These Pecan Pie Bars are creamy, sweet, and loaded with pecan crunch. This slice is the perfect way to get your fill of the classic dessert, whether you're making it for a special occasion or just as a treat!
I love an easy and delicious slice or bar, like my Creamy Lemon Crumble Bars, No-Bake Coconut Slice, or Vanilla Custard Slice.
They're absolutely perfect when you're craving just a bite of one of your favourite desserts (or just don't feel like making an entire pecan pie).
These pecan pie bars are based on the classic dessert from the Southern United States. With a sweet, creamy filling topped with crunchy pecans, they still have all that amazing caramel nut flavour, but in an easy to make slice.
Plus, this slice is perfect to eat at anytime of the day (not just dessert)... Why not sneak a piece at afternoon tea, or for a mid-morning pick me up... even breakfast if you're feeling a bit cheeky!
Serving Suggestions
These pecan pie slices are delicious on their own or with a big scoop of ice cream or custard on top. You can serve the pieces chilled, at room temperature or warmed up.
While Americans usually eat this pie in the fall (our Autumn), it's truly perfect any time of the year!
In fact, my favourite time of the year to make Pecan Pie Slice is during winter when it's cold outside and I like to reheat a little piece in the microwave for a few seconds and then serve with ice-cream. PERFECT!
Why You're Going To Love This Recipe
- So Easy - This entire recipe is really quite simple! Just make the base, pour in the filling, and bake. Let it cool, and you've got the perfect nutty dessert.
- Creamy & Crunchy - With a sugary base topped with a sweet, pecan-filled layer, this bar is absolutely decadent.
- Classic Flavours - this slice tastes just like my classic pecan pie recipe... but it's so simple and completely foolproof! Plus it can be cut into nice little pieces ready to eat.
What You Need
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
- plain flour - you can also use gluten-free all-purpose flour for a gluten-free pecan pie bar
- brown sugar - lightly packed
- butter - softened
- egg
- maple syrup - pecan pie is traditionally made with corn syrup but maple syrup is more readily available in Australia which is why I use it in this recipe. You can use either corn syrup or maple syrup depending on the availability in your country
- vanilla extract - if you don't have vanilla essence, you can use vanilla essence
- salt - this really brings out the most amazing flavour in the slice and perfectly balances the sweetness of the maple syrup
- pecans - I prefer halved pecans, but you can also use chopped pecans
How To Make Pecan Pie Bars
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
Step 1 - Make The Base
Sift the flour into a large bowl, then add the brown sugar and butter. Mix everything well until a dough forms. Press firmly into a baking paper-lined slice tin and bake.
Step 2 - Mix The Filling
While the base is baking, whisk together the egg, the remaining brown sugar, maple syrup, vanilla and salt until the mixture is pale and frothy.
Add the pecans and mix. Pour the mixture over the baked base in the slice tin and bake again until set in the middle. Let it sit for 30 minutes until placing it on a wire rack to finish cooling.
Recipe Tips & FAQ
How do I store my pecan pie bars?
Place the bars in an airtight container and keep in the fridge for up to 5 days. You can also freeze your bars in an airtight container or freezer-safe bag for up to 3 months.
What can I use other than maple syrup?
You can also use honey or, for a more traditional American recipe, use corn syrup.
Should I use full, sliced, or chopped pecans?
I like to use pecan halves for these bars, but you can also use chopped pecans. Whole pecans may be a bit large, but you can try them, if you prefer a thicker top layer.
More Bar & Slice Recipes
It's no secret that I LOVE to bake slices and bars. In fact, they're probably my favourite thing to make (along with cheesecake!!)
Here's 5 of my most popular slices and bars (as voted by you guys!):
- Creamy Lemon Slice - a super simple baked lemon slice that has a deliciously creamy filling. THE BEST. Oh and it's made from just 5 ingredients!
- Passionfruit Slice - this is such an old fashioned slice. Once you have a bite, you'll know why it's just as popular as ever!
- Apple Crumble Slice - another favourite dessert made into a sweet and easy slice. Serve it on it's own or warm and serve with a scoop of ice-cream.
- Chocolate Coconut Slice - a budget friendly recipe that everyone loves. The melt-in-your-mouth icing is just amazing!
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Pecan Pie Bars
Ingredients
- 160 g (1 cup) plain flour
- 65 g (⅓ cup) brown sugar lightly packed
- 115 g butter softened
- 1 egg
- 65 g (⅓ cup) brown sugar lightly packed
- 110 g (⅓ cup) maple syrup
- 2 teaspoon vanilla extract , or vanilla essence
- pinch of salt
- 1 & ¼ cups pecans halved or chopped
Instructions
Conventional Method
- Preheat oven to 175 degrees celsius (fan forced).
- Grease and line a 20cm square slice tin with baking paper, allowing the edges to overhang.
- To make the base sift the plain flour into a large bowl.
- Add the brown sugar and butter.
- Mix well until the mixture forms a dough.
- Press the mixture firmly into the base of the slice tin.
- Bake for 15-16 minutes.
- In a large bowl whisk together the egg, brown sugar, maple syrup, vanilla extract and salt until pale and frothy.
- Add the pecans and mix to combine.
- Pour the pecan mixture over the top of the warm slice base and spread the nuts out evenly.
- Bake in the oven for a further 15 minutes or until set in the middle.
- Leave in the tin for 30 minutes to cool before placing onto a wire rack to cool completely.
- Store in an airtight container for up to 5 days.
Thermomix Method
- Preheat oven to 175 degrees celsius (fan forced). Grease and line a 20cm square slice tin with baking paper, allowing the edges to overhang.
- Place the butter, plain flour and brown sugar into the TM bowl and mix for 15 seconds, Speed 5 or until a dough as formed.
- Press the mixture firmly into the base of the slice tin. Bake for 15-16 minutes.
- Place the egg, brown sugar, maple syrup, vanilla essence and salt into the TM bowl. Mix for 30 seconds, Speed 5.
- Add the pecans and mix for 10 seconds, Reverse, Speed 2.
- Pour the pecan mixture over the top of the warm slice base and spread the nuts out evenly. Bake in the oven for a further 15 minutes or until set in the middle.
- Leave in the tin for 30 minutes to cool before placing onto a wire rack to cool completely.
Nicole- Champagne and Chips says
Your favourite! That's a huge call. It looks amazing though. I haven't had pecan pie in ages. I really must try it again soon.
Bake Play Smile says
Haha I know!!!
Kat - The Organised Housewife says
Oh my gosh yes i am drooling! I haven't had Pecan Pie in so long, i think it may be on our dessert list this weekend LOL.:)
Bake Play Smile says
It's just the yummiest, isn't it!
Christina from Eating What I Am says
Eeep! I can't wait to try these! Pecan Pie is my *favorite* but this seems perfect to take to a picnic and eat with one's hands 🙂
Bake Play Smile says
Absolutely!!! What a great idea!
Gabbi says
Pecan Pie is my favourite too!! As soon as kids are dropped off this morning, I'll be making this! Thanks Lucy!
Bake Play Smile says
You have the best taste in food Gabbi!! Hope you love it! xx
Sammie @ The Annoyed Thyroid says
Snap! Pecan Pie and Cheesecake are my two favourite desserts too! When I was a kid, my auntie used to make pecan pies professionally and sell them to local cafes. I used to love staying over on baking days, because the smell of those pies was amazing and I got to lick the bowl! This slice looks sensational!
Bake Play Smile says
Wow - now that would be one awesome job!!!