Pecan Pie Bars

Pecan Pie Bars are everything you love about pecan pie but in a easier to make and eat bar form! Made with a thick buttery shortbread crust and a gooey maple pecan filling. Perfect for your holiday table. Be careful because these go fast!

Looking for more Holiday treats to make? Give my Pumpkin Cream Cheese Bread or my Candied Maple Pecans a try!

pecan pie bars on a white cutting board

Pecan Pie Bars

Warning: These easy pecan pie bars are so addicting! You cannot stop at just one! They have a buttery shortbread crust and are topped with sugary candied maple pecans. They are the perfect dessert to serve for the Holidays or Thanksgiving! Instead of making the traditional pecan pie why not try something different this year?!

These Pecan Pie Bars are a hit everywhere I take them. I actually prefer the shortbread crust 10x better than any pie crust I’ve tried. It tastes like a sugar cookie and is so buttery! Plus it’s super easy to make. Simply make the dough in the stand mixer and press into your baking dish. So much easier and less finicky then pie crust!

I browned the butter for the pecan filling to make the bars extra nutty. I also added in maple syrup for a twist. You can always substitute corn syrup or honey if you are not a fan of the maple syrup.

How to make Pecan Pie Bars

  • For the shortbread crust: Start by preheating your oven to 350 degrees. Grease a 9 x 13 pan with cooking spray and set aside. In a stand mixer with the paddle attachment cream butter and brown sugar until light and fluffy 3-4 minutes. On low speed add in flour and salt and mix until crumbly. You will still be able to form it with your hands. Press the dough into the prepared baking dish smoothing into an even layer. Bake for 20 minutes or until golden brown. While the crust bakes prepare the pecan filling.

Shortbread crust for pecan pie bars in a white baking dish

  • For the pecan pie filling: Add butter to a medium saucepan and heat over medium heat. Cook butter stirring continuously until it turns golden brown and smells nutty. This takes about 5-7 minutes. Take off of the heat and stir in brown sugar, maple syrup, vanilla and heavy cream until combined. Fold in the pecans. When the crust comes out of the oven pour the pecan filling over and spread into an even layer. Place back in the oven and bake for 20 minutes. It will still look liquidy but will firm as it cools. Allow the bars to cool completely before cutting into squares.

topping shortbread crust with pecan topping

  • Serve: I love to serve these best ever pecan pie bars as is or with a dollop of whipped cream and a sprinkle of cinnamon! They are also wonderful warm with a scoop of vanilla ice cream on top!

pecan pie bar with a bite taken out of it

  • Store: The pecan pie bars in an airtight container at room temperature for up to 5 days.

close up shot of pecan pie bars out of the oven

Can these be made in advance?

Absolutely! Being able to make desserts ahead of time is a must for me during the holiday. You can bake these then store in the refrigerator overnight. Then slice and serve! I like to pull these out about an hour before serving so they can come to room temperature.

Can I freeze Pecan Pie Bars?

Yes! This pecan pie bars recipe freezes great! Simply wrap the bars in an airtight container and freeze for up to 3 months. To defrost place in the fridge overnight and pop in the microwave or oven to heat back up!

serving up pecan pie squares out of casserole dish

Here are some other delicious desserts to try!

Pecan Pie Bars

5 from 4 votes
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12 bars
Super Addicting Pecan Pie Bars. Just like pecan pie but so much easier to make!

Ingredients

Shortbread Crust

  • 3/4 cup 1 1/2 sticks unsalted butter, softened
  • 1/2 cup light brown sugar
  • 2 cups all purpose flour
  • ¼ teaspoon salt

Pecan Filling

  • 1/2 cup unsalted butter
  • 1 cup light brown sugar
  • 1/3 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy whipping cream
  • 2 cups halved pecans

Instructions

Images:

Shortbread Crust

  • Preheat oven to 350 degrees. Grease a 9 x 13 pan with cooking spray and set aside.
    In a stand mixer with the paddle attachment cream butter and brown sugar until light and fluffy 3-4 minutes.
  • On low speed add in flour and salt and mix until crumbly. You will still be able to form it with your hands.
  • Press the dough into the prepared baking dish smoothing into an even layer. Bake for 20 minutes or until golden brown.
    While the crust bakes prepare the pecan filling.

Pecan Filling

  • Add butter to a medium saucepan and heat over medium heat. Cook butter stirring continuously until it turns golden brown and smells nutty. This takes about 5-7 minutes.
  • Take off of the heat and stir in brown sugar, maple syrup, vanilla and heavy cream until combined. Fold in the pecans.
  • When the crust comes out of the oven pour the pecan filling over and spread into an even layer.
    Place back in the oven and bake for 20 minutes. It will still look liquidy but will firm as it cools.
  • Allow the bars to cool completely before cutting into squares.
  • Store the bars in an airtight container at room temperature for up to 5 days.

Recipe Notes

Adapted from Cleobuttera

Nutrition Facts
Pecan Pie Bars
Amount Per Serving
Calories 498 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 14g88%
Cholesterol 54mg18%
Sodium 61mg3%
Potassium 150mg4%
Carbohydrates 51g17%
Fiber 2g8%
Sugar 33g37%
Protein 4g8%
Vitamin A 637IU13%
Vitamin C 1mg1%
Calcium 55mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Baking, Holiday Baking, Pecan Pie Bars, Thanksgiving recipes

 

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Comments

  • Pamela Stanton

    Made these tonight. Everyone loved them. I think I should have doubled the recipe because they were a little flat. My pan was really deep. But overall a hit!!!!

  • Meemz

    Hello,

    Leftover whipping cream can be refrigerated for 2 days only. So I’ll have to toss away an entire container of whipping cream just to use 2 tbsp for this recipe. Any other substitutions?

    • Nathan

      Hi Meemz,

      If your cream is only lasting 2 days in the refrigerator, then I would take a temperature reading of the fridge. You want to make sure it is below 41°F or 5°C. Cream should last till experation date or 7-10 days after opening. You can get away with using half and half or even whole milk for this recipe instead of cream if you want. You will just have to melt a little butter and add it to the milk to raise the fat content closer to what the cream would have been. I hope this is helpful, thank you for your comment

      Nathan
      @chefsavvy

    • Nathan

      Hi Berrit,

      Thank you so much for your comment! We really appreciate it!

      Nathan
      @chefsavvy

  • Jo

    I never comment on recipes, but this one is too good not too. It’ll be my second or third year making it at Thanksgiving. Now it’s too famous and I can’t NOT make them. They’re perfect in every way, and this recipe fixes the problem where most pecan pies you buy or make have too few nuts and too much sugar filling.

  • Constance Weinberg

    I made these at Thanksgiving which my husband and I spent at home taking care of our 18 year ol diabetic cat, William, who is my heart. And then we couldn’t stop eating them! I sent the recipe out to all my friends and also recommended your Website which is fabulous. I have made several other recipes, teriyaki salmon and chicken and another salmon recipe which I can’t recall. I plan to make the Pecan Bars again soon and also the mini cheesecakes.
    I am an experienced old (74) home cook and a maven and I can’t stop raving about you!
    Thank you so much for your work.

    • Hi Constance,

      Thank you so much for your kind words they made my day! I am so glad you enjoy my recipes. Thank you so much for sharing with your friends!

      Happy Holidays!

      Kelley

  • Kathy

    I especially like that these are made with real maple syrup instead of corn syrup. Delicious!