Name: Brown Sugar Pecan Pie Bars
Prep time: 20 min
Cook time: 35 min
Total time: 120 min
Ingredients: 1 16.5 ounce tube Pillsbury™ Refrigerated Sugar Cookie Dough; 1 cup brown sugar (light or dark) (Dark gives a deeper molasses note.); 2 tablespoons all-purpose flour (Can be substituted with gluten-free flour blend.); 1/2 teaspoon baking soda; 1/2 teaspoon salt (Reduce if using salted butter.); 2 tablespoons melted butter (Unsalted or salted.); 2 large eggs; 1 teaspoon vanilla extract; 2 cups pecans (whole halves or chopped) (Toast for extra flavor.)

I first made these bars when I wanted pecan pie flavor without fussing with a pie crust — the shortcut of pressing refrigerated sugar cookie dough into a 9×13 pan delivers a tender, buttery base that bakes up golden and slightly chewy. The topping is a simple brown sugar-egg-pecan mixture that browns into sticky, nutty pockets of flavor. They’re the kind of recipe I bring to potlucks because they travel well, slice neatly (after cooling), and win over both kids and adults — if you like easy, comforting desserts, this is a keeper. If you enjoy quick brown-sugar treats, you might also like my take on brown sugar pop tart cookies.

Why you’ll love this dish

This recipe gives you classic pecan pie flavor without rolling out pastry or wrestling with a deep-dish pan. It’s fast, approachable, and uses a single tube of refrigerated sugar cookie dough to make a predictable crust that’s buttery and slightly crisp at the edges. Perfect for holidays, bake sales, or a last-minute dessert when you want something homey but uncomplicated.

“I brought these to Thanksgiving and they disappeared — the crust was superb and the filling had the perfect caramelized chew.”

Making this at home is budget-friendly (one tube of dough, pantry staples, and a bag of pecans). It’s also forgiving: swap light or dark brown sugar, use chopped or halved pecans, and the filling still sets up nicely. If you want a savory-sweet contrast, try serving alongside roasted vegetables with a similar flavor profile like maple-browned carrots for dinner inspiration from another recipe I love — the maple-brown-sugar glazed carrots pair well with brown-sugar-forward menus.

How this recipe comes together

This is a two-stage bake: first you press and pre-bake the sugar cookie dough crust so it holds up under the gooey filling. While the crust bakes, you whisk the brown sugar filling ingredients until smooth, fold in the pecans, then pour it over the hot crust and bake just until set. After cooling for two hours the bars firm and slice cleanly.

Rough timeline:

Preheat and press cookie dough into a 9×13 pan (5–10 minutes).
Blind-ish bake the crust for 20 minutes.
Mix filling while crust bakes (5 minutes).
Bake with filling for 15 minutes.
Cool 2 hours before slicing.

What you’ll need

1 (16.5 ounce) tube Pillsbury™ Refrigerated Sugar Cookie Dough
1 cup brown sugar (light or dark) — dark gives a deeper molasses note
2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons melted butter (unsalted or salted; reduce salt if using salted)
2 large eggs
1 teaspoon vanilla extract
2 cups pecans (whole halves or chopped; toasted for extra flavor)

Substitutions/notes: use chopped pecans if you prefer smaller bites; maple syrup can replace 1–2 tablespoons of melted butter for a different depth; a gluten-free flour blend can substitute the all-purpose flour but texture may vary.

Step-by-step instructions

Preheat the oven to 350°F (175°C). Lightly grease a 9 x 13-inch baking pan.
Press the entire tube of refrigerated sugar cookie dough evenly into the bottom of the prepared pan, making sure edges are level. A piece of parchment or lightly floured fingers helps.
Bake the crust for 20 minutes, until it’s puffed and lightly golden. Remove from oven and leave the oven on.
While the crust bakes, whisk together the brown sugar, flour, baking soda, and salt in a medium bowl until evenly combined.
Add the melted butter, eggs, and vanilla extract to the sugar mixture. Stir until smooth and glossy.
Fold in the pecans until they’re distributed throughout the filling.
Pour the filling evenly over the hot crust and return the pan to the oven. Bake for 15 minutes, until the filling is set but still slightly jiggles in the center.
Remove from oven and let cool completely on a wire rack for about 2 hours before slicing into bars. Chilling briefly in the fridge speeds firming for cleaner slices.

Best ways to enjoy it

Serve bars at room temperature or slightly chilled. For a classic presentation, dust with a light sprinkling of powdered sugar or drizzle with melted chocolate. Pair with whipped cream or a scoop of vanilla ice cream for contrast in temperature and texture. These bars are great at potlucks: cut into squares for finger food or into larger slices for plated dessert.

Storage and reheating tips

Store bars in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days — let them come to room temperature before serving for the best texture. To freeze, individually wrap bars in plastic wrap and place in a freezer bag for up to 3 months; thaw overnight in the fridge. Reheat single servings for 10–15 seconds in the microwave or 5–7 minutes in a 325°F oven if you like them warmed.

Food safety note: these bars contain eggs that are baked; ensure they reach a safe internal temperature and that you cool and store them promptly to prevent bacterial growth.

Pro chef tips

Press the dough evenly: an even crust bakes uniformly and avoids thin spots that brown too quickly.
Toast the pecans: 5–7 minutes in a 350°F oven brings out oils and intensifies flavor.
Watch the final bake: you want the filling set but still slightly jiggly — it will finish firming as it cools.
For cleaner slices, chill the pan for 30–60 minutes after cooling and use a sharp knife warmed under hot water and wiped dry between cuts.
If you like a glossier finish, brush the warm top with a thin smear of warmed apricot jam or a tiny amount of melted butter.

For more ways to use brown sugar beyond baking, check out this savory inspiration with a twist on seasoning: the sweet-and-spicy Cajun brown sugar salmon.

Creative twists

Chocolate pecan: fold 1/2 cup chocolate chips into the filling or drizzle melted chocolate on top.
Salted caramel: drizzle salted caramel over cooled bars for a decadent finish.
Bourbon pecan: add 1–2 tablespoons bourbon to the filling for a boozy depth (optional; bake as directed).
Vegan-ish: use a vegan refrigerated cookie dough and an egg replacer (like flax eggs) — texture will differ but flavor remains familiar.
Mini versions: press dough into a lined 8×8 pan or muffin tin for individual servings; reduce baking times accordingly.

Your questions answered

Q: How long does this take from start to finish?

A: Active prep is about 15–20 minutes. Bake time is 35 minutes total (20 + 15). Cooling for best slices requires about 2 hours, so plan ~3 hours end-to-end if you include cooling.

Q: Can I use store-bought pie crust instead of sugar cookie dough?

A: You can, but the texture and sweetness will change. Sugar cookie dough gives a soft, sweet base that complements the brown sugar topping; pie crust will be flakier and less sweet.

Q: Will dark brown sugar make a big difference?

A: Dark brown sugar adds more molasses flavor and a deeper color. Use what you have — both work — but dark will taste richer.

Q: Can I prepare these ahead for a party?

A: Yes. Bake and cool completely, then refrigerate up to 4 days or freeze for longer. Bring to room temp or warm slightly before serving.

Q: My filling bubbled over — any fix?

A: Use a rimmed 9×13 pan to catch any overflow. If it bubbles, blot excess with a clean paper towel after removing from oven and let cool.

Conclusion

These brown sugar pecan pie bars deliver the best parts of pecan pie with far less effort — a reliable dessert for holidays, potlucks, and weeknight cravings. For another version of this concept and step-by-step photos, see Miss in the Kitchen’s brown sugar pecan pie bars. If you want an alternative method and perspective on pecan pie bars, take a look at The Kitchn’s pecan pie bars recipe.