Check out these Pecan Pie Bars! They’ve got a lush brown sugar shortbread crust and are piled high with a sticky maple-brown sugar filling and tons of pecans. Honestly, they’re just packed with so much yummy goodness, you’ll love every single sticky, sweet bite!

Prep Time: 10 minutes

Cook Time: 25-35 minutes

Servings: 16

Ingredients:

Crust:

1 Stick of butter or 1/2 C., softened

2/3 C. Bown sugar, firmly packed

2, 2/3 C. All purpose flour

1/2 tsp. salt

1 tsp. Cinnamon

Filling:

12 T. or 1 1/2 sticks of butter, melted

1, 1/2 C. Brown sugar, firmly packed

1/2 C. Pure maple syrup

1/4 C. Plus 2 T.  Milk

3 Large egg

1/2 tsp. Salt

3 1/3 C. chopped pecans, ensuring they are small pieces so it cuts better.

What to:

Crust:

Preheat oven to 350°F. Lightly spray a 9×13 pan, then line with parchment paper, leaving a couple of inches overhang. Lightly grease the parchment paper, set aside.

In a medium-size bowl, thoroughly blend the butter and brown sugar until they achieve a creamy consistency. Incorporate the flour, salt, and cinnamon into the mixture, ensuring it is well combined. Transfer this crumbly mixture into the prepared baking pan, pressing it uniformly across the base. Bake for 15 minutes. During this time, begin preparing the filling.

Filling:

In a sizable mixing bowl, combine the melted butter, brown sugar, maple syrup, milk, egg, and a pinch of salt. Whisk these ingredients thoroughly. Following this, incorporate the pecans into the mixture. Once the crust is done, fill with the pie filling. Using a rubber spatula, carefully spread it to ensure an even distribution.

Return to the oven and cook for about 25-35 minutes. The mixture should be bubbling slightly around the edges. The edges will be set but the center will still be a bit jiggly. It will firm up nicely once it cools down. Place the pan on a wire rack to cool completely or in the fridge before cutting into squares. Serve with whipped topping or ice cream.

Christina ‘s Notes:

Allow time for the bars to cool completely before cutting. They will be easier to cut once they are cooled and firm otherwise they crumble a little.

Serve at room temperature, or refrigerated for a handheld dessert, or heat each serving just slightly and serve with ice cream! (they will be gooey!)