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Stack of homemade pecan pie bars.
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5 from 11 votes

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!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 16
Calories: 310kcal
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
  • 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.
  • 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