Pecan Pie Bars are delicious dessert bars with a shortbread base topped with a pecan pie filling layer made with eggs, maple syrup, corn syrup, brown sugar, butter and chopped pecans.
Pecan Pie Bars a decadent dessert perfect for the holidays.
These tasty shortbread bars have all the flavours of a classic pecan pie.
This pecan pie bar recipe takes about an hour and fifteen minutes from start to finish and produces a 9 x 13 inch pan of squares.
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
To make these pecan bars, I started by greasing a 9 x 13 inch baking dish well with cooking spray.
I cut some butter into cubes.
I poured some flour, granulated sugar and salt into a mixing bowl.
I added the cubed butter to the bowl.
I used a pastry cutter to work the butter into the dry ingredients until a crumbly mixture formed.
I poured the shortbread mixture into the greased baking dish and pressed it out evenly using a glass to compact it.
I placed the baking dish in the oven and baked the crust until it was a light golden brown.
While the crust was baking, I poured some eggs, maple syrup, corn syrup, brown sugar, melted butter, vanilla extract and salt into a mixing bowl.
I whisked the ingredients together until well combined.
I added some chopped pecans to the bowl.
I stirred well.
Once the shortbread crust was removed from the oven, I poured the pecan mixture evenly over the crust.
I returned the dish to the oven and continued baking until the pie filling mixture was set.
I removed the dish from the oven and allowed the pecan pie bars to cool completely in the pan.
Once cooled, the pecan pie bars were ready to slice and serve.
These pecan pie bars capture all the delicious flavors of traditional pecan pie but in a convenient and shareable format.
These decadent bars are a delightful twist on the classic pie with a buttery shortbread base topped with a luscious pecan pie filling.
Each bite is a harmonious blend of sweet and nutty goodness, evoking warm memories of homemade pies on a cool autumn day.
These pecan pie bars are perfect for Thanksgiving or Christmas but can be enjoyed anytime of the year.
If you are looking for a tasty pecan dessert recipe, then you need to try these Pecan Pie Bars!
More Pecan Dessert Recipes You’ll Love…
PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE
Ingredients You’ll Need to Make These Pecan Pie Bars:
Shortbread Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, cold and cubed
Pecan Pie Filling
- 3 large eggs
- 1/2 cup pure maple syrup
- 1/2 cup light corn syrup
- 1/2 cup brown sugar, packed
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup chopped pecans
- Preheat the oven to 350°F. Grease a 9×13-inch baking pan with cooking spray.
- For the crust: In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the cold, cubed butter. Use a pastry cutter, two knives, or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Press the shortbread mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon or the bottom of a glass bottle to compact it. Bake the crust in the preheated oven for about 30-35 minutes or until it’s lightly golden brown.
- For the filling: In a separate bowl, whisk together the eggs, maple syrup, corn syrup, brown sugar, melted butter, vanilla extract, and salt until well combined.
- Stir in the chopped pecans until they are evenly coated in the filling mixture.
- Once the shortbread crust is ready, remove it from the oven. Pour the pecan pie filling evenly over the hot crust.
- Return the pan to the oven and bake for an additional 25-30 minutes, or until the pecan pie filling is set and the filling is no longer bubbling up. You can check for doneness by gently shaking the pan; the filling should not jiggle in the center and the edges will be golden.
- Allow the pecan pie bars to cool completely in the pan. Slice into your desired size of squares and serve.
- Optionally, you can dust them with powdered sugar for a decorative touch.
- Enjoy!
FAQS:
How should I store leftover pecan pie bars?
Store leftover pecan pie bars in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for longer shelf life. You can also freeze them for extended storage.
How do I prevent the shortbread crust from getting too hard?
Be careful not to overbake the shortbread crust. It should be just lightly golden when you remove it from the oven. Overbaking can make it too hard.
Can I make these bars gluten-free?
Yes, you can make them gluten-free by using a gluten-free flour blend for the shortbread crust. Ensure that other ingredients, like the corn syrup and vanilla extract, are also gluten-free.
Pecan Pie Bars
Pecan Pie Bars are delicious dessert bars with a shortbread base topped with a pecan pie filling layer made with eggs, maple syrup, corn syrup, brown sugar, butter and chopped pecans.
Ingredients
Shortbread Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, cold and cubed
Pecan Pie Filling
- 3 large eggs
- 1/2 cup pure maple syrup
- 1/2 cup light corn syrup
- 1/2 cup brown sugar, packed
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking pan with cooking spray.
- For the crust: In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the cold, cubed butter. Use a pastry cutter, two knives, or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Press the shortbread mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon or the bottom of a glass bottle to compact it. Bake the crust in the preheated oven for about 30-35 minutes or until it's lightly golden brown.
- For the filling: In a separate bowl, whisk together the eggs, maple syrup, corn syrup, brown sugar, melted butter, vanilla extract, and salt until well combined.
- Stir in the chopped pecans until they are evenly coated in the filling mixture.
- Once the shortbread crust is ready, remove it from the oven. Pour the pecan pie filling evenly over the hot crust.
- Return the pan to the oven and bake for an additional 25-30 minutes, or until the pecan pie filling is set and the filling is no longer bubbling up. You can check for doneness by gently shaking the pan; the filling should not jiggle in the center and the edges will be golden.
- Allow the pecan pie bars to cool completely in the pan. Slice into your desired size of squares and serve.
- Optionally, you can dust them with powdered sugar for a decorative touch.
- Enjoy!
Notes
- Be sure to spray the pan well with cooking spray to prevent sticking. Parchment paper can also be used.
- Keep an eye on the bars during the second baking phase. Overbaking can lead to a dry filling. The filling should be set, but it's okay if it's slightly soft in the center.
- Get creative by adding a pinch of cinnamon or a splash of bourbon to the filling for different flavor profiles.
- The amount of pecans can be adjusted to your liking.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 197Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 41mgSodium: 82mgCarbohydrates: 25gFiber: 1gSugar: 18gProtein: 2g
This post contains affiliate links. Read our disclosure here.
As an Amazon Associate I earn from qualifying purchases.
Hi! My name is Erin and I have been here since 2016 sharing simple family friendly recipes that can be prepared by any home cook. Get ready to whip up delicious meals in no time!