Maple Pecan Pie Bars
With a shortbread crust and ooey gooey nutty topping, these Maple Pecan Pie Bars are perfectly sweet and oh-so delicious!
Servings: 12 servings
Calories: 497kcal
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 8x8 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
Serving: 1bar | Calories: 497kcal | Carbohydrates: 51g | Protein: 4g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 259mg | Potassium: 155mg | Fiber: 2g | Sugar: 33g | Vitamin A: 637IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg