Easy Caramel Pecan Pie Bars

Easy Caramel Pecan Pie Bars are a decadent treat, packed with maple and pecans, and so much easier than a pecan pie.

Closeup view of Pecan Pie Bars on a white plate drizzle in caramel sauce

Cut into easy-to-eat and serve squares, they are perfect for Thanksgiving and Christmas or anytime you’re craving a decadent treat!

Maple and pecans belong together. And when you bake that delicious combination over a buttery shortbread crust, it’s really a heavenly treat.

Much like a pecan pie, just… easier!

Ingredients for Caramel Pecan Pie Bars

Specific ingredient measurements are in the recipe card at the very bottom of this post. Here’s a quick look at the ingredients needed:

Shortbread Crust

  • Melted butter, melted
  • Brown sugar
  • Vanilla extract
  • Salt
  • All-purpose flour

Filling for Pecan Pie Bars

  • Butter
  • Brown sugar
  • Maple syrup
  • Heavy cream
  • Large eggs, beaten
  • Pecan halves

Equipment Needed to Make Pecan Pie Bars

This simple recipe requires only a few kitchen tools:

  • 9″x13″ Baking Pan (I use glass)
  • Glass measure
  • Saucepan
  • Wooden spoon

How to Make Caramel Pecan Pie Bars

Preheat oven to 350 degrees F and line a 9×13 baking dish with parchment paper, leaving an overhang.

Shortbread Crust:

Beat together the melted butter, flour, brown sugar, vanilla, and salt until combined. Press the mixture into the prepared baking dish and bake for 12 to 15 minutes.

Pecan Pie Filling:

In a saucepan, combine the melted butter, brown sugar, maple syrup, and heavy cream. Whisk the mixture to dissolve the sugar. Heat over medium-high and bring to a boil. Continue to boil for 3 minutes.

Once cooked, remove 1/2 cup of the filling to a glass measure. Drizzle in the beaten eggs, whisking constantly so that the eggs do not scramble. Once mixed, slowly whisk into the remaining pecan pie filling until incorporated.

Remove from the heat and stir in the pecans. Pour the filling evenly over the partially baked crust, spreading as necessary.

Bake the Pecan Pie Bars

Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out mostly clean. Cover loosely with foil if the top begins to brown too much. Remove to a wire rack to cool completely before cutting into squares.

How Long Will the Caramel Pecan Pie Bars Keep?

The bars can be stored at room temperature for 3 days or in the fridge for 5 days. Freeze for longer storage, up to 3 months.

How to Serve Pecan Pie Bars

  • Drizzle store-bought caramel sauce over the bars
  • Dust with a light coating of confectioners’ sugar

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Top view of squares of Caramel Pecan Pie Bars
Closeup view of Pecan Pie Bars on a white plate drizzle in caramel sauce

Easy Caramel Pecan Pie Bars

Yield: 27 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Easy Caramel Pecan Pie Bars are a decadent treat, packed with maple and pecans, and so much easier than a pecan pie.

Ingredients

Shortbread Crust

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

Pecan Pie Topping

  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1/3 cup maple syrup
  • 2 tablespoons heavy cream
  • 2 large eggs, beaten
  • 3 cups pecan halves or chopped pecans

Instructions

  1. Shortbread Crust: Preheat oven to 350 degrees F and line a 9×13 baking dish with parchment paper, leaving an overhang.
  2. Stir together the melted butter, flour, brown sugar, vanilla, and salt until evenly combined. Press into the prepared baking dish and bake for 12 minutes.
  3. Pecan Filling: In a saucepan, combine the melted butter, brown sugar, maple syrup, and heavy cream. Whisk the mixture to dissolve the sugar. Heat over medium-high and bring to a boil. Continue to boil for 3 minutes.
  4. Once cooked, remove 1/2 cup of the filling to a glass measure. Drizzle in the beaten eggs, whisking constantly so that the eggs do not scramble. Once mixed, slowly whisk into the remaining pecan pie filling until incorporated.
  5. Remove from the heat and stir in the pecans. Pour the filling evenly over the partially baked crust, spreading as necessary.
  6. Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out mostly clean. Cover loosely with foil if the top begins to brown too much. Remove to a wire rack to cool completely before cutting into squares.

Notes

Storage

The bars can be stored at room temperature for 3 days or in the fridge for 5 days. Freeze for longer storage, up to 3 months.

Tips

Line the baking dish with parchment or lightly greased foil. The bars are sticky and this makes it easier to cut them when cooled.

Serving

  • Drizzle store-bought caramel sauce over the bars before serving or dust with a light coating of confectioners' sugar.
Nutrition Information:
Yield: 27 Serving Size: 1
Amount Per Serving: Calories: 278Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 42mgSodium: 102mgCarbohydrates: 22gFiber: 2gSugar: 13gProtein: 3g

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