Buzz
Photo by Greg Dupree, Prop Styling by Julia Bayless, and Food Styling by Emily Hall.Forget just using pancake mix for breakfast—this pecan pie bar recipe takes it further, using it to create a crisp, shortbread-like base. But the star of the show is definitely the filling: the dark chocolate perfectly complements the caramel-rich filling, harmonizing with buttery pecans and sweet toffee bits. Be sure to line your pan with parchment paper on all sides to ensure those edges are deliciously caramelized and chewy—some may even say that’s the best part.
Cut into bite-sized squares for a cute crowd-pleaser or serve them alongside a cup of coffee for a sweet treat.
Ingredients
Crust
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Baking spray with flour
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3 cups pancake mix (such as Bisquick Original Pancake & Baking Mix)
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3/4 cup (170 g) confectioners’ sugar
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1 cup (2 sticks) unsalted butter, cubed and softened
Filling
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3 large eggs, at room temperature
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2/3 cup (142 g) packed dark brown sugar
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2/3 cup light corn syrup
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1/3 cup (2 2/3 oz.) unsalted butter, melted
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2 tsp. vanilla extract
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1/2 tsp. kosher salt
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1 1/2 cups chopped pecans
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1/2 cup dark chocolate chips
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1/4 cup toffee bits
Instructions
Preheat the oven and prepare the baking pan:
Prepare the crust: Preheat your oven to 350°F. Spray a 13x9-inch baking pan with baking spray, then line it with parchment paper, ensuring the paper covers the sides with a 2-inch overhang on the long sides. Spray the parchment paper generously with baking spray as well.
Prepare the crust:
In a food processor, pulse the pancake mix and powdered sugar together for 4 to 5 pulses until they are well combined. Add the butter and pulse until the mixture begins to pull away from the sides of the bowl, forming clumps that hold together when pressed, which should take about 20 pulses. Press the mixture evenly into the prepared pan using greased hands.
Prepare the crust:
Bake for 22 to 25 minutes until golden brown. Allow the crust to cool in the pan on a wire rack for 30 minutes. (Keep the oven on.)
Mix the filling ingredients:
Prepare the filling: In a large bowl, whisk together eggs, brown sugar, corn syrup, melted butter, vanilla, and salt until smooth. Stir in the chopped pecans, chocolate chips, and toffee bits. Pour the filling over the cooled crust and spread it evenly.
Bake the bars:
Bake at 350°F until the top turns golden and the filling is set, which will take around 28 to 30 minutes. The filling might wiggle slightly when the pie is whole. Allow it to cool in the baking pan on a wire rack for 30 minutes before refrigerating it, uncovered, for about 1 hour until firm. Then, slice into bars.
Preparation and Storage Tips
Store your pecan pie bars in an airtight container in the refrigerator for up to 4 days. You can enjoy them either chilled or at room temperature. If you'd like to keep them longer, individually wrap the bars, place them in a freezer-safe container or resealable bag, and freeze for up to one month. To thaw, leave them in the refrigerator or at room temperature.
