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Hi Bold Bakers!
Pecan pie is a holiday staple, but it’s not always the easiest dessert to make (except mine, which is the exception, because I’ve simplified it for you!). On top of that, some can find it overwhelmingly sweet. But these homemade pecan pie bars change the game!
The texture of these bars is mind-blowing. It’s the perfect amount of crumbly, buttery shortbread, topped with gooey-sweet maple syrup filling and crunchy-chewy pecans. The ratio of crust to filling to nuts is so even, so you get all that texture in every bite. The filling is much thinner than that of a pie, so it’s less sweet, and a hint of salt rounds the flavors out like you would not believe.
I know I said it before, but I need to say it again: this is so much easier to make than pecan pie. I love pecan pie, but this recipe is one I’d go to time and time again.
What Are Pecan Pie Bars?
My homemade pecan pie bars are everything you love in a pecan pie, except way easier to make and somehow even more delicious. Many pecan pies can be a bit too thick, a bit too sweet, and just a bit too much. But these bars are balanced, from the flavor to the texture to the ratio.
If you love this recipe, you’ll love the Buttermilk Pecan Pie recipe I debuted last year!
What You Need To Make Pecan Pie Bars
- Measuring Cups and Spoons
- 8-inch (20cm) square baking pan
- Aluminum foil
- Food processor or large mixing bowl
- Mixing bowls
- Small saucepan
- Candy thermometer
How To Make Pecan Pie Bars
There are two steps to making these perfect pecan pie bars: the crust and the filling. Here is how you make them:
- To make the crust, start by preheating your oven to 350°F (180°C). Line an 8-inch (20cm) square baking pan with aluminum foil and set aside.
- Either in the bowl of a food processor or in a large mixing bowl, whisk the flour, powdered sugar, cornstarch, and salt together.
- Add in the cold butter and pulse, or cut in with a pastry blender until the mixture resembles damp crumbs and starts to clump together.
- Gather the dough into a ball and transfer it to your baking pan. Press the dough evenly into the bottom.
- Prick the dough all over with a fork and bake until the crust is dry and pale golden. This should take about 15 minutes.
- Remove the crust from the oven and turn the heat up to 400°F (200°C).
- Spread the pecans evenly over the warm crust.
- To make the filling, lightly beat the eggs in a small mixing bowl.
- In a small saucepan, cook the maple syrup over medium heat until your candy thermometer hits 225°F (110°C).
- Slowly drizzle the hot syrup into the eggs, whisking constantly to prevent curdling.
- Strain the mixture into a glass measuring cup with a pour spout and then whisk in the butter, vanilla extract, and salt.
- Pour the mixture evenly over the pecans and in the crust. Bake for 10 minutes.
- After 10 minutes, lower the heat to 350°F (180°C). Bake for another 20-30 minutes, until the edges are set and the filling is bubbling.
- Allow the bars to cool completely in the pan before removing and cutting into 9 squares.
Gemma’s Pro Chef Tips For Making Pecan Pie Bars
- The crust may seem dry at first but keep blending the butter until it comes together and can be gathered into a ball.
- For a large crowd, this recipe can be doubled and made in a 9×13-inch (23x33cm) pan.
- For a fun variation, try making these bars with walnuts instead.
- Maple and bourbon go very well together – if you are a fan, try replacing the vanilla extract with 2 tablespoons of bourbon.
- Make sure that you use pure maple syrup and not imitation maple-flavored syrup.
- Try adding a drizzle of dark chocolate ganache to these bars once cooled – let set before cutting.
How Do I Store Pecan Pie Bars?
The best way to store leftover pecan pie bars is to loosely cover them and keep them at room temperature. They will be good for up to 3 days.
Make More Fall Recipes!
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Try These Recipes!
Pecan Pie Bars Recipe
Ingredients
For the Crust:
- ¾ cup (3¾oz/105g) all-purpose flour
- ½ cup (2oz/57g) powdered sugar
- ¼ cup (1oz/28g) cornstarch
- ½ teaspoon salt
- ½ cup (4oz/115g) butter (cold and diced)
For the Filling:
- 2 cups (10oz/284g) pecans (toasted and roughly chopped)
- 2 large eggs, (room temperature)
- ⅔ cup (5floz/142ml) pure maple syrup
- ½ cup (4oz/115g) granulated sugar
- 4 tablespoons (2oz/28g) butter (melted)
- 1 tablespoon vanilla extract
- ½ teaspoon salt
Instructions
To Make the Crust:
- Preheat the oven to 350°F (180°C) and line an 8-inch (20cm) square baking pan with aluminum foil. Set aside.
- In the bowl of a food processor or in a large mixing bowl, whisk together the flour, powdered sugar, cornstarch, and salt.
- Add the cold butter and pulse or cut in with a pastry blender until the mixture resembles damp crumbs and starts to clump together
- Gather the dough into a ball and then transfer to the prepared baking pan and press the dough evenly into the bottom.
- Prick all over with a fork and bake until the crust is dry and pale golden, about 15 minutes.
- Remove the crust from the oven and turn the heat up to 400°F (200°C).
- Spread the pecans evenly over the warm crust.
Make the Filling:
- In a small mixing bowl, lightly beat the eggs and set them aside.
- Cook the maple syrup and sugar in a small saucepan fitted with a candy thermometer over medium heat until the temperature registers 225°F (110°C).
- Very gradually drizzle the hot syrup into the eggs, whisking constantly to prevent curdling.
- Strain the mixture into a glass measuring cup with a pour spout and then whisk in the butter, vanilla extract, and salt.
- Pour the maple syrup mixture evenly over the pecans in the crust and bake for 10 minutes.
- After 10 minutes, lower the heat to 350°F (180°C) and bake for another 20-30 minutes, until the edges are set and the filling is bubbling.
- Let cool completely in the pan before removing and cutting into 9 squares. Store, loosely covered, at room temperature for up to 3 days.
A question?
In the recipe for the filling is your butter conversion between ounces and grams correct – 4 tablespoons (2oz/28g) butter (melted) – shouldn’t 2oz be 56g?
Delish but my pecan pies and bars always are gooey wet in center
The edges baked and set !!
Help !!!! If I bake Longer the outer parts are too dark and burn
I always have trouble!! Help
Can I use golden syrup for part or all of the maple syrup. Love that flavor in a pecan pie
Hi Gemma, would sliced almonds instead of pecans work too? I have a lot of sliced almonds, looking for a recipe to use them.
What do you think?
Hi Gemma, can you make a video of this without food processor? =)
Hi Gemma! I would love to try this recipe – thank you for creating one without corn syrup!- but I am just wondering if I were to double this for a 9×13 pan (I don’t have 8 or 9 inch sqaure ones) how much longer would you estimate I should bake it for?
I love pecan pie but don’t like using corn syrup. These are very good. I used 1/3 c sugar because I don’t like it too sweet. I think I will try the recipe without the sugar I added a few drops of water to help make crust come together. All in all it is delicious and I will share this with others. Thanks for posting it online. Donna
These are just delicious, perfect with a good strong cuppa tea. I did overcook them though, the last 20 minutes at 180C was too long for my oven. Next time 10-15 mins max.
Gemma, can this be made in a traditional pie shape? I’ve been trying to find a recipe without all the corn syrup that still tastes good. 😉 If you think it would work, is one recipe enough to fill a 10” pie pan or should I double it? Or do you know another corn-syrup-free recipe that’s still yummy? Thanks!