Skip to Content

Pecan Pie Bars

These delicious ooey gooey pecan pie bars with shortbread crust are a holiday must have. These maple pecan bars are made without corn syrup.

pecan pie bars stacked on top of each other

These maple pecan pie bars are a holiday must have!

This classic favorite dessert is made using the filling from this pecan pie without corn syrup.

The filling is the same delicious one that I use in my pecan pie brownies recipe too. It is irresistible!

It’s one of my favorite pecan desserts along with Pecan Cream Pie.

close up view of the top of a pecan pie bar

These bars are made without the typical corn syrup, and instead uses real maple syrup.

how to make pecan pie bars without corn syrup

First, start by making the shortbread crust. This is the same crust that I use for my Apple Crisp Bars recipe.

Step 1: Mix together the flour, butter, brown sugar, salt, and vanilla until combined.

Step 2: Line an 8 X 8 baking dish with parchment paper (trust me, this makes it SO much easier to get them out). Use your hands to press the shortbread crust batter into the bottom of the pan, then bake until golden and beginning to brown. 

pecan pie bars in the baking pan before cutting

Step 3: While the crust is cooking, stir together the filling. In a large bowl, mix the eggs, pure maple syrup, brown sugar, heavy whipping cream, flour, vanilla, and salt. Once mixed, fold in the chopped pecan pieces. 

pecan pie bars in an 8 by 8 baking dish

Step 4: Once the crust is done cooking, pour the maple pecan bar filling over the top. 

Bake the pecan pie bars for around 30 – 35 more minutes.

pecan pie bars in a block after being cut

How can you tell when pecan pie bars are done?

Once the edges are browned and the middle looks firm (moving the pan side to side does not result in the bars moving), they are done. 

Right around 35 minutes was perfect for mine. 

Now for the hardest part of the whole recipe: allowing them to cool!

This is hard for me as my house fills with the delicious smell of fresh baked pecan pie. 

two pecan pie bars stacked with bars around them

Once the pan has cooled, place it in the fridge for 30 minutes, then you can cut up the bars! 

two pecan pie bars stacked

Let me tell you, this is worth every single calorie that is in it!

Forget pecan pie, these pecan pie bars will be on my Thanksgiving and Christmas baking list year.

This has become one of my favorite recipes for the holidays! Ooey gooey pecan pie bars are a must.

More Holiday Desserts

Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!

two pecan pie bars stacked

Be sure to pin this recipe for later and follow Build Your Bite on Pinterest for all the latest delicious recipes!

two pecan pie bars stacked

Did you make this recipe? Be sure to leave a star rating below!

Yield: 8 X 8 baking dish

Pecan Pie Bars without corn syrup

pecan pie bars stacked on top of each other

Easy gooey pecan pie bars without corn syrup. This simple recipe uses real maple syrup and brown sugar for a delicious dessert you won't be able to resist!

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

For the Shortbread Crust

  • 1 cup all purpose flour
  • 1/2 cup unsalted butter, melted
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the Pecan Pie Bar Filling

  • 2 eggs, beaten
  • 1 cup real maple syrup
  • 1/2 cup brown sugar
  • 2 tablespoons heavy whipping cream
  • 1/4 cup all purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups chopped pecans

Instructions

  1. Mix together all ingredients for the crust - flour, butter, brown sugar, salt, and vanilla, until combined
  2. Line an 8 X 8 baking dish with parchment paper
  3. Use your hands to press the shortbread crust batter smoothly into the pan
  4. Bake at 300 degrees for 22 - 25 minutes, until edges are golden and beginning to brown
  5. In a large bowl, mix together the pecan pie bar filling - the eggs, maple syrup, brown sugar, heavy whipping cream, flour, vanilla, and salt
  6. Once mixed, stir in the pecan pieces
  7. When the crust is done baking, pour the filling over the top
  8. Turn the oven up to 350 degrees and bake for 30 - 35 minutes, until set and hardly jiggly. The edges should be browned
  9. Remove from oven and allow to cool completely
  10. Refrigerate for 30 minutes, then cut into slices
  11. Refrigerate any leftover maple pecan bars

Notes

For the flour, you can also use whole wheat pastry flour as a substitute for all purpose.

Nutrition Information:

Yield:

25

Serving Size:

1

Amount Per Serving: Calories: 268Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 29mgSodium: 97mgCarbohydrates: 36gFiber: 3gSugar: 15gProtein: 5g

Did you make this recipe?

Be sure to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!

Sharing is caring!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Ann

Thursday 4th of November 2021

Can these be stored at room temperature or do they need to be refrigerated?

Joy Shull

Saturday 6th of November 2021

They need to be refrigerated after two hours.

Mary

Monday 25th of October 2021

How far ahead can you make these pecan bars? I would like to make them for Thanksgiving but want to make them earlier in the week, if possible.

Joy Shull

Saturday 6th of November 2021

I would do a max of 2 days in advance for best freshness.

Ann

Wednesday 27th of November 2019

My whole family are in love with this recipe! The taste of these pecan pie bars is just phenomenal. These could brighten ANY day. Highly recommend everyone to give this dessert a try. Believe me, every bite tastes like heaven. Thank you so much for sharing this fab idea. Look forward to your new awesome recipes. You put so much love into what you’re doing. Keep it up!

Best wishes, Ann

Joy Shull

Wednesday 27th of November 2019

I'm so glad your family enjoyed the recipe Ann, thanks for taking time to leave a comment! :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe