Pecan Pie Bars

These Pecan Pie Bars have everything you love about classic pecan pie, but they’re so much easier to make! A thick, buttery shortbread crust is topped with a rich, gooey maple pecan filling made with browned butter for extra flavor. No pie crust to roll out and no corn syrup needed! They’re the perfect make-ahead dessert for Thanksgiving, Christmas, or anytime you’re craving pecan pie without all the work.

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

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!

Ingredients

For the Shortbread Crust:

• Unsalted Butter: Creates a rich, buttery shortbread crust that practically melts in your mouth. Make sure the butter is softened to room temperature for easy mixing.
• Light Brown Sugar: Adds sweetness and a subtle caramel flavor to the crust.
• All-Purpose Flour: Gives the shortbread its structure and helps create that tender, crumbly texture.
• Salt: Balances the sweetness and enhances the buttery flavor.

For the Pecan Pie Filling:

• Unsalted Butter: Browning the butter adds a delicious nutty, caramel-like flavor that makes these pecan pie bars extra special.
• Light Brown Sugar: Gives the filling its rich caramel flavor and helps create that gooey pecan pie texture.
• Pure Maple Syrup: Adds natural sweetness and a subtle maple flavor. I recommend using pure maple syrup rather than pancake syrup for the best results.
• Vanilla Extract: Enhances the flavor of the browned butter and pecans.
• Heavy Whipping Cream: Adds richness and helps create a smooth, buttery filling.
• Pecans: The star of the recipe! I like using pecan halves for plenty of crunch in every bite. You can also use roughly chopped pecans for easier slicing.

How to make Pecan Pie Bars

• For the shortbread crust: 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 a 9 x 13 pan and bake for 20 minutes or until golden brown.

2. Brown butter: 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.
3. For the pecan pie filling: Remove from the heat and stir in the brown sugar, maple syrup, vanilla extract, heavy cream, and salt until smooth and well combined. Allow the mixture to cool slightly before whisking in the eggs to prevent them from scrambling. Fold in the chopped pecans and set aside.

4. Once the shortbread crust comes out of the oven, immediately pour the pecan filling over the warm crust and spread into an even layer.
5. Arrange the pecan halves on top, then return the pan to the oven and bake for 30 minutes, or until the edges are set and the center has a slight jiggle. The filling may still look soft, but it will continue to firm up as the bars cool.

3. 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!

Kelley’s Tips

Tips For The Best Pecan Pie Bars

• Don’t skip browning the butter. This extra step adds so much flavor! Stir the butter constantly and remove it from the heat once it turns golden brown and smells nutty.
• Line your baking pan with parchment paper. Leave a little overhang on the sides so you can easily lift the bars out of the pan once they’ve cooled.
• Don’t overbake the shortbread crust. Bake until lightly golden around the edges. The crust will continue baking once the pecan filling is added.
• Add the filling while the crust is still warm. Pour the pecan mixture over the freshly baked crust and spread it evenly. This helps the layers come together.
• Let the filling thicken. Make sure the brown sugar is fully dissolved and the filling is smooth before adding the pecans. You want a rich, syrupy mixture rather than a thin, watery filling.
• Let the bars cool completely. The filling needs time to firm up before slicing. For extra clean cuts, refrigerate the cooled bars for 30–60 minutes before cutting.
• Use a sharp knife. Wipe the knife clean between cuts for perfectly neat squares.

Recipe

Pecan Pie Bars

5 from 7 votes

Super Addicting Pecan Pie Bars. Just like pecan pie but so much easier to make!

Author: Kelley Simmons

Prep Time: 20 minutes mins

Cook Time: 40 minutes mins

Total Time: 1 hour hr

Serves 12 bars

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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
• 3/4 cup light brown sugar
• 3/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 2 tbsp heavy whipping cream
• 1 cup chopped pecans
• 1 cup halved pecans
• 1/2 tsp salt
• 3 large eggs

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.
• Remove from the heat and stir in the brown sugar, maple syrup, vanilla extract, heavy cream, and salt until smooth and well combined.

  Allow the mixture to cool slightly before whisking in the eggs to prevent them from scrambling. Fold in the chopped pecans and set aside.
• Once the shortbread crust comes out of the oven, immediately pour the pecan filling over the warm crust and spread into an even layer.

  Arrange the pecan halves on top, then return the pan to the oven and bake for 30 minutes, or until the edges are set and the center has a slight jiggle. The filling may still look soft, but it will continue to firm up as the bars cool.
• 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

Don’t skip browning the butter. This extra step adds so much flavor! Stir the butter constantly and remove it from the heat once it turns golden brown and smells nutty.

Line your baking pan with parchment paper. Leave a little overhang on the sides so you can easily lift the bars out of the pan once they’ve cooled.

Don’t overbake the shortbread crust. Bake until lightly golden around the edges. The crust will continue baking once the pecan filling is added.

Add the filling while the crust is still warm. Pour the pecan mixture over the freshly baked crust and spread it evenly. This helps the layers come together.

Let the filling thicken. Make sure the brown sugar is fully dissolved and the filling is smooth before adding the pecans. You want a rich, syrupy mixture rather than a thin, watery filling.

Let the bars cool completely. The filling needs time to firm up before slicing. For extra clean cuts, refrigerate the cooled bars for 30–60 minutes before cutting.

Use a sharp knife. Wipe the knife clean between cuts for perfectly neat squares.

Nutrition Information

Calories: 534kcalCarbohydrates: 55gProtein: 6gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 100mgSodium: 175mgPotassium: 195mgFiber: 2gSugar: 35gVitamin A: 705IUVitamin C: 0.2mgCalcium: 71mgIron: 2mg

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