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, Orange Chocolate Chip Biscotti, or my Candied Maple Pecans a try!

pecan pie bars on a white cutting board

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    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 (check out my guide on How to Cream Butter and Sugar for helpful tips!) 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
    1. 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
    1. 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!

    Recipe

    Pecan Pie Bars

    5 from 6 votes
    Super Addicting Pecan Pie Bars. Just like pecan pie but so much easier to make!
    Author: Kelley Simmons
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Serves 12 bars
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      Ingredients 

      Shortbread Crust

      Pecan Filling

      Instructions

      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.

      Notes

      Adapted from Cleobuttera

      Nutrition Information

      Calories: 498kcalCarbohydrates: 51gProtein: 4gFat: 32gSaturated Fat: 14gCholesterol: 54mgSodium: 61mgPotassium: 150mgFiber: 2gSugar: 33gVitamin A: 637IUVitamin C: 1mgCalcium: 55mgIron: 2mg

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