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.

Prepare the baking dish. I used a 9 x 13-inch baking pan. 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 crumbs 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.

See this recipe at

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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.

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!

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.