Easy Pecan Pie Bars

These Easy Pecan Pie Bars deliver all the buttery, nutty flavor of classic pecan pie in a portable, sliceable form. The shortbread-style crust is tender and lightly cinnamon-scented, while the filling is a glossy, caramel-like blend of brown sugar, maple syrup, butter, and heavy cream studded with toasted pecans. Together they create a contrast of crisp edges, chewy center, and toasted nut crunch that smells warmly of brown sugar and maple as it bakes. They are ideal for holiday dessert tables, potlucks, or whenever you want a simpler take on pecan pie that is easier to slice and share. If you enjoy no-bake options or want single-serve ideas, check out a quick spin on similar flavors with this no-bake pecan pie cups for inspiration.

Ingredients

2 cups all-purpose flour — provides the base for the shortbread-style crust.
½ cup light brown sugar — adds moisture and soft caramel notes to the crust.
¼ tsp salt — balances sweetness and enhances flavor.
¾ cup cold butter (1½ sticks) — grated into the flour for a flaky, tender crust.
½ tsp cinnamon — warms the crust with subtle spice.
¾ cup light brown sugar — for the filling, gives rich molasses sweetness.
½ cup maple syrup — adds depth and a hint of maple character to the filling.
¾ cup butter (1½ sticks) — melted into the filling for a silky caramel texture.
¼ cup heavy cream — enriches the filling for a creamy finish.
¼ tsp salt — balances the sweet filling.
1 tbsp bourbon (optional) — adds a boozy, caramel note if you choose to include it.
1 tsp vanilla extract — brightens and rounds the filling flavors.
3½ cups chopped pecans — the crunchy star ingredient, toasted flavor works best. For another small pecan treat idea, see this no-bake pecan pie cups guide.

Step-by-Step Instructions

Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper and lightly coat it with nonstick spray so the bars lift out easily after cooling. Tip: leave some parchment overhang on the long sides for easier removal.
In a large bowl, whisk together 2 cups all-purpose flour, ½ cup light brown sugar, ½ tsp cinnamon, and ¼ tsp salt until evenly combined.
Grate the cold ¾ cup butter directly into the dry ingredients using a box grater or microplane, then use clean hands to rub and pinch the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces. Tip: if the butter warms too much, chill the mixture for 10 minutes.
Press the crumb mixture evenly into the bottom of the prepared pan, firmly packing it down to form the crust layer.
Bake the crust for 20 minutes or until set and just beginning to brown around the edges. Remove from the oven and set aside while you make the filling.
In a medium saucepan, combine ¾ cup light brown sugar, ½ cup maple syrup, ¾ cup butter, ¼ cup heavy cream, and ¼ tsp salt. Bring the mixture to a boil over medium heat, then reduce the heat and simmer gently for 2 minutes, stirring to prevent scorching.
Remove the saucepan from heat and stir in 1 tbsp bourbon if using, then 1 tsp vanilla extract and 3½ cups chopped pecans until well combined.
Pour the hot pecan filling over the warm crust, spreading it evenly with a spatula. Return the pan to the oven and bake for 20 to 25 minutes or until the top is bubbling and golden brown. Tip: bubbling indicates the filling has set and will firm up as it cools.
Let the bars cool completely at room temperature. Once cooled, lift them out of the pan using the parchment paper overhang and place on a cutting board. Cut into squares and serve.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness. For a different take on rich pecan desserts, try the pecan pie dump cake method that uses similar flavors.

Recipe Details

Prep Time: 20 minutes active, plus chilling time if needed
Cook Time: 40 to 50 minutes total (20 for crust, 20 to 25 for filling)
Total Time: About 1 hour 10 minutes including cooling
Servings: 24 bars (cut 4 by 6)
Calories: Approximately 325 calories per bar

For additional similar recipe ideas and variations, see these pecan pie dump cake tips that use comparable ingredients.

Tips, Storage & Variations

Baking tips: Use cold butter for the crust to get a tender, slightly flaky texture. Grating the butter is faster than cutting it in and helps distribute it evenly.
Toast the pecans lightly in a skillet for 3 to 5 minutes before adding to the filling for extra depth of flavor.
Storage: Keep bars in an airtight container at room temperature for up to 3 days. Refrigerate to extend freshness up to 7 days.
Freezing: Wrap cooled bars tightly in plastic wrap and place in a freezer-safe container. Freeze up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.
Flavor variations using only the listed ingredients:
- Extra pecan crunch: stir an additional ½ cup chopped pecans into the filling before pouring.
- Stronger maple note: increase the maple syrup by up to 2 tablespoons for a more pronounced maple flavor.
- Boozy caramel: include the 1 tbsp bourbon for a deeper, slightly smoky profile, or omit for a nonalcoholic version.
- Cinnamon-forward crust: increase the crust cinnamon to 1 tsp for extra warmth.
For another simple idea that riffs on these flavors, take inspiration from this easy pecan pie dump cake variations post.

Conclusion

These Easy Pecan Pie Bars are a crowd-pleasing, sliceable way to enjoy classic pecan pie flavors without fuss. They balance a tender, cinnamon-kissed crust with a rich, maple-brown-sugar filling and big pecan crunch. If you want another simple version to compare, see Super Easy Pecan Pie Bars | The Domestic Rebel, and for a tested, baker-friendly approach consult Easy Pecan Pie Bars Recipe | King Arthur Baking. Try the recipe, tweak a variation, and share your results with friends and family for a warm, cozy finish to any meal.