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Pecan pie bars are the best and easiest way to enjoy the flavors of pecan pie but with half the effort and in a handheld bite-sized form. |

Pecan Pie Bars

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 2 hours 5 minutes
  • Yield: 16 small bars
  • Diet: Vegetarian


Pecan pie bars are the best and easiest way to enjoy the flavors of pecan pie but with half the effort and in a handheld bite-sized form. 


For the shortbread crust:

  • 1 cup + 2 tablespoons all-purpose flour
  • 1/2 cup butter, softened
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract

For the pecan pie topping:

  • 1/2 cup brown sugar, packed
  • 1/4 cup + 1/2 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup + 2 tablespoons maple syrup
  • 3 large eggs
  • 1/2 tablespoon vanilla extract
  • 1 + 1/2 cups pecans, coarsely chopped


Make the shortbread crust:

  1. Preheat oven to 350 F. Grease a 9-inch square pan with cooking oil spray and line with parchment paper, leaving an overhang on the sides to easily lift out the finished bars.
  2. Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes.
  3. Add vanilla and beat on medium until incorporated. Gradually add the flour and beat on low speed until combined. Turn the mixer to high speed and beat for 1-2 minutes until dough becomes more breadcrumb like and less dry.
  4. Press the crumb mixture into the bottom of the 9-inch pan and pack it in to form a single thin layer. Bake for 18-20 minutes until the edges are just starting to lightly brown. Remove the pan from the oven and add the pecan topping while the crust is still hot.

Make the pecan pie topping:

  1. While the crust is baking, prepare the pecan pie topping. In a large mixing bowl, whisk together brown sugar, flour, and salt. Then add maple syrup, eggs, and vanilla and whisk until smooth and combined. Stir in the pecans.
  2. Pour the topping over the shortbread crust immediately once the crust is removed from the oven and is still hot. Return the baking pan back into the oven and bake for 40-50 minutes until the filling has set. You will know when it's set if the edges are set and the centre is slightly jiggly but not watery. The centre might also peak out but it will settle as it cools down.
  3. Allow the pecan pie bars to cool to room temperature, then cover and chill in the refrigerator for at least 1 hour (or overnight) before slicing.
  4. Once cooled, easily lift it out of the pan using the parchment paper overhang. Then, slice and serve.


How to serve: Pecan pie bars taste great cool or at room temperature. So, you can safely leave them out on the table for people to take at their leisure. To bring things up a notch, throw the pecan pie bars in the microwave for 10-20 seconds and eat with cold vanilla ice cream. It's so good!

How to store: Store pecan pie bars in an airtight container in the refrigerator for up to 4 days.

How to freeze: You can freeze pecan pie bars so that they last longer. Keep them in a sealed, airtight container or freezer bag or wrapped tightly in plastic cling wrap for up to 3 months in the freezer.

  • Prep Time: 25 minutes
  • Chill Time: 1 hour
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: pecan pie bars, how to make pecan pie bars, homemade pecan pie bars, pecan bars, shortbread pecan pie bars