Super Addicting Pecan Pie Bars. Just like pecan pie but so much easier to make!
These pecan pie bars are so addicting! You cannot stop at just one! They have a buttery shortbread crust and are topped with sugary candied pecans. They are the perfect dessert to serve for Thanksgiving!
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.
While the crust is baking I whip together the pecan pie filling. It comes together quickly and so much easier than pie!!
I love to serve these Pecan Pie Bars as is or with a dollop of whipped cream and a sprinkle of cinnamon!
Pecan Pie Bars
- ¾ cup (1½ sticks) unsalted butter, softened
- ½ cup light brown sugar
- 2 cups all purpose flour
- ¼ teaspoon salt
- ½ cup unsalted butter
- 1 cup light brown sugar
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons heavy whipping cream
- 2 cups halved pecans
- 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.
- 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.
NotesAdapted from Cleobuttera