Pecan Pie Bars: 16 Irresistible Treats to Indulge In

Pecan pie bars made with maple syrup, no corn syrup here!

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First: make the crust: Preheat the oven to 350. Line an 8×8” pan with parchment paper in both directions to ensure all sides are covered.
In the bowl of a big (at least 5-6 cup) food processor, add the diced butter, the sugar, flour, pecans and salt. Pulse until the mixture clumps together into a large ball.
Press the crust mixture into the pan into an even layer. You can lightly grease your hands or use a measuring cup to press it firmly into the corners and up the sides. Press it up the sides at least 1” to hold the filling.
Bake for 30 minutes, but half-way through the bake time, use a wooden spoon to press down any puffy places in the dough.
When the 30 minutes is up, remove the crust from the oven and again, press down any puffed up places.
Let the crust cool completely.
Meanwhile, melt the butter in the microwave. Pour the butter into a large bowl, and add all remaining ingredients, except the pecans. Whisk very well to blend and make sure to break up the eggs thoroughly.
Finally, stir in the toasted pecans. Pour this mixture over the crust, and bake for 30 minutes. When the pecan pie bars are done, the filling won’t jiggle all over, just very slightly in the center.
Let the bars cool completely before attempting to slice. I like to chill them overnight in the fridge before slicing and serving.