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Brown Sugar Pecan Pie Bars

These bars give you classic pecan pie flavor without the fuss of a pie crust, featuring a buttery base made from refrigerated sugar cookie dough and a sticky, nutty pecan topping.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 2 hours
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Crust ingredients
  • 1 16.5 ounce tube Pillsbury™ Refrigerated Sugar Cookie Dough
Filling ingredients
  • 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.

Method
 

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

Notes

Serve bars at room temperature or slightly chilled. For a classic presentation, dust with powdered sugar or drizzle with melted chocolate. They are great at potlucks: cut into squares for finger food or into larger slices for plated dessert. Store bars in an airtight container at room temperature for up to 2 days.