Pecan Pie Bars with Cinnamon Crust Recipe

With Autumn firmly now here, it’s time for cosy sweet treats to be on offer. More aside the lighter recipes of Spring and Summer and now the cosy desserts you want to have in front of an open fire after a crisp walk in the leaves. This recipe captures those warming flavours of Autumn, Pecan Pie Bars with Cinnamon Crust. Buttery pecans in decadent maple syrup and golden syrup filling, on a crisp buttery cinnamon crust, much better than a normal pecan pie as you get a crazy caramelised toffee-like edge to the slices. Perfect to be served with ice cream, hot custard or just on it own as it is.

Pecan Pie Bars with Cinnamon Crust Recipe - www.foodnerd4life.comIf you’re feeling extra decadent and what to add a kick to the recipe, a splash of spiced rum or bourbon will an extra grown-up depth to the bars and will enhance the warming quality of them. Or for that hint of bonfire evening, I like to add a pinch of smoked sea salt to recipe the salt in the filling, it will add a gentle smoke flavour, nothing like the levels in barbecue sauce but enough for work nicely with the warmth of the cinnamon.

Pecan Pie Bars with Cinnamon Crust Recipe Close Up -

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Pecan Pie Bars with Cinnamon Crust Recipe -

Pecan Pie Bars with Cinnamon Crust Recipe

  • Author: foodnerd4life
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 9 Slices 1x


Serves 9



For the Cinnamon Crust –

  • 115g Unsalted Butter, softened
  • 100g Caster Sugar
  • 125g Plain Flour
  • Pinch of Salt
  • 1/4 tsp Ground Cinnamon

For the Pecan Pie Filling – 

  • 150g Pecan Halves
  • 165g Soft Brown Sugar
  • 170g Golden Syrup
  • 80g Maple Syrup
  • 2 Large Free-Range Eggs
  • 2 tbsp Double Cream
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla Extract
  • 1/4 tsp Ground Cinnamon


  1. Oven to 170C, line an 8″ square tin with parchment paper and set aside. In a stand mixer beat the butter and sugar until creamed together and fluffy. Add in the flour and cinnamon and mix until it is combined. It might still be crumbly but you don’t want to overwork it. Press the dough into the prepared tin. Using the floured bottom of a heavy glass, press the dough to an even layer. Bake for 15 mins until golden. Then place to one side to cool.
  2. To make the filling, in a pan, lightly toast the pecans until they start to smell fragrant, taking care for them not to catch or will become bitter. Place on a chopping board to cool before chopping into small pieces.
  3. In a bowl, mix the brown sugar, syrups, eggs, double cream until smooth. Add in the salt, vanilla and cinnamon, as well as folding in the chopped pecans. Mix until all is incorporated. Pour the mixture onto the baked crust, evenly spread out the nuts. Bake for 25-30 minutes until baked. Cover with parchment halfway if the nuts start to brown too quickly. Allow to cool completely before cutting.
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

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    • 30 October, 2020 / 10:07 am

      Why of course!! Got to make the most of the tiny pumpkin while you can!

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