Ingredients
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The Crust (Shortcut Style):
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1 box (about 16.5 oz) refrigerated sugar cookie dough (or a standard 17.5 oz pouch of sugar cookie mix prepared according to package directions)
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Alternative from-scratch base: 2 cups all-purpose flour, ½ cup powdered sugar, and ¾ cup (1 ½ sticks) cold butter cut into cubes, pressed into the pan.
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The Easy Pecan Pie Filling:
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3 large eggs
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¾ cup light corn syrup (or dark corn syrup)
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½ cup light brown sugar, packed
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3 tablespoons unsalted butter, melted
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1 teaspoon vanilla extract
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¼ teaspoon salt
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1 ½ cups chopped or rough-broken pecans
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Instructions
1. Prep and Bake the Crust
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Preheat your oven to 350°F (175°C).
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Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later. Lightly grease the parchment.
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Press your refrigerated sugar cookie dough evenly into the bottom of the prepared pan to form a solid, flat crust.
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Bake the crust for 12 to 15 minutes, or until it is set and just beginning to turn lightly golden around the edges.
2. Mix the Easy Filling
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While the crust is baking, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla extract, and salt in a large bowl until smooth and fully combined.
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Stir in the chopped pecans.
3. Pour and Bake the Bars
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Once the cookie crust comes out of the oven, pour the pecan pie filling directly over the hot, partially baked crust. The pecans will naturally float to the top into a gorgeous layer.
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Return the pan to the oven and bake for 25 to 30 minutes, or until the filling is puffed up and set in the center (it shouldn’t jiggle wildly when you gently shake the pan).
4. Cool Completely (Crucial Step!)
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Remove from the oven and let the pan cool completely at room temperature for at least 1–2 hours. Then, pop the pan into the refrigerator for another hour. (Pecan filling needs to chill down completely to set into that dense, gooey, sliceable consistency!)
5. Slice and Serve
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Use the parchment paper overhang to lift the chilled square out of the pan and onto a cutting board.
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Cut into neat squares with a sharp knife and serve!
Storage
Store your Lazy Girl Pecan Pie Bars in an airtight container in the refrigerator for up to 5 days, or freeze them for up to a month. They taste amazing cold or at room temperature!
