Description
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.
Ingredients
Scale
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
- Preheat oven to 350 degrees F. Grease a 9 x 13 baking dish or line with parchment paper and set aside.
- 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.
- 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.
- 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.
- 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.
- Storage: These pecan pie bars will store well in an airtight container in the fridge for up to a week.
- Freezing Instructions: Bake the bars and allow them to 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.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 344
- Sugar: 26
- Sodium: 260
- Fat: 19
- Saturated Fat: 9
- Carbohydrates: 40
- Protein: 4
- Cholesterol: 63
