Easy Pecan Pie Bars For Two

I never understood the point of pecan pie bars until I realized regular pecan pie was way too much for just me and my husband on a random Tuesday night. Don’t get me wrong—I love pecan pie. But a whole pie sitting on the counter? That’s dangerous territory when the kids are at sleepovers and there’s nobody around to help us finish it.

That’s when I figured out how to make pecan pie bars scaled down for two people. You get all that gooey, nutty goodness without the commitment of a full-size pie. Plus, bars are easier to make than pie anyway—no fancy crimping or worrying about whether your crust looks perfect. Just press, pour, bake, and you’re done.

What Kind of Pecans Should I Use?

For pecan pie bars, you’ll want to use pecan halves rather than pieces since they look nicer on top and give you that classic pecan pie appearance. Fresh pecans will always taste better than older ones, so give them a sniff before using – they should smell sweet and nutty, not bitter or stale. The recipe calls for toasted pecans, which is a game-changer because it brings out their natural oils and deepens the flavor. You can toast them yourself in a 350°F oven for about 8-10 minutes, just keep an eye on them so they don’t burn.

Options for Substitutions

These pecan pie bars are pretty straightforward, but here are some swaps you can make if needed:

• Pecans: While pecans are traditional and give you that classic pie flavor, you can use walnuts or a mix of pecans and walnuts if that’s what you have. Just make sure to toast them the same way for the best flavor.
• Pure maple syrup: If you don’t have maple syrup, you can use dark corn syrup instead. The flavor will be a bit different – more like traditional pecan pie – but it’ll still taste great.
• Light brown sugar: Dark brown sugar works fine here and will give you a slightly deeper molasses flavor. You can also use all granulated sugar, though you’ll lose some of that caramel-like taste.
• All-purpose flour: Stick with all-purpose flour for the crust – it’s really important for getting the right texture. Substituting with other flours might make your crust too crumbly or dense.
• Unsalted butter: If you only have salted butter, go ahead and use it, but reduce the added salt in both the crust and filling by about half to avoid making the bars too salty.

Watch Out for These Mistakes While Baking

The biggest mistake when making pecan pie bars is underbaking the crust before adding the filling, which leads to a soggy bottom layer – bake it until it’s lightly golden and firm to the touch, about 15-20 minutes.

Another common error is not letting the filling cool completely before cutting, as warm pecan filling will run everywhere and ruin your clean bar shapes, so give it at least 2 hours at room temperature or chill it in the fridge.

To avoid a grainy texture in your filling, make sure your maple syrup and brown sugar mixture isn’t too hot when you add the eggs, or you’ll end up with scrambled bits throughout.

Finally, toasting your pecans beforehand makes a huge difference in flavor, so don’t skip this step – just watch them carefully in the oven since they can burn quickly.

What to Serve With Pecan Pie Bars?

These pecan pie bars are pretty rich and sweet on their own, so I like serving them with a scoop of vanilla ice cream or some fresh whipped cream to balance things out. A hot cup of coffee or strong black tea is perfect alongside these bars, especially if you’re enjoying them as an afternoon treat. If you’re serving them for dessert after a big meal, they pair nicely with a glass of cold milk or even a bourbon if you’re feeling fancy. Since they’re already loaded with maple and brown sugar, you don’t need much else – just grab a fork and dig in!

Storage Instructions

Store: Keep your pecan pie bars in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. I actually prefer them cold from the fridge because the filling gets a bit firmer and they’re easier to cut into clean squares.

Freeze: These bars are great for freezing! Wrap individual bars in plastic wrap, then place them in a freezer-safe container or bag for up to 3 months. It’s nice to have a stash ready when you need a quick dessert.

Serve: Let frozen bars thaw in the fridge overnight or at room temperature for about an hour. They’re delicious served cold, at room temperature, or even warmed up for about 10 seconds in the microwave if you want that fresh-baked feel.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-3000
• Protein: 28-34 g
• Fat: 180-200 g
• Carbohydrates: 310-340 g

Ingredients

For the crust:

• 10 tbsp unsalted butter, cold (I like Kerrygold for this)
• 1 cup all-purpose flour (I use King Arthur)
• 2 tbsp all-purpose flour
• 6 tbsp granulated sugar
• 1/4 tsp salt
• 1/3 cup toasted pecan halves

For the filling:

• 1 cup toasted pecan halves
• 3/4 tsp salt
• 2 tbsp unsalted butter
• 1/2 cup light brown sugar
• 1/2 cup maple syrup (for best flavor)
• 3 large eggs (room temperature)

Step 1: Prepare the Pan and Preheat the Oven

Preheat your oven to 350°F (175°C).

Line an 8×8-inch baking pan with parchment paper so the paper covers both directions and the sides are fully covered.

This ensures easy removal and prevents sticking.

Step 2: Make the Pecan Shortbread Crust

• 10 tbsp unsalted butter, cold
• 1 cup all-purpose flour
• 2 tbsp all-purpose flour
• 6 tbsp granulated sugar
• 1/4 tsp salt
• 1/3 cup toasted pecan halves

In a large food processor (at least 5-6 cup capacity), add the cold, diced unsalted butter, all-purpose flour (both amounts), granulated sugar, 1/3 cup toasted pecan halves, and 1/4 teaspoon salt.

Pulse the mixture until it clumps together into a large ball.

Press this mixture evenly into the prepared baking pan, making sure to press firmly into the corners and at least 1 inch up the sides to hold the filling.

If the mixture is sticky, you can grease your hands or use a measuring cup to help with pressing.

Step 3: Bake and Cool the Crust

Bake the crust for 30 minutes.

Halfway through the baking time, use a wooden spoon to gently press down any areas that puff up.

When the bake time is complete, remove the crust from the oven and again press down any puffed places.

Let the crust cool completely in the pan before adding the filling.

Step 4: Prepare the Maple Pecan Filling

• 2 tbsp unsalted butter
• 1/2 cup light brown sugar
• 1/2 cup maple syrup (for best flavor)
• 3 large eggs (room temperature)
• 3/4 tsp salt

While the crust cools, melt 2 tablespoons unsalted butter in the microwave and pour it into a large mixing bowl.

Add the light brown sugar, maple syrup, eggs (at room temperature), and 3/4 teaspoon salt.

Whisk the mixture very well, making sure the eggs are completely blended in for a smooth filling.

I like to use real maple syrup here—it gives the bars a wonderful, deep flavor.

Step 5: Add the Pecans and Bake the Bars

• 1 cup toasted pecan halves
• filling mixture from Step 4
• baked crust from Step 3

Gently stir the remaining 1 cup toasted pecan halves into the filling mixture.

Pour the filling evenly over the cooled crust in the pan.

Bake for 30 minutes, or until the filling is set and only jiggles slightly in the center when you gently shake the pan.

Step 6: Cool, Chill, and Serve

Let the bars cool completely in the pan before slicing.

For the cleanest slices and best texture, I like to chill the bars overnight in the fridge before serving.

Enjoy!

Easy Pecan Pie Bars For Two

Delicious Easy Pecan Pie Bars For Two recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 52 minutes mins

Total Time 1 hour hr 17 minutes mins

Servings 4

Calories 2850 kcal

Ingredients

  

For the crust:

• 10 tbsp unsalted butter, cold (I like Kerrygold for this)
• 1 cup all-purpose flour (I use King Arthur)
• 2 tbsp all-purpose flour
• 6 tbsp granulated sugar
• 1/4 tsp salt
• 1/3 cup toasted pecan halves

For the filling:

• 1 cup toasted pecan halves
• 3/4 tsp salt
• 2 tbsp unsalted butter
• 1/2 cup light brown sugar
• 1/2 cup maple syrup (for best flavor)
• 3 large eggs (room temperature)

Instructions

 

• Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper so the paper covers both directions and the sides are fully covered. This ensures easy removal and prevents sticking.
• In a large food processor (at least 5-6 cup capacity), add the cold, diced unsalted butter, all-purpose flour (both amounts), granulated sugar, 1/3 cup toasted pecan halves, and 1/4 teaspoon salt. Pulse the mixture until it clumps together into a large ball. Press this mixture evenly into the prepared baking pan, making sure to press firmly into the corners and at least 1 inch up the sides to hold the filling. If the mixture is sticky, you can grease your hands or use a measuring cup to help with pressing.
• Bake the crust for 30 minutes. Halfway through the baking time, use a wooden spoon to gently press down any areas that puff up. When the bake time is complete, remove the crust from the oven and again press down any puffed places. Let the crust cool completely in the pan before adding the filling.
• While the crust cools, melt 2 tablespoons unsalted butter in the microwave and pour it into a large mixing bowl. Add the light brown sugar, maple syrup, eggs (at room temperature), and 3/4 teaspoon salt. Whisk the mixture very well, making sure the eggs are completely blended in for a smooth filling. I like to use real maple syrup here—it gives the bars a wonderful, deep flavor.
• Gently stir the remaining 1 cup toasted pecan halves into the filling mixture. Pour the filling evenly over the cooled crust in the pan. Bake for 30 minutes, or until the filling is set and only jiggles slightly in the center when you gently shake the pan.
• Let the bars cool completely in the pan before slicing. For the cleanest slices and best texture, I like to chill the bars overnight in the fridge before serving. Enjoy!