Pecan Pie Bars

A scrumptious batch of Pecan Pie Bars will satisfy everyones sweet tooth. Created with an easy 4-ingredient shortbread base and an indulgent brown sugar and maple caramel pecan topping. These bars are a take on the traditional pecan pie, a classic and popular American dessert. 

What Are Pecan Pie Bars?

For my American readers, you know exactly what pecan pie is and I hope I have done it justice with this bar recipe. Being from Australia, I have not made or tried the classic pecan pie before, although now I’m determined to share a recipe for one, as these bars are so delicious! Pecan pie bars are a fun way to try pecan pie but in square form. I did my due diligence before making a version for my blog and I decided to switch up a few things. 

This version is slightly smaller than others I’ve seen, which are created in a larger rectangle sheet pan. For the pecan topping, I’ve included butter, brown sugar, maple syrup, cream, salt and pecans. I haven’t included any eggs or corn syrup. Why? Because I was determined to create a version that didn’t need eggs (even more people can enjoy, yay!) and corn syrup I never bake with, I’d rather use other forms of sugar. I’ve also seen some recipes use honey which would add an amazing flavour but I’ve found maple works great and adds that rich caramel flavour. 

This slice is quite simple. When you’re scrolling through these images, it may look like it has three layers however, you’ll be only making two layers. The shortbread base and the topping. For the topping, you’re basically going to be making a caramel that boils on your stove-top. Then you stir through your pecans. Because you’ll be pouring this over your base immediately after the caramel finishes boiling, it doesn’t have the time to thicken up. Therefore it’s still quite thin in consistency. When you have poured it over your base, the pecans will sit on top and the caramel part will float underneath. During baking and when it cools, it will thicken up but the majority of the pecans will remain on top. This gives us the illusion of three layers. 

Key Ingredients

Shortbread Base

Unsalted butter which is key in shortbread dough. Is the foundation and is what creates that melt in your mouth consistency. 

Plain all-purpose flour adds structure and brings the dough together. 

Regular brown sugar to add sweetness, structure and texture. Use the regular light brown sugar, not the ones labelled as dark brown sugar. 

Salt to enhance and balance flavours. 

Pecan Topping

Pecans of course!! 

Unsalted butter as the basis to create your caramel. 

Regular brown sugar for sweetness and structure. Use the regular light brown sugar, not the ones labelled as dark brown sugar. 

Pure maple syrup as another sweetener and adds another depth of flavour. 

Thickened/heavy cream or full fat coconut cream contributes to a full round flavour and helps loosen the caramel for a smoother and thinner consistency. 

Salt to enhance and balance flavours and sweetness. Salted caramel anyone? 

How To Make Pecan Pie Bars

Shortbread Base

• To make your base, first preheat your oven to 180ºC (350ºC). Then line with parchment paper, a rectangle baking pan measuring 11 inches inch x 7 inches (28cm x 18cm). Set  this aside.

• Before beginning, ensure your butter is cubed and has softened to room temperature. 

• In a large mixing bowl add your flour, sugar and the salt. Mix these to combine well. 

• Add softened butter and using your hands, rub the butter into the dry ingredients until you reach a crumbly texture, this will take a few minutes. This crumbly dough should stick together when pressed. Transfer the dough into lined pan and press it in firmly to create the base. 

• Bake for 15-18 minutes until lightly golden around the edges. Whilst the base is baking, prepare the ingredients for your pecan caramel topping. 

Pecan Topping

• First, coarsely chop your pecans, leaving some whole ones in the mixture then set them aside. 

• In a medium sized pot, place in your butter, sugar, maple syrup and the cream. When your shortbread base has 5 minutes remaining baking time, place the pot over a low heat. Slowly heat it through until the butter has completely melted, not allowing it to bubble yet. 

• When you remove the base from the oven, set it aside and bring the pot mixture to a boil by increasing the heat to high. Once boiling, continue to boil for 2 minutes. Stirring occasionally. 

• After the 2 minutes, turn off the heat and stir through your salt and the pecans. Pour topping mixture over the base and spread it out evenly. 

• Return to the oven and bake for a further 20 minutes. It will bubble and turn golden all over. 

• Remove it from the oven and set it aside to cool in the pan for 45 minutes. Then remove it from the pan, transfer it to a wire rack and let it cool completely before slicing. 

• Slice into squares or rectangles. Enjoy!

How To Store Pecan Pie Bars

Store in an airtight container, in a dry dark pantry for 1 week - 10 days. Or keep in the refrigerator if it begins to soften/melt too much in a warm room. 

Recipe Tips

• Before starting your shortbread base, ensure your butter has softened. This is crucial as you’ll be rubbing the butter into the dry flour mixture, it must be soft enough to achieve the best results. 

• For the brown sugar, use the regular light brown sugar, not the ones labelled as dark brown sugar. 

• Start prepping your topping ingredients as soon as you place the base in the oven. It takes 15 minutes for it to bake. I’ve detailed in the below recipe that with 5 minutes remaining baking time, start to heat through and melt the topping mixture. Then once you remove your base from the oven, bring the mixture to a boil. It needs to boil for 2 minutes and then you’ll be immediately pouring this over the base. The key here is to get your topping poured over the base shortly after it comes out of the oven. 

• When it comes out of the oven after the final bake, allow it to cool in the pan for 45 minutes. This is because it’s way too delicate and soft to remove from the pan and it will break apart if you attempt to do so. As it cools, it will firm up. After the 45 minutes, you can transfer it to a wire rack where it will then cool completely. This makes it easier for you to slice into squares and they won’t fall apart. 

Looking for more classic and popular recipes? Here are some favourites:

Classic Apple Crisp

Crinkle Top Fudge Chocolate Brownies

Classic Banana Cake With Vanilla Buttercream 

Classic Lemon Tart

If you make this recipe please be sure to let me know how you go in the comments below and tag me on Instagram with your delicious photos & video! I love to see what you guys are making from the blog and enjoying with your loved ones. 

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