Pecan Pie Bars

These pecan pie bars feature a buttery homemade shortbread crust topped with a rich, gooey pecan pie filling made with maple syrup, brown sugar, and chopped pecans. They're an easy alternative to classic pecan pie and perfect for Thanksgiving, Christmas, bake sales, and holiday dessert trays.

Prep Time 15

Cook Time 1

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If you love classic pecan pie but don’t love fussing with pie crust, these Pecan Pie Bars are the perfect solution. They have a buttery homemade shortbread crust topped with a rich, gooey pecan pie filling that’s loaded with chopped pecans in every bite.

The bars have everything you love about traditional pecan pie, but they’re easier to make, easier to serve, and perfect for feeding a crowd. Whether you’re making them for Thanksgiving, Christmas, or simply beacuse you’re craving pecan pie bars, these are guaranteed to disappear fast!

Why You’ll Love These Pecan Pie Bars

Easier than making pecan pie
Buttery homemade shortbread crust
Perfect for holiday dessert trays
Easy to slice and serve
Travels well for parties and potlucks

What Makes These Pecan Pie Bars Different

The shortbread crust and the pecan filling meld together

These bars use a buttery shortbread crust that’s sturdy enough to hold the rich filling while staying tender and crisp. Every bite has the perfect balance of buttery crust and gooey pecan topping.

I also love adding a little maple syrup to the filling. It doesn’t overpower the classic pecan pie flavor, but adds another layer of richness that pairs beautifully with the brown sugar and vanilla.

Ingredients

See the recipe card at the bottom of the post for all ingredients and quantities.

Cold butter – Using cold butter helps create a tender crust that’s similar to shortbread cookies.

Maple Syrup – Pure maple syrup adds depth of flavor without making the bars taste like pancakes.

Light Corn Syrup – Corn syrup gives the filling its classic smooth, gooey texture.

Brown Sugar – Adds caramel flavor and color that complements the pecans beautifully.

Pecans – Chopped pecans make every bite easier to eat than using pecan halves while still providing plenty of crunch.

Substitutions and Variations

You can substituted the light brown sugar with dark brown sugar.
You can substituted light corn syrup with dark corn syrup.
You can substitute the maple syrup with light corn syrup.
You can toast the pecans before adding them to the pecan pie bars filling.
Add 1/2 to 3/4 cup of mini chocolate chips to the pecan pie filling before baking.
Sprinkle the top of the pecan pie bars with sea salt flakes.

NOTE: This recipe has not been tested with other substitutions or variations

Why Bake the Crust First

This is one of the most important steps in the recipe. Baking the crust before adding the filling gives it time to fully bake up and develop a slightly golden exterior. If the filling were poured onto an unbaked crust, the filling would be done long before the crust would be resulting in either an overbaked filling or underbaked crust.

A fully baked crust gives the bars the study base they need to support the rich gooey pecan filling.

How to Make Pecan Pie Bars

A glass bowl of flour and butter mixture with a pastry blender resting inside, on a marble surface—perfect for whipping up the buttery crust for Pecan Pie Bars.

Step 1: Mix together the flour, sugar, salt, and cold butter until the butter reaches mixture reaches a coarse crumb consistency.

A square, golden-brown baked dessert, resembling decadent Pecan Pie Bars, sits in a white rectangular ceramic dish on a marble surface.

Step 2: Press the shortbread crust mixture firmly into the prepared baking pan. Bake in the prehated oven until lightly golden.

A glass bowl contains eggs, brown sugar, and a mound of white sugar on a marble surface, ready to be mixed for delicious Pecan Pie Bars. Nearby are chopped pecans in another bowl and a metal whisk.

Step 3: Whisk together the eggs, maple syrup, corn syrup, brown sugar, melted butter, vanilla, and salt until the eggs are well combined.

A glass bowl filled with melted butter and chopped pecans, perfect for making Pecan Pie Bars, sits on a marble surface next to a silver spoon and a corner of a baking dish.

Step 4: Stir in the chopped pecans until the pecans are completely coated in the gooey brown sugar mixture.

A rectangular baked casserole with a golden-brown, textured pecan pie bars-inspired nut topping in a white dish on a marble surface.

Step 5: Pour the filling on top of the hot shortbread crust. Place in the preheated oven and bake until the center of the bars is set.

TIP: The crust doesn’t need to be cooled completely before the filling is added on top.

Two Pecan Pie Bars stacked on a wooden serving board, with a bottle of milk and a baking dish in the background.

Tips for Best Results

Use cold butter for the crust for the best shortbread texture.
Be sure to press the crust firmly into the prepared pan to prevent the crust from crumbling when serving.
Pour the filling onto the hot crust! Adding the filling while the crust is still warm helps the layers bond together.
Let the bars cool completely before before cutting into them. This makes for cleaner slices and makes the slices much easier to handle.
Pure maple syrup pairs so well with pecans and brown sugar. I recommend it being pure and not pancake maple syrup.

How to Store and Freeze

Store the cooled pecan pie bars in an airtight container in the refrigerator for up to 5 days.

You can serve them chilled or let them sit at room temperature for about 20 minutes before serving.

To freeze the baked pecan pie bars, let them cool completely first. Once they’re cooled, wrap them in the pan or individually tightly in two layers of plastic. If you’re freezing the whole pan, wrap it in an additional layer of heavy-duty aluminum foil. If you’re wrapping individual slices, place them in a freezer bag and place in the freezer for up to 3 months.

Thaw the bars overnight in the fridge or place them out at room temperature for 30 minutes to 1 hour.

A rectangular dish of Pecan Pie Bars with a corner piece removed, revealing a gooey pecan filling and a golden crust.

Recipe FAQs

Why are my bars runny?

The filling likely needed a few more minutes in the oven or possibly more cooling. The center shouldn’t move when the pan is jiggled.

Can I skip the maple syrup?

The maple syrup adds a great flavor, but you can replace it with additional corn syrup if needed.

Can I make these ahead of time?

Yes! These bars are actually even better the next day.

This post was originally published November 26, 2013 but has been updated with more information, new photos, and tweaks to the recipe.

2 Comments

Consuelo @ Honey & Figs says:

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That gooey filling looks out-of-this-world delicious! And the bars sound fabulous, I cannot wait to try them!
I hope you had a nice Thanksgiving 🙂

1. Miranda says:
  
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  Thank you! I did have a wonderful Thanksgiving. I hope you did as well!