These Pecan Pie Bars have a buttery shortbread crust and a caramel-y pecan filling. They are a deliciously decadent treat that are perfect for the holidays and a favorite with everyone who tries them!

Deliciously Decadent Pecan Pie Bars

I have a confession. I’ve never really been a huge fan of pecan pie. In theory, I liked it. I love pie… I love pecans… I love caramel. So what’s not to love? But essentially, it’s just too much. Too rich, too sweet, the crust to nut ratio is wrong.. so I’ve pretty much ignored it.

Enter Pecan Pie Bars. The first time I saw one of these humble little bars I thought “ehh.. not so much a fan of pecan pie..”. BUT. I tried it. And oh my goodness.. it was everything I loved about the elements of pecan pie, but in a much smaller, more balanced, and epically more delicious package. The ratio of crust to filling is about 50/50 which is necessary for balancing out the richness of the filling. The buttery shortbread crust is simply *chef’s kiss*. The pecans are coated in a simple caramel mixture that gives just the right amount of chew without giving your jaw a workout. And topping them off with a sprinkle of sea salt gives a delicious balance of flavor that makes these pecan pie bars into a treat that you don’t want to be left alone with. Trust me.

They make the perfect addition to goodie plates or holiday dessert spreads, and everyone I’ve given them to has asked for the recipe. So let’s just get baking, shall we?

Ingredients You’ll Need to Make These Pecan Pie Bars:

• Butter
• Pecans
• Flour
• Powdered Sugar
• Brown Sugar
• Maple Syrup
• Eggs
• Heavy Cream
• Vanilla Extract
• Sea Salt

How to Make Pecan Pie Bars:

1. Make the shortbread crust. In a food processor, pulse the flour, powdered sugar, and salt. Add the cold butter and vanilla, and continue pulsing until the mixture starts to come together and small balls start to form.
2. Press into pan. Press the crust mixture evenly into a 9×13″ pan that has been lined with foil or parchment paper and lightly greased with nonstick cooking spray.
3. Bake crust. Bake in a preheated 350 degree oven for 18-20 minutes or until lightly browned on the edges and the center is set. Remove from the oven and set aside.
4. Make the filling. In a large sauce pan, combine the butter, brown sugar, maple syrup, and heavy cream. Bring to a boil then reduce the heat and simmer for 2 minutes.
5. Temper the eggs. Crack the eggs into a small bowl and give them a quick whisk to combine. Slowly pour a couple tablespoons of the caramel mixture into the eggs, whisking continually. Add a bit more of the caramel mixture, and give it another good whisk. Pour the egg mixture into the caramel mixture and give it a good stir.
6. Add pecans. Add the vanilla extract and pecans to the mixture and pour over the crust.
7. Bake. Bake for 30-35 minutes or until the top isn’t too jiggly and a toothpick comes out mostly clean.
8. Cool. Allow to cool completely before cutting into bars. Enjoy!

Tips & Suggestions

Can I use other nuts in this Pecan Pie Bar recipe?

Yes! If you don’t have or don’t want to use pecans, walnuts, macadamia nuts, or hazelnuts make tasty substitutions. Although I haven’t tried it, I have read that rolled oats make a good substitute if you are dealing with a nut allergy.

How should I store leftover pecan pie bars?

For best texture, store in an airtight container at room temperature for 2 days. For longer storage, you can store in the fridge for 5 days. Or, freeze individually wrapped bars in plastic wrap, throw them in a resealable bag, and freeze for up to 3 months.

Flavor Variations

Before serving, I like to sprinkle the top of the bars with some flaked sea salt. It’s delicious, and helps cut through the buttery sweetness.

For chocolate pecan pie bars, stir 1 cup of chocolate chips into the filling mixture before pouring over the crust and baking.

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