These Pecan Pie Bars are a relaxed way of enjoying all the flavors of pecan pie, without all the fuss! Maple syrup, light brown sugar and toasted pecans all on top of a buttery shortbread cookie crust. These bars are the epitome of Fall flavors.
All about these Pecan Pie Bars…
- No Corn syrup: we’re replacing the ingredient of corn syrup with some natural Grade A maple syrup which gives the same consistency you love, and adds a lovely maple flavor to the pie topping.
- Shortbread Cookie Crust: no need to make a pie crust, these bars use a shortbread cookie crust that comes together quick and easy.
- Texture: the cookie crust is wonderfully soft with a bit of crunch and flake from baking, topped with crunchy toasted pecans surrounded by a gooey maple syrup mixture.
Notes on some ingredients:
- Maple Syrup: use a grade A maple syrup, not a pancake style syrup.
- Pecans: it’s easiest to start with halved pecans, then give a quick chop. If you have fresh pecans you can shell them, halve them and then chop.
- Light brown sugar & sugar: both are used in this recipe, the regular sugar is in the crust and the light brown sugar in the pecan pie topping.
How to make (step-by-step):
- Step 1: Cookie Crust, combine the ingredients for the shortbread cookie crust. Line a 9×13 baking dish with parchment paper, ensure the paper is folded nicely in the corners, otherwise the topping will leak out of the sides when poured on top.
- Step 2: Prepare baking pan, press the cookie crust into the bottom of the pan, smooth out to help ensure even baking.
- Step 3 and 4: Prepare pie topping, while the cookie crust is baking, prepare the pecan pie filling. Combine all of the ingredients in a medium size bowl.
- Step 5: Bake, pour the pie topping over the top of the baked cookie crust. Smooth out the top and bake for 25-30 minutes until set.
- Cooling: Let the bars cool completely before cutting them, this allows the filling to set up nicely and gives you a nice clean cut. If needed you can cool to room temperature and place in the refrigerator to cool completely.
- Make ahead: these bars are a great dessert to make a day ahead of time, it allows them to cool nicely before serving.
- Freezing: these bars can be frozen for up to 3 months. To thaw, place them in the refrigerator overnight. Then remove and serve cold, or warm slightly in the microwave if desired.
To test the done-ness, give the pan a slight shake, if the pecan pie filling shakes wobbly like a liquid then it’s not done. The center should be fairly set with only the slightest movement when shaken.
Yes. The pecans rise to the top of the liquid filling and set at the top of the bars while baking.
With this recipe it’s not needed, due to the pecans rising to the top they toast during baking time, they get a nice dark color and give that toasty, nutty flavoring.
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Recipe first published October 30, 2015, recipe updated to remove corn syrup.
Photography done by the talented @KJandCompany.co