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–+ servings
An overhead image of pecan pie bars cut into squares and scattered about haphazardly.
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5 from 1 vote

Pecan Pie Bars

Delicious Pecan Pie Bars combine the flavors of pecan pie with a buttery shortbread base! The rich flavors of maple syrup, heavy cream, and vanilla extract in the chewy pecan filling perfectly complement the nutty flavor of this easy dessert.
Prep Time20 minutes
Cook Time30 minutes
Cooling Time3 hours
Total Time3 hours 50 minutes
Course: Dessert
Cuisine: American
Servings: 18 squares
Author: Amy Nash

Ingredients

Crust Ingredients

  • ¾ cup salted butter, softened (170g)
  • ½ cup light brown sugar (106g)
  • 2 cups all-purpose flour (282g)
  • ¼ teaspoon salt

Filling Ingredients

  • ¾ cup salted butter, melted (170g)
  • 1 ½ cups light or dark brown sugar (300g)
  • ½ cup pure maple syrup (not pancake syrup) (120ml)
  • 3 tablespoons heavy cream (30ml)
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon salt
  • 3 large eggs
  • 3 cups pecans, roughly chopped (300g)
  • Flaky sea salt, for sprinkling (optional)

Instructions

  • Preheat oven to 350°F. Line a 9x13-inch baking dish with a parchment paper sling or foil sprayed with baking spray.

Crust

  • Beat butter and brown sugar in a large bowl of a stand mixer fitted with the paddle attachment or an electric mixer until creamy and light, about 1-2 minutes. Scrape the bottom and sides of the bowl, then add flour and salt, mixing on medium-low speed just until combined. The dough will be crumbly.
  • Press the dough into an even layer in the prepared pan. Bake for 10 minutes until barely golden to set the crust. Remove the par-baked crust from the oven while you finish the filling.

Filling

  • Whisk butter, brown sugar, maple syrup, heavy cream, vanilla, salt, and eggs in a large bowl until combined. Add chopped pecans and stir until everything is mixed together.
  • Pour pecan filling over the shortbread crust, using a spatula to make sure the filling it in an even layer and the pecans are evenly distributed.
  • Bake for 20-25 minutes until the edges are set but the middle is still slightly jiggly. The bars will continue to set up as they cool.
  • Cool completely before cutting into squares.

Notes

Storage
  • Store: Store the bars in an airtight container or covered in plastic wrap on the counter for up to 4 days or in the fridge for 1 week.
  • Freeze: Freeze in a freezer-safe container or Ziploc bag for up to 3 months. Let the bars come to room temperature before serving by thawing on the counter or overnight in the fridge.