Easy Pecan Pie Bars

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Last Updated on September 29, 2026 by Kiersten James

Easy pecan pie bars made in a 9×13 pan with a buttery shortbread crust and rich maple brown sugar pecan filling. No corn syrup needed.

These easy pecan pie bars have everything I love about a traditional pecan pie, but they’re baked in a 9×13 pan and cut into squares instead.

They start with a buttery shortbread crust and are topped with a rich maple-brown sugar pecan filling that sets up beautifully once cooled.

I do love me a good pie, but there are plenty of times when I absolutely do not feel like making pie crust, rolling it out, crimping edges, and hoping everything behaves itself in the oven. These bars give you that rich, sticky pecan pie filling without any of that.

Because they’re made in a 9×13 pan, they’re much easier to cut, store, and bring along for Thanksgiving or Christmas. I feel the same way about my 9×13 chocolate chip cookie bars – sometimes a big pan of something you can slice and serve is just easier than fussing with pie or scooping out 30 cookies.

Pecan Pie Bars Without Corn Syrup

Traditional pecan pie is often made with corn syrup, but you don’t need it to get that rich, sticky filling.

For this recipe, I use pure maple syrup with brown sugar instead. The maple isn’t there to make the bars taste like maple candy. It gives the filling another layer of flavor and works really well with the toasted pecans and brown sugar.

A small amount of flour helps everything set so the finished bars hold together when they’re sliced without turning the filling cakey.

Why You’ll Love These Pecan Pie Bars

• No pie crust to roll out
• Made in a 9×13 pan – cut them into 16 generous squares or 24 smaller bars when you’re feeding more people
• No corn syrup
• Easy to make ahead – bake them a day or two before Thanksgiving or Christmas, and dessert is already handled.

Tips for the Best Results

Keep some texture in the pecans. Don’t chop them into tiny pieces. Leaving larger chunks gives the filling that real pecan pie bite instead of making the top feel like pecan crumbs.

Don’t skip toasting the pecans. It’s a small step, but you can absolutely taste the difference. Toasting brings out much more of their flavor before they go into the filling.

Watch the center instead of relying only on the timer. Ovens vary. When the edges are set and the center has just a slight jiggle, take the pan out. The filling continues to firm as it cools.

Wait before slicing. Warm pecan pie filling is soft and sticky. Completely cooled and chilled pecan pie filling cuts into beautiful squares. If you’re photographing these or putting them on a holiday dessert tray, that hour in the refrigerator is worth it.

How to Make 9×13 Pecan Pie Bars

Ingredients:

Shortbread Crust:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract

Pecan Pie Filling:

• 2 cups pecans, roughly chopped
• 3 large eggs
• 1 cup packed brown sugar
• 1/2 cup pure maple syrup
• 1/4 cup unsalted butter, melted
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Instructions:

Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper. Leave enough parchment hanging over the sides that you’ll be able to grab it later to lift the whole batch out of the pan.

Before making the crust, spread roughly chopped pecans onto a baking sheet and toast them for about 6 to 8 minutes. Stir them halfway through.

They don’t need to get dark – you’re just looking for them to smell fragrant and deepen slightly in color. Set those aside while you work on the crust.

To make the shortbread layer, stir the flour, granulated sugar, and salt together in a medium bowl. Add the melted butter and vanilla and mix everything together until it turns into a thick, crumbly dough.

Transfer the dough to your prepared pan and press it firmly across the bottom in an even layer. You can use the bottom of a measuring cup but I just use my hands. Pack everything down firmly, especially around the edges and corners where the crust has a tendency to get a little uneven.

Bake the crust for 17 to 20 minutes. You’re not looking for a deeply browned shortbread here. Once the edges are just beginning to turn pale golden, it’s ready for the filling.

While the crust is baking, whisk the eggs and brown sugar together until they’re smooth. Add the maple syrup, melted butter, flour, vanilla, and salt, and whisk again. Stir the toasted pecans in last.

Pour the pecan filling right over the hot shortbread crust. Before putting it back into the oven, take a second to spread the pecans around so they’re evenly distributed.

Bake the bars for another 27 to 30 minutes. The edges should look set, but the center can still have a slight jiggle when you gently move the pan. It shouldn’t look liquid or slosh around. That little bit of movement will disappear as the filling cools and sets.

Let the bars cool completely in the pan before trying to cut them. For really clean squares, I like to refrigerate them for about an hour once they’re cool.

Loosen the edges with a butter knife, then use the parchment to lift the whole thing onto a cutting board. Slice into 12, 16, or 24 bars. For clean slices, wipe the knife between cuts.

How to Store Pecan Pie Bars:

Keep the pecan pie bars covered at room temperature for up to 3 days.

I usually leave mine in a Pyrex casserole dish with the cover on. It keeps them soft and makes it easy to grab one whenever somebody wanders through the kitchen. Place a piece of parchment or wax paper in between layers to prevent sticking.

Frequently Asked Questions

Do Pecan Pie Bars Need to Be Refrigerated?

They can be stored in a covered container at room temperature for up to 3 days. For longer storage, you can refrigerate or freeze them.

Can I Make Pecan Pie Bars Ahead of Time?

Yes!!!! In fact, these are one of those desserts I’d rather make a day or two before I need them.

Bake the bars, let them cool completely, cover the pan, and refrigerate them overnight. The next day you can lift them out, slice them, and put them straight onto your serving tray.

Anything I can get out of the way before the kitchen gets busy on Thanksgiving is a win.

Can You Freeze Pecan Pie Bars?

Yes. Let the bars cool and set completely before cutting them. Place the individual bars into an airtight freezer container with parchment between the layers, or wrap them individually before putting them into a freezer-safe container.

They can be frozen for about 2 months. Let them thaw overnight in the refrigerator before serving.

More Easy Baking Recipes

• Apple Pie Bars
• 9×13 Chocolate Chip Cookie Bars
• Pumpkin Cheesecake Bars
• Pumpkin Sheet Cake Bars with Cream Cheese Frosting
• Baked Apple Cider Donuts
• Pumpkin Cinnamon Rolls

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