Description

These Fall Maple Pecan Pie Bars feature a buttery, flaky shortbread crust topped with a rich, chewy filling made from pure maple syrup and toasted pecans. They are easier to make than traditional pie and perfect for autumn gatherings.

Ingredients

Scale

1 cup (226g) unsalted butter, cold and cubed
2 cups (250g) all-purpose flour
1/2 cup (100g) granulated sugar
1/2 teaspoon salt
1 cup (240ml) pure maple syrup
1 cup (200g) light brown sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 tablespoons (30ml) heavy cream
2 cups (220g) toasted pecan halves
Pinch of salt
Flaky sea salt (optional, for topping)

Instructions

Preheat oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper, leaving an overhang on the long sides, and grease lightly.
In a large bowl, mix flour, granulated sugar, and 1/2 teaspoon salt. Add cold cubed butter and pulse or rub in until the mixture resembles coarse crumbs with pea-sized butter chunks.
Press the crust mixture firmly and evenly into the bottom of the prepared pan.
Blind bake the crust for 15 minutes until lightly golden and set. Remove from oven but leave the oven on.
While the crust bakes, toast pecan halves on a baking sheet for 5-7 minutes until fragrant. Let cool slightly.
In a medium bowl, whisk together maple syrup, brown sugar, eggs, vanilla, cinnamon, heavy cream, and a pinch of salt until smooth.
Spread toasted pecans evenly over the hot crust. Pour the maple syrup filling over the pecans.
Return to the oven and bake for 40-45 minutes until edges are bubbling and the center is set but has a slight jiggle.
Cool completely in the pan on a wire rack for at least 2 hours (overnight is best) to allow the filling to set.
Use the parchment overhang to lift the slab out of the pan. Slice into squares and sprinkle with flaky sea salt if desired.

Notes

Keep butter cold for a flaky crust. Toast pecans for better flavor. Do not overbake; the center should have a slight jiggle. Bars taste better after sitting for a day or two. Can be stored at room temperature for 3 days or frozen for 3 months.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 280
Sugar: 24
Sodium: 180
Fat: 16
Saturated Fat: 7
Carbohydrates: 32
Fiber: 2
Protein: 4

Keywords: pecan pie bars, maple pecan bars, shortbread crust, fall dessert, easy dessert, gluten-free option, autumn baking