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!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Keyword: bars, maple pecan pie bars, nuts, pecan pie, pecans
Servings: 12 servings
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
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!
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.
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