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Pecan Pie Bars - All the Flavor of Pecan Pie in Easy Squares

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 teaspoon fine salt
  • 2 cups all-purpose flour
  • For the pecan filling:
  • 3 large eggs, room temperature
  • 3/4 cup packed light or dark brown sugar
  • 2/3 cup pure maple syrup or light corn syrup
  • 1/3 cup unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine salt
  • 2 cups pecan halves or chopped pecans, lightly toasted
  • Optional add-ins:
  • 1 tablespoon bourbon or 1 teaspoon rum extract
  • 1/2 teaspoon ground cinnamon
  • Flaky sea salt for finishing
  • Equipment:
  • 9x13-inch baking pan
  • Parchment paper
  • Mixing bowls and whisk
  • Spatula

Method
 

  1. Prepare the pan: Line a 9x13-inch pan with parchment, leaving overhang on two sides for easy lifting. Lightly grease the parchment.
  2. Heat the oven: Preheat to 350°F (175°C). Spread the pecans on a baking sheet and toast for 6–8 minutes, until fragrant. Cool slightly, then chop if desired.
  3. Make the crust: In a bowl, cream the softened butter and granulated sugar until smooth. Mix in the salt, then add the flour and stir until a soft dough forms.
  4. Press and bake the crust: Press the dough evenly into the lined pan. Prick with a fork a few times. Bake for 15–18 minutes, until the edges are just turning golden.
  5. Whisk the filling: In a large bowl, whisk the eggs. Add brown sugar, syrup, melted butter, vanilla, and salt. Whisk until smooth and glossy. Stir in the toasted pecans.
  6. Assemble: Pour the filling over the hot crust and spread the pecans evenly. If using, sprinkle a pinch of flaky sea salt on top.
  7. Bake: Return to the oven and bake for 22–28 minutes. The center should be set but slightly jiggly, and the edges should be firm. Do not overbake.
  8. Cool completely: Let the pan cool on a rack to room temperature, then chill for 1–2 hours for the cleanest slices.
  9. Slice and serve: Lift out using the parchment overhang. Use a sharp knife to cut into bars. Wipe the blade between cuts for neat edges.