Sweet and salty, flavored with maple syrup, and easier than making a traditional pie, these Pecan Pie Bars are the rich, buttery indulgence we all deserve, especially this time of year!
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These pecan pie bars are like portable slices of pecan pie—and so much easier to make!
A buttery shortbread crust that’s tender but sturdy enough to pick up with your fingers. A melt-in-your-mouth filling lush with maple and brown sugar and positively chock-a-bloc with deeply toasty, crunchy pecans.
After writing that, I’m craving a pecan pie bar right now.
- These bars are made without corn syrup; instead, they’re sweetened with maple syrup and brown sugar, which adds more more dimension to the flavor.
- While recipes like Bourbon Pecan Pie are delish, a pie only serves so many. This recipe yields a big batch. You’ll have enough to serve at a party, give as gifts, or if you find them as easy to eat as I do, keep yourself in happy supply for as long as you can resist them.
- If you love a sweet and salty treat, these pecan pie bars will be your jam. A finishing sprinkle of flaky sea salt ties it all together and saves these bars from many a classic pecan pie’s greatest transgression: being cloyingly sweet.
5 Star Review
“I made these last night and they were phenomenal”
— Adelyn —
Key Ingredients
You’ll find the full list of ingredients in the blog post below, but here are some notes to keep in mind.
- Butter. Butter is a heavy-hitter in this recipe, so if there was ever a time to splurge for the fancy European stuff, it’s here.
- Maple Syrup. I wanted to make pecan pie bars without corn syrup, so I opted to use maple syrup instead. The warm flavor really shines through and is a beautiful pairing with pecans.
- Lemon Zest. Unnoticeable on its own; it’s here to make the filling pop and balance the sweetness.
- Heavy Cream. A necessity to make the filling rich, creamy, and caramel-like. You MUST use heavy cream. Do not swap milk or even half and half or the filling may seize.
- Pecan Halves. These bars are fully loaded for maximum pecan toastiness and crunch.
- Sea Salt. My star addition that takes the flavor to the next level. A flaky sea salt like Maldon or fleur de sel works best.
How to Make Pecan Pie Bars
Start the Crust (photo 1). Mix together the shortbread crust. Make sure the butter is softened before you start! You’ll know it’s softened enough when you can gently press it with a finger and it leaves an indentation. If your butter is cold, it will stick to the beaters and it won’t mix smoothly into the rest of the ingredients.
Bake (photo 2). Press into a parchment-lined pan and bake for 15 minutes at 350 degrees F. (If you want to get a head start, you can prepare the dough for the crust, press it into the baking dish, and par-bake as directed. Cover and refrigerate it for up to 24 hours.)
Make the Filling (photo 3). Meanwhile, add the butter, maple syrup, and sugar to a saucepan. Simmer to create a yummy caramel, then stir in the pecans (photo 4).
Bake and Chill. Pour the pecan filling over the crust. Bake the pecan pie bars for 25 to 30 minutes. Let them cool completely, then cover, and chill for at least 6 hours.
Serve. Slice as desired, then serve at room temperature or slightly warmed in the microwave. ENJOY!
Recipe Variations
- Chocolate Pecan Pie Bars, Option 1. Add in chocolate chips before pouring the batter into the crust.
- Chocolate Pecan Pie Bars, Option 2. Bake the recipe as directed, then drizzle the cooled bars with melted chocolate. Let the chocolate set, then slice as directed.
- Bourbon Pecan Pie Bars. Add 3 tablespoons of bourbon to the saucepan with the butter, syrup, sugar, and lemon zest. (Bourbon fans, these Bourbon Balls are another fabulous holiday treat!)
How to Cut the Pecan Pie Bars
Heads up! These bars do need to be chilled completely before they are cut. Embrace them as a stellar make-ahead dessert.
- First, use a large, sharp knife to loosen the bars all the way around the edges of the pan. Then, lift the bars out of the pan using the parchment paper that’s hanging over the sides.
- The bars will be thick and heavy, so if your paper starts to tear, cut the whole pan of bars in half or quarters first, then with a spatula, lift it onto a cutting board in sections.
- These bars are rich, so I like to cut them into smaller pieces (even though I usually end up taking more than one!).
Pecan Pie Bars
Video
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Ingredients
FOR THE CRUST:
- 1 ½ cups unsalted butter at room temperature (3 sticks)
- ½ cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
FOR THE FILLING:
- 1 ½ cups unsalted butter
- ⅔ cup pure maple syrup
- 2 ¼ cups light brown sugar or dark brown sugar
- ½ teaspoon grated lemon zest about ½ medium lemon
- 3 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- 1 ¼ pounds 20 ounces pecan halves, coarsely chopped
- Flaky sea salt such as Maldon or fleur de sel (optional)
Instructions
- Place a rack in the center of the oven and preheat the oven to 350°F. Grease a 9×13-inch pan with cooking spray or line it with parchment paper, leaving an overhang on the sides to lift the finished bars out. Set aside.
- Make the crust: in the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the butter and granulated sugar on medium-high speed, until light and fluffy, about 2 minutes. Scrape down the bowl. Beat in the eggs and the vanilla, just until incorporated.
- In a separate large bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, slowly add the dry ingredients to the butter mixture, stopping as soon as the flour disappears.
- Transfer the dough to the prepared pan. Press it evenly into the pan, building it up on the sides all the way around by about 1-inch. The dough will be very sticky, so if it clings to your hands, use a sheet of plastic wrap to press it down and avoid sticking. The crust will seem fairly thick, but go with it. Bake the crust for 15 minutes, until it is set but not yet browned. If it puffs up unevenly in the center, use the tines of a fork to prick it lightly on the surface. Set aside to cool.
- While the crust cools, prepare the filling: in a large, heavy-bottomed saucepan, combine the butter, maple syrup, brown sugar, and lemon zest.
- Cook over low heat, stirring the mixture with a wooden spoon, until the butter is melted. As soon as the butter melts, increase the heat to a boil. Boil for 3 minutes (set a timer!), then remove from the heat.
- Stir in the heavy cream, vanilla, and chopped pecans. Avoid the temptation to touch or eat the pecan filling, as it is very very hot. Pour the filling carefully into the center of the crust, then with the back of a spatula or fork, spread it into an even layer (some of the crust may show at the edges; try to avoid the batter seeping between the crust and the pan). Sprinkle a generous pinch of flaky salt over the top. It will be quite thick and fill the pan almost all the way to the top.
- Bake for 25 to 30 minutes, until the filling is set at the edges and when the pan is jiggled, the center has some movement but does not seem excessively liquidy. Place on a cooling rack and let cool completely to room temperature, then cover the bars with plastic and place in the refrigerator to chill for at least 6 hours, preferably overnight. With a knife, loosen the bars from the sides of the pan, then lift them onto a cutting board (see blog post above for tips). Slice into bars of the desired size. Enjoy at room temperature or slightly warmed in the microwave (my favorite!).
Notes
- TO STORE: You do not need to refrigerate pecan pie bars, if you will be enjoying them within a day or two. These keep well at room temperature for up to 2 days and in the refrigerator for up to five days.
- TO FREEZE: Lay fully cooled bars onto a parchment-lined baking sheet, and place in the freezer until frozen solid. Then, place the frozen bars into a freezer-safe ziptop bag or airtight container and store in the freezer for up to 3 months.
- TO SERVE AFTER FREEZING: If the bars are frozen, let them thaw overnight in the refrigerator. Let them come to room temperature prior to serving or warm them up a little in the microwave. If you do not have a microwave, you can try warming them in a low oven. Tent the pan with foil to keep the top from over browning.
I made these Pecan Pie Bars for a work Thanksgiving potluck and got so many compliments! They were so decadent and delicious!
That’s great to hear Kimberley, thanks for sharing!
These were a big hit at thanksgiving dinner yesterday. I had to pass on the recipe to a friend who thought they were fantastic. My only problem in making them was there was too much filling for the pan. I saved the left over and froze it. May make a mini batch for Christmas!
Great idea to save the filling Kate! I’m so glad they were a hit!
Hi Erin, I loved the idea of this recipe because of the absence of the Karo Syrup. However, the bars were so sweet we could barely eat them. I think the sugar could be cut back by at least one cup. I also expected the pecans to have a softer consistency. We will use as a ice cream topping.
Any ideas?
Sorry to hear that P. I’m sorry I am afraid it can’t be cut back! This is one of those over the top desserts I’m afraid.
I use non refined sugars which always make things taste less sweet. I used coconut sugar for the filling. It’s sweet, but not crazy. When making pecan pie and bars, the sugar is needed for the process since it’s boiled like a confection.
Hi, my plan is to freeze these and wondering of they stay crunchy on top after freezing?
Lida, I’ve never tried but I think they would be fine!
These are just great! I forgot to chop up the pecans and I think I cooked them about 5 minutes too long in the oven and they were still great. They have a nice praline-y, maple-y nuttiness that is so good. The crust is perfect too.
Glad you enjoyed it, Valerie!
I am so disappointed with this recipe. When I saw that the instructions for making the caramel used time as a measure of doneness rather than temperature, I should have stopped right there and looked for a different recipe. This is a very expensive dessert to make (1.5 pounds of butter and 1.25 pounds pecans), and my end result after baking was a hard candy like structure. Nothing at all like the photo or pecan pie. I threw out the entire pan. Save your money or look for a different recipe!
Nancee, this breaks my heart! Your time and money on ingredients and the energy it took to make this is a massive bummer to say the least. It’s not meant to be a candy caramel, so I didn’t include a temp (also most folks don’t have a candy thermometer so I just didn’t think it was necessary). As I mentioned in the recipe, I based these off of Ina Garten’s recipe and she uses the same time measure with good results. Regardless, I know this is a loss for you and I’m sorry!
Made these again for Christmas and they were a HUGE HIT. I haven’t had the issues others have either time I’ve baked them. Will plan on repeating next year!
Happy Holidays Mary, I’m so glad these are a part of your tradition!!
Seriously amazing wow ! Will make again! Received so many compliments . Thanks so much
Makes me so happy to hear! Thank you!
The first time I made this recipe the crust was much thicker than the photo; the sugar sauce was scant and the bars were dry. I was also busy with other things in the kitchen and thought I done something wrong. Wanting to take it for Thanksgiving dinner in a few days I tried again following the directions carefully. Same results. The directions say to bake for 25 -30 minutes “until the filling is set at the edges” and middle does not seem excessively liquidy. I took it out at 30 minutes because the pecans were looking very dark even though the filling was runny. However when it cooled it was obvious I had cooked it too long and the filling was dry again. There are many variations of this recipe online. Perhaps another recipe would be better.
I’m sorry to hear you had trouble with the recipe, Carol. It has worked well for myself (and others) and I wished it would have been a hit for you too.
I had to bake it way longer as the filling continued to be way too jiggly. Any thoughts on where I might have gone wrong?
Hi Christina, it’s really hard for me to know without being in the kitchen with you but my first guess is that my oven runs hotter. Do you use an oven thermometer? Also which type of dish did you cook it in? Lastly, despite having to cook it longer, how did it turn out?
These bars were a huge hit with our Thanksgiving feast. Erin is not wrong when she says to cut them small. I have a sweet tooth, but could only eat a small one of these as they are incredibly rich (and delicious!). The leftovers were snagged by all the guests to take home with them. I’ll definitely make them again!
WHOOO HOOO! So glad to hear it Michelle, thank you!
Easy and delish recipe! Will make again.
Thank you Elizabeth!
Disappointed with this recipe. Followed as outlined and it really didn’t work. The crust was too thick, filling was not proportionate and it took much longer to cook than indicated. With the cost of ingredients and the mixed reviews I should have passed on giving this a go. Guess you can’t win them all :)
I’m sorry to hear that you had trouble with the recipe, Heather. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
This recipe was a fail. Caramel did not set, there was no clarity about how to prevent the filling from seeping over the edges, and I had to bake it for double the time! Seriously bad recipe. Not to mention enough ads to drive you insane.
I’m so sorry to hear you had trouble with the recipe, Catherine. What size pan did you use? When you say seeping over the edges, do you mean over the edge of your pan? If yes, I haven’t had this issue so it’s not something I would of known to be a problem and others haven’t reported back about it either. If you mean seeping around the crust, you’ll want to pour the filling carefully into the center of the crust, trying to avoid the batter seeping between the crust and the pan, but some of it might be laying on top (as seen in the video). Pouring slowly is key. As far as the cook time, the bars will set as they cool, so you want to make sure the center still jiggles but isn’t excessively liquidy. Hope this helps!
How do I get the bars out of the pan once done using it as I am making several batches and haven’t quite figured out how to get the first one out of the pan
Hi Zoe, First, use a large, sharp knife to loosen the bars all the way around the edges of the pan. Then, lift the bars out of the pan using the parchment paper that’s hanging over the sides.
The bars will be thick and heavy, so if your paper starts to tear, cut the whole pan of bars in half or quarters first, then with a spatula, lift it onto a cutting board in sections. Hope this helps!
We have went waaaaay past the 25 minute baking mark and still soupy?
Hope you were still able to enjoy them, Kathy. As far as the cook time, the bars will set as they cool, so you want to make sure the center still jiggles but isn’t excessively liquidy. Hope this helps!
Update! Bars were a huge hit! Just needed a bit longer baking time. 20 minutes i think. Turns out my baking dish is smaller than I thought and that was why, maybe. Anyhow, THEY ARE DELICIOUS! Im going to make again only with walnuts! Has anyone tried this?
Yay! So glad to hear, Kathy! Thank you for following up!
I use non refined sugars which always make things taste less sweet. I used coconut sugar for the filling. It’s sweet, but not crazy. When making pecan pie and bars, the sugar is needed for the process since it’s boiled like a confection.
Made these tonight to bring to Thanksgiving tomrrow. Made the shortbread with oat flour instead of all purpose flour as one of the guests is Gluten sensitive. Will see how they cut and transport tomorrow. Smelled so good, had to take a corner out after 4 hours and try them. Delicious!
Let us know how it goes, Mary Ellen!
Instant family (and guests) fave. I baked for recommended time and edges weren’t set. I took it out to avoid burning and the bars set perfectly with 6 hrs to cool. The top was crusty in the best way – like a candied pecan. They do have more nut and less pie filling, so if you want more filling this may not be the recipe for you, but I do not understand the negative reviews.
My crust was a little uneven – more of an execution issue that I’ll iron out with practice. I subbed the lemon zest for orange since that is what I had on hand. It was delish. The flakey salt absolutely made it.
10/10
Thanks so much for the review and feedback, Annie!
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Delicious! My only complaint as how thick they are. When I bite into them, delicious pecan crumble falls off the top. (Is it even fair to complain about overflowing deliciousness?!) Next time, I might try making them on a cookie sheet so they are half as thick. But loved the recipe and will make again.
Also, impressed with how well the freeze and then serve (thawed or frozen).
Glad you enjoyed them, Sydney. Let me know how it goes using a different pan!