Simple Pecan Pie Bars
If you love the ease of a cookie bar but the luscious richness of pecan pie you're going to flip over this simple pecan pie bar recipe! It merges both of those worlds into one dreamy bite, loaded with flavor and crunch!
Pecan Pie. . .in a Bar? Is that a Thing?
Oh, friends. Yes, yes, and yes!
If you think about it, a bar is an easier-to-manage version of a slice of pie. The crust is a bit heavier (shortbread in nature) and the smaller pieces are more manageable.
I like to cute these into squares so that they're super easy to handle!
Searching for the Perfect Pecan Pie Bar Recipe
I went on a search of the web, hoping to find something holiday-themed that I could bake for this blog. I'm on a quest to discover as many Thanksgiving recipes and Christmas recipes as possible. Holiday themed sweet treats are my favorite, after all!
When I stumbled across this recipe from Ahead of Thyme, I knew I had to try it. It looked simple enough. (I'm not a pie baker, trust me.) And as a Texan I have access to pecans. Yummy perfect pecans. I just happened to have several in my fridge!
Let's Talk about Shortbread
If you've followed me for any length of time you know that I'm crazy about my cut-out sugar cookies. They are, for all practical purposes, shortbread cookies.
When I first thought about making a shortbread crust for pecan pie bars, I assumed I would use my cookie dough crust. But I knew it would make too much. And I wasn't sure about the egg. Did I need it for a shortbread crust?
Turns out, the answer to that question is a firm "No!" When baking a shortbread crust you really only need flour, sugar, and butter. (It's very pie dough-like.)
So, I decided to try this Ahead of Thyme recipe verbatim. Now, you know I don't do that. I'm always tweaking and twisting recipes. But this one seemed practically perfect in every way!
I started by checking my fridge and pantry for ingredients. Sure enough, I had everything I needed on hand. No doubt you will, too! These are simple ingredients, after all.
Ingredients for Simple Pecan Pie Squares
You will find a full printable recipe card at the bottom of this post but here's a quick peek at what you'll need.
FOR THE SHORTBREAD CRUST:
- all purpose flour
- room temperature butter (salted or unsalted butter. . .your choice!)
- powdered sugar
- real vanilla extract
FOR THE FILLING:
- packed brown sugar
- all purpose flour
- salt
- pure maple syrup
- large eggs
- vanilla extract
- pecans
How to make these Easy Pecan Pie Bars
This easy recipe comes together so quickly! Even a non pie baker like me can to pull off this simple recipe for these easy dessert bars. Here's how you can make them in a jiffy!
Make the Crust:
Preheat oven to 350 degree Fahrenheit
Soften butter. (I put mine in the microwave for about 15 seconds.)
Mix the butter using your stand mixer with paddle attachment (or whisk) or with an electric hand mixer. I chose the hand mixer and medium bowl because I didn't want to mess with the bigger mixer.
Add the vanilla and powdered sugar. Mix well.
(I did this part by hand but you can continue using the mixer if you like.)
Add flour. If you're using the electric mixer use a low speed or you'll make a mess. You could use a pastry cutter if you like.
Either way, you'll end up with a crumbly dough that doesn't come together. If your dough isn't slightly crumbly, add an extra tablespoon or two of flour.
Prepare the baking dish. I used a 9 x 13-inch baking pan, but that's not the best option for this recipe. You really want a 9x9 to get a slightly thicker crust.
Spray the bottom of the pan with non-stick baking spray then add a piece of parchment paper, bringing it up the sides (for easier lifting when the bars are baked and cooled).
Dump the crumbly dough into the parchment paper and press down using the bottom of a cup. I used the bottom of my measuring cup.
Place in preheated 350 degree oven and bake for 18-20 minutes or until it begins to turn light golden brown on the edges.
Make the Pie Filling
Make the filling while the crust is baking.
First, mix together your dry ingredients (brown sugar, flour, and salt). You can use a whisk if you like. I used a large serving fork. (I have a weird obsession with these forks. I use them all the time for mixing. Don't ask me why. I don't know.)
Next, add your wet ingredients. Pour in the maple syrup and add the three eggs.
Mix well. You can use a mixer on low speed or mix by hand.
Finally, it's time to dump in those luscious pecans. As I said, I'm from Texas and we know our pecans. Mine were fresh and yummy, perfect for a dish like this!
Stir well, then pour the mixture over the hot crust.
Place back in the oven and continue to bake for 40-45 minutes.
Place the pan on a wire rack to cool. Do not attempt to pull the bars from the pan just yet. You'll need to cover the pan and cool the pan in the refrigerator for at least an hour (or longer) before slicing into squares or bars.
Once fully cooled, remove from pan and place on a cutting board, then slice into 18 pieces.
What to Expect from this Simple Pecan Pie Bars Recipe
Friends, I simply have no words. These truly are perfect! They're the right blend of gooey, crunchy, sweet, and tender. And that buttery shortbread crust! It's perfection!
The bottom layer is light and flaky. The middle layer is rich and sticky. The top layer is loaded with crunch.
As is the case with any traditional pecan pie, the pecans rise to the top and the gooey center remains underneath. But, what sets this apart from a pie is the amount of filling. I find that pecan pies are often overloaded with the gooey-gooey stuff and a little short on pecans. This recipe has the perfect balance of both.
These would be amazing on a holiday cookie tray. They would also make a terrific dessert after a big Thanksgiving meal, when you're too full for a huge slice of pie but just need something sweet and holiday-like.
I will--no doubt about it--make them this Thanksgiving season. And for Christmas Dinner. They will be a go-to for the holidays from now on. (Whew! What a relief! I don't have to bake a pie. I can just make these!)
But I won't just save them for the fall and winter! Because these are light and easy to manage I think they would be terrific for summer picnics, as well. Or church gatherings. Or Bible study groups.
If you're a huge fan of pecan pie you're going to love these! These are delicious pecan pie bars, the perfect fall dessert.
How to Store These Delicious Pecan Pie Bars
Want to know how to store these gooey pecan pie bars?
Place in an airtight container and refrigerate for up to 3-4 days.
You can also freeze them for up to 2 months.
Variations on this Recipe
Many thanks to Ahead of Thyme for sharing this yummy recipe. It's perfect just like it is. But there are always ways to mix things up.
- Add chopped pecans to the list of crust ingredients. (I can almost picture this now. Yum!)
- Add light brown sugar in place of confectioners sugar in the crust for a richer taste.
- I had the best idea! Next time I make this I'm adding a cup of coconut to the filling. Then, after the pecan pie bars come out of the oven I'm going to sprinkle mini chocolate chips on top. Not enough to cover the top, but just enough to add flavor. I figure this will taste like a German Chocolate cake bar. (Yum! I might have to turn this into an actual recipe of its own!)
- Tarts! Bake this recipe in tart shells for individual pecan pie tarts. Easy-breeze ready-to-serve treats!
- Lighten things up with light corn syrup in place of maple syrup. You can always add a teaspoon of maple extract to add flavor.
- Use a combination of dark corn syrup and light corn syrup in place of the maple syrup.
- Serve with a scoop of vanilla ice cream! You might also consider butter pecan!
- Bacon Bourbon Chocolate Pecan Pie: I wish I could say I made this one up but I found a recipe at Around my Family Table that looks delightful.
- Turn these into pumpkin pie bars by swapping out the filling with pumpkin pie filling.
What to Enjoy About These Simple Pecan Pie Bars
- Classic pecan pie flavor. All the rich, gooey goodness of the traditional pie in easy-to-serve bar form.
- Buttery shortbread crust. Crisp and golden, it’s the perfect base for the sticky, sweet pecan topping.
- Great for gatherings. Cut into neat squares and serve at potlucks, holidays, or dessert trays — no fork required!
- Simple ingredients, big flavor. You’ll use basic pantry staples to whip up a dessert that feels bakery-worthy.
- Make-ahead friendly. These bars hold up beautifully in the fridge and even freeze well for later.
- Less fuss than pie. Skip the rolling pin — these bars are easier to assemble but just as satisfying.
This recipe is one of many bite-sized desserts that work beautifully on dessert tables, tiered stands, and party buffets. Be sure to browse my Ultimate Collection of Bite-Sized Desserts for even more inspiration.
Frequently Asked Questions
Can I use corn syrup instead of maple syrup?
Absolutely, friends! Pure maple syrup gives the bars that warm, deep flavor, but it can also be pricey — and that's not always practical. Light corn syrup works beautifully, especially if you add a teaspoon of maple extract to keep that flavor profile. You can also use a half-and-half mix of dark and light corn syrup for a richer, molasses-like note. The texture will be nearly identical either way.
Should I use a 9x9 or 9x13 pan?
I learned this one the hard way! A 9x9 pan is what you really want here. I used a 9x13 the first time and the crust came out too thin and the filling spread too far. A 9x9 gives you that perfect ratio of buttery shortbread to gooey filling — thicker bars, neater squares, and more pecan pie magic in every bite. If a 9x9 is what you've got, that's the one to grab.
Can I make these ahead of time for Thanksgiving or Christmas?
Yes, and friends, this is one of my favorite things about these bars! Bake them up to 3 days before your gathering, store them in an airtight container in the refrigerator, and let them come to room temperature about 30 minutes before serving. For longer prep, freeze them up to 2 months in advance — just thaw overnight in the fridge before serving. They taste like you made them that morning, but your kitchen will still be clean when guests arrive. That's a holiday win in my book!
How do I know when the bars are done baking?
Look for two things: the top should be golden brown and slightly puffed across the surface, and the center should have just a tiny bit of jiggle when you gently shake the pan. If it's still sloshing in the middle, give it another 5-10 minutes. The filling will continue to set as the bars cool, so don't worry if it doesn't look completely firm coming out of the oven. The chill time in the fridge is what really locks everything into place.
Why is my filling runny or jiggly after the bars cool?
Two usual culprits: either the bars were underbaked, or they didn't get enough time to chill before slicing. The filling will look softer than you'd expect right out of the oven — that's normal. But after at least an hour in the refrigerator (longer is even better!), it firms up into that beautiful gooey-but-sliceable consistency. If yours still seems too soft after chilling, pop them back in the oven for another 10 minutes, then re-chill before slicing.
Can I substitute walnuts or another nut for the pecans?
You sure can! Walnuts are the most natural swap — they give you a similar texture and that classic holiday-pie feel. Chopped almonds work too, though the flavor is a little more delicate. For a fun twist, try a mix of pecans and chopped Heath bar bits, or pecans and chocolate chips (that's been on my list to try for ages!). Whatever you choose, make sure they're roughly chopped so each bite gets some crunch.
Other Sweet Treats from Out of the Box Baking
- Cake Mix Kolaches: These are light, crisp, and loaded with berry flavor!
- Flaky Pie Crust Cinnamon Rolls: These are light, crisp, and loaded with cinnamon-sugar flavor.
- Best Banana Pudding with Biscoff Cookies: Y'all, if you love banana pudding but enjoy the cinnamon-goodness of Biscoff cookies you're going to flip over this recipe!
If you’re looking for simple, no-fuss desserts, be sure to browse my Brownies & Dessert Bars Hub for easy recipes anyone can make.
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Simple Pecan Pie Bars
If you love the ease of a bar but the luscious richness of pecan pie you're going to flip over this simple pecan pie bar recipe! It merges both of those worlds into one dreamy bite, loaded with flavor and crunch!
Ingredients
- FOR THE SHORTBREAD:
- 1 cup plus two tablespoons all-purpose flour
- ½ cup room temperature butter (salted or unsalted, your choice)
- ¼ cup powdered sugar
- 1 teaspoon pure vanilla extract
- FOR THE FILLING:
- ½ cup packed brown sugar
- ¼ cup + ½ tablespoon all purpose flour
- ½ teaspoon salt
- 1 cup + 2 tablespoons pure maple syrup
- 3 large eggs
- ½ tablespoon pure vanilla extract
- 1 ½ cups finely chopped pecans
Instructions
Make the Crust:
Preheat oven to 350 degree Fahrenheit
Soften butter. (I put mine in the microwave for about 15 seconds.)
Mix the butter using your stand mixer with paddle attachment (or whisk) or with an electric hand mixer. I chose the hand mixer and medium bowl because I didn't want to mess with the bigger mixer.
Add the vanilla and powdered sugar. Mix well. (I did this part by hand but you can continue using the mixer if you like.)
Add flour. If you're using the electric mixer use a low speed or you'll make a mess. You'll end up with a crumbly dough that doesn't come together. If your dough isn't crumbly, just add a couple more tablespoons of flour.
Prepare the baking dish. I used a 9x13" dish, but the recipe does much better in a 9x9 pan. My crust was too thin. Spray with non-stick baking spray then add a piece of parchment paper, bringing it up the sides (for easier lifting when the bars are baked and cooled).
Dump the crumbly dough into the parchment paper and press down using the bottom of a cup. I used the bottom of my measuring cup.
Place in preheated 350 degree oven and bake for 18-20 minutes or until it begins to turn light golden brown on the edges.
Fill with the filling while still warm.
Make the Pie Filling
Mix together your dry ingredients (brown sugar, flour, and salt). You can use a whisk if you like. I used a large serving fork. (I have a weird obsession with these forks. I use them all the time for mixing. Don't ask me why. I don't know.)
Now it's time to add your wet ingredients. Pour in the maple syrup and add the three eggs.
Mix well. You can use a mixer on low speed or mix by hand.
Now it's time to dump in those luscious pecans. As I said, I'm from Texas and we know our pecans. Mine were fresh and yummy, perfect for a dish like this!
Stir well, then pour the mixture over the hot crust. Place back in the oven and continue to bake for 40-45 minutes.
Place the pan in a wire rack to cool. Do not attempt to pull the bars from the pan just yet. You'll need to cover the pan and cool them in the refrigerator for at least an hour (or longer) before slicing into squares or bars.
Go, eat your bread with joy, and drink your wine with a merry heart, for God has already approved what you do.
Ecclesiastes 9:7 ESV
For your crust the list of ingredients says powdered sugar. Your instructions say brown sugar. If brown should be used as your list of future tries suggests, what was the amount used?
Thank you SO much for catching that. I corrected it to read POWDERED sugar (like in the picture of crust ingredients). Sorry about that!
I was glad to see that you suggested a mix of dark and light corn syrup instead of the maple syrup, since real maple syrup is extremely expensive (for someone in my income level). You must be pretty affluent to be able to use it like this.