Gooey Pecan Pie Bars Recipe

Close-up of finished gooey pecan pie bars stacked on a white plate.

5 from 2 votes

Gooey Pecan Pie Bars layer buttery shortbread with a sticky, maple-sweet filling and toasted pecans. Each square is soft, chewy, and hits the craving for something rich and nutty.

Prep Time25

Cook Time45

Cool/Chill Time50

Total Time2

Course: Brownies & Bars, Dessert

Cuisine: American

Diet: Vegetarian

Servings: bars

Calories: 578kcal

Author: Andrea

Ingredients

Crust

2 1/2 c all-purpose flour
1/3 c sugar
1/3 c brown sugar packed
16 tbsp butter (2 sticks) softened
1/2 teaspoon salt

Filling

8 tbsp butter (1 stick)
1 c light brown sugar packed
1/4 c corn syrup
2 eggs
2 tbsp heavy cream
3 tbsp maple syrup
1 tsp vanilla bean paste
pinch of salt
2 c pecans chopped

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9 × 13″ pan with parchment paper or foil, leaving a 2″ overhang on all sides; this will help you lift the bars from the pan.
In the bowl of a stand mixer, beat together the butter, sugars, and salt until fluffy. With the mixing speed on low, gradually add the flour and mix until it resembles coarse crumbs. Press the crust evenly into the bottom of the prepared pan, prick it a few times with a fork, and place the pan in the oven to bake for 20–25 minutes, or until golden brown.
Meanwhile, to prepare the filling, melt the butter in a medium-sized saucepan over low heat. Once the butter has melted, add the brown sugar, corn syrup, heavy cream, vanilla, maple syrup, and salt. Turn the heat up to medium and cook for 2–3 minutes, or until the sugar has dissolved and the mixture begins to simmer. Remove the pan from the heat and allow the mixture to cool for 5 minutes. Once the mixture has cooled, add the eggs and chopped pecans; mix until combined.
Pour the filling over the hot crust. Bake for 20–22 minutes (be careful not to overbake, or the sides will burn). Remove the pan from the oven and allow the bars to cool in the pan for 30 minutes. Transfer the pan to the freezer to chill for an additional 20 minutes. Remove, cut, and serve.

Notes

To STORE Gooey Pecan Pie Bars, let them cool completely, then transfer to an airtight container. They’ll keep at room temperature for 2 days or in the refrigerator for up to 5 days. For longer storage, you can freeze the entire pan or individual pieces. Wrap the bars or pan in plastic wrap, then a layer of aluminum foil, and place in a freezer-safe zip-top bag or container. You can FREEZE them for up to 2 months.

THAW in the fridge overnight, then bring to room temperature before serving. To REHEAT, microwave a square for 10–15 seconds until slightly warm and gooey again.

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