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
- 3/4 cup 1 1/2 sticks unsalted butter, softened
- 1/2 cup light brown sugar
- 2 cups all purpose flour
- ¼ teaspoon salt
- 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
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.
Adapted from Cleobuttera