Pecan pie bars are an easy shortcut for making pecan pies without all the fuss. It has a buttery shortbread crust with a perfectly sweetened pecan pie filling.
Pecan pie bars are an easy shortcut for making pecan pies without all the fuss. It has a buttery shortbread crust with a perfectly sweetened pecan pie filling.
These pecan pie bars are a take on the classic pecan pie, making them much better. My favorite part of a pie is the pie crust. But sometimes there isn’t enough crust. These bars use a buttery shortbread base that balances out the flavor and richness of the gooey pecan pie filling.
I’ll be honest and say I’ve never really been a fan of pecan pie until I’ve had these delicious pecan pie bars. It was always too sweet for me and so when I decided to make these pecan bars, I decided I was going to change all pecan pie lovers or haters into liking these. The great thing about these bars is no chilling is needed and its perfect for the holiday season!
Pecan Pie Bars Ingredients:
(Make sure to keep scrolling to see the full recipe and read the tips and tricks on how to make the perfect pecan pie bars. )
- Pecan
- Butter: Real Butter!
- All Purpose Flour
- Light Brown Sugar: Dark brown sugar can be used as a substitute too; it may just change the color of the filling.
- Vanilla extract with Bourbon if you can find it
- Maple syrup
- Eggs
- Apple Cider Vinegar
- Heavy Cream
How To Make the Best Pecan Pie Bars
In a large bowl add room temperature unsalted butter and beat until light and fluffy for 2 minutes then combine flour, and powdered sugar and add to the whipped butter. Scrape the sides and bottom of the bowl and mix until the shortbread dough comes together. Take out the dough press it down on the bottom of the pan and spread it evenly into a parchment paper-lined 8×8 pan. Bake at 350F for 15 to 18 minutes.
While the shortbread is baking prepare the pecan pie filling.
Using a sheet pan add the pecans and spread to create an even layer for even toasting and bake next to the shortbread for 7 mins at 350 if space allows. Once toasted set aside to cool.
In a small saucepan brown the butter and then let it cool to the side.
In a large bowl add brown sugar, flour, vinegar, and maple syrup, and then add in the cooled browned butter. Once cooled add the eggs and heavy cream and mix until combined and then add in the lightly toasted pecans. Pour the mixture over the baked shortbread, making sure the pecans are evenly dispersed. Bake the pecan pie bars at 350 degrees for 35 to 45 minutes. The sides should be brown, and firm, and the middle should puff and just slightly wiggle when shaken.
Allow the pecan pie bars to cool down for 2 to 3 hours before cutting into. I find that using a butter knife and sticking it into the sides of the pan allows the pecan pie bars to come out more easily. Grab a cutting board and a sharp knife and cut the bars evenly into desired pieces.
Enjoy them warm with a scoop of ice cream on top.
Store into an airtight container for up to 5 days.
Pecan Pie Bars Variations:
- The possibilities are endless with these pecan pie bars. But I wanted to make an easy recipe that you can change with just a little bit of this and that to create your own.
- Toasted pecans
- Chocolate pecan pie bars
- Browning the butter for the shortbread
- Presoaking the pecan in bourbon for a bourbon pecan pie bar.
Pecan Pie Bars Tips/Tricks:
- This easy shortbread crust calls for powdered sugar. Powdered sugar is preferred over granulated sugar because it creates a more melt in your mouth texture with the shortbread so try not to skip out on the powdered sugar.
- Evenly spread the dough to ensure even baking and even pie filling.
- I underbaked my shortbread crust just slightly for the perfect bite!
For More Holiday Recipes:
- Chewy Brown Sugar Ginger Maple Cookie Recipe
- My Favorite Sweet Potato Cupcakes
- No Bake Apple Cheesecake Bars with Biscoff
How to make the best pecan pie bars
Equipment
- 1 8×8 pan USA BAKING PAN
Ingredients
Buttery Shortbread
- 8 oz Unsalted Butter room temperature
- 2 cups All Purpose Flour
- 3/4 cup Powdered sugar
Pecan Pie Filling
- 4 oz Browned Butter
- 1/4 cup All purpose flour
- 1 1/2 cup Light brown sugar
- 1/4 cup Pure Maple Syrup
- 1/2 tsp Salt
- 1/3 cup Heavy Cream
- 3 large Eggs
- 2 1/2 cups Whole pecans
- 1 tsp Vinegar
- 1 tsp Bourbon Vanilla Extract
Instructions
Buttery Shortbread
- In a large bowl add room temperature unsalted butter and beat until light and fluffy for 2 minutes then combine flour, and powdered sugar and add to the whipped butter. Scrape the sides and bottom of the bowl and mix until the shortbread dough comes together. Take out the dough press it down on the bottom of the pan and spread it evenly into a parchment paper-lined 8×8 pan. Bake at 350F for 15 to 18 minutes.
- While the shortbread is baking prepare the pecan pie filling.
Pecan Pie Filling
- In a sheet pan add the pecans and spread to create an even layer for even toasting and bake next to the shortbread for 7 mins at 350 if space allows. Once toasted set aside to cool.
- In a small saucepan brown the butter and then let it cool to the side.
- In a large bowl add brown sugar, flour, vinegar, and maple syrup, and then add in the cooled browned butter. Once cooled add the eggs and heavy cream and mix until combined and then add in the lightly toasted pecans. Pour the mixture over the baked shortbread, making sure the pecans are evenly dispersed. Bake the pecan pie bars at 350 degrees for 35 to 45 minutes. The sides should be brown, and firm, and the middle should puff and just slightly wiggle when shaken.
- Allow the pecan pie bars to cool down for 2 to 3 hours before cutting into. I find that using a butter knife and sticking it into the sides of the pan allows the pecan pie bars to come out more easily. Grab a cutting board and a sharp knife and cut the bars evenly into desired pieces.
- Enjoy them warm with a scoop of ice cream on top.
- Store in an airtight container for up to 5 days.
