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Maple Pecan Pie Bars Recipe

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4.2 from 3 reviews

Maple Pecan Pie Bars combine a buttery, crisp base with a rich, gooey maple pecan filling. These bars offer a delicious twist on traditional pecan pie with the natural sweetness of real maple syrup and a crunchy pecan topping, baked to golden perfection.

Ingredients

Base:

  • 75g (5 tbsp) unsalted butter, melted
  • 1/3 cup (tightly packed) brown sugar
  • 1/4 tsp kosher salt
  • 1 cup plain (all-purpose) flour

Maple Pecan Pie Filling:

  • 1 1/2 cups pecans
  • 75g (5 tbsp) unsalted butter
  • 1/2 cup (tightly packed) brown sugar
  • 1/4 tsp kosher salt
  • 1/3 cup real maple syrup (not artificially flavored)
  • 2 large eggs (~55g/2oz each)
  • 1 tsp vanilla extract

Decorating:

  • 1/3 cup pecans
  • 2 tsp maple syrup
  • 1 pinch salt
  • 1/4 tsp salt flakes, for sprinkling (optional but recommended)

Instructions

  1. Preheat Oven: Set your oven to 180°C/350°F (160°C fan-forced) to prepare for baking your base and bars.
  2. Prepare the Pan: Lightly grease a 20cm/8″ square pan with butter, then line it with parchment paper, leaving an overhang for easy removal later.
  3. Make the Base: Melt the butter in a microwave-safe bowl. Stir in brown sugar and salt, followed by the flour. Press this dough evenly into the base of the prepared pan using your hands and finish smoothing with a spatula.
  4. Bake and Cool Base: Bake the base for 20 minutes until firm. Remove and allow it to cool for 15 minutes to maintain crispiness.
  5. Toast Pecans: Spread the pecans for the filling on a tray and place in the oven to toast for 10 minutes (this can be done simultaneously with the base). Remove from oven and roughly chop once cool enough to handle.
  6. Prepare Maple Filling: In a small saucepan over medium heat, melt the butter, then add brown sugar, maple syrup, and salt. Bring to a proper simmer, then remove from heat and allow to cool for 5 minutes. Whisk the eggs and vanilla extract into the mixture, then fold in the chopped pecans.
  7. Decorate Pecans: Toss the 1/3 cup pecans with maple syrup and a pinch of salt to prepare the topping.
  8. Assemble and Bake: Pour the maple pecan filling evenly over the cooled base. Arrange the maple-coated pecans on top. Bake the assembled bars for 25 minutes until set and golden.
  9. Cool to Set: Remove from oven and cool fully to room temperature (approximately 2 hours). Refrigeration will speed up the setting process.
  10. Serve: Lift the bars out using the parchment overhang, cut into 16 squares (or 9 for larger pieces), and serve.

Notes

  • Other nuts such as walnuts, almonds, macadamias, cashews, or peanuts can be used as a substitute for pecans.
  • For a larger batch, double the recipe and bake in a 23 x 33 cm (9 x 13″) pan. Expect a slightly thicker bar and add 5 minutes extra baking time.
  • Bars keep well for up to 7 days in the refrigerator or 3 to 4 days in a cool pantry.
  • Use real maple syrup for authentic flavor; honey is an acceptable alternative but will alter the taste.
  • Sprinkling salt flakes on top is optional but highly recommended for a balance of sweet and salty flavors.

Find it online: https://marthatasty.com/maple-pecan-pie-bars-recipe/