Brown Butter Pecan Pie Bars are a luscious twist on classic pecan pie, featuring nutty browned butter, sticky maple‑sweet filling, and crunchy pecans in bar form. With the simplicity of bars and the richness of pie, this dessert is an irresistible option for holidays, potlucks, or anytime you crave sweet + salted indulgence.
Why You’ll Love These Brown Butter Pecan Pie Bars
You’ll fall in love with these bars because:
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The browned butter crust brings a deep, toasted‑nut flavor that elevates everything.
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Using pure maple syrup instead of corn syrup gives a more complex taste and less of that artificial sweet note.
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The texture is buttery‑shortbread crust + gooey maple‑pecan topping + crunchy pecans—a satisfying trio.
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The bars are easy to halve, lift out, and share—much simpler than a full pie.
Ingredients
Brown Butter Crust
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1 cup (16 Tbsp; 226 g) unsalted butter, cut into 16 pieces
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½ cup (100 g) granulated sugar
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2 Tbsp water
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1 tsp pure vanilla extract
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½ tsp salt
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2 cups (250 g) all‑purpose flour (spooned & leveled)
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1 Tbsp cornstarch
Pecan Pie Topping
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½ cup (170 g / 120 ml) pure maple syrup
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½ cup (100 g) packed light or dark brown sugar (dark is preferred)
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6 Tbsp (85 g) unsalted butter
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¼ cup (60 g/ml) heavy cream
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2 large eggs, beaten, at room temperature
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3 cups (360 g) chopped pecans
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Optional: flaky sea salt or coarse sea salt, for sprinkling
Step‑by‑Step: How to Make Brown Butter Pecan Pie Bars
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Preheat oven to 350 °F (177 °C). Line a 9×13‑inch metal baking pan with parchment paper, leaving a few inches of overhang on two opposite sides for easy lifting.
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Make the crust: In a light‑colored skillet or saucepan over medium heat, place the 16 pieces of butter. Stir/whisk constantly until butter melts and begins to foam. Continue for about 5–8 minutes until you see lightly browned specks forming at the bottom and you detect a nutty aroma. Immediately remove from heat and pour into a large heat‑safe glass bowl, scraping in the browned solids. Allow to cool about 10 minutes. Do not rinse the pan.
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Add the sugar, water, vanilla extract, and salt to the slightly cooled brown butter; stir until combined. Add flour and cornstarch; mix until you no longer see flour and the mixture is slick. Press this crust mixture evenly into the prepared baking pan.
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Bake the crust for approximately 15 minutes, or until the edges turn a light golden brown. Then place the pan on a cooling rack while you make the topping.
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Make the topping: Return the same skillet/saucepan (no need to wash) to medium heat. Add the maple syrup, brown sugar, butter, and heavy cream. Whisk constantly until the butter melts and everything combines. Remove from heat and pour into a large heat‑safe bowl. Cool the mixture 5 minutes. Then whisk in the beaten eggs. Fold in the chopped pecans. Pour the topping evenly over the warm crust and spread into a uniform layer. Lightly sprinkle with sea salt if using.
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Bake for 25‑28 minutes, or until a toothpick inserted in the center comes out mostly clean. If the top starts to brown too fast, loosely tent with aluminum foil.
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Cool the bars completely in the pan set on the cooling rack. Once cooled, use the parchment overhang to lift the bars from the pan; transfer to a cutting board and cut into squares.
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Storage: Store leftover bars covered tightly at room temperature or in the refrigerator for up to 1 week. These freeze well for up to 3 months: thaw overnight in the fridge then bring to room temperature before serving.
Helpful Tips
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Brown the butter carefully: use a light‑colored pan so you can see when the milk solids brown and the aroma turns nutty. If you go too far, the butter can burn and become bitter.
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Press the crust firmly and evenly into the pan so the base supports the gooey topping.
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Because the pecan topping is quite liquid when poured, the par‑baked crust is essential to prevent sogginess.
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Let the bars cool completely before cutting; the filling will set as it cools, making cleaner slices.
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Use parchment paper with overhang for easy lifting after baking.
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If you want sharper-looking squares, you can refrigerate the pan after cooling to firm the topping further before slicing.
Substitutions And Variations
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If you prefer not to use maple syrup, you can substitute light corn syrup or half corn syrup/half honey—though the flavor profile will change.
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You can use light brown sugar instead of dark, but dark gives deeper flavor.
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Heavy cream could be substituted with a thick dairy‑free alternative (e.g., coconut cream) if you need lactose‑free—though results may differ.
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For nut variation: though pecans are classic, you could use walnuts or cashews in the same amount (3 cups) for a twist.
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Sprinkle with sea salt on top for a sweet‑salt contrast, or omit for a sweeter profile.
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For extra flair: add chocolate chips or drizzle melted dark chocolate after cooling.
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To lighten: reduce pecan amount by ¼ cup and increase chopped walnuts by same measure for a slightly lighter crunch.
Storage Instructions
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At room temperature: Store the bars in an airtight container for up to one week.
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Refrigeration: After cooling completely, wrap or cover and refrigerate; bring to room temperature before serving for ideal texture.
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Freezing: Wrap individual bars (or the whole slab) in plastic wrap and foil, place in freezer‑safe container or bag, freeze up to 3 months. Thaw overnight in fridge, then let reach room temperature before eating.
Nutritional Information
Here is the nutritional information :
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Serving Size: 1 bar (based on 18 bars per 9×13 pan)
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Calories: Approximately 300–350 kcal
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Total Fat: High (rich in monounsaturated and saturated fats from butter and pecans)
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Carbohydrates: Approximately 25–30 g
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Sugar: Approximately 20 g
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Protein: Approximately 2–3 g
Serving Suggestions
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Serve bars at room temperature to enjoy the full gooey texture and nutty brown butter flavor.
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For an extra treat, serve each square with a scoop of vanilla ice cream or a dollop of whipped cream—especially if you’ve sprinkled sea salt on top for contrast.
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These bars make a great addition to holiday dessert trays, bake sales, potlucks or brunch spreads.
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Pair with coffee, dark roasted tea or a lightly sweetened latte to balance the richness.
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For a festive touch: sprinkle a few chopped pecans or a light drizzle of caramel sauce just before serving.
Frequently Asked Questions About Brown Butter Pecan Pie Bars
Can I use regular melted butter instead of browning it?
Yes, you can, but you’ll miss the extra nutty, caramel‑like flavor that browned butter brings. The browning step elevates the crust. If using unmelted butter, reduce the cooking time of the crust just accordingly.
My topping still seems very liquid after baking—will it set?
Yes—it seems liquid when warm, but as it cools it firms up into a gooey, sliceable texture. Make sure you allow the bars to cool completely (ideally to room temperature) before cutting. If underbaked, they may be too soft—so use the toothpick test: it should come out mostly clean.
Do I have to use maple syrup in the topping?
While maple syrup is preferred for its flavor and is part of what makes this version special, you can use light corn syrup or a combination of corn syrup and honey if needed. The texture will be similar, though flavor will differ.
How do I prevent the crust from being soggy under the topping?
A: The key is to par‑bake the crust for about 15 minutes before adding the topping. This gives it structure and prevents saturation from the gooey filling.
Final Thoughts
Thank you so much for trying these Brown Butter Pecan Pie Bars. I hope you love how the buttery crust, maple‑pecan topping, and delicate sea salt come together to create a dessert that feels decadent but approachable. It’s one of those recipes I enjoy making when I want something special yet shareable. I hope your kitchen smells like browned butter and toasted pecans soon, and that these bars bring smiles to your table. Here’s to easy, flavorful baking and many moments of joy in the food‑loving community. Happy baking and enjoy every bite!
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Brown Butter Pecan Pie Bars
- Total Time: 1 hour 3 minutes
- Yield: 18 bars 1x
Description
These Brown Butter Pecan Pie Bars are a rich twist on a classic dessert. Featuring a nutty browned butter crust and gooey maple pecan topping, they’re perfect for holidays, potlucks, or as a make-ahead sweet treat that’s easy to cut and serve.
Ingredients
Brown Butter Crust
1 cup (16 Tbsp; 226 g) unsalted butter, cut into 16 pieces
½ cup (100 g) granulated sugar
2 Tbsp water
1 tsp pure vanilla extract
½ tsp salt
2 cups (250 g) all‑purpose flour (spooned & leveled)
1 Tbsp cornstarch
Pecan Pie Topping
½ cup (170 g / 120 ml) pure maple syrup
½ cup (100 g) packed light or dark brown sugar (dark is preferred)
6 Tbsp (85 g) unsalted butter
¼ cup (60 g/ml) heavy cream
2 large eggs, beaten, at room temperature
3 cups (360 g) chopped pecans
Optional: flaky sea salt or coarse sea salt, for sprinkling
Instructions
-
Preheat oven to 350 °F (177 °C). Line a 9×13‑inch metal baking pan with parchment paper, leaving a few inches of overhang on two opposite sides for easy lifting.
-
Make the crust: In a light‑colored skillet or saucepan over medium heat, place the 16 pieces of butter. Stir/whisk constantly until butter melts and begins to foam. Continue for about 5–8 minutes until you see lightly browned specks forming at the bottom and you detect a nutty aroma. Immediately remove from heat and pour into a large heat‑safe glass bowl, scraping in the browned solids. Allow to cool about 10 minutes. Do not rinse the pan.
-
Add the sugar, water, vanilla extract, and salt to the slightly cooled brown butter; stir until combined. Add flour and cornstarch; mix until you no longer see flour and the mixture is slick. Press this crust mixture evenly into the prepared baking pan.
-
Bake the crust for approximately 15 minutes, or until the edges turn a light golden brown. Then place the pan on a cooling rack while you make the topping.
-
Make the topping: Return the same skillet/saucepan (no need to wash) to medium heat. Add the maple syrup, brown sugar, butter, and heavy cream. Whisk constantly until the butter melts and everything combines. Remove from heat and pour into a large heat‑safe bowl. Cool the mixture 5 minutes. Then whisk in the beaten eggs. Fold in the chopped pecans. Pour the topping evenly over the warm crust and spread into a uniform layer. Lightly sprinkle with sea salt if using.
-
Bake for 25‑28 minutes, or until a toothpick inserted in the center comes out mostly clean. If the top starts to brown too fast, loosely tent with aluminum foil.
-
Cool the bars completely in the pan set on the cooling rack. Once cooled, use the parchment overhang to lift the bars from the pan; transfer to a cutting board and cut into squares.
-
Storage: Store leftover bars covered tightly at room temperature or in the refrigerator for up to 1 week. These freeze well for up to 3 months: thaw overnight in the fridge then bring to room temperature before serving.
Notes
Bars can be frozen for up to 3 months. Let them thaw overnight in the fridge, then bring to room temp before serving. For cleaner cuts, chill before slicing.
- Prep Time: 20 minutes
- Cook Time: 43 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 bar
- Calories: 330 kcal
- Sugar: 20 g
- Carbohydrates: 29 g
- Protein: 3 g