Maple Pecan Pie Bars

16 bars
1 hr

These bars are like pecan pie, but better. I know it’s hard to believe that anything could be better than pecan pie, but these, oh man. The addition of maple syrup in the filling, and a shortbread crust made with brown sugar? Yup, this is the stuff dreams are made of. And as a bonus….they are so easy!

To make the shortbread crust, just whisk together the flour, the brown sugar, and the salt. Then, cut the butter into the dry ingredients until it forms small, coarse crumbs.

I like to use a knife and cut the stick of butter in cubes right on the butter wrapper. Then, just dump them into the crumb mixture, and blend thoroughly with a pastry cutter or a fork.

Press the crumb mixture into the bottom of a square pan lined with parchment. I like to use the back of a measuring cup to really get the dough pressed in.Pop the crust into a 350 degree oven, and bake for about 15 minutes while you’re preparing the filling.

For the filling, add the butter, brown sugar, and maple syrup to a sauce pan. Bring it to a boil, stirring the whole time. Boil for 1 minute.

Take it off the heat and stir in the heavy cream, and pecans. Oh yeah.

Pour the mixture over the partially baked crust.

BakeBake at 350 degrees for about 30 minutes, until filling is bubbly and center does not jiggle when pan is gently shaken.

It’s important to let these bars cool in the pan for at least an hour before cutting, so the filling has time to set. You want them to be firm enough to hold their shape when cut.I cut them into 9 generous squares. These bars are deliciously rich and decadent though, so you could cut them into 16 smaller squares. I mean, if you want.

I'd love it if you'd visit me at The House on Silverado for more delicious recipes like this one.

Niky @ The House on Silverado

Recipe details
  • 16  bars
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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For the Brown Sugar Shortbread Crust:
  • 1⅓ cups all-purpose flour
  • ⅓ cup brown sugar packed
  • ½ cup cold, unsalted butter cut into small pieces
  • ½ tsp salt
For the Maple Pecan Filling:
  • 6 Tbsp unsalted butter
  • ⅔ brown sugar packed
  • ⅓ pure maple syrup
  • ⅓ cup heavy cream
  • 2 cups pecans roughly chopped
For the Brown Sugar Shortbread Crust:
Preheat oven to 350° F. Line an 8×8 square baking pan with parchment paper. Spray lightly with nonstick cooking spray. Set aside.
To make the crust, stir together the flour, brown sugar, and salt in a medium bowl. Using a pastry blender or a fork, cut the butter into the dry ingredients until the mixture forms small, coarse crumbs.
Press the crust mixture into the bottom of the prepared pan, pressing it down firmly into the pan. Bake for 15 minutes or until the edges are golden and the top feels firm when lightly touched. Set aside.
For the Maple Pecan Filling:
To make the filling, place a saucepan over medium heat and add the butter, brown sugar, and maple syrup. Bring the mixture to a boil, stirring contstantly. Allow to boil for 1 minute.
Remove the maple mixture from the heat and stir in the heavy cream. Add the chopped pecans and mix until combined. Pour the hot mixture over the partially baked crust, spreading it evenly.
Return the pan to the 350° oven, and bake for 25 to 30 minutes. The bars are done when the filling is bubbly, and the center is set when the pan is gently shaken. Let cool for at least 1 hour.
Remove the Maple Pecan Pie Bars from the pan by lifting the edges of the parchment paper. Using a large, sharp knife, cut into 9 larger squares or 16 smaller. Store in an airtight container at room temperature for up to a week.
Niky | The House on Silverado
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  • Cindy Cooke Cindy Cooke on Dec 13, 2020

    This sounds yummy! Must it be pure maple syrup, or will Aunt Jemima's orMrs. Butterworth work as well?

  • Melissa Melissa on Dec 14, 2020

    Is real maple syrup required?

    • Jean Oudy Jean Oudy on Jan 03, 2021

      Yes. Real maple syrup isn't hard to find and it really isn't at all like the artificial flavored sugar sold as "Pancake syrup". Once you taste what real maple syrup tastes like you'll understand why there is no acceptable substitute for it.