven and bake for 30-35 minutes until filling is set and no longer jiggles in the center.
  7. Cool completely in pan before cutting into bars. Makes about 4 dozen bars.

Common Problems and Solutions

Q: Why is my crust too crumbly or falling apart?

A: Make sure the butter is softened (not melted) and that you press the crust mixture firmly and evenly into the pan. The crust should be compact before baking.

Q: How do I know when the filling is done?

A: The filling should be set and no longer jiggle in the center when you gently shake the pan. It will firm up even more as it cools. Don't overbake or it may become too hard.

Q: Why are my bars hard to cut cleanly?

A: Make sure the bars are completely cooled before cutting. For the cleanest cuts, chill them in the refrigerator for an hour, then use a sharp knife wiped clean between cuts.

Tips and Techniques

For best results, let the bars cool completely before cutting - they’ll slice much cleaner. These bars actually taste even better the next day after the flavors have melded together. Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Ingredient Substitutions

  • yellow cake mix: white or butter cake mix
  • dark brown sugar: all light brown sugar (use 2 1/2 cups total)
  • chopped pecans: walnut pieces

Equipment Needed

  • 13x9 inch baking pan
  • mixing bowls
  • electric mixer or sturdy spoon

Historical Context

Pecan pie bars became popular across the South as a more portable, party-friendly version of traditional pecan pie. The cake mix crust shortcut emerged in the mid-20th century when convenience baking became popular, making these treats accessible for busy home bakers.