Pecan Pie Bars

Rich, buttery pecan pie bars with a tender brown sugar crust, gooey pecan filling, and a sweet maple glaze. These easy dessert bars have all the flavors of classic pecan pie without the hassle of rolling out pastry, making them perfect for holidays, potlucks, and cookie trays.

Course Dessert

Cuisine American, Southern

Keyword buttery pecan bars, Easy Pecan Pie Bars, holiday pecan bars, homemade pecan pie bars, maple glazed pecan bars, pecan pie bars, Pecan Pie Bars Recipe, Southern pecan pie bars

Prep Time 20

Cook Time 55

Cooling Time 30

Total Time 1 45

Servings Bars

Calories 250kcal

Author angela@mealstreetkitchen

Equipment

9×13-inch baking pan
Mixing Bowls
Measuring cups and spoons
Pastry blender or fork
Whisk
rubber spatula
Cooling Rack
Sifter (optional)

Ingredients

For the Crust

2 cups all-purpose flour
1 teaspoon baking powder
Dash of salt
⅔ cup packed brown sugar
½ cup butter cold and cut into pieces

For the Pecan Filling

4 large eggs
½ cup packed brown sugar
⅓ cup all-purpose flour
1 teaspoon salt
1½ cups dark corn syrup
2 teaspoons vanilla extract
1 cup chopped pecans

For the Maple Icing

2 tablespoons butter softened
1 cup powdered sugar
⅛ teaspoon maple extract
1 –2 tablespoons milk or as needed

Instructions

Make the Crust

Preheat oven to 325°F. Grease a 9x13-inch baking pan.
In a large bowl, combine the flour, baking powder, salt, and brown sugar.
Cut in the cold butter using a pastry blender or fork until the mixture resembles coarse crumbs.
Press the mixture evenly into the prepared baking pan.
Bake for 12 minutes.

Make the Filling

While the crust bakes, whisk the eggs until well combined but not overly frothy.
Add the brown sugar, flour, and salt and mix until smooth.
Stir in the dark corn syrup and vanilla extract.
Pour the filling over the partially baked crust.
Sprinkle the chopped pecans evenly across the top.

Bake

Return the pan to the oven and bake for 40–45 minutes, or until the filling is set and lightly golden.
Allow the bars to cool slightly, then cut into squares while still warm.

Make the Maple Icing

In a small bowl, combine the softened butter, powdered sugar, and maple extract.
Add enough milk to create a thin, drizzleable consistency.
Drizzle over the cooled bars.

Notes

Don't overbeat the eggs; too much air can create bubbles in the filling.
Line the pan with parchment paper for easy removal and cleaner slices.
Let the icing set before storing the bars.
For cleaner cuts, chill the bars for 30 minutes after they've cooled.

Nutrition