Craving a sweet, nutty treat? Buttery Pecan Pie Bars deliver the gooey, caramel-like goodness of pecan pie in a simple, shareable square. With a rich shortbread crust and maple-sweetened pecan topping, these caramel pecan bars are perfect for holidays or potlucks. Try this nutty pecan bars recipe for a cozy, crowd-pleasing dessert!
Why You’ll Love This Recipe
- No Corn Syrup: Pure maple syrup creates a natural, gooey sweetness.
- Easy to Make: Press-in crust skips the hassle of rolling dough.
- Perfect for Sharing: Cut into squares for potlucks or gatherings.
- Rich and Buttery: Shortbread base complements the nutty topping.
- Make-Ahead: Tastes even better the next day, ideal for busy schedules.
Ingredients for Buttery Pecan Pie Bars
Here’s what you’ll need for these caramel pecan bars (makes 16 bars):
For the Crust:
- ½ cup (1 stick, 115g) unsalted butter, softened
- ¼ cup (50g) packed brown sugar
- ½ tsp vanilla extract
- 1¼ cups (150g) all-purpose flour
- Pinch of salt
For the Pecan Topping:
- ½ cup (1 stick, 115g) unsalted butter, cut into pieces
- ½ cup (100g) brown sugar
- ½ cup (120ml) pure maple syrup
- ¼ cup (60ml) heavy cream, room temperature
- 1 tsp vanilla extract
- Pinch of sea salt
- 2½ cups (250g) pecan halves
Equipment
- 8-inch square baking pan
- Parchment paper
- Medium saucepan
- Mixing bowl
- Electric mixer (optional)
- Spatula
Ingredient Tips
- Pecans: Use fresh pecan halves or pieces; halves look prettier, pieces blend evenly.
- Maple Syrup: Pure maple syrup is key; honey works but alters flavor.
- Flour: Swap with 1:1 gluten-free flour for gluten-free caramel pecan bars.
- Butter: Use salted butter and omit added salt if preferred.
- Cream: Half-and-half can replace heavy cream for a lighter topping.
Directions for Buttery Pecan Pie Bars
Let’s make these nutty Buttery Pecan Pie Bars!
Prepare the Pan
I preheat the oven to 350°F (180°C) or 320°F (160°C) fan-forced. I line an 8-inch square pan with parchment paper, leaving overhang on two sides for easy removal, setting the stage for these caramel pecan bars.
Make the Crust
In a mixing bowl, I beat ½ cup softened butter, ¼ cup brown sugar, and ½ tsp vanilla extract until creamy. I add 1¼ cups flour and a pinch of salt, mixing until a soft dough forms. I press it evenly into the pan and bake for 12–14 minutes until lightly golden, then cool slightly for this nutty Buttery Pecan Pie Bars recipe.
Cook the Caramel
In a saucepan over medium heat, I combine ½ cup butter, ½ cup brown sugar, and ½ cup maple syrup, stirring until melted and dissolved. I bring it to a boil for 3 minutes, then remove from heat. I stir in ¼ cup room-temperature cream, 1 tsp vanilla, and a pinch of sea salt until smooth, ensuring a perfect topping for these caramel pecan bars.
Add Pecans and Assemble
I stir 2½ cups pecan halves into the warm caramel, coating evenly. I pour the mixture over the cooled crust, spreading it smoothly with a spatula for these nutty Buttery Pecan Pie Bars.
Bake and Cool
I bake for 30 minutes until the caramel bubbles and darkens slightly. I cool at room temperature for 30 minutes, then refrigerate for 3–4 hours to set before cutting into squares.
Serve
I slice the chilled bars into 16 squares and serve these caramel pecan bars, enjoying their rich, nutty flavor.
Nutrition
- Prep Time: 20–30 minutes
- Cook Time: 42–44 minutes
- Total Time: 3–4 hours 30 minutes (including chilling)
- Servings: 16 bars
- Calories: ~230–250 kcal per bar
- Macros per Bar: 23g carbs, 2g protein, 17g fat, 2g fiber
Variations for Buttery Pecan Pie Bars
Try these twists on this nutty pecan bars recipe:
- Nut Swap: Mix in walnuts or almonds for Gooey Pecan Pie Bars.
- Gluten-Free: Use 1:1 gluten-free flour for the crust.
- Flavor Boost: Add 1 tsp bourbon to the caramel for rich caramel pecan bars.
- Lighter Option: Use half-and-half instead of cream for lighter nutty pecan bars.
- Salty Twist: Sprinkle flaky sea salt on top after baking.
Serving Ideas:
- Pair with a scoop of vanilla ice cream for a decadent dessert.
- Serve with a cup of black tea for a cozy treat.
- Enjoy with a fruit salad for a balanced sweet bite.
Storage
I store these caramel pecan bars in an airtight container at room temperature for up to 5 days, layered with parchment to prevent sticking. For longer storage, I refrigerate for up to 2 weeks, letting them soften for 10 minutes before serving. To freeze, I wrap individual bars in plastic wrap and store in a freezer-safe container for up to 3 months, thawing at room temperature for 30 minutes before enjoying.
Serving Tips
- Presentation: Serve these nutty Buttery Pecan Pie Bars on a platter for sharing.
- Garnish: Dust with powdered sugar or sea salt for flair.
- Pairing: Pair with coffee or whipped cream to complement the caramel pecan bars.
- Portion Size: 1–2 bars per person as a dessert or snack.
- Occasions: Ideal for holiday parties, potlucks, or cozy nights.
FAQs About Buttery Pecan Pie Bars
Here are answers to some common questions about Buttery Pecan Pie Bars:
What pecans are best for this recipe?
Fresh pecan halves or pieces work well for these caramel pecan bars; check for freshness to avoid rancidity.
Can I make this nutty pecan bars recipe gluten-free?
Yes, use 1:1 gluten-free flour for the crust in Buttery Pecan Pie Bars.
How do I avoid a soggy crust?
Prebake the crust until golden and cool the caramel slightly before pouring for these nutty pecan bars.
Can I freeze these caramel pecan bars?
Yes, freeze for up to 3 months and thaw at room temperature for Buttery Pecan Pie Bars.
What pairs well with this nutty pecan bars dish?
Vanilla ice cream, coffee, or a fruit salad complements the flavors.
More Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Buttery Pecan Pie Bars are a rich, gooey dessert that’s easier than pie but just as delicious. This nutty pecan bars recipe is a must-try. Make these caramel pecan bars, share with loved ones, and enjoy the comforting sweetness!
Buttery Pecan Pie Bars
Ingredients
For the Crust:
- ½ cup 1 stick, 115g unsalted butter, softened
- ¼ cup 50g packed brown sugar
- ½ tsp vanilla extract
- 1¼ cups 150g all-purpose flour
- Pinch of salt
For the Pecan Topping:
- ½ cup 1 stick, 115g unsalted butter, cut into pieces
- ½ cup 100g brown sugar
- ½ cup 120ml pure maple syrup
- ¼ cup 60ml heavy cream, room temperature
- 1 tsp vanilla extract
- Pinch of sea salt
- 2½ cups 250g pecan halves
Instructions
Prepare the Pan
- I preheat the oven to 350°F (180°C) or 320°F (160°C) fan-forced. I line an 8-inch square pan with parchment paper, leaving overhang on two sides for easy removal, setting the stage for these caramel pecan bars.
Make the Crust
- In a mixing bowl, I beat ½ cup softened butter, ¼ cup brown sugar, and ½ tsp vanilla extract until creamy. I add 1¼ cups flour and a pinch of salt, mixing until a soft dough forms. I press it evenly into the pan and bake for 12–14 minutes until lightly golden, then cool slightly for this nutty Buttery Pecan Pie Bars recipe.
Cook the Caramel
- In a saucepan over medium heat, I combine ½ cup butter, ½ cup brown sugar, and ½ cup maple syrup, stirring until melted and dissolved. I bring it to a boil for 3 minutes, then remove from heat. I stir in ¼ cup room-temperature cream, 1 tsp vanilla, and a pinch of sea salt until smooth, ensuring a perfect topping for these caramel pecan bars.
Add Pecans and Assemble
- I stir 2½ cups pecan halves into the warm caramel, coating evenly. I pour the mixture over the cooled crust, spreading it smoothly with a spatula for these nutty Buttery Pecan Pie Bars.
Bake and Cool
- I bake for 30 minutes until the caramel bubbles and darkens slightly. I cool at room temperature for 30 minutes, then refrigerate for 3–4 hours to set before cutting into squares.
Serve
- I slice the chilled bars into 16 squares and serve these caramel pecan bars, enjoying their rich, nutty flavor.
Notes
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