There’s something comforting about the smell of toasted pecans and buttery brown sugar filling wafting from the oven. These Brown Butter Pecan Pie Bars bring all the classic pecan pie flavor — but in a quicker, easier format that’s perfect for sharing.
Instead of rolling out pie crust, you press a simple dough into a baking dish. Instead of sticky corn syrup, you use pure maple syrup for a warm, rich sweetness. And instead of a slice, you get a neat little square you can eat with your hands (or with a fork and a scoop of ice cream — we’re not judging!).
Whether you’re making dessert for a holiday table, potluck, or cozy weekend at home, these bars check all the boxes: gooey, buttery, nutty, and easy.
Why You’ll Love This Recipe
- Simple ingredients – no specialty items or hard-to-find products
- Crowd-friendly – one pan makes up to 24 bars
- Flavor-packed – brown butter adds depth, and maple syrup adds warmth
- Foolproof – no pie crust stress, no need to chill or roll dough
- Flexible – great as a dessert or sweet snack, and freezes beautifully
What Is Brown Butter, and Why Use It?
Brown butter is just butter that’s been cooked until the milk solids turn golden and toasty. It adds a nutty, almost caramel-like flavor that takes baked goods to the next level. In this recipe, it gives the crust a cozy richness that makes each bite feel special. If you’ve never tried it before, this is the perfect way to start!
Ingredients
For the crust:
- Butter – we brown it first for extra flavor
- White sugar – for just enough sweetness
- Vanilla extract – brings the crust to life
- All-purpose flour – holds everything together
- Salt – balances the sweetness
For the topping:
- Butter – again!
- Brown sugar – rich and deep flavor
- Maple syrup – replaces corn syrup
- Heavy cream – adds smoothness
- Eggs – help the filling set
- Chopped pecans – the star of the show
- Sea salt (optional) – for sprinkling on top
Step-by-Step: How to Make Pecan Pie Bars
Step 1: Brown the butter
Cut the butter for the crust into chunks and melt it in a light-colored pan over medium heat. Stir often until golden specks form at the bottom and it smells nutty. Don’t walk away — it can go from browned to burned quickly! Let it cool slightly.
Step 2: Make and bake the crust
Mix the brown butter with sugar, vanilla, flour, and salt. Press it firmly into a lined 9×13-inch pan. Bake for 15 minutes while you make the filling.
Step 3: Make the filling
Melt butter in a pot. Stir in brown sugar, maple syrup, and cream. Bring to a gentle boil for 2–3 minutes, stirring often.
Step 4: Temper the eggs
Whisk your eggs in a small bowl. Slowly pour in a bit of the hot filling while whisking — this gently warms the eggs so they don’t scramble. Then add the egg mixture back to the pan and stir well. Fold in the pecans.
Step 5: Bake and cool
Pour the pecan filling over the warm crust. Sprinkle with sea salt if you like. Bake until the center is mostly set — about 30 to 35 minutes. Let the bars cool completely before cutting. This helps them slice cleanly and hold together.
Tips & Variations
- Try a bourbon twist – Add 1 tablespoon of bourbon to the filling for extra warmth.
- Switch up the nuts – Walnuts or almonds work well if you’re out of pecans.
- Want less sweetness? – Use less sugar in the filling or skip the sprinkle on top.
- No heavy cream? – Whole milk or half-and-half can work in a pinch.
Brown Butter Pecan Pie Bars
Ingredients
For the crust:
- 1 cup 2 sticks unsalted butter, browned
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp salt
- 2 cups all-purpose flour
For the topping:
- ½ cup unsalted butter
- ½ cup brown sugar light or dark
- ½ cup pure maple syrup
- 2 tbsp heavy cream
- 2 large eggs beaten
- 3 cups chopped pecans
Optional: flaky sea salt for topping
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×13-inch pan with parchment paper.
- Brown the butter for the crust. Let cool for 5 minutes.
- Mix crust ingredients: browned butter, sugar, vanilla, salt, and flour. Press into the pan and bake for 15 minutes.
- Make filling: melt butter in a saucepan, add brown sugar, maple syrup, and cream. Bring to a low boil, stir constantly.
- Temper the eggs: whisk the eggs in a bowl. Slowly add some of the hot filling while whisking. Return to pan and stir in pecans.
- Pour topping over warm crust. Sprinkle with sea salt if using.
- Bake 30–35 minutes until mostly set. Let cool fully before cutting.
Notes
- Let bars cool completely before slicing. This helps them hold together.
- Store in the fridge up to 1 week or freeze up to 2 months.
- For a deeper flavor, use dark brown sugar in the filling.
- These are perfect with a scoop of vanilla ice cream!
