The Best Pecan Pie Bars with Maple Syrup

Pecan Pie Bars bring the cozy flavor of a holiday pie to an easy, shareable tray. These bars have a crisp, buttery shortbread crust topped with a glossy maple-pecan filling that bakes up chewy at the edges and soft in the middle. They cut cleanly, pack well, and look beautiful on a dessert plate.

If you love pecan pie but want something simpler to make and easier to serve, this recipe hits the sweet spot. The maple syrup adds warmth and depth without overpowering the pecans, and the result tastes like a grown-up treat that still feels familiar.

What Makes This Pecan Pie Bars Recipe Special

• Maple-forward sweetness: Using real maple syrup instead of corn syrup gives the filling a natural, nuanced sweetness and a gentle, woodsy aroma.
• A sturdy shortbread crust: The crust bakes up crisp and buttery, which balances the rich, gooey topping and makes the bars easy to slice.
• Make-ahead friendly: These bars taste even better the next day as the flavors settle and the texture sets.
• Perfect for crowds: One pan yields tidy squares that travel well for potlucks, bake sales, or holiday gatherings.
• Less fuss than pie: No rolling dough, no blind baking with pie weights—just press, bake, pour, and finish.

Ingredients

• For the crust:
  • 1 cup (2 sticks) unsalted butter, melted and slightly cooled
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 2 1/4 cups all-purpose flour
• For the filling:
  • 3 large eggs, room temperature
  • 3/4 cup pure maple syrup (Grade A), preferably dark/robust
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons all-purpose flour (helps set the filling)
  • 2 1/2 cups pecans, roughly chopped (reserve a few halves for the top if you like)
  • Optional: 1–2 tablespoons bourbon or 1/2 teaspoon ground cinnamon
• To finish:
  • Flaky sea salt for sprinkling (optional)

How to Make Pecan Pie Bars – Instructions

1. Prep the pan and oven: Heat the oven to 350°F (175°C). Line a 9×13-inch metal baking pan with parchment, leaving overhang for easy removal.Lightly grease the parchment.
2. Mix the crust: In a bowl, whisk melted butter, sugar, vanilla, and salt. Stir in the flour until a soft, slightly crumbly dough forms. It should hold together when pressed.
3. Press and pre-bake: Press the dough evenly into the lined pan, building a slight 1/2-inch rim up the sides to contain the filling.Prick all over with a fork. Bake 15–18 minutes until just set and lightly golden at the edges.
4. Toast the pecans: While the crust bakes, spread pecans on a sheet pan and toast in the oven for 6–8 minutes, until fragrant. Cool slightly, then roughly chop if not already chopped.
5. Make the filling: In a large bowl, whisk eggs until smooth.Add maple syrup, brown sugar, melted butter, vanilla, and salt. Whisk in flour until no dry streaks remain. Stir in the pecans.

   Add bourbon or cinnamon if using.

6. Assemble: Pour the filling over the hot crust and spread evenly. If you saved pecan halves, arrange them on top in a simple pattern.
7. Bake: Return to the oven and bake 25–32 minutes, until the filling is set at the edges and jiggles slightly in the center. The top should look glossy and lightly browned.
8. Cool completely: Set the pan on a rack and let the bars cool fully, at least 2–3 hours.For the cleanest slices, chill 1 hour after cooling.
9. Finish and slice: Lift out using the parchment. Sprinkle lightly with flaky sea salt if desired. Use a sharp knife to cut into 24 squares or 18 larger bars, wiping the blade between cuts.

How to Store Pecan Pie Bars

• Room temperature: Keep bars in an airtight container for up to 2 days.Separate layers with parchment to prevent sticking.
• Refrigerator: Store up to 5–6 days. The bars firm up in the fridge, which makes neat slicing easier.
• Freezer: Wrap individual bars tightly, then place in a freezer bag for up to 2 months. Thaw overnight in the fridge or at room temperature for 1–2 hours.
• Re-crisping: If the crust softens, warm bars on a baking sheet at 300°F (150°C) for 6–8 minutes.

Health Benefits of Pecan Pie Bars

• Pecans bring healthy fats: Pecans are rich in monounsaturated fats, which support heart health when enjoyed in moderation.
• Natural minerals: Pecans and maple syrup provide manganese, zinc, and small amounts of magnesium, which aid metabolism and bone health.
• Protein and fiber: Nuts add a bit of protein and fiber, which can help satisfaction compared to a purely sugary dessert.
• Mindful sweetness: Maple syrup offers flavor complexity, so you can rely on less total sweetening than some classic bar recipes.

Of course, these are still a treat.

Enjoy them as part of a balanced diet, and savor each bite.

Pitfalls to Watch Out For

• Soggy crust: If you skip the pre-bake or underbake the crust, the filling can seep in and make it soft. Bake the crust until lightly golden before adding the filling.
• Overbaking the filling: Too long in the oven leads to a dry, eggy texture and cracked top. Pull the pan when the center still has a slight jiggle.
• Cutting too soon: Warm bars will tear.Let them cool completely, then chill briefly for cleaner edges.
• Uneven thickness: Press the crust evenly and spread the filling to the corners to avoid thin, overbaked edges.
• Using imitation syrup: Real maple syrup is key for flavor and texture. Imitation syrup can be overly sweet and flat.

Recipe Variations of Pecan Pie Bars

• Chocolate drizzle: Melt 3 ounces dark chocolate and drizzle over cooled bars. The bittersweet note balances the maple.
• Espresso maple: Add 1 teaspoon instant espresso powder to the filling for a subtle coffee warmth.
• Orange zest twist: Stir in 1 teaspoon finely grated orange zest to brighten the richness.
• Salted pretzel crust: Replace 1/2 cup of the flour in the crust with finely crushed pretzels and reduce the added salt slightly for a sweet-salty crunch.
• Gluten-free version: Use a 1:1 gluten-free flour blend in both crust and filling.Check that your oats or add-ins are certified gluten-free if you incorporate them.
• Bourbon pecan: Add 1–2 tablespoons bourbon to the filling and a dash to the melted chocolate if you drizzle the top.

FAQ

Can I use maple syrup only, without brown sugar?

Yes, but the texture may be looser and the flavor less rounded. If using only maple syrup, increase the flour in the filling to 3 tablespoons to help it set, and expect a slightly softer bite.

Do I need to toast the pecans for Pecan Pie Bars?

Toasting deepens the nutty flavor and helps the pecans stay crunchy in the filling. It’s a quick step that makes a noticeable difference, so it’s worth it.

Why is my filling runny in the middle?

It likely needed a few more minutes in the oven or more cooling time.

Bake until the edges are set and the center still gently wobbles, then let the pan cool completely before slicing.

Can I halve the recipe?

Yes. Bake in an 8×8-inch pan and reduce the crust pre-bake to about 12–14 minutes. The filling bake time will be similar, but start checking around 20–22 minutes.

What grade of maple syrup should I use?

Grade A dark/robust tends to give the best maple presence in baked goods.

Amber works too, but the flavor will be a bit lighter.

How do I keep the bars from sticking to the knife?

Use a sharp chef’s knife, wipe it clean between cuts, and warm the blade under hot water, drying it before slicing. Briefly chilling the bars also helps.

Can I make these dairy-free?

Yes. Use a quality dairy-free butter substitute with a high fat content, and check that it’s unsalted.

The texture will be slightly different but still delicious.

Wrapping Up

Pecan Pie Bars with Maple Syrup deliver everything you love about the classic pie in an easy, slice-and-share format. The buttery crust, toasted pecans, and warm maple sweetness make them a standout for gatherings or a cozy weekend bake. They store well, taste even better the next day, and adapt to your style with simple variations.

Keep this recipe on hand for holidays, bake sales, or any time you want a reliable, crowd-pleasing treat. Enjoy them with coffee or a scoop of vanilla ice cream and a sprinkle of flaky salt for the perfect finish.

Pecan Pie Bars with Maple Syrup - A Buttery, Caramelly Classic

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 16 servings

Ingredients

  

• For the crust:
• 1 cup (2 sticks) unsalted butter, melted and slightly cooled
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine sea salt
• 2 1/4 cups all-purpose flour
• For the filling:
• 3 large eggs, room temperature
• 3/4 cup pure maple syrup (Grade A), preferably dark/robust
• 1/2 cup packed light brown sugar
• 1/4 cup unsalted butter, melted
• 2 teaspoons vanilla extract
• 1/2 teaspoon fine sea salt
• 2 tablespoons all-purpose flour (helps set the filling)
• 2 1/2 cups pecans, roughly chopped (reserve a few halves for the top if you like)
• Optional: 1–2 tablespoons bourbon or 1/2 teaspoon ground cinnamon
• To finish:
• Flaky sea salt for sprinkling (optional)

Instructions

 

• Prep the pan and oven: Heat the oven to 350°F (175°C). Line a 9x13-inch metal baking pan with parchment, leaving overhang for easy removal. Lightly grease the parchment.
• Mix the crust: In a bowl, whisk melted butter, sugar, vanilla, and salt. Stir in the flour until a soft, slightly crumbly dough forms. It should hold together when pressed.
• Press and pre-bake: Press the dough evenly into the lined pan, building a slight 1/2-inch rim up the sides to contain the filling. Prick all over with a fork. Bake 15–18 minutes until just set and lightly golden at the edges.
• Toast the pecans: While the crust bakes, spread pecans on a sheet pan and toast in the oven for 6–8 minutes, until fragrant. Cool slightly, then roughly chop if not already chopped.
• Make the filling: In a large bowl, whisk eggs until smooth. Add maple syrup, brown sugar, melted butter, vanilla, and salt. Whisk in flour until no dry streaks remain. Stir in the pecans. Add bourbon or cinnamon if using.
• Assemble: Pour the filling over the hot crust and spread evenly. If you saved pecan halves, arrange them on top in a simple pattern.
• Bake: Return to the oven and bake 25–32 minutes, until the filling is set at the edges and jiggles slightly in the center. The top should look glossy and lightly browned.
• Cool completely: Set the pan on a rack and let the bars cool fully, at least 2–3 hours. For the cleanest slices, chill 1 hour after cooling.
• Finish and slice: Lift out using the parchment. Sprinkle lightly with flaky sea salt if desired. Use a sharp knife to cut into 24 squares or 18 larger bars, wiping the blade between cuts.

Hannah

Hi, I’m Hannah — the food lover behind Every Day Quick Meals! I’m all about making cooking simple, joyful, and stress-free. Between work, life, and a million to-dos, I know how hard it can be to find time for homemade food. That’s why I create quick, tasty recipes that anyone can make — no fancy skills required. My kitchen motto? Good food doesn’t need to be complicated — just made with love.