Perfectly Gooey Pecan Pie Bars (No Corn Syrup!)

Hands down one of my favorite desserts, classic pecan pie gets a new and fun twist with these ooey gooey pecan pie bars. Made with no corn syrup and only wholesome, delicious ingredients, they are bite sized bits of heaven that will keep you coming back for more.

Pecan pie bars cut into small squares stacked on a white plate

Pecan pie is one of those once a year desserts, although I’m not really sure why. It’s absolutely delicious! Along with other Thanksgiving themed foods, like garlic rosemary dinner rolls, these pecan pie bars are one of my favorite things that I’ve made in awhile. They provide all of the delicious, gooey flavor of classic pecan pie, without having to fuss with a pie crust! (Although this sourdough pie crust is probably the easiest pie crust you’ll ever make!)

These bars are also super portable and convenient for eating, making them great to take along to a Thanksgiving potluck (or any event, for that matter).

What you’ll love about this recipe:


  • ULTRA FLAVORFUL – These pecan pie bars are flavored with maple syrup, vanilla, and sea salt, with lots of wonderful gooey and crunchy texture in every bite.
  • BETTER INGREDIENTS – Maple syrup takes the place of corn syrup in this recipe, making these pecan pie bars much more wholesome.
  • EASY PEASY! – Easier than pie, am I right? These bars are quick to whip up and are great for serving a crowd.

Ingredients You’ll Need

  • Flour: I use unbleached organic all purpose flour.
  • Butter: I use salted butter in this recipe, but unsalted also works.
  • Sugar: This recipe uses a combination of white and brown sugar.
  • Maple Syrup: An essential ingredient! It takes the place of corn syrup used in typical pecan pie recipes, while adding delicious flavor.
  • Salt: Definitely needed to offset all of the sticky sweetness. I love and use Redmond mineral salt.
  • Vanilla Extract: Pure vanilla extract is best.
  • Eggs: This recipe calls for 3 eggs, which give the bars that rich, gooey texture.
  • Pecans: Chopped, shelled pecans, please!

How to Make Pecan Pie Bars

  1. Preheat oven to 350 degrees F. Grease a 9 x 13 baking dish or line with parchment paper and set aside.
  2. Make the crust: In a large mixing bowl, combine flour, salt, and sugar with melted butter. Stir together to combine. Press the crust mixture into the bottom of the pan, using your hands to press it as evenly as possible. Bake in preheated oven for 15 minutes.
  3. Prepare the filling: While the crust bakes, prepare the gooey pecan filling. To a mixing bowl, add melted butter (make sure it has cooled slightly!), beaten eggs, brown sugar, maple syrup, salt, vanilla extract, and chopped pecans.
  4. Pull the baked crust from the oven. Pour the filling mixture over the top, using an offset spatula to spread it evenly over the top. Bake for 30 minutes or until the bars start to puff up and set.
  5. Let the bars cool completely before slicing and serving. Enjoy!

Be sure to check out the full recipe below!

Tips & Tricks

  • When making the filling, make sure the melted butter has cooled enough to add the beaten eggs. If you add the eggs directly into hot butter, it can scramble them. I recommend slowly adding the eggs while whisking/stirring constantly to avoid scrambling.
  • If greasing the baking dish, make sure to do so sufficiently, being sure to get all the corners/edges of the pan too! This can make all the difference when cutting and serving the bars so they don’t stick to the pan.
  • For another fun twist on classic pecan pie, add in 1/2 cup chocolate chips to the filling. Yum!
  • You could always forgo chopping the pecans and use pecan halves instead.

Yes! Bake the bars and let cool completely. Wrap tightly in plastic wrap and store in a freezer-safe container or Ziploc bag for up to three months. Let thaw at room temperature when ready to enjoy.

I would recommend refrigerating these bars because of the addition of the eggs. They will store well in an airtight container in the fridge for up to a week.

Tools You’ll Need

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Pecan Pie Bars (No Corn Syrup!)

Pecan pie bars cut into small squares stacked on a white plate

Hands down one of my favorite desserts, classic pecan pie gets a new and fun twist with these ooey gooey pecan pie bars. Made with no corn syrup and only wholesome, delicious ingredients, they are bite sized bits of heaven that will keep you coming back for more.

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

Shortbread Crust

  • 2 cups flour
  • 1/2 tsp salt
  • 1/4 cup granulated sugar
  • 12 tbsp butter (1 1/2 sticks) melted

Pecan Filling

  • 3 eggs, beaten
  • 1 cup maple syrup
  • 3/4 cup brown sugar
  • 1/3 cup butter, melted
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 1 1/4 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees F. Grease a 9 x 13 baking dish or line with parchment paper and set aside.
  2. Make the crust: In a large mixing bowl, combine flour, salt, and sugar with melted butter. Stir together to combine. Press the crust mixture into the bottom of the pan, using your hands to press it as evenly as possible. Bake in preheated oven for 15 minutes.
  3. Prepare the filling: While the crust bakes, prepare the gooey pecan filling. To a mixing bowl, add melted butter (make sure it has cooled slightly!), beaten eggs, brown sugar, maple syrup, salt, vanilla extract, and chopped pecans.
  4. Pull the baked crust from the oven. Pour the filling mixture over the top, using an offset spatula to spread it evenly over the top. Bake for 30 minutes or until the bars start to puff up and set.
  5. Let the bars cool completely before slicing and serving. Enjoy!

Notes

  • When making the filling, make sure the melted butter has cooled enough to add the beaten eggs. If you add the eggs directly into hot butter, it can scramble them. I recommend slowly adding the eggs while whisking/stirring constantly to avoid scrambling.
  • If using non-stick spray or butter to grease the baking dish, make sure to do so sufficiently! Be sure to get all the corners/edges of the pan. This can make all the difference when cutting and serving the bars so they don't stick.
  • For another fun twist on classic pecan pie, add in 1/2 cup chocolate chips to the filling. Yum!
  • You could always forgo chopping the pecans and use pecan halves instead.
  • Did you make this recipe?

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    Rachael

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