Made with brown butter, pure maple syrup, and plenty of toasty pecans, these salted brown butter pecan pie bars deliver that irresistible sweet-and-salty flavor in every bite without the fuss of baking a full pie.
I first published this recipe back in 2016, and it’s since gotten a little makeover. You’ll find the updated version below and in my New York Times best-selling cookbook, Sally’s Baking 101 (page 77!). The photos are new, the instructions are even easier, and a few small tweaks make the texture better than ever.
While I’ll always have a soft spot for traditional pecan pie in a flaky pie crust, I also believe there’s plenty of room for a twist… like today’s salted brown butter pecan pie bars.
Why You’ll Love These Pecan Pie Bars
- Rich flavor from brown butter, brown sugar, and a pinch of flaky sea salt
- Maple syrup replaces corn syrup—adding deeper, more complex flavor
- Soft, buttery shortbread crust (no rolling or chilling!)
- Wonderfully crunchy, gooey texture in every bite
- Portable and shareable—perfect for holiday trays, bake sales, or potlucks
Key Ingredients (Overview)
- Butter: Browned to enhance the flavor in the crust. For the filling, you’ll simply melt the butter.
- Water: To add moisture back to the crust mixture. You could use milk instead if desired.
- Sugar & Brown Sugar: To sweeten, tenderize, and flavor.
- Flour & Cornstarch: The base of the soft-yet-sturdy crust.
- Pure Maple Syrup: Flavor-packed substitute for corn syrup.
- Eggs: Bind the filling together.
- Pecans: The star of the show!
- Flaky Sea Salt: Balances the sweetness.
Start with the Brown Butter Shortbread Crust
If you’ve ever made my Salted Caramel Apple Pie Bars, this crust will look familiar. It’s simply doubled for a 9×13-inch pan and made with brown butter for extra flavor.
To brown the butter: melt it on the stovetop until golden and nutty (see my step-by-step how to brown butter tutorial), then mix with the remaining crust ingredients. Press into a parchment-lined 9×13-inch pan and give it a quick pre-bake while you prepare the filling.
This buttery base holds up beautifully under the gooey pecan topping. If you love the brown butter + pecan combo, try it in my dark chocolate pecan cookies, too!
Pecan Pie Filling Without Corn Syrup
These bars skip the corn syrup completely. Maple syrup steps in as the sweetener and binder, lending natural flavor and a smoother texture. It works like a dream here (and if you’re curious, I have a full maple pecan pie recipe, too!).
When finalizing this recipe for Sally’s Baking 101, my team and I made a few small improvements:
- Added 2 Tablespoons of water to the crust to replace moisture lost when browning butter.
- Stirred in a bit of cornstarch to make the crust softer and less crumbly.
- Simplified the filling method—no more tempering the eggs! Just cool the filling slightly before adding them.
- Added a touch more cream for extra smoothness.
All updates are reflected in the printable recipe below and in the cookbook.
How to Make Pecan Pie Bars
In the same saucepan you used to brown the butter (no need to wash it!), heat the maple syrup, brown sugar, butter, and cream mixture. Cool for 5 minutes, then whisk in the eggs and fold in the pecans.
Pour over the crust, top with sea salt, and bake. Don’t worry if the filling looks syrupy when you pour it over the crust—it’ll set up perfectly.
If it’s browning too quickly, tent with foil. Cool completely before cutting into squares.
The Final Result
Each bite is the perfect balance of buttery shortbread, toasted pecans, and gooey maple filling—with just a hint of salt to keep things interesting. These bars are soft in the middle, crunchy on top, and packed with flavor.
They might not be traditional pie, but trust me: they’ll steal the show on any dessert table. Top with a dollop of homemade whipped cream for an extra treat!
If you love these, try my cranberry crumble pie bars, blueberry pie bars, cherry pie bars, or apple pie bars next. They’re all easier than pie and make wonderful additions to your favorite Thanksgiving pie recipes!
Print
Brown Butter Pecan Pie Bars
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours (includes cooling)
- Yield: 18-24 bars
- Category: Pie
- Method: Baking
- Cuisine: American
Description
These ultra flavorful brown butter pecan pie bars made with maple syrup are so much easier than baking an entire pie. This recipe is also in my New York Times best-selling cookbook, Sally’s Baking 101, on page 77.
Ingredients
Brown Butter Crust
- 1 cup (16 Tbsp; 226g) unsalted butter, cut into 16 pieces
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons water
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 Tablespoon cornstarch
Pecan Pie Topping
- 1/2 cup (170g/120ml) pure maple syrup
- 1/2 cup (100g) packed light or dark brown sugar (I prefer dark here)
- 6 Tablespoons (85g) unsalted butter
- 1/4 cup (60g/ml) heavy cream
- 2 large eggs, beaten, at room temperature
- 3 cups (360g) chopped pecans
- optional: flaky sea salt or coarse sea salt, for sprinkling
Instructions
- Preheat the oven to 350°F (177°C) and line a 9×13-inch metal baking pan with parchment paper, leaving a few inches of overhang on 2 opposite sides.
- Make the crust: Place the sliced butter in a light-colored skillet or saucepan over medium heat. (Light-colored helps you determine when the butter begins browning.) Stir or whisk the butter constantly as it melts. Once melted, the butter will begin to foam. Keep stirring. After 5–8 minutes, the butter will begin browning—you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. As soon as the butter has browned, immediately remove from heat and pour it into a large heat-safe glass bowl. Scrape up the browned solids at the bottom of the skillet and add them as well. Allow to cool for about 10 minutes. Do not rinse out the pan.
- Add the sugar, water, vanilla, and salt to the slightly cooled brown butter and stir until combined. Add the flour and cornstarch and mix until the flour disappears. The mixture should be slick. Press the crust evenly into the prepared baking pan.
- Bake for 15 minutes or until lightly browned on the edges. Place the baking pan on a cooling rack while you make the topping.
- Make the topping: Return the skillet/saucepan to medium heat and add the maple syrup, brown sugar, butter, and cream. Melt the butter, whisking constantly to combine the ingredients. When the butter has melted, remove the pan from heat and pour the mixture into a large heat-safe bowl. Cool for 5 minutes. Whisk in the beaten eggs, then fold in the pecans. Pour the topping over the warm crust and spread it into an even layer. Lightly sprinkle with sea salt.
- Bake for 25 to 28 minutes or until a toothpick inserted in the center comes out mostly clean. If the top is browning too quickly, loosely tent aluminum foil over the pan. Cool the bars completely in the pan set on a cooling rack.
- Lift the cooled bars out of the pan by gripping the parchment paper overhang; transfer to a cutting board and use a sharp knife to cut into squares. Store leftover bars covered tightly at room temperature or in the refrigerator for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: Bars freeze well for up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.
- Special Tools (affiliate links): 9×13-inch Metal Baking Pan | Light-Colored Skillet or Stainless Steel Skillet (for browning butter) | Glass Mixing Bowl | Whisk | Cooling Rack | Flaky Sea Salt or Coarse Sea Salt
- Updated in 2025: When finalizing this recipe for Sally’s Baking 101, my team and I made a few small updates so the crust holds together better and the filling process is simpler. The revised version is reflected here. To make the original 2016 version, omit the cornstarch and water from the crust. For the topping, reduce heavy cream to 2 Tablespoons and follow these steps: Combine the butter, brown sugar, maple syrup, and cream in the same pan used to brown the butter. Whisk until the sugar dissolves, then bring to a boil and cook for 3 minutes. Carefully spoon out ½ cup of the mixture and slowly drizzle it into the beaten eggs, whisking constantly to prevent scrambling. Gradually whisk this tempered egg mixture back into the pot, remove from heat, stir in the pecans, and pour evenly over the crust. Sprinkle with sea salt and continue with step 6.
Reader Comments and Reviews
I have made this recipe for the holidays for years. My absolute favorite. My daughter got diagnosed with Celiac disease. Any recommendations for making this gluten free? I have 1:1 GF flour, just wondering if I should add anything else to help the crust hold together better, since GF tends to be drier and more crumbly. Not that it matters, I would lick the plate clean, it’s so good.
Hi Nikki, we wish we could help more but don’t have any experience baking with 1:1 GF flours – let us know what you try! So glad you love this recipe.
What can I do if I forgot flaky sea salt? Is it a must???
It’s a nice balance of flavor, but not a deal breaker if you don’t have any. A sprinkle of kosher salt or a very light sprinkle of regular table salt can also work… or you can just skip it!
Hi Sally,
I tried making these in a disposable 9X13 and they turned out very very mushy. Is there a different temp, time or process I should use if I use a disposable 9X13? It seemed like everything was underbaked. The crust seemed really wet and the topping seemed really loose. Any suggestions?
Hi Kendra, bake time should be similar for a disposable pan, but it sounds like yours could have used just a bit longer in the oven. That should help solidify things and make sure it is completely baked through. Hope this helps!
Hi Sally! Could you add chocolate chips/chopped chocolate pieces to this recipe? If so how much would you add?
Hi Angie, You can add chocolate chips or chopped chocolate. We suggest around 1/2 cup, or 90g.
How deep does the pan need to be can it be a rimmed 1/4 sheet?
Hi Toni, we fear that will be a bit too short. The pan we use is about 2-inches deep.
If I use Golden Syrup instead of maple is it the same amount?
Thank you for all your wonderful recipes. You are always my go too.
We haven’t tested that but let us know if you do, Miriam!
These were fantastic. We used homemade maple syrup which is thinner than store bought. It was wonderful. We’re shared them with the sap collector who gifted us the syrup. Oh the smile on his face! Make these, people, they are both easy and outstanding in flavor.
Very delicious!!! I will definitely make again.
Made these tonight and they were incredible! We even cut a corner piece to try while the bars were cooling… OMG, delish! I’ve also have the Super Moist Chocolate Cupcakes baking in the oven right now. I’m having guests tomorrow, and Sally’s recipes are always my go to for desserts. Everything I’ve made from Sally has turned out amazing and earned tons of praise from family and friends. Thanks, Sally!
Can molasses be used in place of the maple syrup or a combination of both?
Hi Andrea, we really recommend sticking with maple syrup here.
If I make these two days before I serve them, should I cut them, and then freeze? or are they just as good if I refrigerate them?
Hi Laurie, we wouldn’t freeze them for that amount of time. Storing in the refrigerator for 2 days should be just fine!
Thank you, Trina. Homemade syrup leans more on the thin side as opposed to store bought, which is thicker. Does this recipe support both or is one better. Trying this one for the first time for a crowd and want to be sure.
Hi Andrea, we always use pure maple syrup from the store here.
Can a 9×13 glass pan be used?
Hi Judy, yes, you can use a glass pan. Bake time will be similar, maybe just a few minutes longer since it doesn’t conduct heat as quickly as metal.
Hi Sally and team,
Would there be any adjustments or concerns about cutting the recipe in half? (in an 8×8” pan, of course)
Hi Laura! You could halve the recipe and bake in an 8×8 pan. The bake time will be similar, maybe a couple minutes shorter. Same oven temp.
Absolutely delicious! I like how Sally explains in detail parts that she knows are tricky. Have never done brown butter before….i would recommend this recipie! And no corn syrup!
Absolutely delicious! I like how Sally explains in detail parts that she knows are tricky. Have never done brown butter before….i would recommend this recipie! And no corn syrup!
Sally in step 2 of making the crust for brown butter pecan bars, we are to pour the brown butter into a “large glass bowl” to let cool and I don’t have one. Gave my large mixer bowl away because it was too heavy for me. Can I use a large heavy plastic bowl instead? Thank you!
Hi Janeene, it just needs to be a heat-safe bowl. Hope you love the bars!
I have brought this bar to several pot lucks and it is a favorite everytime. When people are asking you for the recipe, you always know its a keeper!
Could you add chocolate chips? Would you recommend mini chocolate chips or the standard semi sweet chocolate chips?
Hi Mallory! You can add chocolate chips. We suggest around 1/2 cup, or 90g.
Delicious! I just made these today for part of a Thanksgiving dessert buffet, as they’ll be easier to cut into small pieces. I’ll need to freeze them soon before the quality control gets carried away! 🙂
I make a dairy free pecan pie for my son with oat butter and he wants it for his birthday so I was going to make bars (for more people). Can I omit the cream all together or should I substitute? Thanks!
Hi Erin, we haven’t tested it, but you could try using canned coconut cream in place of the heavy cream, or the brand Silk also makes a dairy-free heavy cream alternative. Hope this helps!
These are delicious! A little time consuming but worth it. I put the pecans over the crust with some mini chocolate chips and then poured the filling over the top. So good! Having with vanilla ice cream tonight!
I am not a fan of maple syrup. Can light or dark corn syrup be substituted ?
Hi Frances, Yes, you can use corn syrup instead of maple syrup. Same amount. Enjoy!
I would love a bourbon pecan pie recipe please
Hi Patti, you can use our pecan pie recipe and reduce the corn syrup by 2 Tablespoons (so 3/4 cup + 2 Tablespoons) then add 2 Tablespoons of your favorite bourbon. Whisk it with the other filling ingredients. Hope it’s a hit!
Very easy to make. Surprisingly not sweet. Needs ice-cream or a sweet drink on the side. If you like pecans and dont like sweet desserts this would be a must bake for you.
Are the bars too thick for a sheet pan?
Hi Evvy, The sides of a 9×13 inch sheet pan are likely not high enough to avoid spilling some of the filling.