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.
What you’ll love about Maple Pecan Pie Bars
- They’re so crazy good! Ooey and gooey, nutty and crunchy, and a cookie-like base.
- Easy to make! They’re ready in no time!
- They keep well – store them in the fridge or freezer!
- Not too sweet! They’re well-balanced and not overly sweet.
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.
- Preheat your oven to 350-F.
- Cut the frozen butter into chunks and add it to a food processor. Add the flour, sugar, and salt.
- Pulse the food processor chunking up the butter and flour-sugar mixture, to create coarse crumbs. It should be the texture of large-grain sand.
- Press the crumb into the bottom of an 8×8 baking dish. Bake it at 350-F for about 20 minutes.
- Chop the pecans in the food processor until they are coarsely chopped. You can skip this step if you’re using pre-chopped pecans.
- Melt the butter and sugar in a small saucepan over medium heat.
- Add the maple syrup, cream, and salt when the sugar has dissolved, then stir in the pecans.
- When the base is golden brown, add the pecan topping and return the baking dish to the oven for 25-30 minutes or until set.
- Let cool, cut, and serve!
Recommended
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
Look for a few bubbles in the middle of the baking dish. Let them bubble for a few minutes, then pull them out.
Yes! A food processor will do all the heavy work, then it’s just a matter of some mixing and baking! This is an easy and delicious pecan pie bar recipe!
No, there’s no corn syrup in these pecan pie bars. They’re sweetened with sugar and maple syrup.
Step By Step Process
Maple Pecan Pie Bars
Ingredients
For the base
- 3/4 cups salted butter frozen
- 2 cups all-purpose flour
- 1/2 cup brown sugar packed
- 1/4 teaspoon salt
For the topping
- 2 cups pecans
- 1/2 cup salted butter
- 1 cup brown sugar
- 1/3 cup maple syrup
- 2 tablespoons cream
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350-F.
- Cut the frozen butter into chunks and add it to a food processor. Add the flour, sugar, and salt.
- Pulse the food processor chunking up the butter and flour-sugar mixture, to create coarse crumbs. It should be the texture of large-grain sand.
- Press the crumb into the bottom of an 8×8 baking dish. Bake it at 350-F for about 20 minutes.
- Chop the pecans in the food processor until they are coarsely chopped. You can skip this step if you're using pre-chopped pecans.
- Melt the butter and sugar in a small saucepan over medium heat.
- Add the maple syrup, cream, and salt when the sugar has dissolved, then stir in the pecans.
- When the base is golden brown, add the pecan topping and return the baking dish to the oven for 25-30 minutes or until set.
- Let cool, cut, and serve!
Notes
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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