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These small batch pecan pie bars are made with a buttery shortbread crust and a rich maple pecan filling. This easy recipe is made without corn syrup and baked in a small dish for the perfect chewy, caramel-like dessert.
Why You’ll Love This Recipe
- Buttery Shortbread Crust: Soft, tender, and the perfect base for the pecan topping.
- Maple Pecan Filling: Made without corn syrup for a naturally sweet flavor.
- Perfect for Small Gatherings: Baked in a small dish for a small batch of bars.
- Easy Holiday Dessert: A great make-ahead option for Thanksgiving for two or Christmas.
I love making these small batch pecan pie bars because they have all the flavor of classic pecan pie in an easy, smaller recipe.
The shortbread crust is buttery and tender, topped with a sweet, chewy maple pecan filling that’s rich and nutty.
Since they’re baked in a small dish, you get just the right amount of bars for a simple holiday dessert or anytime you want a little something sweet.
Looking for more small pecan pie recipes? Try our classic mini pecan pie, crustless pecan pie for one, and mini pecan pie without corn syrup. Each recipe is easy to make and perfectly portioned for one or two people to enjoy.
Ingredients For Pecan Pie Bars
If you have any ingredients leftover from this small batch pecan pie bars without corn syrup recipe, check out our Leftover Ingredients Recipe Finder.
You only need simple pantry ingredients to make these pecan pie bars.
- For the Crust: Butter, sugar, flour, cornstarch, salt.
- For the Filling: Egg, sugar, butter, maple syrup, vanilla, flour, salt, pecans.
A few highlights:
- Maple Syrup: Used instead of corn syrup for natural sweetness and rich flavor. Use leftover maple syrup to make a small batch of pumpkin spice coffee creamer or a maple muffin.
- Pecans: Add crunch and nutty depth to every bite. Use extra pecans in small batch butter pecan granola, banana nut bread for one, small batch butter pecan syrup, or small batch cowboy cookies.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Here are a few easy ways to change up this recipe:
- Chocolate Pecan Pie Bars: Stir in 2 to 3 tablespoons of chocolate chips with the pecans.
- Bourbon Pecan Pie Bars: Add 1 teaspoon of bourbon to the filling for a richer flavor.
- Gluten-Free Pecan Pie Bars: Use a gluten-free 1:1 flour blend in place of all-purpose flour.
- Salted Caramel Pecan Bars: Drizzle with homemade caramel sauce and sprinkle with sea salt after baking.
How To Make Pecan Pie Bars Without Corn Syrup
These photos and instructions help you visualize how make pecan pie bars for one or two people. See the recipe card below for ingredient amounts and full recipe instructions.
These bars are made in a few easy steps.
- Prepare the pan: Butter a 5×5-inch baking dish and line it with parchment paper so the bars lift out easily after baking.
- Make the crust: Cream the butter and sugar, then mix in the flour, cornstarch, and salt. Press the dough firmly into the pan and bake until lightly golden.
- Mix the filling: Whisk the egg, sugar, melted butter, maple syrup, vanilla, flour, and salt until smooth. Stir in the pecans, then pour the mixture evenly over the baked crust.
- Bake the bars: Return the pan to the oven and bake until the filling is set in the center, about 30 minutes.
- Cool, chill, and slice: Let the bars cool completely, then refrigerate for at least 1 hour or up to overnight. Use the parchment lining to lift the bars out of the pan before slicing.
Expert Tips
- Line the pan: Use parchment paper with extra overhang so you can easily lift the bars out after chilling.
- Use pure maple syrup: For the best flavor, avoid pancake syrup.
- Cool before chilling: Let the bars cool to room temperature before refrigerating to avoid condensation on top.
- Chill for clean slices: Refrigerate for at least 1 hour so the filling sets properly.
- Cut into any size: I cut mine into 4 bars, but you can slice them into smaller squares for parties or cookie trays.
Frequently Asked Questions
A 5×5-inch baking dish is perfect for this recipe.
They will keep for up to 4 days in the refrigerator.
Yes, double the ingredients and bake in an 6×8-inch dish.
The center should be set and no longer jiggly.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch pecan pie bars without corn syrup or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Small Batch Pecan Pie Bars
Equipment
Ingredients
For the Crust
- 2 ½ tablespoons salted butter -softened to room temperature
- 2 tablespoons granulated sugar
- ¼ cup all-purpose flour
- 1 tablespoon cornstarch
- ⅛ teaspoon salt
For the Filling
- 1 large egg
- ¼ cup granulated sugar
- 1 tablespoon salted butter -melted
- ¼ cup maple syrup
- ½ teaspoon vanilla extract
- 1 teaspoon all-purpose flour
- ⅛ teaspoon salt
- ½ cup coarsely chopped pecans
Instructions
Make the Crust
- Heat the oven to 350°F (177°C). Lightly butter or spray a 5×5-inch baking dish and line it with parchment paper, leaving enough to hang over the sides for easy removal.
- With a hand mixer, beat the butter and sugar on medium speed until blended. Add the flour, cornstarch, and salt, and mix until combined.
- Press the dough firmly into the lined baking dish using your fingertips or the back of a spoon.
- Bake for 18–20 minutes, until lightly golden. Remove from the oven and let cool.
Make the Filling
- In a medium bowl, whisk the egg and sugar until well combined.
- Whisk in the melted butter, maple syrup, vanilla, flour, and salt.
- Stir in the pecans.
- Pour the filling over the cooled crust and place the baking dish on a rimmed baking sheet.
- Bake for 30–35 minutes, until the top is lightly browned. Remove from the oven and cool on a wire rack.
- After the bars have cooled, refrigerate for at least 1 hour or up to overnight.
- Use the parchment lining to lift the bars out of the pan and slice into squares.
Notes
- Line the pan: Use parchment paper with extra overhang so you can easily lift the bars out after chilling.
- Cool before chilling: Let the bars cool to room temperature before refrigerating to avoid condensation on top.
- Chill for clean slices: Refrigerate for at least 1 hour so the filling sets properly.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Although these bars were very good, it is a lot of work for 4 bars. Might as well make a larger recipe and freeze rest for another time.
I’m glad you enjoyed the bars! This recipe was created for those who prefer a smaller batch without leftovers, but it can definitely be doubled if you’d like to make extras to freeze for later.
I made this yesterday in my new, cute little red 5×5 dish! Got up this morning to check the bars out and the crust had become a gooey mess. Any idea what could have happened to it? It all looked right when I put it in the fridge to set overnight.
It sounds like a little extra moisture may have caused the crust to soften overnight. If the bars were refrigerated while still slightly warm, condensation can seep into the crust, so letting them cool completely at room temperature first really helps. The shortbread base also needs to be fully baked and lightly golden before adding the filling — since ovens can run differently and a 5×5 dish makes the bars thicker, sometimes just a couple of extra minutes in the oven will make the crust set more firmly.
I’ll definitely try them again. The flavor was great! Thanks for the help!
can I substitute raisins for pecans
I wouldn’t recommend substituting raisins for the pecans. The pecans provide structure and crunch that help the filling set, while raisins would soften and change the texture. I have seen raisin pies before, but those recipes usually include other ingredients to help the filling hold its shape, and they often use more raisins than the amount of pecans here. If pecans aren’t available, walnuts would be the best substitution.
Hi Just want to know why salted butter? Can we not use regular? Thannks
Many bakers prefer unsalted butter so they can control the exact amount of salt in a recipe. I’ve always used salted butter in my baking and still add the salt the recipe calls for. In most cases, unless a recipe uses a large amount of butter, the difference between salted and unsalted won’t change the outcome. It really comes down to personal preference, so use whichever you like best. If you’re limiting sodium, unsalted is the better option.
I’m not understanding the recipe. Do I butter the baking dish or the parchment paper? It looks so good and I want to try it! Thank you!
You’ll want to butter the baking dish so the parchment paper sticks to it. There’s no need to butter the parchment itself. I hope you enjoy the bars!
Good recipe.
Thank you!