Maple Pecan Pie Bars

With a shortbread-like crust and ooey gooey nutty topping, these Maple Pecan Pie Bars are perfect in the fall, for the holidays, or when the maple syrup starts to run in the spring. Who am I kidding? They’re great all year long – try them today!

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I LOVE these Maple Pecan Pie Bars! They’re easy to make, keep forever in the fridge or freezer, and have a nutty crunch that’s well-balanced with sweetness. They’re not too sweet either, which makes them the perfect bite to enjoy with an afternoon cup of tea or for sharing at a potluck or party.

I’ve served these easy pecan bars with Maple Whipped Cream, but trust me, they are just fine on their own! If you have a few minutes to whip up the maple-infused whipped cream they go fabulously together, and ice cream is another delicious option.

Ingredients

For this Maple Pecan Pie Bar recipe, you’ll make the base and bake it, then add the topping and bake it a final time. Here’s what you’ll need:

For the shortbread base:

• Frozen butter – I use salted butter but unsalted will work. Just add an extra 1/4 teaspoon of salt.
• All-purpose flour
• Brown sugar – Light brown sugar.
• Salt – Use an extra 1/4 teaspoon if you’re using unsalted butter.

For the topping:

• Pecans – You can use whole pecans or pieces.
• Butter – Yes, more butter!
• Brown sugar – More brown sugar.
• Maple syrup – Use the real stuff. You can also use honey.
• Heavy whipping cream
• Salt – Double the salt if you’re using unsalted butter.

How To Make Maple Pecan Pie Bars

For a complete list of ingredients and instructions, please scroll down to the recipe card at the bottom of this page.

Start by preheating your oven to 350°F so it is fully heated before baking the crust.

Cut the frozen butter into chunks and add it to a food processor along with the flour, sugar, and salt. Pulse the mixture until it forms coarse crumbs with the texture of large-grain sand. Be careful not to overprocess it into a paste.

Press the crumb mixture evenly into the bottom of an 8×8 baking dish. A flat-bottom measuring cup works well for pressing the crust firmly and evenly into the corners. Bake at 350°F for about 20 minutes, or until the edges begin to turn lightly golden.

While the crust bakes, chop the pecans in the food processor until they are coarsely chopped. If you are using pre-chopped pecans, you can skip this step.

In a small saucepan over medium heat, melt the butter and sugar together, stirring occasionally until the sugar dissolves.

Add the maple syrup, cream, and salt, then stir in the chopped pecans until everything is evenly coated.

Once the crust is golden brown, carefully pour the pecan topping over the baked base and spread it evenly with an offset spatula or the back of a spoon. Return the baking dish to the oven and bake for 25 to 30 minutes, or until the topping is set.

Let the bars cool completely before cutting. This helps the filling firm up and gives you cleaner slices. Serve and enjoy.

Chef Jenn’s Tips

• You can use honey if you don’t have pure maple syrup – just don’t use sugar-based pancake syrup.
• Don’t chop the nuts too finely – you want there to be some texture.
• Let the pecan bars cool before cutting them – bubbling and melted sugar is hot!
• You can use walnuts instead of pecans.

Storage Instructions

Maple Pecan Pie Bars will keep in an airtight container on the counter for a day or two or in the fridge for up to a week. You can also freeze them for up to 3 months.

Frequently Asked Questions