Okay, listen— I'm not about to tell you that I always have hours to fuss over a pie crust, and honestly, if you've ever tried to roll out dough in a tiny kitchen while your cat's trying to steal pecans? Yeah, you know what I mean. That's where these Lazy Girl Pecan Pie Bars with Caramel Swirl come in. The first time I made these was actually by accident (I ran out of patience, not ingredients), and now—well, now they're a bit of a legend in my family. Plus, the caramel swirl is just… well, honestly, who doesn't love that sticky, sweet mess? Also: apologies in advance for the pecan shells on the floor. It happens every time.

Why You’ll Love These Pecan Pie Bars (Or at Least Tolerate Them)

I make this recipe when I need something sweet but cannot be bothered to fuss with lattices and crimped edges (which I have never, ever done neatly, let’s be real). My friends go mad for them because they’re just the right kind of gooey—plus, you can eat them with your hands. Also, I used to think you needed to melt your own caramel for that perfect swirl, but after one too many sugar-crusted saucepans, I switched to store-bought. No one ever noticed the difference (except maybe my cousin, who is suspicious about everything.)

What You’ll Need (But Don’t Stress If You Don’t Have Everything)

1 box yellow cake mix (I’ve used butter cake mix before—works a treat. My grandma swore by Duncan Hines, but honestly, it’s all good.)
1 stick (115g) unsalted butter, melted (Salted works too if you like that salty-sweet vibe.)
1 large egg
1 ½ cups chopped pecans (Or walnuts, if you’re desperate. Almonds—I tried once, not my favorite.)
1 cup packed brown sugar (Light or dark, I use whatever’s on sale.)
⅔ cup corn syrup (I sometimes swap with maple syrup in a pinch, but it’s a little runnier.)
2 large eggs
2 teaspoons vanilla extract
⅓ cup caramel sauce (the squeeze bottle kind is fine; if you feel fancy, melt some soft caramels with a splash of cream)
Pinch of salt (Or more if you’re a salty snack person.)

Here’s How You Make Them (It’s Not Rocket Science)

Preheat your oven to 350°F (180°C). Grease or line a 9x13-inch baking pan; parchment is my best friend here because nothing sticks and I am not in the mood for scrubbing.
In a big bowl, dump the cake mix, melted butter, and 1 egg. Mix ‘til it’s all shaggy and holds together. It’ll look thick and kind of like playdough—that’s what you want.
Press this mixture firmly into your pan. I use my hands (clean, promise), but you can use a spatula if you want. Don’t stress about it being perfectly even. Sometimes I get fancy and sprinkle a little extra cake mix on top, but that’s just me procrastinating.
Pop it in the oven for about 12 minutes, just so it gets a little set. I sometimes forget and leave it for 15—it’s fine! Not a dealbreaker.
While that’s doing its thing, combine pecans, brown sugar, corn syrup, the other 2 eggs, vanilla, and a pinch of salt in another bowl. Stir it up ‘til it’s nice and glossy.
Pour the pecan mix over your hot crust. Now, grab your caramel sauce and sort of zigzag it across the top. Take a knife and swirl it gently—it never looks like those Instagram photos, but it always tastes great.
Bake another 25–28 minutes, or until the top looks set but still slightly jiggly in the center. (It firms up as it cools—I learned this the hard way by cutting too soon and, well, let’s just say it was caramel soup.)
Let it cool completely before slicing. I know, I know. But trust me, it’s worth waiting for, unless you like burning your tongue (been there).

Some Notes, Because I’ve Messed This Up Before

If you use homemade caramel, make sure it’s not too hot when you swirl, or it’ll just disappear into the filling. Happened to me last Christmas. Oops.
Don’t skip the salt; it makes everything pop. Sometimes I sprinkle flaky salt on top too, just for kicks.
Bars cut cleaner if you chill them first, but honestly, I rarely have that kind of patience.
I once tried adding chocolate chips—eh. Not my thing, but someone else might love it!

If You Want To Mix Things Up (Or Just Ran Out of Pecans)

Walnuts instead of pecans? Sure, just don’t tell my Southern friends.
Drizzle melted dark chocolate on top instead of caramel—worked better than I expected, but not quite as pretty.
One time I tried adding shredded coconut. Let’s just say it was… chewy? Not worth a repeat.

Equipment You’ll Need (Or Not)

9x13-inch baking pan (honestly, I once used two small square pans when my big one went missing—it worked)
Mixing bowls: at least two. Or just wash the first one if you’re feeling minimalistic.
Spatula or your hands. Both work. I don’t own a food processor—never needed one for this.

Lazy Girl Pecan Pie Bars with Caramel Swirl

Storing Your Pecan Pie Bars (Assuming They Survive That Long)

Store these in an airtight container at room temp for 2-3 days. You can pop them in the fridge if you like them chilly, but they do get a bit firmer. In my house, they’re usually gone by morning; I once hid a batch in the microwave and promptly forgot about them—don’t recommend!

How I Like To Serve ‘Em

Cut into squares (or triangles, or whatever shape you like—no wrong answers here). Sometimes I serve them warm with a scoop of vanilla ice cream, which is a family tradition (here’s the recipe I use). Or just straight up, with coffee. Actually, they’re pretty solid for breakfast, but you didn’t hear that from me.

Things I’ve Learned The Hard Way (So You Don’t Have To)

Don’t rush the cooling step. I once tried slicing them hot, the caramel went everywhere, and my husband still brings it up every Thanksgiving.
It’s tempting to overload with pecans, but stick to the recipe amount, or it gets weirdly crumbly.
If your caramel swirl sinks down, don’t worry—it’ll still taste good. Perfection is overrated.

FAQ—Real Questions I’ve Actually Gotten

Can I make these gluten-free? Yep—just use a gluten-free cake mix. Here’s a good guide if you need one.
Do I need to toast the pecans first? Honestly, I hardly ever bother, but if you’ve got a few extra minutes it does add a little something. Watch ‘em like a hawk, though; I’ve burned more than I care to admit.
Can I freeze these? Probably! I’ve done it once, wrapped tight in foil, and they thawed out okay. Not quite as ooey-gooey, but still tasty.
Why are my bars runny? Could be underbaked, or maybe you cut them too soon. I’ve made both mistakes. Just stick ‘em in the fridge for an hour and see if that helps.
Can I double the recipe? For sure! Use a jelly roll pan or two 9x13s. I did this for a potluck once and felt basically like a dessert wizard.

Anyway, if you end up with caramel on your elbows and pecans in your shoes, you’re doing it right. Let me know how it goes—unless you hate it, then maybe just pretend you didn’t make it? (Kidding. Kind of.)

Lazy Girl Pecan Pie Bars with Caramel Swirl: My Go-To Easy Treat

Why You’ll Love These Pecan Pie Bars (Or at Least Tolerate Them)

What You’ll Need (But Don’t Stress If You Don’t Have Everything)

Here’s How You Make Them (It’s Not Rocket Science)

Some Notes, Because I’ve Messed This Up Before

If You Want To Mix Things Up (Or Just Ran Out of Pecans)

Equipment You’ll Need (Or Not)

Storing Your Pecan Pie Bars (Assuming They Survive That Long)

How I Like To Serve ‘Em

Things I’ve Learned The Hard Way (So You Don’t Have To)

FAQ—Real Questions I’ve Actually Gotten

Lazy Girl Pecan Pie Bars with Caramel Swirl

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

Did you make this recipe?