These bars are the perfect make-ahead dessert and are great for sharing. The brown butter adds a depth of flavor that elevates the traditional pecan pie taste, and the shortbread crust is tender yet sturdy enough to hold the rich filling. You don’t need a fork or plate, making them ideal for potlucks or parties. Plus, the recipe is easier and quicker than making a full pie from scratch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the shortbread crust:
Unsalted butter
Granulated sugar
All-purpose flour
Salt
For the filling:
Unsalted butter (to brown)
Brown sugar
Light corn syrup or maple syrup
Eggs
Vanilla extract
Salt
Chopped pecans
Directions
Preheat the oven and line a baking dish with parchment paper.
Make the shortbread crust by creaming butter and sugar, then adding flour and salt. Press into the prepared pan and bake until lightly golden.
While the crust bakes, brown the butter in a saucepan until it smells nutty and turns golden. Let it cool slightly.
In a bowl, whisk together the brown sugar, corn syrup (or maple syrup), eggs, vanilla extract, salt, and the cooled brown butter.
Stir in the chopped pecans.
Pour the filling over the baked crust and return to the oven.
Bake until the filling is set and slightly puffed.
Let the bars cool completely in the pan before slicing into squares.
Servings and timing
This recipe yields about 16 bars. Prep time is approximately 20 minutes, and bake time is 45–50 minutes. Allow additional cooling time before cutting.
Variations
Chocolate chip pecan bars: Add a handful of chocolate chips to the filling before baking.
Bourbon pecan pie bars: Stir a tablespoon of bourbon into the filling for a bold twist.
Maple pecan version: Replace corn syrup with pure maple syrup for a deeper, more natural sweetness.
Gluten-free option: Use a 1:1 gluten-free flour blend in the crust.
Vegan version: Use vegan butter and egg replacers; swap honey or syrup for corn syrup.
Storage/Reheating
Store the bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To freeze, layer bars between parchment paper in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge. To reheat, warm briefly in the microwave or let come to room temperature.
FAQs
How do I know when the pecan filling is set?
The filling is set when it no longer jiggles in the center and a toothpick inserted comes out with moist crumbs but no liquid batter.
Can I use store-bought crust?
This recipe is designed for a homemade shortbread crust, but a pre-made pie crust can work in a pinch with some adjustments.
What type of pecans should I use?
Use chopped pecans for easier slicing, but whole pecans work too if you prefer a decorative look.
Can I make these bars ahead of time?
Yes, these bars can be made 1–2 days ahead and stored in the fridge.
Do I need to toast the pecans first?
Toasting the pecans before adding them enhances their flavor, but it’s optional.
Can I double the recipe?
Absolutely. Use a larger baking dish and increase baking time slightly.
What’s the best way to cut the bars cleanly?
Chill the bars before cutting and use a sharp knife cleaned between cuts.
Is it necessary to use browned butter?
Browned butter adds extra depth of flavor, but you can use regular melted butter if needed.
Can I add other nuts to the filling?
Yes, walnuts or almonds can be used alongside or in place of pecans.
What if I don’t have corn syrup?
You can substitute with maple syrup, honey, or golden syrup, though the flavor and texture may vary slightly.
Conclusion
Brown Butter Pecan Pie Bars are a rich, flavorful treat that combines the best parts of pecan pie with the convenience of a bar dessert. With their nutty brown butter base and gooey pecan topping, they’re a guaranteed hit for any occasion. Whether you’re baking for a holiday or just want something indulgent and easy, these bars are a must-try.
Brown Butter Pecan Pie Bars are a rich, handheld twist on the classic pecan pie, featuring a buttery shortbread crust and a gooey, nutty filling made with browned butter and toasted pecans. Perfect for holidays or casual gatherings.
Author:Catherine
Prep Time:20 minutes
Cook Time:45–50 minutes
Total Time:1 hour 10 minutes
Yield:16 bars
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup unsalted butter, softened (for crust)
1/2 cup granulated sugar
2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter (for filling, browned)
1 cup brown sugar
3/4 cup light corn syrup or maple syrup
3 large eggs
1 1/2 tsp vanilla extract
1/4 tsp salt
2 cups chopped pecans, toasted
Instructions
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving overhang for easy removal.
In a mixing bowl, cream together 1 cup of softened butter and 1/2 cup of granulated sugar until light and fluffy.
Add 2 cups of all-purpose flour and 1/2 tsp salt. Mix until a crumbly dough forms.
Press the dough evenly into the prepared pan. Bake for 18–20 minutes, or until lightly golden. Remove from oven and set aside.
While the crust bakes, brown 1/2 cup of butter in a saucepan over medium heat until golden and nutty in aroma. Let it cool slightly.
In a large bowl, whisk together 1 cup brown sugar, 3/4 cup corn syrup or maple syrup, 3 eggs, 1 1/2 tsp vanilla extract, and 1/4 tsp salt.
Whisk in the cooled brown butter until combined.
Stir in 2 cups of chopped, toasted pecans.
Pour the filling over the pre-baked crust, spreading evenly.
Bake for 30–35 minutes, or until the filling is set and slightly puffed in the center.
Let the bars cool completely in the pan, then lift out using parchment and slice into squares.
Notes
Chill before slicing for cleaner cuts.Toasting pecans enhances flavor but is optional.Substitute corn syrup with maple syrup, honey, or golden syrup.Can be made 1–2 days ahead and refrigerated.Use gluten-free flour for a GF version.Add chocolate chips or a splash of bourbon for variations.
