Pecan Pie Bars
If you love pecan pie but don’t feel like making an entire pie, these Pecan Pie Bars are such a good alternative. They have a buttery cinnamon shortbread crust topped with a rich, chewy pecan filling. Instead of corn syrup, I use date syrup, which adds a delicious caramel-like flavor that goes perfectly with the pecans and brown sugar. They’re easy to slice, serve, and make ahead for Thanksgiving or Christmas.
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ALL THE PECAN PIE FLAVOR, WITHOUT MAKING A PIE!
Pecan pie has always been one of those desserts I look forward to around the holidays. I love that sweet, chewy filling with all the pecans, but sometimes I just don’t feel like dealing with a pie crust. That’s why I love making these homemade pecan pie bars. You get everything you love about traditional pecan pie, but with a buttery shortbread crust that’s so much easier to put together. Plus, I add a little cinnamon to both the crust and filling, which gives them such a good flavor.
The other thing I do differently is swap the corn syrup for date syrup. I love the deeper caramel flavor it adds, especially with the brown sugar and chopped pecans. These are one of those desserts I can make the day before Thanksgiving, let them chill, and slice into squares when I’m ready. I usually serve them with a little whipped cream or vanilla ice cream, but they’re just as good on their own.
Why You’ll Love These Pecan Pie Bars
- No corn syrup needed: Date syrup gives the filling a rich, caramel-like flavor.
- Buttery shortbread crust: A little cinnamon adds warmth and pairs perfectly with the pecans.
- Easy to make: No rolling out pie dough or worrying about a traditional pie crust.
- Perfect for holidays: These pecan pie bars are great for Thanksgiving, Christmas, and dessert trays.
- Make them ahead: The filling needs time to cool and set, so they’re a great dessert to prepare the day before.
- Easy to serve: Cut them into squares and serve with whipped cream or vanilla ice cream.
Ingredients Needed
Shortbread Crust
- All-Purpose Flour: Creates the base for the buttery shortbread crust.
- Butter: Gives the crust its rich flavor and tender texture.
- Ground Cinnamon: Adds a little warmth that pairs perfectly with the pecans.
- Granulated Sugar: Adds just enough sweetness to the crust.
Pecan Pie Filling
- Date Syrup: Replaces traditional corn syrup and adds a rich, caramel-like sweetness.
- Light Brown Sugar: Adds sweetness and helps give the filling its chewy texture.
- Vanilla Extract: Brings out the flavors of the pecans and date syrup.
- Ground Cinnamon: Adds a little warmth to the filling.
- Kosher Salt: Balances the sweetness.
- Eggs: Help the filling set as it bakes.
- Arrowroot Powder: Thickens the filling so the bars hold together when sliced.
- Pecans: Chopped pecans give these bars that classic nutty flavor and texture.
How to Make Pecan Pie Bars
- Prepare the Pan: Preheat your oven to 350°F. Spray an 8×8-inch baking dish with nonstick cooking spray. You can also line it with parchment paper to make removing the bars easier.
- Make the Shortbread Crust: Combine the flour, butter, sugar, and cinnamon until crumbly. Press the mixture evenly into the bottom of your prepared baking dish.
- Bake the Crust: Bake for 20 minutes, or until the edges are lightly golden.
- Prepare the Pecan Filling: In a separate bowl, mix the date syrup, brown sugar, vanilla extract, cinnamon, salt, eggs, and arrowroot powder. Then stir in the chopped pecans.
- Bake the Pecan Pie Bars: Pour the filling over the hot shortbread crust and spread evenly. Return to the oven for approximately 30 minutes, until the filling is set.
- Cool and Slice: Allow the bars to cool completely in the baking dish before slicing into squares. Serve with whipped cream or vanilla ice cream if desired.
Tips for the Best Pecan Pie Bars
- Don’t Skip Baking the Crust First: Since the pecan filling is wet, baking the shortbread crust before adding the filling helps prevent a soggy bottom.
- Use Room-Temperature Butter: This makes it easier to combine the butter with the flour, sugar, and cinnamon. You want a crumbly mixture that holds together when pressed into the pan.
- Press the Crust Evenly: Make sure you press the shortbread mixture firmly into the corners of the baking dish so the crust bakes evenly.
- Use Chopped Pecans: Chopped pecans distribute more evenly throughout the filling and make the finished bars easier to slice.
- Watch the Baking Time: The edges should be set, and the center should no longer look liquid. The filling will continue to firm up as the bars cool.
- Let Them Cool Completely: This is probably my biggest tip! If you slice the bars while they’re still warm, the filling may not hold together. Give them the full cooling time before cutting.
- Make Them Ahead: These are perfect for Thanksgiving or Christmas because you can bake them the day before and refrigerate until you’re ready to serve.
Storage and Freezing
- Refrigerator: Store your pecan pie bars in an airtight container in the refrigerator for up to 5 days. I recommend placing parchment paper between layers so they don’t stick together.
- Freezer: These bars freeze well! Once completely cooled, wrap them individually or place them in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months.
- Thawing: Let the bars thaw overnight in the refrigerator. You can enjoy them chilled or bring them closer to room temperature before serving.
Pecan Pie Bars
Equipment
- Measuring cups/spoons
- Oven
- 8×8 baking dish
Video
Ingredients
Shortbread Crust
- 1 cup all purpose flour (or 1:1 gluten free flour)
- 8 tbsp butter (room temp)
- 1/4 tsp cinnamon
- 2 tbsp sugar
Pecan Pie Filling
- 3/4 cup date syrup
- 1/4 cup packed light brown sugar
- 2 tbsp vanilla extract
- 1/4 tsp cinnamon
- 1/2 tsp kosher salt
- 2 eggs
- 2 tbsp arrowroot powder
- 1 1/2 cups pecans chopped
Instructions
Shortbread Crust
- Preheat the oven to 350°F. Spray an 8×8-inch baking dish with nonstick cooking spray. Set aside.
- In a mixing bowl, combine the flour, sugar, room-temperature butter, and cinnamon.
- Mix until crumbly, then press the mixture firmly and evenly into the bottom of the prepared baking dish.
- Bake for 20 minutes, or until the crust is lightly golden around the edges.
Pecan Pie Filling
- In a separate mixing bowl, combine the date syrup, brown sugar, vanilla extract, cinnamon, kosher salt, eggs, and arrowroot powder. Whisk until well combined.
- Fold in the chopped pecans until evenly distributed.
- Pour the pecan filling over the hot, freshly baked shortbread crust. Spread evenly to the edges.
- Return the baking dish to the oven and bake for approximately 30 minutes, or until the filling is set and a knife inserted near the edge comes out clean.
- Allow the pecan pie bars to cool completely in the baking dish for approximately 2 hours before slicing.
- Cut into 8 servings and enjoy! Serve with whipped cream or vanilla ice cream if desired.
Notes
- Bake the shortbread crust before adding the pecan filling.
- Use chopped pecans for easier slicing.
- Let the bars cool completely before cutting.
- Refrigerate leftovers in an airtight container for up to 5 days.
- Freeze for up to 3 months.
Nutrition
Frequently Asked Questions
Absolutely! These pecan pie bars use date syrup instead of corn syrup. It gives the filling a rich, caramel-like sweetness that tastes great with the brown sugar and pecans.
If the filling is still runny, the bars may need more baking time. The edges should be set, and the center shouldn’t look liquid when you remove them from the oven. Also, make sure you allow the bars to cool completely before slicing because the filling continues to firm up as it cools.
Yes! I actually prefer making these the day before serving. Once they’ve cooled completely, cover and refrigerate them overnight. Then slice them into squares when you’re ready to serve.
Maple syrup is thinner than date syrup, so it may change how the filling sets. I haven’t tested that substitution in this particular recipe, so I recommend sticking with date syrup for the best results.
Yes! You can substitute a 1:1 gluten-free baking flour for the all-purpose flour in the shortbread crust. Just keep in mind that the texture may be slightly different depending on the flour blend you use.
You can try replacing the regular butter with a dairy-free baking butter. Look for one designed for baking, since different brands can affect the texture of the shortbread crust.
Let the bars cool completely, then refrigerate them until firm. Use a sharp knife and wipe the blade clean between cuts. If you line your baking dish with parchment paper, you can lift the bars out before slicing.
