Maple Pecan Pie Bars
These bars give you all the gooey maple-pecan goodness without wrestling with pie crust. The shortbread base stays crisp even under that sticky filling.
Way easier than making actual pie, but nobody needs to know that.
Brown Butter Creates Deeper Flavor
Don’t skip browning the butter for the filling. Cook it until it smells nutty and turns golden brown. This adds a caramel-like depth that regular melted butter can’t match. Let it cool slightly before mixing with eggs so you don’t scramble them.
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Press Crust Firmly Into Corners
Your shortbread base needs even thickness everywhere. Use the bottom of a measuring cup to press the dough into the pan corners. Uneven spots will bake at different rates. Prick the surface with a fork to prevent puffing during the initial bake.
Temperature Matters for Clean Cuts
These bars slice cleanest when completely cool. The filling needs time to set properly – at least two hours in the fridge. Warm bars will be messy and stick to your knife. Run the knife under hot water between cuts for the neatest edges.
Getting Perfect Square Cuts
- Wipe your knife clean between each cut to prevent dragging sticky filling across the bars.
- For extra neat presentation, trim the outer edges before cutting into squares – they’re often slightly uneven.
Frequently Asked Questions
Which grade of maple syrup works best here?
Grade A Dark Robust gives the strongest maple flavor. Grade A Golden Delicate works but tastes milder in the finished bars.
Do these need refrigeration for storage?
Yes, store covered in the fridge up to 5 days. The filling stays gooey at room temperature and can get messy.
Will walnuts substitute well for pecans?
Absolutely. Walnuts work perfectly and give a slightly more bitter, complex flavor that pairs beautifully with maple syrup.
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Maple Pecan Pie Bars
Ingredients
Crust
Filling
Equipment Needed
- 9×13 inch baking pan
- Food processor
- Medium saucepan
- Large mixing bowl
Instructions
- Prepare pan: Preheat oven to 350°F. Line a 9×13 inch pan with parchment paper, leaving overhang for easy removal.
- Make crust: Pulse flour, powdered sugar, and salt in food processor. Add cold butter cubes and pulse until mixture resembles coarse crumbs with some pea-sized pieces.
- Bake crust: Press crust mixture evenly into prepared pan using the bottom of a measuring cup. Prick surface with fork. Bake 15 minutes until lightly golden.
- Brown butter: Meanwhile, melt butter in saucepan over medium heat. Continue cooking, stirring constantly, until butter turns golden brown and smells nutty, about 3-4 minutes. Remove from heat and cool 5 minutes.
- Make filling: Whisk maple syrup, brown sugar, eggs, vanilla, and salt in large bowl. Gradually whisk in cooled brown butter until smooth. Stir in chopped pecans.
- Bake bars: Pour filling over hot crust. Arrange pecan halves on top. Bake 20-25 minutes until filling is set and lightly golden but still slightly jiggly in center.
- Cool and cut: Cool completely in pan, then refrigerate at least 2 hours before cutting. Use parchment overhang to lift from pan and cut into 16 squares.
Nutrition Facts
Per Serving (1 bar)
