Okay, so Thanksgiving is coming up and you’re DREADING the pie-making marathon, right? I get it! My Easy Sheet Pan Pecan Pie Bars – The Ultimate Thanksgiving Dessert are your new best friend. Seriously, forget the fussy pie plates and the endless rolling. We’re talking all that incredible, gooey, nutty pecan pie goodness, but made in one single pan. It’s the easiest way to get that classic Thanksgiving flavor onto your table without losing your mind. Trust me, these are going to be a huge hit!
Why You’ll Love These Easy Sheet Pan Pecan Pie Bars
These bars are a lifesaver when you’re short on time or just want to simplify your holiday baking. They’re:
- Super quick to throw together – way faster than a traditional pie!
- Perfect for feeding a crowd without needing a dozen pie plates.
- Packed with that classic, irresistible pecan pie flavor.
- A fantastic, easy dessert that everyone will rave about.
Gathering Your Ingredients for Easy Sheet Pan Pecan Pie Bars
You probably have most of this stuff already! The beauty of these bars is their simplicity. We’re using a shortcut with refrigerated pie crusts, which I am totally okay with. It saves so much time and honestly, nobody can tell the difference once they’re baked into these delicious bars. You’ll need:
- 1 cup (2 sticks) unsalted butter, melted – Make sure it’s fully melted, not just soft!
- 2 cups packed light brown sugar – Packing it in the cup is key for the right sweetness.
- 4 large eggs – Room temperature is best, but don’t stress if they’re cold.
- 2 teaspoons vanilla extract – Use the good stuff! It makes a difference.
- 1 teaspoon salt – This balances out all that sweetness.
- 2 cups chopped pecans – Roughly chopped is perfect; you want some texture.
- 1 package (14.1 ounces) refrigerated pie crusts – Yup, the store-bought kind!
Using good quality ingredients really does make a difference in the final Easy Sheet Pan Pecan Pie Bars, so go for the best you can find!
Step-by-Step Guide to Making Easy Sheet Pan Pecan Pie Bars
Alright, let’s get baking! It’s seriously so straightforward, you’ll wonder why you ever bothered with traditional pies for big gatherings.
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Preparing the Pan and Oven
First things first, get that oven preheated to 350°F (175°C). While it’s warming up, grab a 9×13 inch baking pan. Give it a good grease and then a light flouring. This is your insurance policy against sticking, especially with that gooey filling!
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Mixing the Pecan Pie Filling
In a big bowl, whisk together your melted butter and the packed light brown sugar until they’re all chummy. It should look nice and combined. Now, crack in those eggs, one at a time, beating after each addition. Then, stir in the vanilla extract and that teaspoon of salt. Finally, fold in your chopped pecans. Don’t overmix, just get everything nicely incorporated.
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Assembling and Baking the Bars
Unroll those refrigerated pie crusts and press them down into the bottom of your prepared pan. Try to get it as even as you can. Now, pour that glorious pecan filling right over the top of the crust. Spread it out gently so it covers the whole thing. Pop this into your preheated oven and bake for about 30 to 35 minutes. You’re looking for the filling to be set – it won’t jiggle too much – and the crust should be a lovely golden brown color.
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Cooling and Cutting
This is the hardest part: waiting! Let those bars cool down completely in the pan. I know, I know, the smell is torture! But cutting them while they’re hot will just make a gooey mess. Once they’re totally cool, you can slice them into squares. Easy peasy!
Tips for the Best Easy Sheet Pan Pecan Pie Bars
Want to make these even more amazing? A few little tricks go a long way. If you like a deeper, richer flavor, definitely swap the light brown sugar for dark brown sugar. Oh, and for a little extra holiday magic, toss in a pinch of cinnamon or nutmeg with your pecans. It just adds that extra cozy spice note that screams Thanksgiving. The biggest tip? Don’t overbake them! You want that gooey center, so pull them out when they’re just set. A dry pecan pie bar is just sad, and we don’t want sad bars.
Serving and Storing Your Thanksgiving Dessert
These bars are honestly best at room temperature. They have that perfect gooey texture then. If you happen to have any leftovers (which is rare in my house!), just pop them into an airtight container. They’ll stay good at room temperature for about 3 days. Perfect for snacking the next day!
Frequently Asked Questions about Easy Sheet Pan Pecan Pie Bars
Q1. Can I use a different type of nut?
You absolutely can! Walnuts are a fantastic substitute for pecans if that’s what you have on hand or prefer. You could even try a mix of nuts. Just make sure they’re chopped up nicely.
Q2. How do I prevent the crust from becoming soggy?
Pressing the pie crust down firmly and evenly into the greased and floured pan is key. Also, make sure you bake them long enough for the crust to get golden brown. Cooling them completely before cutting helps keep everything from getting too mushy.
Q3. Can these be made ahead for Thanksgiving?
Yes! These Easy Sheet Pan Pecan Pie Bars are actually perfect for making ahead. You can bake them a day or two before your Thanksgiving feast and store them at room temperature. Just slice and serve when you’re ready!
Q4. Can I add chocolate chips?
Oh, you totally can! If you’re feeling adventurous, stir in about a cup of chocolate chips with the pecans. It adds another layer of deliciousness to this already amazing Thanksgiving treat.
Understanding the Nutrition of Easy Sheet Pan Pecan Pie Bars
Here are the estimated nutritional values for one serving of these delicious bars:
- Serving Size: 1 bar
- Calories: 250
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 100mg
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 20g
- Protein: 3g
Please note: These are estimates and can vary based on specific ingredients and portion sizes.
For more delicious Thanksgiving recipes, check out our Pinterest page!
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Easy Pecan Pie Bars: 1 Pan Thanksgiving Joy
- Total Time: 50 minutes
- Yield: 24 bars
- Diet: Vegetarian
Description
These easy sheet pan pecan pie bars are the ultimate Thanksgiving dessert. They are simple to make and perfect for a crowd.
Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups packed light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 2 cups chopped pecans
- 1 package (14.1 ounces) refrigerated pie crusts
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the melted butter and brown sugar until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract and salt.
- Fold in the chopped pecans.
- Unroll the pie crusts and press them into the bottom of the prepared baking pan.
- Pour the pecan filling evenly over the pie crust.
- Bake for 30-35 minutes, or until the filling is set and the crust is golden brown.
- Let the bars cool completely in the pan before cutting into squares.
Notes
- For a richer flavor, use dark brown sugar.
- Add a pinch of cinnamon or nutmeg to the filling for extra spice.
- These bars can be stored at room temperature in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
