Pecan Pie Bars (2024)

Capital W-O-W, sky-high Pecan Pie Bars from scratch: Here to impress, to win you friends (and lovers), and to be the ideal representation of the kind of rich, buttery indulgence we all deserve, especially this time of year. Sweet and salty, flavored with maple syrup, and easier than making a traditional pie.

Why You’ll Love This Easy Pecan Pie Bars Recipe

• Layers of Texture and Flavor. The buttery shortbread crust is tender but sturdy enough to pick up with your fingers. It tastes like a cross between myDarn Good Whole Wheat Pie Crustand the most excellent shortbread cookie. The melt-in-your-mouth filling is lush with maple and brown sugar and positively chock-a-bloc with deeply toasty, crunchy pecans.
• Not Too Sweet. 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 decadentDark Chocolate Cookies).
• Perfect for a Crowd. While recipes like Bourbon Pecan Pie are delish, it 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.
• Pecan Pie Bars from Scratch. This recipe does not use hacks like cake mix, pie crust, crescent rolls, or sweetened condensed milk either.

Lightened-Up Pecan Pie Bars Without Corn Syrup

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

These pecan pie bars are WORTH IT.

I loosely based this recipe on the famous pecan pie bar recipes of Ina Garten and Pioneer Woman.

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

All I can say is, whoa.

• The version of these bars I’m sharing today is beyond buttery and indulgent yet uses 3 sticks LESS than Ina’s recipe.
• The level of sweetness is just right. I skip the corn syrup and swap in maple syrup which pairs beautifully with the pecans. (As seen in my Pumpkin Pecan Pie and Chocolate Pecan Pie.)
• I read from many of Ina’s reviewers that the bars overflowed the pan, so I felt confident scaling the recipe down.
• 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 and add that flourish of sea salt.

The end result: they’re tall, proud, and taste magnificent to the point that (and I do not say this lightly) I can’t imagine them with any more butter or sugar than they already have.

They’re pure pecan pie bar perfection!

How to Make Pecan Pie Bars

The Ingredients

• Butter. Just do it. It’s worth it here! (It’s also a necessity in these sinfully rich Butter Tarts.)
• 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 (including this Pumpkin Pecan Cobbler).
• 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. (You won’t find any corn syrup in my Pecan Pie Cobbler either.)
• 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.

• Pecan Halves. These bars are fully loaded for maximum pecan toastiness and crunch. (Extra pecans? Stir them into a batch of this Cranberry Orange Relish!)
• 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.

The Directions

1. Start the Crust. Mix together the shortbread crust batter.

2. Bake. Press into a parchment pan and bake for 15 minutes at 350 degrees F.

3. Combine. Meanwhile, add the butter, maple syrup, and sugar to a saucepan.

4. Heat. Simmer to create a yummy caramel.

5. Bake and Chill. Stir in the pecans and pour the filling over the crust. Bake the pecan bars for 25 to 30 minutes. Let cool completely, then cover, and chill for at least 6 hours.
6. Serve. Slice as desired, then serve at room temperature or slightly warmed in the microwave (try with a scoop of vanilla ice cream). 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!)

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 them 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.

What to Serve with Pecan Pie Bars

• Other Bar Recipes. Make an assortment of bars and cut them all into the same size squares for handheld party treats! Try these Caramel Apple Bars, Mint Brownies, and Lemon Bars.
• Cookies. Pecan pie bars are also a great addition to holiday cookie trays with favorites like Andes Mint Cookies, Brownie Cookies, and Chocolate Meringue Cookies.
• Holiday Desserts. Serve these bars alongside Sweet Potato Pie, Buttermilk Pie, or Crustless Pumpkin Pie for the holidays.

• Baking Dish. Simple and all you need. This one comes with a lid. This set of dishes (with lids) is a great deal.
• Parchment Paper. DO NOT SKIP THIS to make sure the bars don’t stick. I’m obsessed with these time-saving precut parchment paper sheets.
• Non-Slip Cutting Board. This cutting board won’t slip out from under you while you’re chopping pecans for these easy pecan pie bars.

Recipe Tips and Tricks

• Line the Pan With Parchment. If you’re just baking these bars for yourself and your immediate family, you can get away with only greasing the pan. However! If you’re making these for gifting or a party, I highly recommend lining the pan with parchment. This will allow you to lift the uncut bars out of the pan and transfer them to a cutting board. You’ll be able to get cleaner, more even slices that way.
• Soften the Butter. 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.
• Save the Butter Wrappers. To keep the dough from sticking to your fingers, you can use a piece of plastic wrap to press the crust into the pan. Don’t want to waste a piece of plastic wrap? Then use the butter wrappers to press in the crust! Just lay them on top of the crust (with the butter side down) and then press with your fingertips.