Maple Pecan Pie Bars Recipe

Introduction

Maple Pecan Pie Bars are a delightful twist on classic pecan pie, featuring a buttery crust and a rich, maple-infused filling. These bars are perfect for serving at gatherings or as a sweet treat any time of year.

Ingredients

• 75g (5 tbsp) unsalted butter, melted
• 1/3 cup (tightly packed) brown sugar
• 1/4 tsp cooking salt or kosher salt
• 1 cup plain flour (all-purpose flour)
• 1 1/2 cups pecans
• 75g (5 tbsp) unsalted butter (for filling)
• 1/2 cup (tightly packed) brown sugar (for filling)
• 1/4 tsp cooking salt or kosher salt (for filling)
• 1/3 cup maple syrup (real, not artificially flavoured; honey can also be used)
• 2 large eggs (~55g/2oz each)
• 1 tsp vanilla extract
• 1/3 cup pecans (for decorating)
• 2 tsp maple syrup (for decorating pecans)
• 1 pinch salt
• 1/4 tsp salt flakes (optional, for sprinkling at the end)

Instructions

1. Step 1: Preheat the oven to 180°C/350°F (160°C fan-forced). Lightly grease a 20cm/8″ square pan with butter and line it with baking paper, leaving some overhang to lift out the bars later.
2. Step 2: Make the base by mixing the melted butter with brown sugar and salt. Stir in the flour until combined. Press the mixture evenly into the base of the prepared pan using your hands or a spatula.
3. Step 3: Bake the base for 20 minutes, then remove and let it cool for 15 minutes to keep it crisp.
4. Step 4: While the base bakes, spread 1 1/2 cups of pecans on a baking tray and toast them in the oven for 10 minutes. Once cool, roughly chop the pecans.
5. Step 5: Prepare the maple filling by melting the butter in a small saucepan over medium heat. Stir in the brown sugar, maple syrup, and salt. Bring the mixture to a gentle simmer, then remove from heat and let it cool for 5 minutes.
6. Step 6: Whisk the eggs and vanilla extract into the cooled maple mixture. Stir in the chopped pecans until evenly combined.
7. Step 7: Toss the remaining 1/3 cup pecans with 2 teaspoons maple syrup for decoration.
8. Step 8: Pour the pecan filling over the baked base, spreading it evenly. Arrange the maple-coated pecans on top.
9. Step 9: Bake the assembled bars for 25 minutes. Once done, remove from the oven and allow to cool completely to room temperature, about 2 hours. Refrigerate to speed up setting if desired.
10. Step 10: Once set, lift the bars from the pan using the paper overhang and cut into 16 squares or 9 larger pieces. Optionally, sprinkle with salt flakes before serving.

Tips & Variations

• For a quicker crisp base, you can skip the cooling step after baking the crust, but it helps create a firmer texture.
• Use honey instead of maple syrup if you prefer a different flavor profile in the filling.
• Substitute pecans with walnuts or almonds for a different nutty taste.
• Adding a pinch of cinnamon to the filling mixture can enhance warmth and depth of flavor.

Storage

Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to one week. Reheat briefly in a warm oven or microwave to soften if desired, though they are delicious enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars gluten-free?

Yes, you can substitute the plain flour with a gluten-free flour blend suitable for baking. Be sure to choose a blend that measures like all-purpose flour for best results.

How should I toast the pecans?

Spread pecans evenly on a baking tray and toast in a preheated oven at 180°C/350°F for about 10 minutes, stirring halfway through. Keep an eye to avoid burning and allow them to cool before chopping or coating with syrup.

Maple Pecan Pie Bars Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 118 reviews

These Maple Pecan Pie Bars combine a buttery crisp base with a rich, gooey maple pecan filling, topped with maple-coated toasted pecans for a perfect balance of sweet and nutty flavors. Ideal for dessert or a special treat, these bars bake up beautifully in a square pan and are easy to slice and serve.

• Author: Clara
• Prep Time: 15 mins
• Cook Time: 55 mins
• Total Time: 1 hour 10 mins plus 2 hours cooling
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Base

• 75g (5 tbsp) unsalted butter, melted
• 1/3 cup (tightly packed) brown sugar
• 1/4 tsp cooking salt / kosher salt
• 1 cup plain flour (all-purpose flour)

Filling

• 1 1/2 cups pecans
• 75g (5 tbsp) unsalted butter
• 1/2 cup (tightly packed) brown sugar
• 1/4 tsp cooking salt / kosher salt
• 1/3 cup real maple syrup (not artificially flavored; honey can be substituted)
• 2 large eggs (~55g/2oz each)
• 1 tsp vanilla extract
• 1/3 cup pecans, toasted and roughly chopped

Decorating Pecans

• 2 tsp maple syrup
• 1 pinch salt
• 1/4 tsp salt flakes (for sprinkling at the end, optional but recommended)

Instructions

1. Preheat Oven: Set your oven to 180°C/350°F (160°C fan-forced) to prepare for baking the bars.
2. Prepare the Pan: Lightly grease a 20cm/8″ square pan with butter, then line it with parchment paper, allowing an overhang to lift out the bars easily later.
3. Make the Base: Melt 75g of butter in a microwave-proof bowl. Stir in the brown sugar and salt, then mix in the flour until combined. Press this mixture evenly into the bottom of the prepared pan using your hands and a spatula for an even surface.
4. Bake and Cool Base: Bake the base for 20 minutes until set. Remove and let it cool for 15 minutes to maintain a crisp texture for the crust.
5. Toast Pecans: Spread the pecans for the filling on a baking tray and place them in the oven alongside the base for 10 minutes until fragrant and toasted. Once cool enough to handle, roughly chop them.
6. Make Maple Filling: In a small saucepan over medium heat, melt 75g butter. Add the brown sugar, maple syrup, and salt, bringing the mixture to a proper simmer. Remove from heat and let cool for 5 minutes. Whisk in the eggs and vanilla extract, then fold in the chopped toasted pecans.
7. Prepare Decorating Pecans: Toss the remaining 1/3 cup pecans with 2 tsp maple syrup and a pinch of salt for a glossy, flavorful topping.
8. Assemble Bars: Pour the maple pecan filling onto the cooled base and spread evenly. Arrange the maple-coated pecans on top.
9. Bake Final Bars: Bake the assembled bars for 25 minutes until the filling is set and the top is golden and bubbly.
10. Cool and Serve: Remove from oven and allow the bars to cool fully to room temperature, about 2 hours, or refrigerate to speed up the process. Sprinkle with optional salt flakes before cutting into 16 or 9 squares. Serve and enjoy!

Notes

• The cooling time after baking the base helps keep the crust crisp but can be skipped if in a hurry.
• Real maple syrup is recommended to achieve authentic flavor, but honey may be used as a substitute.
• Salt flakes sprinkled at the end add a pleasant savory contrast to the sweet bars.
• You can scale up the recipe by using a larger pan and adjusting baking times accordingly.
• Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: maple pecan bars, pecan pie bars, maple dessert, nutty bars, baked dessert, pecan bars