Pecan Pie Bars

It’s time for our annual pecan fix, and so we’re making Pecan Pie Bars in an 8-inch pan! I use maple syrup instead of corn syrup to make these delicious gooey pecan pie bars that are so much easier to make than a whole pie.

Pecan Pie Bars without Corn Syrup

Imagine this: pecan shortbread cookie crust and gooey pecan pie filling on top. I promise: the pecan shortbread crust is so easy and requires no rolling! Just press the crust into the pan with your fingers and press it up the sides to hold the pecan pie filling.

If you love pecan pie, but the idea of making and rolling out a pie crust is not an option for you (I don’t blame you!), then enter pie bars to the rescue! I did the same thing with my pumpkin cheesecake bars, by the way!

The secret to why I prefer bars over an actual full pie is because of the shortbread crust! It’s a double-dose of pecan flavor! And honestly, the crust is so good that I should probably make a separate recipe for it. (Stay tuned for that!)

These pecan pie bars have a double hit of pecans: not only are they in the custard filling, floating on the top with their gorgeous crispiness, but they’re also ground up in the crust! If you’re a fan of those pecan sandies cookies, you are going to love this recipe! 

While most pecan pie recipes call for corn syrup, I’m using maple syrup today. The flavors of toasted pecans, brown sugar and a hefty pinch of salt in the filling means that you won’t exactly taste the maple syrup. I don’t have anything against corn syrup, it’s vital in so many recipes, but I do love using maple syrup because I always have it on hand.

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Pie bars in an 8×8″ pan

I love that this recipe makes just an 8×8” pan of bars. It’s enough bars to share (you’ll get about 9 large bakery-size bars), but it’s not a giant 9×13” pan of treats with tons of leftovers. I also love that the shortbread cookie crust comes together in the food processor. The food processor takes all of the guess-work out of knowing when your crust is ready—when it clumps together into a ball, it’s ready to be pressed into the pan. Be sure to see the instructional photos below so that you know exactly what I’m talking about!

Ingredients

• Butter. Ten tablespoons (one whole stick plus 2 more tablespoons) of unsalted butter to make the crust. We’ll use another 2 tablespoons of butter for the filling, so we need 12 tablespoons of butter total.
• Sugar. For the crust, add 6 tablespoons of granulated white sugar.
• Flour. One cup plus 2 additional tablespoons of all-purpose flour.
• Pecans. This recipe calls for toasted pecans; to do this, place them on a baking sheet in a 350-degree oven and toast until fragrant, stirring every 5 minutes or so. It should take 10-15 minutes. You will be rewarded with unbelievable toasted pecan flavor in your final pecan pie bars. We need 1/3 cup of pecans for the crust and 1 cup for the filling, so 1 1/3 cups total.
• Salt. One-quarter teaspoon of salt for the crust and another 3/4 teaspoon for the filling. Don’t skip the salt because it balances the sweetness!
• Maple Syrup. One-half cup of maple syrup, grade A or grade B work equally well here.
• Brown Sugar. One-half cup of light brown sugar. You may use dark brown sugar if that’s all you have, but the filling will be slightly darker.
• Eggs. Three whole eggs make the filling extra rich and gooey!

How to Make Pecan Pie Bars

Leftovers:

I store these pecan pies already sliced at room temperature in an air-tight container for up to 2 days. They become soggy if refrigerated.

You can make the crust 1 day ahead of time and store tightly wrapped at room temperature.

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Yield: 9

Pecan Pie Bars

Print

Pecan pie bars made with maple syrup, no corn syrup here!

Prep Time 1 hour

Cook Time 1 hour

Total Time 2 hours

Ingredients

FOR THE PECAN SHORTBREAD CRUST:

• 10 tablespoons unsalted butter, cold and diced
• 6 tablespoons granulated
• 1 cup + 2 tablespoons all-purpose flour
• 1/3 cup pecan halves, toasted
• 1/4 teaspoon salt

FOR THE PECAN PIE FILLING:

• 2 tablespoons unsalted butter
• 1/2 cup pure maple syrup
• 1/2 cup light brown sugar
• 3 large eggs
• 3/4 teaspoon salt
• 1 cup pecan halves, toasted

Instructions

1. First: make the crust: Preheat the oven to 350. Line an 8x8” pan with parchment paper in both directions to ensure all sides are covered.
2. In the bowl of a big (at least 5-6 cup) food processor, add the diced butter, the sugar, flour, pecans and salt. Pulse until the mixture clumps together into a large ball.
3. Press the crust mixture into the pan into an even layer. You can lightly grease your hands or use a measuring cup to press it firmly into the corners and up the sides. Press it up the sides at least 1” to hold the filling.
4. Bake for 30 minutes, but half-way through the bake time, use a wooden spoon to press down any puffy places in the dough.
5. When the 30 minutes is up, remove the crust from the oven and again, press down any puffed up places.
6. Let the crust cool completely.
7. Meanwhile, melt the butter in the microwave. Pour the butter into a large bowl, and add all remaining ingredients, except the pecans. Whisk very well to blend and make sure to break up the eggs thoroughly.
8. Finally, stir in the toasted pecans. Pour this mixture over the crust, and bake for 30 minutes. When the pecan pie bars are done, the filling won’t jiggle all over, just very slightly in the center.
9. Let the bars cool completely before attempting to slice. I like to chill them overnight in the fridge before slicing and serving.
   

Notes

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 421Total Fat: 32gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 114mgSodium: 306mgCarbohydrates: 34gFiber: 2gSugar: 22gProtein: 5g

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