Easy Black Bottom Pecan Pie Bars (Maple Sweetened)

These black bottom pecan pie bars bring together a rich chocolate layer and a maple-sweetened pecan topping for a treat that feels special without extra effort. They’re simple to mix, bake, and slice, giving you all the flavor of classic pecan pie in an easy bar you can make ahead and serve to a crowd.

Pecan pie shouldn’t just be one time a year for holidays, right? I don’t think so, but the thought of making a crust and then eating a whole pie – whew.

But pecan pie in a bar form? It’s a way to have pecan pie and may actually be almost better in my mind! All the tasty goodness of a pecan pie without the hassle of a pie shell (though that’s not much of a hassle anymore now that I use this crust recipe), plus it’s easier to serve, makes smaller portions, stores better (even in the freezer!) and transports without any worries.

I may never make pecan pie again! (Just kidding.)

So here’s my take on all best parts of pecan pie in a cookie bar form – a yummy shortbread crust, a layer of chocolate (just because), and the gooey, caramely pecan filling we love.

But because I’ve discovered that we just don’t need as much sugar in foods, even desserts, I lowered the brown sugar found in similar recipes and replaced the corn syrup with less maple syrup.

I found that the flavors of other ingredients tend to shine more when they’re not covered with the loads of sugar often used in traditional recipes. For example, I’ve adapted a number of recipes to use less sugar, including our classic addictive tomato chutney, homemade apple caramel dip, canned plum sauce, granola, and even cookies like flourless coconut almond bars and chocolate truffle cookies.

And now we can add these black bottom pecan pie bars to the mix. And not only is the maple syrup a real food ingredient (vs. corn syrup), I think it tastes a lot better here, too, so win-win.

Ingredient Notes & Substitutions

• Pecans: While it would seem you couldn’t substitute these, if all you have are walnuts, call them walnut pie bars and it’s all good.
• Flour: I used half regular whole wheat and half all-purpose. You can use only all-purpose or use a whole wheat pastry flour.
• Brown sugar: I lowered this as much as possible, but you still need some in the crust and filling. You could use coconut sugar for a similar texture.
• Butter: I’ve not actually made a shortbread crust with anything other than butter, but if you are dairy free you could try coconut oil, especially since these need to be refrigerated which will help keep the coconut oil firm.
• Chocolate chips: I like semi-sweet and dark varieties here, but milk chocolate will also work. Want straight up pecan pie bars with no black bottom? Omit the chocolate completely!
• Cream: Again, I’ve only made this with heavy cream, but I would think you could use coconut cream if you’re dairy free.

How To Make Chocolate Pecan Pie Bars

Step 1: Toast the Pecans. To ramp up the flavor from the pecans, toast them first briefly in the oven and then chop for the recipe.

Step 2: Shortbread Crust. Making the shortbread-like crust in a food processor is really quick, but you can use a pastry cutter if you don’t have a food processor.

Step 3: Bake Crust. Press the crust mixture into a parchment-lined pan (crucial to help them not stick AND to easily remove them). Bake 20-25 minutes until lightly brown around the edges.

Step 4: Chocolate Layer. After removing the partially baked crust from the oven, sprinkle with chocolate chips and let sit on the warmed crust for a few minutes before spreading into a layer.

Step 5: Make Filling. Boil the filling ingredients for a minute on the stove and then pour over the chocolate layer.

Step 6: Bake Bars. Bake about 15 minutes, until the filling is bubbly. Remove to a wire rack and cool for about 1 hour. Refrigerate another hour before cutting to help filling firm up.

Timing Tip: While there are a couple steps to this, it goes fairly quickly since you can cook the filling while the crust is cooling (it needs to cool about 20 minutes before adding the filling) so it takes only 20 minutes or so of hands-on time with 40 minutes total for the baking.

Storage

These do best stored in the refrigerator. If serving to guests, bring them out shortly before serving and try to only leave them out an hour or so. The cut bars freeze beautifully!

• Refrigerator: Keep in an airtight container for about a week.
• Freezer: Store with parchment or wax paper between the layers in an airtight freezer container for up to three months.

Everyone we’ve shared these with has loved them – it’s a great way to get that pecan pie fix in a smaller, easier to transport bar form. I hope you enjoy these as much as we do – they may even start to replace your pie at the holidays!

If you try these pecan pie bars, please leave a rating and review so we can know how you liked them!

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5 from 5 votes

Black Bottom Pecan Pie Bars (Maple Sweetened)

Easy black bottom pecan pie bars sweetened with maple syrup. Rich chocolate, toasted pecans, and simple prep for a delicious dessert.

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Yield: 24 bars

1x2x3x

Author: Jami Boys

Equipment

• 13×9 inch baking pan
• Parchment Paper or foil

Click for Cook Mode

Ingredients

Crust

• 2 cups all purpose flour (can use half whole wheat or all whole wheat pastry flour)
• 1/3 brown sugar
• 3/4 cup pecans (3/4 cup of the 3¾ cup total toasted and chopped nuts)
• 1/4 teaspoon salt
• 1 cup butter, softened (2 cubes)
• 1½ cup chocolate chips dark, semi-sweet, or milk (or omit for regular pecan pie bars)

Filling

• 3/4 cup maple syrup
• 1/2 cup brown sugar
• 1/3 cup heavy cream
• 6 tablespoons butter
• 1/4 teaspoon salt
• 3 cups pecans (remaining toasted and chopped nuts)
• 1 teaspoon vanilla

Instructions

• Heat oven to 350 degrees. Line a 13×9-inch pan with parchment or greased foil overlapping the long sides to be able to lift out the bars when baked.
• Toast the pecans: Spread all the nuts (3 ¾ cup) on a cookie sheet and bake for 5 minutes, watching carefully so they don't burn. Chop all coarsely and set aside.

Make Crust

• In a food processor pulse the flour, 1/3 cup sugar, 3/4 cup pecans and 1/4 teaspoon salt until combined. Cut each cube of butter (1 cup total) into 8 pieces and add to bowl of processor. Pulse 8-10 times until mixture resembles coarse meal.
• Press crust mixture evenly into the prepared pan. Bake 20-25 minutes until lightly browned at edges and remove to a wire rack to cool for 20 minutes.
• While cooling, immediately sprinkle warm crust with chocolate chips; leave for a few minutes to soften and then spread into an even layer.

Make Filling & Bake

• When about 10 minutes is left on the timer for the cooling, add maple syrup, 1/2 cup sugar, cream, 6 tablespoons butter, and 1/4 teaspoon salt to a large saucepan and bring to a boil over medium-high heat. Stirring constantly, boil for 1 minute.
• Remove from heat, add the remaining chopped pecans and vanilla, and pour over crust.
• Bake about 15 minutes, or until the filling is bubbly. Remove to a wire rack and cool for about 1 hour. Refrigerate another hour before cutting into 24 pieces and store in the fridge.

Notes

Storage

• Refrigerator: Keep in an airtight container for about a week.
• Freezer: Store with parchment or wax paper between the layers in an airtight freezer container for up to three months.

Nutrition

Serving: 1bar | Calories: 308kcal | Carbohydrates: 25g | Protein: 3g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 126mg | Potassium: 102mg | Fiber: 2g | Sugar: 14g | Vitamin A: 319IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

More Easy Cookie Recipes

• Delicious Multigrain Snickerdoodle Cookies
• Chocolate Drizzled Nut Squares Cookies
• Classic Chocolate Peanut Butter Swirl Bars Recipe
• Whole Wheat Blackberry Crumb Bars

This recipe has been updated – it was originally published in 2016.