Pecan Pie Bars
A tender shortbread crust topped with a rich, caramel-y pecan filling—all the flavor of classic pecan pie, sliced into easy make-ahead bars.
- 1 3/4 cups (250 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/4 teaspoon salt
- 1 cup (2 sticks/230 g) cold butter, cut into small cubes
- 1 teaspoon pure vanilla extract
- 1/2 cup (1 stick/115 g) unsalted butter
- 1/2 cup (100 g) dark or light brown sugar
- 1/2 cup (150 g) pure maple syrup
- Pinch salt
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 3 cups (300 g) pecan halves, coarsely chopped and preferably toasted
- Preheat your oven to 350°F (180°C). Line a 9x13-inch baking pan with parchment paper, leaving a few inches of overhang on the two long sides — this is what lets you lift the whole slab of bars cleanly out of the pan once they've chilled and set.
- Pulse the flour, granulated sugar, and salt together in a food processor for a few seconds just to combine. Add the cold butter cubes and vanilla extract, then pulse in short bursts until the mixture turns crumbly and resembles coarse meal — you can also achieve this by hand, cutting the cold butter into the dry ingredients with a pastry cutter if you don't have a food processor.
- Press the crumbly mixture firmly and evenly into the bottom of the prepared pan to form a compact crust layer, using the bottom of a measuring cup to help pack it down smoothly. Bake for about 15 minutes, just until the edges begin to turn a light golden color, then let it cool for 15 minutes before topping it with the filling — adding hot filling to a still-warm crust can make it soggy rather than tender.
- While the crust cools, combine the butter, brown sugar, and maple syrup in a saucepan over medium heat. Stir constantly as it heats so nothing scorches on the bottom, and continue until the mixture reaches a full boil and the sugar has fully dissolved into the liquid.
- Remove the pan from the heat and let the mixture cool slightly for a few minutes — this step matters, since pouring it in too hot would scramble the eggs you're about to add. Once it's cooled down a bit, whisk in the pinch of salt, the eggs, and the vanilla extract until the filling is smooth and glossy.
- Stir the chopped toasted pecans into the filling until they're evenly coated in the caramel mixture, then pour everything over the cooled crust, spreading it into an even layer that reaches all the way to the edges of the pan.
- Bake for 25 to 30 minutes, until the filling looks set with only a slight jiggle remaining in the very center — it will firm up further as it cools. Transfer the pan to a wire rack to cool completely, then refrigerate for at least 6 hours (overnight works well) so the filling fully sets before you lift the bars out using the parchment overhang and slice them into squares.
Chef's Note: These bars work because the two components are built to contrast — a firm, tender shortbread base underneath a filling that behaves almost like a soft caramel, thanks to the maple syrup and brown sugar cooked together before the eggs go in. The parchment overhang is the real trick to a clean presentation; without it, lifting a chilled slab this rich out of the pan in one piece is nearly impossible.
If you happen to have powdered sugar on hand, swapping it in for the granulated sugar in the crust only (leave the filling's sugar as-is) gives the base an even more tender, melt-in-your-mouth texture — use the same 100g by weight, which works out to about 3/4 cup plus 2 tablespoons. These bars keep beautifully in the fridge for up to a week, which makes them an easy make-ahead option for holiday gatherings or potlucks.
A few tools that make this recipe easier to get right.
As an Amazon Associate, Salt & Simmer earns from qualifying purchases made through these links, at no extra cost to you.