Old-Fashioned Pecan Pie Bars
These Old-Fashioned Pecan Pie Bars have all the sweet, nutty flavor of traditional pecan pie in a simple bar. They’re made with a buttery shortbread crust and topped with a rich pecan filling of maple syrup, brown sugar, and vanilla.
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I like to make these ahead of time so they’re ready to go for Thanksgiving dessert or Christmas gatherings. They also store really well, so you can bake them the day before and keep them fresh until you’re ready to serve.
Also, try my Sweet & Nutty Pecan Pie Fudge Bites and Buttery Pecan Pie Cookies.
How to Make Old-Fashioned Pecan Pie Bars
Ingredients you’ll need for the crust
Ingredients you’ll need for the filling
Step-by-Step Guide
1. Preheat your oven to 350°F (175°C). Line a 7×9-inch baking pan with parchment paper.
2. In a blender, combine the flour, cold butter, granulated sugar, and a pinch of salt. Pulse the mixture until it looks like coarse crumbs with a buttery texture.
3. Pour the dough mixture into the prepared pan and press it firmly and evenly into the bottom using your hands or the back of a spoon. Make sure it’s packed tightly and covers the pan fully to form a smooth crust.
4. Bake the crust for 18–20 minutes, or until the edges turn lightly golden. While it bakes, prepare the pecan filling. In a saucepan, add the brown sugar, butter, maple syrup, cream, salt, and vanilla.
5. Cook over low heat, stirring constantly, for 4–5 minutes after it starts to boil, until the mixture is smooth.
6. Stir in the pecans, then remove from heat.
7. Take the crust out of the oven.
8. Pour the pecan filling over the warm crust, spreading it evenly to all corners of the pan with a spatula so the pecans are distributed throughout.
9. Return the pan to the oven and bake for another 25–30 minutes, until the filling is set and slightly bubbling around the edges. The center should look firm but still a bit soft—it will finish setting as it cools.
10. Remove the pan from the oven and cool on a wire rack for at least 2 hours. This allows the filling to set so the bars cut cleanly.
11. Once cooled, lift the slab out of the pan using the parchment paper, place it on a cutting board, and cut into squares or bars with a sharp knife.
Serve & Enjoy!
Important Recipe Notes
- This recipe is written for a 7×9-inch baking pan. Using a larger pan will make thinner bars, so keep an eye on baking time.
- The bars need at least 2 hours to cool so the filling can set. Cutting too early will make them messy.
- You can use whole pecans, chopped pecans, or a mix—whatever you prefer. Chopped pecans give more even bites.
- These bars store well for 3 days at room temperature or up to a week in the fridge. Perfect for prepping before holidays.
- You can freeze the bars (cut or uncut). Wrap tightly in plastic wrap and store in an airtight container for up to 2 months. Thaw in the fridge overnight before serving.
- If you like a slightly less sweet filling, you can reduce the brown sugar to ⅓ cup.
Old-fashioned Pecan Pie Bars
Ingredients
For the Crust
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 pinches of salt
- 1 cup cold unsalted butter cubed
For the Filling
- 1/2 cup brown sugar
- 1/3 cup butter
- 1/3 cup maple syrup
- 1/4 cup heavy cream
- 2 pinches of salt
- 1 tbsp vanilla extract
- 2 cups pecans
Instructions
- Preheat your oven to 350°F (175°C). Line a 7×9-inch baking pan with parchment paper.
- In a blender, combine the flour, cold butter, granulated sugar, and a pinch of salt. Pulse the mixture until it looks like coarse crumbs with a buttery texture.
- Pour the dough mixture into the prepared pan and press it firmly and evenly into the bottom using your hands or the back of a spoon. Make sure it’s packed tightly and covers the pan fully to form a smooth crust.
- Bake the crust for 18–20 minutes, or until the edges turn lightly golden. While it bakes, prepare the pecan filling. In a saucepan, add the brown sugar, butter, maple syrup, cream, salt, and vanilla.
- Cook over low heat, stirring constantly, for 4–5 minutes after it starts to boil, until the mixture is smooth.
- Stir in the pecans, then remove from heat.
- Take the crust out of the oven.
- Pour the pecan filling over the warm crust, spreading it evenly to all corners of the pan with a spatula so the pecans are distributed throughout.
- Return the pan to the oven and bake for another 25–30 minutes, until the filling is set and slightly bubbling around the edges. The center should look firm but still a bit soft—it will finish setting as it cools.
- Remove the pan from the oven and cool on a wire rack for at least 2 hours. This allows the filling to set so the bars cut cleanly. Once cooled, lift the slab out of the pan using the parchment paper, place it on a cutting board, and cut into squares or bars with a sharp knife.
