Pecan Pie Bars Without Corn Syrup: Easy Recipe
Pecan pie bars without corn syrup are the easier way to enjoy the flavors of pecan pie without the fuss of making an entire pie. This pecan recipe is budget-friendly, a great option for make-ahead holiday treats, and works well with leftover pantry ingredients. Whether you’re planning for Thanksgiving dessert or craving a fall dessert, these bars deliver that gooey filling and crunchy pecans in small squares that are easy to slice, store, and share.
How to Make Pecan Pie Bars With No Corn Syrup
These pecan bars combine a buttery shortbread crust with a rich pecan pie filling sweetened with natural sweeteners like honey or pure maple syrup instead of dark corn syrup. They’re simpler than traditional pecan pie recipes yet still give you the same golden brown topping, gooey pecan filling, and flaky crust recipe that pecan desserts are known for.
Ingredients
Here’s what you will need for the crust. It’s basically a traditional shortbread crust that holds the pecan pie filling in place.
- 3/4 cup cold butter (unsalted butter works best)
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon salt
For the pecan pie filling.
- 3 cups chopped pecans or pecan pieces (reserve a few whole pecans or pecan halves for garnish if desired)
- 1/2 cup butter, melted butter or room temperature ingredients both work
- 3/4 cup dark brown sugar
- 1/3 cup honey or pure maple syrup (a natural sweetener that replaces corn syrup)
- 1 teaspoon vanilla extract
- 2 large eggs plus 1 egg yolk
- 1/2 teaspoon salt (plus a sprinkle of sea salt for topping if desired)
- 1/4 cup heavy cream
Directions
This pecan pie bar recipe starts with a buttery crust base that bakes before the filling is added. The filling is cooked briefly over medium heat before being poured over the prebaked crust.
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it.
- In a large mixing bowl, combine the cold butter, flour mixture, sugar, and salt until crumbly. Use a food processor or a pastry cutter for quicker results. Press dough evenly into the bottom of the pan with a rolling pin or the back of a spoon.
- Blind bake the crust for 18–20 minutes until the edges turn golden brown. Remove and let cool slightly.
- In a saucepan over medium heat, stir together melted butter, brown sugar, honey or maple syrup, vanilla, and salt until smooth. Add the chopped pecans and stir until coated. Remove from heat and cool for a few minutes.
- In a small bowl, whisk the large eggs and egg yolk. Stir gently into the cooled mixture along with heavy cream. Do not overbeat.
- Pour filling into the prebaked crust, spreading in an even layer across the bottom of the pan. Top with pecan halves or whole pecans if desired.
- Bake crust and filling together for 20–25 minutes until the filling is just set and the top is golden brown.
- Cool completely in the baking dish on a wire rack. Lift the bars out with parchment paper or slice directly in the pan with a sharp knife.
Tip: For clean cuts, refrigerate before slicing. Wrap leftover bars in plastic wrap, then store in an airtight container or wrap the entire pan in aluminum foil for up to five days.
Why This Recipe Works for Leftovers and Fall Desserts
These easy pecan pie bars are a great recipe for using up leftover pantry staples after a big holiday meal like Thanksgiving dinner. If you already have apple pie or pumpkin pie on your dessert table, a batch of pecan pie squares rounds things out without baking an entire pie dough.
Leftover pecan halves, ground pecans, or even pecan pieces from other pecan recipes like my Pecan Pumpkin Cheesecake or Copycat Carrot Cake Bundt Cake can be mixed into the filling.
This recipe is frugal because it uses simple pantry ingredients like all-purpose flour, dark brown sugar, and butter, items most home cooks already have on hand. It’s also a make-ahead favorite.
The pecan pie bars store well in an airtight container at room temperature or can be frozen in a parchment-lined pan for up to two months. That makes them a practical choice for an annual tradition, whether you’re baking a big batch for a Thanksgiving dessert table or sending along small squares as part of a cookie tray.
If you’re a fan of pecan pie and buttery rolls, you might also like my Butter Pecan Cinnamon Rolls for another fall baking project.
Pecan Pie Bars FAQs
Do you have questions about making pecan pie bars without corn syrup? Here are the most common questions I hear. If your question isn’t answered here, leave it in the comments and I’ll get back to you.
Can I make pecan pie bars ahead of time?
Yes. Pecan pie bars store beautifully. Once baked and cooled, wrap the entire pan in aluminum foil or plastic wrap and refrigerate. You can also cut them into small squares and freeze individually wrapped portions in a parchment-lined airtight container.
How do I keep pecan pie bars from sticking to the pan?
Always line your baking pan with parchment paper before pressing in the buttery crust. This makes it easier to lift the bars out once cooled. You can also use silicone liners for the bottom of the pan for extra insurance.
Can I add chocolate to pecan pie bars?
Absolutely. Sprinkle a cup of chocolate chips over the prebaked crust before pouring on the pecan filling. This gives you chocolate pecan pie bars that taste like a cross between pecan pie squares and brownies.
What’s the difference between pecan pie bars and traditional pecan pie?
Traditional pecan pie is baked in pie dough, while pecan bars bake on a buttery shortbread crust in a rectangular pan. Bars are easier to cut, store, and transport. They also bake faster, usually in 30–35 minutes total.
What’s the best way to serve pecan pie bars?
Cut into small squares with a sharp knife and serve at room temperature. For an extra indulgence, top with a scoop of ice cream or drizzle with caramel sauce. These bars pair well with apple pie or pumpkin pie on a Thanksgiving dessert table.
Pecan Pie Bars, No Corn Syrup Needed
Pecan pie bars without corn syrup are an easier way to enjoy the gooey filling, crunchy pecans, and buttery crust of pecan pie recipes without the hassle of a full pie. This pecan pie bar recipe is a frugal, make-ahead option perfect for Thanksgiving dinner, potlucks, or simple fall desserts.
With simple pantry staples and leftover ingredients like pecan halves, butter, and flour, you can bake a big batch of easy pecan pie bars that keep beautifully for days and deliver all the flavors of pecan pie in convenient small squares.
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Pecan Pie Bars
Ingredients
For the Crust
- 3/4 cup butter
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon salt
For the Filling
- 3 cups chopped pecans
- 1/2 cup butter
- 3/4 cup brown sugar
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 teaspoon salt plus extra for topping, optional
- 1/4 cup heavy cream
Instructions
Instructions:
- Preheat oven to 350°F (175°C). Line a 9 x 13 inch baking pan with parchment paper or lightly grease it.
- Prepare the crust:
- In a large bowl, mix the room temperature butter with the flour, sugar, and salt, breaking it up little by little until it forms a dough.
- Press the dough evenly into the bottom of the prepared pan to form a firm crust.
- Bake for 18 to 20 minutes or until the edges are lightly golden. Remove from the oven, pierce with a fork, and let cool slightly.
- Prepare the filling:
- In a saucepan over medium heat, add the chopped pecans, brown sugar, vanilla extract, honey, salt, and butter, stirring until a caramel forms and is
- combined, about 2 minutes.
- Then add the cream and fold into the mixture. Remove from heat, let cool slightly, and add the eggs.
- Mix well until fully combined.
- Assemble and bake:
- Pour the pecan filling over the prebaked crust, spreading it evenly. Bake for 20-25 minutes more, or until the center is barely set and the top is golden brown.
- (Optional: Sprinkle with a pinch of flaked sea salt immediately after baking to enhance the flavor.)
- Cool and cut:
- Let the bars cool completely in the pan.
- Once cool, remove them using the parchment paper (if used) and cut them into squares or bars.
Notes
- Substitute all-purpose flour with a gluten-free baking flour blend in a 1:1 ratio (with xanthan gum if possible).
- Use pure maple syrup, agave syrup, or date syrup instead of honey for a different sweetener.
- Don’t overbeat them when adding them to the filling; mix just enough to prevent the filling from becoming foamy or airy.
- Let the sugar and butter mixture cool slightly before adding the eggs to prevent it from cooking on contact.
- Use parchment paper or silicone in the pan to help prevent the bars from sticking. Gives the filling a smooth, creamy texture.
- For a clean, even cut, let the bars cool completely and use a large knife.
- Refrigerate the bars before cutting if you want firmer, more defined slices.
- Freezing the bars: Wrap them individually in plastic wrap and store them in an airtight container for up to 2 months.
