Capital W-O-W, sky-high Pecan Pie Bars! Here to impress, to win you friends (and lovers), and to be the ideal representation of the kind of sweet, buttery indulgence we all deserve, especially this time of year.

A stack of pecan pie bars made with maple syrup with shortbread crust

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These pecan pie bars melt in your mouth.

Every time I took a bite, I couldn’t believe a dessert this seemingly rich and thick could dissolve on my tongue as if by magic.

  • The crust is tender but sturdy enough to pick up with your fingers. It tastes like a cross between a pie crust and the most excellent shortbread cookie.
  • The filling is lush with maple and brown sugar and positively chock-a-bloc with deeply toasty, crunchy pecans.
  • A finishing sprinkle of flaky sea salt ties the whole shebang together and saves these pecan pie bars from many a classic pecan pie’s greatest transgression: being cloyingly sweet (a trick I also use in these decadent Dark Chocolate Cookies).

Whereas with traditional pecan pie, I find myself barely being able to finish a bite or two, these pecan pie bars are a true danger in the best possible way.

This recipe yields a big batch. You’ll have enough to serve them 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.

A plate of easy pecan pie bars with no corn syrup

The Pecan Pie Bars of My Dreams

Let’s get this out right now: this recipe has a lot of butter—more than in any dessert I have ever baked.

These pecan pie bars are WORTH IT.

  • The pecan pie filling is made with maple syrup (no corn syrup!), brown sugar, and plenty of vanilla extract.

I loosely based this recipe off of Ina Garten and Pioneer Woman pecan pie bars.

Ina’s bars call for a whopping three additional sticks of butter on top of the copious amount of butter this recipe already uses. They call for far more sugar too.

  • I read from many of Ina’s reviewers that the bars overflowed the pan, so I felt confident scaling the recipe down somewhat.
  • This recipe bakes in a standard 9×13-inch pan, instead of the more specialty 8×12 that Ina uses.
  • Ina’s version calls for extra large eggs; I modified this recipe to use large eggs instead.
  • And then of course I had to tinker with the vanilla extract, swap in maple syrup (a heaven-sent pairing with pecans), and add that flourish of sea salt.

Result: the consummate pecan pie bars of my dreams.

A baking dish with parchment paper and pie crust

All I can say is whoa.

  • The version of these bars I’m sharing with you today is beyond buttery and indulgent.
  • The level of sweetness is just right.
  • They’re tall and proud, yet manage to hold together without being runny.

These pecan pie bars taste magnificent to the point that (and, I do not say this lightly) I can’t actually imagine them with any more butter or sugar than they already have.

How to Make Pecan Pie Bars

These bars do take some time to make, but that’s more a product of scale than anything.

Since the crust is made like a shortbread cookie in the mixer, they are far, far easier than pecan pie bars with pie crust (and you won’t be tempted to short cut the recipe and make pecan pie bars with store-bought crust.)

This recipe is made with simple ingredients.

Forget pecan pie bars using cake mix or sweetened condensed milk.

While I would be exaggerating to call them healthy pecan pie bars, unlike many traditional pecan pie recipes, these pecan pie bars contain no corn syrup.

The Ingredients

  • Butter. Just do it. It’s worth it here!
  • Sugar. I used a combination of sugar and brown sugar for the right texture, sweetness, and richness.
  • Eggs. To bind the pecan pie bars’ shortbread crust recipe together.
  • Vanilla. A necessity in all pecan pie recipes.
  • Flour. All-purpose flour helps create the perfect crust texture.
  • Maple Syrup. These are 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.

Ingredient Note

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 secret addition that takes the flavor to the next level. A flaky sea salt like Maldon or fleur de sel works best.
A cutting board with chopped pecans

The Directions

  1. Line your pan with parchment paper. This is key to prevent sticking.
  2. Make the crust and press into the pan. Bake the shortbread crust for 15 minutes at 350 degrees F.
  3. Prepare the filling, then pour it into the cooled crust.
Pecan pie bars filling in a saucepan
  1. Bake the pecan pie bars at 350 degrees F for 25 to 30 minutes. Let cool, then cover and let chill for at least 6 hours. Slice as desired. Serve at room temperature or slightly warmed in the microwave (my favorite). ENJOY!

Flavor Upgrades for Pecan Pie Bars

  • 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!)
Batter for a dessert in a baking dish

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!).
A plate with a stack of delicious bars that taste like pecan pie

Storage Tips

  • 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 two 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 storage container and store in the freezer. Three months is how long you can freeze pecan bars.
  • 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.

Meal Prep Tip

Up to 1 day in advance, prepare the dough for the crust, press it into the baking dish, and par-bake as directed. Cover and refrigerate it until you’re ready to finish the recipe. Up to 1 week in advance, chop the pecans and store them in an airtight storage container at room temperature.

Best ever pecan pie bars with no corn syrup served on a plate

Recommended Tools to Make this Recipe

The Best Glass Baking Dish

This simple glass baking dish is perfect for baking these pecan pie bars. Plus, it works well for casseroles too!

A stack of pecan pie bars made with maple syrup with shortbread crust

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

These southern pecan pie bars are good to the last crumb.

After slicing them, I caught myself munching every stray bit of the brown sugar maple pecan topping that went astray.

Settle in with a serving and embrace the sweet indulgence of the season.

You (and anyone lucky enough to share these larger-than-life bars with you) will feel like you’ve won the lottery!

Frequently Asked Questions

How Can You Tell When Pecan Bars Are Done?

When the pecan pie bars are done, the filling should still wobble a bit in the middle but not be too liquidy. It will continue to set as it cools at room temperature and in the refrigerator. Once the bars are ready, the filling should be a golden brown, and the pecans should look toasted.

How Can I Make Gluten Free Pecan Pie Bars?

For gluten free pecan pie bars, swap a gluten free 1:1 flour like this one for the all-purpose flour.

Why Are My Pecan Pie Bars Runny?

If your bars are runny, it’s likely because they weren’t baked long enough or the oven temperature wasn’t hot enough. You need to ensure that the bars are in the oven long enough (at the right temperature) to allow the filling to set up properly.

A stack of pecan pie bars made with maple syrup with shortbread crust

Pecan Pie Bars

5 from 6 votes
Easy Pecan Pie Bars made with maple syrup, brown sugar and shortbread crust (no corn syrup!). Rich, buttery, and even better than pecan pie!

Prep: 25 mins
Cook: 25 mins
Total: 6 hrs 50 mins

Servings: 36 bars; 1 (9×13) pan



  • 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
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt


  • 1 ½ cups unsalted butter
  • 2/3 cup pure maple syrup
  • 2 1/4 cups brown sugar
  • ½ teaspoon grated lemon zest about ½ medium lemon
  • 3 tablespoons heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 1/4 pounds 20 ounces pecan halves, coarsely chopped
  • Flaky sea salt such as Maldon or fleur de sel (optional)


  • Place a rack in the center of the oven and preheat the oven to 350 degrees F. Grease a 9×13-inch pan or line 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 mixing 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 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 desired size. Enjoy at room temperature or slightly warmed in the microwave (my favorite!).


  • 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 storage 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.


Serving: 1(of 36)Calories: 370kcalCarbohydrates: 31gProtein: 3gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 51mgPotassium: 120mgFiber: 2gSugar: 20gVitamin A: 513IUVitamin C: 1mgCalcium: 39mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I will give them a 5 without even tasting or making them….they look so yummy….and I will be making them, for the holidays my family loves pecan pie so this is what they will get….but I will make in a 9×13 as I don’t like thick bars…..
    Thanks for a wonderful recipe….keep up the good recipes…..and MERRY CHRISTMAS TO YOU AND YOUR HUSBAND…..5 stars

    1. I hope you love them and a VERY MERRY CHRISTMAS to you too! (FYI, the bars do bake in a 9×13 inch pan, so if you’d like thinner, you can divide the batter into two smaller pans).

  2. These pecan pie bars look so delicious! I’m practically drooling. Can’t wait to make them and try!
    And I appreciate you shared possible recipe variations. It’s really helpful because I like “upgrade” recipes and taste different variations of one and the same dish, but sometimes I really have no ideas. I’d like to drizzle them in chocolate and, perhaps, honey. And I definitely love the idea of bourbon sauce!
    Thank you for sharing the recipe, Erin. I think I’ll cook them soon!5 stars

    1. Anna, I’m so glad that this part of the post is helpful for you! I put a good amount of time into it, so it means a lot to know that it is worthwhile. I hope you absolutely love the bars!!

    1. I’m so happy to hear that you enjoyed these bars, Ruhul! Thank you for taking the time to share this kind review!

    1. Hi Taranjeet! I’ve only tested the recipe as written, so it would be a complete experiment. If you decide to play around with it, I’d love to hear how it goes!

  3. These look delicious! I am baking them as I type. :)
    I do have a question regarding the vanilla in the sauce. I see it is listed on the recipe but not in the directions. I added the 1 teaspoon along with the heavy cream.
    Thank you!

    By the way, I absolutely love your sugar cookie recipe. It is our family favorite. ??

  4. These look amazing. Could I cut these into almost bite sized bars? Also, need clarification on amount of pecans. “1 1/4 pounds 20 ounces” meaning: 1 1/4 pounds (which IS 20 oz?) and NOT
    1 1/4 pounds PLUS 20 oz? Correct? Can’t wait to make them.
    Thank you.

  5. Hi Erin! I made these last night and they were phenomenal. I did notice that my crust to filling ratio was pretty much 50/50 which is not what yours looks like. And I think this made the crust a bit stodgy in some areas (more like a dense pie crust and less like a shortbread). Any tips for next time to get this ratio a little closer to how yours look?

    1. Hi Adelyn! So glad you enjoyed the recipe! Thank you for this kind review! I’m not sure what could of caused your crust to filling ratio to only be 50/50. Did you use a 9×13 baking dish?

  6. I made this recipe with the exact ingredients & amounts specified and it came out very well, however, here are the adjustments I will apply next time. My crust came out unevenly and there was too much dough, so I tended to make it too thick around the edges and corners. In the future, I will make and use some sort of depth gauge (and more caution!) when forming my crust. I will also resist using all of the dough if there seems to be extra. The dough’s consistency may even allow me to roll it out for proper thickness the next time I try this, which I’ve noted on my recipe print out. I used both spray and parchment in my glass 9 X 13 and that worked well. After 30 minutes of baking at 350°, there was only a small area that didn’t appear “too jiggly” when I shook the pan. I ended up baking for about 45-47 minutes before I was satisfied with the doneness. So next time I will set timer for 40-42 minutes and that should be about right. (I’m figuring in opening-the-oven heat loss added about 5 minutes this time) Keep in mind, this is for MY oven- yours may be different. For the brown sugar, I used dark, it’s what I had on hand. The flaked salt certainly adds to the delightfulness of this recipe, so try to avoid skipping it if you can, even though the bars will be just fine without it. This recipe is a keeper, but I will probably only make it on occasions where I plan to give away to others, (parties) due to the extreme richness- and will enjoy standing by to collect the compliments. Thank you for a great Holiday recipe.5 stars