Ingredients You’ll Need

• 1 package (16 oz) refrigerated pie crusts (2 crusts)
• 1 cup light corn syrup
• 1 cup brown sugar , packed
• 1/2 cup unsalted butter , melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups pecan halves
• 1/4 teaspoon salt

Step-by-Step Instructions

1. Preheat Your Oven

Preheat your oven to 375°F (190°C) . Grease a 9x9-inch baking pan or line it with parchment paper for easy removal.

2. Prepare the Crust

Unroll the two refrigerated pie crusts and press them together to form one large sheet. Place the crust in the prepared baking pan, pressing it evenly across the bottom and up the sides. Trim any excess dough around the edges.

Pro Tip: Prick the bottom of the crust lightly with a fork to prevent puffing during baking.

3. Make the Filling

In a large mixing bowl, whisk together the light corn syrup, brown sugar, melted butter, eggs, and vanilla extract until smooth. Stir in the pecan halves and salt, ensuring the pecans are evenly distributed throughout the mixture.

4. Pour Into the Pan

Spread the pecan filling evenly over the prepared crust, pressing down gently to ensure the pecans stay in place.

5. Bake Until Golden

Bake the bars in the preheated oven for 35–40 minutes , or until the filling is set and the top is golden brown and bubbly. Rotate the pan halfway through baking for even cooking.

6. Cool and Slice

Remove the bars from the oven and let them cool completely in the pan on a wire rack. Once cooled, lift the bars out of the pan using the parchment paper overhang and transfer them to a cutting board. Cut into squares or rectangles and serve.

Optional: Dust with powdered sugar or drizzle with caramel sauce for extra indulgence.