Introduction

There’s something undeniably comforting about the flavor of maple syrup baked into something warm and nutty. These Salted Maple Pecan Pie Bars combine a flaky shortbread base with a gooey maple filling and crunchy toasted pecans, finished with a touch of sea salt. Perfect for cozy fall moments or festive gatherings, they deliver rich, layered flavor in a simple bar form.

The image shows nine square bars laid out on a white marbled surface, each about three layers thick. The bottom layer is a light tan crust, firm and crumbly in texture. The middle layer is a thick, sticky caramel filling with a golden-brown color, holding the pieces together. The top layer is covered with glossy, dark brown pecan halves arranged unevenly, some facing up and others sideways, with a sprinkling of coarse white sea salt crystals adding a slight sparkle. The bars have clean, sharp edges and look moist but solid. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (for crust)

½ cup packed brown sugar (for crust)

½ teaspoon salt (for crust)

1 cup unsalted butter, softened (for crust)

¾ cup pure maple syrup (for filling)

½ cup brown sugar (for filling)

3 eggs (for filling)

2 teaspoons vanilla extract (for filling)

2 tablespoons all-purpose flour (for filling)

2 cups chopped pecans (toasted or raw, for filling)

Flaky sea salt, for sprinkling (optional, for topping)

Instructions

Step 1: Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the sides for easy lifting later. Lightly grease the parchment.

Step 2: In a bowl, combine 2 cups flour, ½ cup brown sugar, and ½ teaspoon salt. Add 1 cup softened butter and mix with your hands or a pastry cutter until the mixture resembles coarse crumbs. Press this dough evenly into the bottom of your prepared pan. Bake at 350°F (175°C) for 15–18 minutes until edges are lightly golden.

Step 3: While the crust bakes, whisk together ¾ cup maple syrup, ½ cup brown sugar, 3 eggs, 2 teaspoons vanilla, and 2 tablespoons flour until smooth. Stir in 2 cups chopped pecans.

Step 4: Pour the maple pecan filling over the warm crust as soon as it comes out of the oven. Return to the oven and bake for 30–35 minutes until the top is set and golden.

Step 5: Allow bars to cool completely in the pan. Just before slicing, sprinkle with flaky sea salt if desired. Use the parchment overhang to lift the bars out and cut into squares. For cleaner cuts, chill slightly before slicing.

Tips & Variations

Let the bars cool fully before cutting to ensure clean slices and firm texture.

Toast pecans for 5–7 minutes in a 350°F oven before chopping to enhance their flavor.

Use real maple syrup (grade A dark amber) rather than imitation for the best depth of flavor.

Sprinkle flaky sea salt after baking to balance sweetness and add a sophisticated touch.

Add mini dark chocolate chips to the filling for a chocolate-pecan twist.

Substitute a 1:1 gluten-free flour blend for a gluten-free version.

Add 1 tablespoon bourbon to the filling for extra warmth and complexity.

Stir in ¼ cup shredded coconut for a toasty, chewy variation.

Storage

Store these bars in an airtight container in the refrigerator for up to 5 days. They can be served slightly chilled or brought to room temperature before enjoying. For longer storage, freeze individual bars wrapped in plastic wrap inside a freezer-safe container for up to 2 months. Thaw in the fridge overnight or at room temperature for about an hour before serving.

FAQs

Can I make pecan pie bars ahead of time?

Absolutely. These bars actually taste better the next day when the flavors have melded and the filling has firmed up. Bake them the day before your event, let them cool completely, then cover and refrigerate overnight for best results.

Do I need to refrigerate pecan pie bars?

Yes, especially if not serving the same day. While they can sit out for a few hours, refrigeration keeps them fresh and safe for up to 5 days. Let them warm slightly before serving for a softer texture.