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Salted Maple Pecan Pie Bars Recipe

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★★★★★

4.6 from 75 reviews

These Salted Maple Pecan Pie Bars combine the warm, comforting flavors of pure maple syrup, toasted pecans, and a buttery shortbread crust into one easy-to-make, indulgent treat. Perfect for fall and holiday gatherings, they deliver the rich, layered taste of a classic pecan pie in convenient bar form, finished with a sprinkle of flaky sea salt for a sophisticated sweet-salty punch.

Ingredients

Scale

For the Buttery Shortbread Crust:

  • 2 cups all-purpose flour
  • ½ cup packed brown sugar
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened

For the Maple Pecan Filling:

  • ¾ cup pure maple syrup (Grade A dark amber recommended)
  • ½ cup packed brown sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons all-purpose flour
  • 2 cups chopped pecans (toasted or raw)
  • Flaky sea salt, for sprinkling (optional but recommended)

Instructions

  1. Prep the pan: Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Lightly grease the parchment paper to prevent sticking.
  2. Make the shortbread crust: In a mixing bowl, combine 2 cups all-purpose flour, ½ cup packed brown sugar, and ½ teaspoon salt. Add 1 cup softened unsalted butter and use your hands or a pastry cutter to mix the ingredients until the mixture resembles coarse crumbs. Press this dough evenly into the prepared pan. Bake at 350°F (175°C) for 15–18 minutes until the edges turn light golden brown.
  3. Make the maple pecan filling: While the crust bakes, whisk together ¾ cup pure maple syrup, ½ cup brown sugar, 3 eggs, 2 teaspoons vanilla extract, and 2 tablespoons flour in a bowl until smooth. Then fold in 2 cups chopped pecans.
  4. Pour and bake: Remove the baked crust from the oven and pour the maple pecan filling evenly over the warm crust. Return the pan to the oven and bake for an additional 30–35 minutes, or until the top is set and golden.
  5. Cool and finish: Let the bars cool completely in the pan. Before slicing, sprinkle with flaky sea salt if desired. Use the parchment paper overhang to carefully lift the bars out and cut into squares. For clean edges, chill the bars slightly before slicing.

Notes

  • Allow the bars to cool completely before slicing to ensure they hold their shape and cut cleanly.
  • Using parchment paper with an overhang makes removing the bars from the pan simple and mess-free.
  • Toast pecans for 5–7 minutes at 350°F before chopping to enhance their nuttiness and flavor.
  • Always choose real pure maple syrup instead of imitation syrup for deeper, authentic flavor.
  • Sprinkle flaky sea salt after baking for a balanced sweet-and-salty finish that elevates the bars.
  • These bars keep well stored in an airtight container in the refrigerator for up to 5 days.
  • They freeze beautifully for up to 2 months; slice and wrap each bar tightly before freezing.
  • For gluten-free variation, replace all-purpose flour with a 1:1 gluten-free flour blend in both crust and filling.
  • Optional additions include mini dark chocolate chips, a tablespoon of bourbon, or ¼ cup shredded coconut stirred into the filling.

Keywords: maple pecan pie bars, pecan bars, maple syrup dessert, fall desserts, holiday baking, shortbread crust, sweet and salty bars

Find it online: https://dinewithlily.com/salted-maple-pecan-pie-bars-recipe/