Capital W-O-W, sky-high Pecan Pie Bars: Right here to impress, to win you associates (and lovers), and to be the best illustration of the form of candy, buttery indulgence all of us deserve, particularly this time of yr.

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

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These pecan pie bars soften in your mouth.

Each time I took a chunk, I couldn’t consider a dessert this seemingly wealthy and thick may dissolve on my tongue as if by magic.

  • The buttery shortbread crust is tender however sturdy sufficient to choose up together with your fingers. It tastes like a cross between my Darn Good Complete Wheat Pie Crust and probably the most glorious shortbread cookie.
  • The filling is lush with maple and brown sugar and positively chock-a-bloc with deeply toasty, crunchy pecans.
  • A ending sprinkle of flaky sea salt ties the entire shebang collectively and saves these pecan pie bars from many a basic pecan pie’s best transgression: being cloyingly candy (a trick I additionally use in these decadent Darkish Chocolate Cookies).

Whereas with conventional Thanksgiving pecan pie, I discover myself barely having the ability to end a chunk or two, these pecan pie bars are a real hazard in the very best means.

This recipe yields a giant batch.

You’ll have sufficient to serve at a celebration, give them as presents, or in the event you discover them as simple to eat as I do, preserve your self in joyful provide for so long as you may resist them.

A plate of the BEST pecan pie bars with no corn syrup

5 Star Assessment

“I made these final night time and so they have been phenomenal”

— Adelyn —

The Pecan Pie Bars of My Desires

Let’s get this out proper now: this recipe has a whole lot of butter—greater than in any dessert recipe I’ve ever baked.

These pecan pie bars are WORTH IT.

I loosely based mostly this recipe on the well-known pecan pie bar recipes of Ina Garten and Pioneer Girl.

I needed to take what they created, put my very own stamp on it, and make the consummate pecan pie bars of my desires.

All I can say is, whoa.

  • The model of those bars I’m sharing right this moment is past buttery and indulgent but makes use of 3 sticks LESS than Ina’s recipe.
  • The extent of sweetness is excellent. I skip the corn syrup and swap in maple syrup which pairs superbly with the pecans. (As seen in my Pumpkin Pecan Pie.)
  • I learn from a lot of Ina’s reviewers that the bars overflowed the pan, so I felt assured scaling the recipe down.
  • This recipe bakes in a typical 9×13-inch pan, as an alternative of the extra specialty 8×12 that Ina makes use of.
  • Ina’s model requires additional massive eggs; I modified this recipe to make use of massive eggs as an alternative.
  • After which, in fact, I needed to tinker with the vanilla extract and add that flourish of sea salt.

The tip outcome: they’re tall, proud, and style magnificent to the purpose that (and I don’t say this flippantly) I can’t think about them with any extra butter or sugar than they have already got.

They’re pure pecan pie bar perfection!

pecan pie bars without cake mix cut into squares

The way to Make Pecan Pie Bars

These bars do take a while to make, however the finish result’s a pecan pie bar recipe made completely from scratch with easy substances you may be ok with consuming.

Whereas I’d be exaggerating to name them wholesome pecan pie bars, not like many conventional pecan pie recipes, these pecan pie bars include no corn syrup.

This one doesn’t use recipe hacks like cake combine, pie crust, crescent rolls, or sweetened condensed milk both.

All you’ll discover listed below are healthful, on a regular basis substances…and loads of butter.

The Components

  • Butter. Simply do it. It’s price it right here! (It’s additionally a necessity in these sinfully wealthy Butter Tarts.)
  • Sugar. I used a mixture of sugar and brown sugar for the correct texture, sweetness, and richness.
  • Eggs. To bind the pecan pie bars’ shortbread crust recipe collectively.
  • Vanilla. A necessity in all pecan pie recipes (together with this Pumpkin Pecan Cobbler).
  • Flour. All-purpose flour helps create the right crust texture.
  • Maple Syrup. These are pecan pie bars with out corn syrup, so I opted to make use of maple syrup as an alternative. The nice and cozy taste actually shines by and is a good looking pairing with pecans. (You received’t discover any corn syrup in my Pecan Pie Cobbler both.)
  • Lemon Zest. Unnoticeable by itself; it’s right here to make the filling pop and stability the sweetness.
  • Heavy Cream. A necessity to make the filling wealthy, creamy, and caramel-like.

Ingredient Word

You MUST use heavy cream. Don’t swap milk and even half and half or the filling could seize.

  • Pecan Halves. These bars are totally loaded for max pecan toastiness and crunch. (Further pecans? Stir them right into a batch of this Cranberry Orange Relish!)
  • Sea Salt. My star addition that takes the flavour to the subsequent stage. A flaky sea salt like Maldon or fleur de sel works finest.

Taste Upgrades for Pecan Pie Bars

  • Chocolate Pecan Pie Bars, Choice 1. Add in chocolate chips earlier than pouring the batter into the crust.
  • Chocolate Pecan Pie Bars, Choice 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 followers, these Bourbon Balls are one other fabulous vacation deal with!)

The Instructions

shortbread crust dough in a glass mixing bowl

  1. Make the shortbread crust batter.

shortbread crust in a baking pan for simple pecan pie bars

  1. Press right into a parchment pan and bake for quarter-hour at 350 levels F.

butter and sugar for making pecan pie bars with maple syrup

  1. In the meantime, add the butter, maple syrup, and sugar to a saucepan.

pecan pie bar filling bubbling in a pot

  1. Simmer to create a yummy caramel.

pecans in a saucepan with a wooden spoon

  1. Add the pecans. Pour the filling over the crust and bake the pecan bars for 25 to half-hour. Let cool fully, then cowl, and let chill for a minimum of 6 hours.
  2. Slice as desired. Serve at room temperature or barely warmed within the microwave (strive with a scoop of vanilla ice cream). ENJOY!

The way to Minimize the Pecan Pie Bars

Heads up! These bars do have to be chilled fully earlier than they’re reduce. Embrace them as a stellar make-ahead dessert.

  • First, use a big, sharp knife to loosen the bars all the best way across the edges of the pan. Then, carry the bars out of the pan utilizing the parchment paper that’s hanging over the edges.
  • The bars might be thick and heavy, so in case your paper begins to tear, reduce the entire pan of bars in half or quarters first, then with a spatula, carry it onto a reducing board in sections.
  • These bars are wealthy, so I like to chop them into smaller items (although I normally find yourself taking a couple of!).

Storage Ideas

  • To Retailer. You do not want to refrigerate pecan pie bars if you may be having fun with them inside a day or two. These preserve effectively at room temperature for as much as two days and within the fridge for as much as 5 days.
  • To Freeze. Lay totally cooled bars onto a parchment-lined baking sheet, and place within the freezer till frozen strong. Then, place the frozen bars right into a freezer-safe ziptop bag or storage container and retailer them within the freezer. Three months is how lengthy you may freeze pecan bars.
  • To Serve After Freezing. If the bars are frozen, allow them to thaw in a single day within the fridge. Allow them to come to room temperature previous to serving or heat them up somewhat within the microwave. For those who wouldn’t have a microwave, you may strive warming them in a low oven. Tent the pan with foil to maintain the highest from over-browning.

Meal Prep Tip

  • As much as 1 week upfront, chop the pecans and retailer them in an hermetic storage container at room temperature.
  • As much as 1 day upfront, put together the dough for the crust, press it into the baking dish, and par-bake as directed. Cowl and refrigerate it till you’re prepared to complete the recipe.

Best pecan pie bars ever with no corn syrup or pie crust

Advisable Instruments to Make this Recipe

The Greatest Glass Baking Dish

This easy glass baking dish is ideal for baking these pecan pie bars. Plus, it really works effectively for casseroles too!

pecan pie bars made with maple syrup with shortbread crust

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Depart a ranking under within the feedback and let me know the way you preferred the recipe.

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

Often Requested Questions

How Can You Inform When Pecan Bars Are Finished?

When the bars are carried out, the pecan pie filling ought to nonetheless wobble a bit within the center however not be too liquidy. It can proceed to set because it cools at room temperature and within the fridge. As soon as the bars are prepared, the filling ought to be a golden brown, and the pecans ought to look toasted.

Why Are My Pecan Pie Bars Runny?

In case your bars are runny, it’s doubtless as a result of they weren’t baked lengthy sufficient or the oven temperature wasn’t sizzling sufficient. That you must be sure that the bars are within the oven lengthy sufficient (on the proper temperature) to permit the filling to arrange correctly.


  • 1 1/2 cups unsalted butter at room temperature (3 sticks)
  • 1/2 cup granulated sugar
  • 2 massive 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 1/2 cups unsalted butter
  • 2/3 cup pure maple syrup
  • 2 1/4 cups gentle brown sugar or darkish brown sugar
  • 1/2 teaspoon grated lemon zest about ½ medium lemon
  • 3 tablespoons heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 1/4 kilos 20 ounces pecan halves, coarsely chopped
  • Flaky sea salt corresponding to Maldon or fleur de sel (optionally available)
  • Place a rack within the middle of the oven and preheat the oven to 350 levels F. Grease a 9×13-inch pan with cooking spray or line it with parchment paper, leaving an overhang on the edges to carry the completed bars out. Put aside.

  • Make the crust: within the bowl of a stand mixer fitted with the paddle attachment or a big mixing bowl, beat the butter and granulated sugar on medium-high velocity, till gentle and fluffy, about 2 minutes. Scrape down the bowl. Beat within the eggs and the vanilla, simply till integrated.

  • In a separate massive bowl, whisk collectively the flour, baking powder, and salt. With the mixer on low velocity, slowly add the dry substances to the butter combination, stopping as quickly because the flour disappears.

  • Switch the dough to the ready pan. Press it evenly into the pan, constructing it up on the edges all the best way round by about 1-inch. The dough might be very sticky, so if it clings to your arms, use a sheet of plastic wrap to press it down and keep away from sticking. The crust will appear pretty thick, however go along with it. Bake the crust for quarter-hour, till it’s set however not but browned. If it puffs up inconsistently within the middle, use the tines of a fork to prick it flippantly on the floor. Put aside to chill.

  • Whereas the crust cools, put together the filling: in a big, heavy-bottomed saucepan, mix the butter, maple syrup, brown sugar, and lemon zest.

  • Cook dinner over low warmth, stirring the combination with a picket spoon, till the butter is melted. As quickly because the butter melts, enhance the warmth to a boil. Boil for 3 minutes (set a timer!), then take away from the warmth.

  • Stir within the heavy cream, vanilla, and chopped pecans. Keep away from the temptation to the touch or eat the pecan filling, as it is extremely very popular. Pour the filling rigorously into the middle of the crust, then with the again of a spatula or fork, unfold it into an excellent layer (a few of the crust could present on the edges; attempt to keep away from the batter seeping between the crust and the pan). Sprinkle a beneficiant pinch of flaky salt excessive. It will likely be fairly thick and fill the pan nearly all the best way to the highest.

  • Bake for 25 to half-hour, till the filling is about on the edges and when the pan is jiggled, the middle has some motion however doesn’t appear excessively liquidy. Place on a cooling rack and let cool fully to room temperature, then cowl the bars with plastic and place within the fridge to relax for a minimum of 6 hours, ideally in a single day. With a knife, loosen the bars from the edges of the pan, then carry them onto a reducing board (see weblog put up above for suggestions). Slice into bars of the specified measurement. Get pleasure from at room temperature or barely warmed within the microwave (my favourite!).

  • TO STORE: You do not want to refrigerate pecan pie bars, if you may be having fun with them inside a day or two. These preserve effectively at room temperature for as much as 2 days and within the fridge for as much as 5 days.
  • TO FREEZE: Lay totally cooled bars onto a parchment-lined baking sheet, and place within the freezer till frozen strong. Then, place the frozen bars right into a freezer-safe ziptop bag or hermetic container and retailer within the freezer for as much as 3 months.
  • TO SERVE AFTER FREEZING: If the bars are frozen, allow them to thaw in a single day within the fridge. Allow them to come to room temperature previous to serving or heat them up somewhat within the microwave. For those who wouldn’t have a microwave, you may strive warming them in a low oven. Tent the pan with foil to maintain the highest from over browning.

Serving: 1(of 36)Energy: 370kcalCarbohydrates: 31gProtein: 3gFats: 28gSaturated Fats: 11gPolyunsaturated Fats: 4gMonounsaturated Fats: 11gTrans Fats: 1gLdl cholesterol: 52mgPotassium: 120mgFiber: 2gSugar: 20gVitamin A: 515IUVitamin C: 0.2mgCalcium: 39mgIron: 1mg

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