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Easy Pecan Pie Shortbread Bar Cookie with Maple Syrup

Pecan Shortbread Bars made with real maple syrup taste like a traditional pecan pie in cookie bar form. These delicious bars are made with a buttery shortbread crust and crunchy pecans drizzled with maple syrup topping. It is an easy dessert for the holiday season and the perfect surprise addition to any cookie exchange. 

You will love these pecan squares as this is an easy recipe that comes out perfect the first time you try these gooey pecan pie bars. 

Why We Love Easy Pecan Shortbread Bars Made with Maple syrup 

My family loves this pecan bar cookie recipe for its buttery shortbread crust and the perfect balance between sweet maple syrup topping and savory pecan. It is an easy recipe to save time instead of making a classic pecan pie. 

The Pecan pie shortbread bar cookies are just a little sweet treat for Thanksgiving dessert or a quick dessert for a crowd for a potluck dessert. You can also use these bar cookies as a unique cookie in your gift Christmas cookie tims. It will soon be your favorite cookie for all the holidays. As it is so easy, quick, and makes a lot in a short amount of time. 

Easy Pecan Pie Shortbread Bar Cookie with Maple Syrup cookie bars in a  rectangle baking pan on a green table cloth in a light green kitchen cabinets and butcher block counter in the background kitchen accessories on the counter.

Ingredients for Easy Pecan Pie Shortbread Bar Cookie

  • Powdered sugar
  • All Purpose Flour
  • unsalted butter
  • ​Maple syrup
  • Light Brown Sugar
  • Half and Half or Heavy Cream
  • Chopped Pecans

How to Make Shortbread Pecan Bars

  1. Start by preheating the oven to 350° and line a 13×9 baking dish with parchment paper. This makes it easy to remove cookie bars when they are at room temperature and makes it easy to cut the cookie bars. 
  2. In a large bowl combine the powdered sugar, and all-purpose flour and mix well.  
  3. Cut in with a pastry cutter the unsalted butter cuts into cubes until the mixture is fine to medium crumbs. 
  4. Add the flour/sugar/butter mixture into the pan in an even layer. Pat to make it even and pressed down. I use the bottom of my cup measuring cup to get this even layer. 
  5. Bake the crust in the 350° oven for 20 minutes, do not overbake. Remove from the oven. 
  6. Start making the pecan filling (topping) by ruff chopping 3 cups of pecans.
  7. Next, in a medium saucepan over medium heat add the maple syrup and light brown sugar to a hard boil or 260 degrees.
  8. Remove from the heat and add the 3 tablespoons of half and half (or heavy cream). 
  9. Mix in the chopped pecans.
  10. Layer over the shortbread crust the pecan filling (topping) mixture.
  11. Return to the oven and bake the shortbread crust with the pecan topping for 25 minutes. (the edges should be golden brown) 
  12. Cool completely to room temperature, I cool the cookie bars in the fridge to make them easy to cut into bars with a sharp knife.

How to Store Easy Pecan Pie Shortbread Bar Cookie

When the pecan bar cookies are at room temperature store them in an airtight container in the fridge. If they do not disappear before that the pecan bars will last for a week in the fridge. 

If you want to make a double batch to have for later the easiest way to keep them fresh is to freeze them.  You can freeze the pecan shortbread bars by putting them in a freezer bag. They will last for up to 3 months. 

Substitutions for the Pecan Pie Bars recipe

  • Honey is a substitute for brown sugar.
  • Gluten-free all-purpose flour blend.
  • Dark Brown Sugar
  • Add 1 teaspoon of vanilla extract.
  • Fat-free half and half or heavy cream.
  • Substitute: Walnuts, almonds, or hazelnuts

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Easy Pecan Pie Shortbread Bar Cookie with Maple Syrup 9 cookie bars on a white rectangle tray on a green table cloth in a light green kitchen cabinets and butcher block counter in the background kitchen accessories on the counter showing more of the kitchen
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Easy Pecan Pie Shortbread Bar Cookie with Maple Syrup 9 cookie bars on a white rectangle tray on a green table cloth in a light green kitchen cabinets and butcher block counter in the background kitchen accessories on the counter.

Easy Pecan Pie Shortbread Bar Cookie with Maple Syrup

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  • Author: Crafting a Family Dinner
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 24 squares 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Pecan Shortbread Bars made with real maple syrup taste like a traditional pecan pie in cookie bar form. These delicious bars are made with a buttery shortbread crust and crunchy pecans drizzled with maple syrup topping.


Ingredients

Units Scale
  • Crust Ingredients:
  • 2/3 cups of powdered sugar
  • 2 cups of all purpose flour
  • 1 cup of cold unsalted butter (2 sticks)
  • Topping Ingredients:
  • 2/3 cup of unsalted butter, melted
  • 1/2 cup of maple syrup
  • 1/2 cup of brown sugar
  • 3 tablespoons of half and half
  • 3 cups of chopped pecans

Instructions

  1. Start by preheating the oven to 350° and line a 13×9 baking dish with parchment paper. This makes it easy to remove cookie bars when they are at room temperature and makes it easy to cut the cookie bars. 
  2. In a large bowl combine the powdered sugar, and all purpose flour and mix well.  
  3. Cut in with a pastry cutter the unsalted butter cuts into cubes until the mixture is fine to medium crumbs. 
  4. Add the flour/sugar/butter mixture into the pan in an even layer. Pat to make it even and pressed down. I use the bottom of my cup measuring cup to get this even layer. 
  5. Bake the crust in the 350° oven for 20 minutes, do not overbake. Remove from the oven. 
  6. Start making the pecan filling by ruff chopping 3 cups of pecans.
  7. Next, in a medium saucepan over medium heat add the maple syrup and light brown sugar to a hard boil or 260 degrees.
  8. Remove from the heat and add the 3 tablespoons of half and half (or heavy cream). 
  9. Mix in the chopped pecans.
  10. Return to the oven and bake the shortbread crust with the pecan topping for 25 minutes. (the edges should be golden brown) 
  11. Cool completely to room temperature, I cool the cookie bars in the fridge to make them easy to cut into bars with a sharp knife.

Notes

  1. When measuring all purpose flour that you have not used in a few weeks or months I like to take a whisk and fluff up my flour for more accurate measuring. This serves the same purpose as sifting and is a lot quicker. 
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