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These Pecan Pie Bars are a relaxed way of enjoying all the flavors of pecan pie, without all the fuss! Maple syrup, light brown sugar and toasted pecans all on top of a buttery shortbread cookie crust.
Looking for more Fall themed dessert recipes? You’ll love our Southern Pecan Pie, Pecan Cobbler, and Baked Apples.
Why I Love these Pecan Pie Bars
- Simple Ingredients: we’re replacing the ingredient of corn syrup with some natural Grade A maple syrup, which gives the same consistency I love and adds a lovely maple flavor to the pie topping.
- Easy: There is no need to make a pie crust. These bars use a shortbread cookie crust that comes together quickly and easily.
- Texture: The buttery shortbread crust is wonderfully soft with a bit of crunch and flake from baking, topped with crunchy toasted pecans surrounded by a gooey maple syrup mixture.
Ingredients
- Maple Syrup: use a grade A, not a pancake-style syrup.
- Pecans: it’s easiest to start with halved pecans, then give a quick chop. If you have fresh pecans, you can shell, split, and chop them.
- Sugars: Use light brown and white sugars in this recipe; the regular sugar is in the crust, and the light brown sugar is in the pecan pie topping.
How to make Pecan Pie Bars
- Cookie Crust: Combine the ingredients for the shortbread cookie crust. Line a 9×13 baking dish with parchment paper to ensure the paper is folded nicely in the corners. Otherwise, the topping will leak from the sides when poured on top.
- Bake the Crust: Press in crust mixture into the bottom of a prepared baking pan and smooth it out to help ensure even baking.
- Prepare pie topping. While the cookie crust is baking, prepare the pecan pie filling. Combine the eggs, melted butter, light brown sugar, maple syrup, cornstarch, vanilla extract, salt and chopped pecans.
- Bake: Pour the pie topping over the top of the baked cookie crust. Smooth out the top and bake for 25-30 minutes until set.
- Cooling: Let the bars cool completely before cutting them. This allows the filling to set up nicely and gives you a nice clean cut. If needed, you can cool to room temperature and place in the refrigerator to cool completely.
Storage & Make Ahead
- Make ahead: This pecan pie bar recipe is a great dessert to make a day ahead, which is helpful when planning a Thanksgiving meal. It allows them to cool nicely before serving. You can prepare the shortbread crust, cover and store it in the refrigerator for up to 5 days before making the pecan pie bars.
- Storage: Store these bars in a sealed container for 2 days at room temperature or 4-5 days in the refrigerator
- Freezing: these pie bars can be frozen for up to 3 months. To thaw, place them in the refrigerator overnight. Then remove and serve cold, or warm slightly in the microwave if desired.
FAQ’s:
How do you know when pecan pie filling is set?
To test the done-ness, give the pan a slight shake, if the pecan pie filling shakes wobbly like a liquid then it’s not done. The center should be fairly set with only the slightest movement when shaken.
Do the pecans rise to the top when baked?
Yes. The pecans rise to the top of the pie filling and set at the top of the bars while baking.
Should I toast the pecans before baking?
With this recipe it’s not needed, due to the pecans rising to the top they toast during baking time, they get a nice dark color and give that toasty, nutty flavoring.
Pecan Pie Bars
So much easier than it's cousin the pie, these pecan pie bars are a laid-back version with a flaky shortbread cookie crust and your favorite pecan pie filling smothered on top!
Ingredients
Pecan Pie Topping
- 2 large eggs
- ½ cup unsalted butter melted and cooled to room temp
- ½ cup light brown sugar packed
- ¾ cup maple syrup
- 2 tsp cornstarch
- 1 tsp vanilla extract
- ¼ tsp salt
- 2½ cups pecan halves chopped
Instructions
Prepare Shortbread Cookie Crust
- Preheat oven to 325℉, line 9×13 baking dish with parchment paper. (Be sure that the corners are folded in nicely, otherwise the topping will seep through)
- Mix the melted butter, sugar, vanilla and salt in a medium size bowl.
- Add the flour and stir completely.
- Press firmly into the baking dish, make sure the layer of the crust is nice and even.
- Bake for 20-22 minutes until the edges are lightly browned.
- Remove from oven, poke holes with a fork.
Prepare the Topping:
- Preheat oven to 350℉.
- Whisk the eggs, add maple syrup, brown sugar, cornstarch, vanilla and salt. Add melted butter and whisk to combine.
- Add the pecans. Stir to combine until pecans are completely coated in the sugar mixture.
- Pour over the cookie crust, spread into an even layer.
- Bake for 25-30 minutes until set.
- Let cool to room temperature completely before cutting. Best if bars cool for 3 hours or more before slicing to allow time to set.
Video
Notes
- Maple Syrup: use a grade A maple syrup, not a pancake style syrup.
- Pecans: it’s easiest to start with halved pecans, then give a quick chop. If you have fresh pecans you can shell them, halve them and then chop.
- Cooling: Let the bars cool completely before cutting them, this allows the filling to set up nicely and gives you a nice clean cut. If needed you can cool to room temperature and place in the refrigerator to cool completely.
- Storage: Store these bars in a sealed container for 2 days at room temperature or 4-5 days in the refrigerator
- Freezing: these bars can be frozen for up to 3 months. To thaw, place them in the refrigerator overnight. Then remove and serve cold, or warm slightly in the microwave if desired.
Nutrition
Calories: 310kcal | Carbohydrates: 35g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 87mg | Potassium: 73mg | Fiber: 1g | Sugar: 22g | Vitamin A: 562IU | Calcium: 33mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Recipe first published October 30, 2015. Updated October 2021, and October 2023.
Photography done by the talented @KJandCompany.co
These are absolutely amazing! The flavors and textures are perfect!