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–+ servings
a single pecan pie bar on a white plate.
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4.67 from 3 votes

Small Batch Pecan Pie Bars

Small batch pecan pie bars made with a buttery shortbread crust and a rich maple pecan filling. An easy no-corn-syrup dessert baked in a small baking dish.
Prep Time10 minutes
Cook Time50 minutes
Cool1 hour
Total Time2 hours
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: maple pecan bars, pecan pie bars, pecan pie bars without corn syrup, small batch pecan pie bars
Servings: 4 servings
Author: Joanie Zisk

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
US - Metric

Instructions

Make the Crust

  • Heat the oven to 350°F (177°C). Lightly butter or spray a 5x5-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

Serving: 1serving | Calories: 346kcal | Carbohydrates: 42g | Protein: 4g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 234mg | Potassium: 124mg | Fiber: 0.2g | Sugar: 31g | Vitamin A: 374IU | Calcium: 33mg | Iron: 1mg

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