Pecan Pie Bars

5 from 20 votes

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!

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Servings:

Author: Serene

Ingredients

Shortbread Crust

1 cup unsalted butter melted
½ cup sugar
2 tsp vanilla extract
¼ tsp salt
2 cups flour

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 9x13 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.

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