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If you want the cozy holiday flavor of classic pecan pie but with extra brown butter richness, a salted maple twist, and a soft shortbread crust, you are going to fall in love with these Brown Butter Maple Pecan Pie Bars. They’re everything I love in a fall dessert: buttery, nutty, gooey, salty, and melt-in-your-mouth soft.

This recipe is based on my husband’s favorite dessert—he is a total pecan pie aficionado (aka lifelong pecan pie expert), and he swears these bars are one of the best pecan desserts he’s ever had.

They’re incredibly simple, bake in one pan, slice beautifully, and store well—making them the perfect addition to Thanksgiving dessert tables, Friendsgiving parties, cookie boxes, and holiday gifting.

Why You’ll Love These Pecan Pie Bars

• Brown butter in BOTH layers = deep caramel notes + extra toastiness
• Salted shortbread crust instead of traditional pie dough (no rolling!)
• Balanced sweetness thanks to maple syrup + brown sugar
• Perfectly gooey filling without being runny
• Loaded with chopped pecans for the best texture
• One-bowl filling that comes together in minutes
• Make-ahead friendly — flavors get even better the next day
• Easier than pecan pie, better than pecan pie

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Why I Enjoy This Recipe 🤎

These Brown Butter Maple Pecan Pie Bars feel like everything I love about holiday baking—warm, buttery, nutty, and just the right amount of sweet. They start with a buttery shortbread crust instead of a traditional pie dough, which makes them feel extra indulgent and bakery-style. And honestly? The brown butter in both layers takes this from “pecan pie bars” to “best dessert on the table.” My family is from Georgia—where pecan pie standards are serious—and they absolutely loved this dessert. They're gooey but stable, salty but sweet, crispy from the pecans but soft in the middle—truly everything you want in a fall dessert bar.

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Ingredients Highlight to make Brown Butter Maple Pecan Pie Bars

Brown Butter

Adds toasted depth and elevates the entire dish. It brings warmth and nuttiness that cuts the sweetness perfectly.

Pure Maple Syrup

The flavor is intense, cozy, and naturally caramel-like—BUT you must measure it accurately. Too much maple syrup = too gooey and overpowering.

Light Brown Sugar

Keeps the bars soft but not overly sweet. Enhances the caramel notes of the brown butter.

Chopped Pecans

Roasty, rich, and stacked into every bite. The pieces disperse better than whole pecans.

Shortbread Crust (no pie dough!)

This is what makes the bars extra special—buttery, sandy, melt-in-your-mouth, and still sturdy enough to hold the gooey filling.

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Step-by-Step Instructions on how to make Brown Butter Maple Pecan Pie Bars

Step 1: Brown the Butter

1. Add the butters from the crust and filling ingredient list to a saucepan.
2. Cook over medium heat, swirling occasionally.
3. When the butter turns golden, smells nutty, and the milk solids darken, remove from heat.
4. Divide as needed: half for the crust, half for the filling. Let cool slightly.

Step 2: Make the Shortbread Crust

1. Preheat oven to 350°F (177°C).
2. Line an 8×8-inch pan with parchment paper.
3. In a mixing bowl, combine flour, brown sugar, salt, and vanilla.
4. Pour in brown butter and mix until sandy and crumbly.
5. Press evenly into the prepared pan.
6. Bake 10 minutes, until lightly golden around the edges.

Step 3: Make the Maple Pecan Filling

1. In a bowl, whisk brown butter, brown sugar, and maple syrup.
2. Add eggs, vanilla, salt, and flour; whisk until smooth.
3. Fold in chopped pecans.

Step 4: Assemble + Bake

1. Pour the filling over the warm crust.
2. Bake 22–28 minutes, or until the center is set but still slightly jiggly.
3. Cool completely before slicing (at least 2 hours for clean cuts).

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FAQs

Can I use table salt instead of kosher salt?

Yes—but reduce the amount by half. Table salt is finer and saltier.

Why is my pecan pie filling too runny?

Most often:

• Too much maple syrup (measure carefully!)
• Underbaking
• Slicing before fully cooled

Can I make these ahead?

Yes! These bars taste even better the next day as the flavors deepen.

Can I freeze pecan pie bars?

Absolutely. Freeze slices individually for up to 2 months.

Can I use whole pecans instead of chopped?

You can, but chopped pecans give a more even, less messy bite.

Do I need corn syrup to make pecan pie?

No! The maple syrup + brown sugar combo gives the perfect texture without corn syrup.

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