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Easy Pecan Pie Bars

I'm always searching for fast and easy recipes to take to the teachers lounge. The staff goes nuts for these shortcut pecan pie bars. —Kathro Yoder, Defiance, Ohio
  • Total Time
    Prep: 10 min. Bake: 40 min. + cooling
  • Makes
    2 dozen


  • 1 package yellow cake mix (regular size)
  • 1/3 cup butter, softened
  • 1 large egg, room temperature
  • 1-1/2 cups corn syrup
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 1 cup chopped pecans


  • Preheat oven to 350°. Line a 13x9-in. baking pan with foil; grease foil.
  • Reserve 2/3 cup cake mix; set aside. Combine remaining cake mix, butter and 1 egg; beat on low speed until blended. Press onto bottom of prepared pan. Bake 15 minutes. Cool on a wire rack.
  • For filling, beat corn syrup, brown sugar, vanilla and reserved cake mix until blended. Add eggs; beat on low speed just until combined. Pour over warm crust; sprinkle with pecans.
  • Bake until center is set, 25-30 minutes longer. Cool completely in pan on a wire rack. To serve, refrigerate at least 15 minutes. Lift out of pan; discard foil, then cut into bars.

Test Kitchen tips
  • When using corn syrup or honey, spritz the inside of the measuring cup with cooking spray. The liquid will slide right out, ensuring you get every last drop in your recipe.
  • We know nuts are expensive, so when they go on sale it's time to stock up. Just pop them into the freezer, and they'll be good for about a year.
  • Other nuts work quite well. One of our favorites is almonds.
  • Nutrition Facts
    1 bar: 223 calories, 8g fat (3g saturated fat), 38mg cholesterol, 174mg sodium, 38g carbohydrate (30g sugars, 0 fiber), 2g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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    Average Rating:
    • Heather
      Dec 23, 2019

      I did not find this easy at all - I don't know what went wrong but I followed directions and it came out one hot gooey mess! It stuck to the foil and was impossible to cut. It was like glue. I am wondering if 1 1/2 cups of corn syrup is the issue. That's like 2/3 of a whole jar.

    • TasteOfHome_Food_Editor
      Nov 5, 2019

      Bakeronduty, you are correct; there is no chocolate in this recipe.

    • Bakeronduty
      Nov 4, 2019

      As I read the review from Ann on Oct. 5, 2019, she mentions not being able to taste the pecans and chocolate. I don’t see chocolate in the ingredients. Is this correct?

    • Ann
      Oct 5, 2019

      I had read the reviews of this recipe on Pinterest and couple of them said that the crust was too much. I would agree it was too much crossed. In fact, I cut them into small squares and shaved off half the crust and they were OK. I wanted to taste the pecan and chocolate, not the crust. The crust was way too thick. If I made them again I would make half the crust

    • MargeD24
      Jun 28, 2018

      Yummy!! Your new recipe format is not user-friendly. Most of the recipes no longer fit on one page to print and there is no option of printing only selected reviews

    • homemadewithlove
      May 6, 2018

      Easy to make and great for potlucks or parties. Served on a cookie tray at Thanksgiving along side pumpkin pie.

    • amsm
      Oct 15, 2017

      These were easy to make and disappeared fast! The buttery crust was a hit!

    • SharonMac
      Oct 8, 2017

      Delicious! And SOOOOooooo easy to make. I made them for a party and everyone loved them. They have become my new go-to recipe - especially when I'm in a hurry, which is most of the time...

    • JANENOV46
      Sep 16, 2017

      I just made these and they are perfect! Like pecan pie, but instead of a pastry crust, a lovely cake mix/butter bottom. Like these better than pecan pie!