Rich Salted Maple Pecan Pie Bars with Buttery Crust (Print Version)
Bake up delightful Salted Maple Pecan Pie Bars! A buttery shortbread crust topped with a gooey, salty-sweet maple pecan filling. My favorite for any occasion.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 70 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Buttery Crust Essentials
01 -
1 ½ cups (180g) all-purpose flour
02 -
½ cup (100g) granulated sugar
03 -
½ cup (113g) unsalted butter, cold and cubed
→ Maple Pecan Filling
04 -
½ cup (113g) unsalted butter, melted
05 -
1 cup (200g) light brown sugar, packed
06 -
¾ cup (180ml) pure maple syrup
07 -
2 large eggs
08 -
1 teaspoon vanilla extract
09 -
2 cups (220g) pecan halves
→ Flavor Enhancers
10 -
1 teaspoon flaky sea salt, plus more for sprinkling
# Instructions:
01 -
First things first, let's get that crust going! Preheat your oven to 350°F (175°C). Grab a 9x13 inch baking pan and line it with parchment paper, leaving an overhang on the sides. This makes lifting the bars out so much easier, trust me. In a large bowl, whisk together the flour and granulated sugar. Now, cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. This is where I always get my hands a little messy, but it’s worth it for a tender crust. Press this mixture evenly into the prepared pan. Don't skip chilling the crust later; it prevents shrinking!
02 -
Pop that crust into the fridge for about 15-20 minutes. Honestly, this step is non-negotiable for a crisp, sturdy base for your bars. Once chilled, bake it for about 15-20 minutes, or until it's lightly golden around the edges. You want it partially baked so it holds up to the gooey filling without getting soggy. While it's baking, the smell of butter and sugar will start to fill your kitchen – pure comfort! Take it out and let it cool a bit while you prepare the filling.
03 -
In a medium bowl, whisk together the melted unsalted butter, light brown sugar, pure maple syrup, and large eggs until smooth. This is where the magic happens, creating that rich, sweet base. I always make sure everything is well combined, no streaks of egg yolk! Stir in the vanilla extract and those beautiful pecan halves. I often sneak a few extra pecans in here because, well, why not? The aroma of maple and vanilla is just divine at this stage, it makes my kitchen smell incredible!
04 -
Carefully pour the maple pecan filling over the partially baked crust in your pan. Distribute the pecans evenly; you want every bite of these bars to have a good nut-to-filling ratio. This step always feels a bit like painting a masterpiece, honestly. I try to spread it gently so I don't disturb the crust too much. Make sure the corners are filled too, because nobody wants a sad, empty corner! You'll see the pecans float a bit, which is totally normal.
05 -
Return the pan to the oven and bake for another 25-30 minutes, or until the filling is set and golden brown. You'll know it's done when the edges are firm and the center has just a slight jiggle. Don't overbake, or the filling can become too hard. I've definitely made that mistake before, resulting in less gooey bars! Keep an eye on it; every oven is a little different. The whole kitchen will smell like a dream, like a cozy autumn day.
06 -
Once baked, remove the pan from the oven and immediately sprinkle generously with flaky sea salt. This is a crucial step for the "salted" part of these delicious bars! Let the bars cool completely in the pan on a wire rack. I know, I know, waiting is the hardest part, but cooling is essential for them to set properly. If you cut them too soon, they'll be a gooey mess, trust me on that. Once cool, use the parchment paper overhang to lift them out, slice, and enjoy!
# Notes:
01 -
Crust chilling is non-negotiable, trust me on this.\nThese bars freeze beautifully, a lifesaver for busy weeks!\nNo dark corn syrup? Maple syrup works, just adjust the sweetness a tad.\nA sprinkle of flaky sea salt right before serving? Game changer.
# Tools You'll Need:
01 -
9x13 inch baking pan
02 -
parchment paper
03 -
large bowl
04 -
pastry blender (optional)
05 -
medium bowl
06 -
whisk
07 -
wire rack
# Nutrition Facts (Per Serving):
Calories: 350 Calories
Total Fat: 22g
Total Carbohydrate: 36g
Protein: 4g