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Ultra close-up macro of a sliced warm spiced pecan pie bar with thick gooey caramel and buttery shortbread crust

Warm Spiced Pecan Pie Bars with Shortbread Crust

Buttery, melt-in-your-mouth vanilla shortbread crust layered beneath a rich, gooey caramel filling loaded with toasted Georgia pecans, pure maple syrup, and warm fall spices. All the beloved holiday flavor of classic pecan pie in an easy slice-and-share bar.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 bars
Calories: 340
Ingredients Method Nutrition

Ingredients
  

Buttery Vanilla Shortbread Crust
  • 2 cups all-purpose flour, spooned and leveled
  • 1/2 cup powdered sugar
  • 1/4 tsp fine sea salt
  • 1 cup unsalted butter (2 sticks), cold and cubed
  • 1 tsp pure vanilla extract
Gooey Spiced Pecan Caramel Topping
  • 1/2 cup unsalted butter (1 stick)
  • 1 cup dark brown sugar, packed
  • 1/3 cup pure grade-A maple syrup (no corn syrup)
  • 1/4 cup heavy whipping cream
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp sea salt flakes
  • 1 tsp pure vanilla extract
  • 3 cups pecan halves and pieces, lightly toasted

Method
 

Par-Bake the Shortbread Crust
  1. Preheat oven to 350°F (175°C). Line a 9x13-inch metal baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
  2. In a food processor (or large bowl using a pastry cutter), pulse together flour, powdered sugar, and salt. Add cold cubed butter and vanilla, pulsing until fine crumbly dough forms and holds together when pressed.
  3. Press shortbread dough evenly into the bottom of the prepared pan. Bake for 18 to 20 minutes until edges are lightly golden. Remove and set aside while making the filling.
Simmer Caramel & Fold Pecans
  1. In a medium saucepan over medium heat, melt 1/2 cup butter, dark brown sugar, maple syrup, and heavy cream. Bring to a rolling boil and simmer for 3 minutes, whisking constantly until bubbly and glossy.
  2. Remove saucepan from heat. Stir in ground cinnamon, nutmeg, sea salt, vanilla, and the toasted pecans until every nut is coated in golden caramel.
Bake, Cool & Slice
  1. Pour the warm pecan caramel filling over the warm par-baked shortbread crust, spreading evenly to all four corners with a heatproof spatula.
  2. Return pan to oven and bake at 350°F for 20 to 22 minutes until filling is bubbling vigorously across the entire surface.
  3. Transfer pan to a wire cooling rack and allow to cool completely to room temperature (at least 2 hours), then chill in the refrigerator for 30 minutes before lifting with parchment overhang and slicing into 16 clean squares with a sharp chef's knife.

Nutrition

Serving: 1gCalories: 340kcalCarbohydrates: 36gProtein: 3gFat: 22gSaturated Fat: 10gCholesterol: 45mgSodium: 160mgPotassium: 140mgFiber: 2gSugar: 22gVitamin A: 420IUCalcium: 45mgIron: 1.1mg

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