maple pecan bars

These salted maple pecan pie bars are incredibly addicting. With perfect salty-sweet flavor and a chewy pie-crust base. Awesome dessert!

Salted Maple Pecan Pie Bars

butter, softened

brown sugar

flour (plus a few more tablespoons if necessary)

eggs

corn syrup

maple syrup

vanilla

pecans

Preheat the oven to 375 degrees. In a large mixing bowl, cream the butter and 1 cup brown sugar. Add the flour and beat until coarse crumbs form. If the mixture is too soft, add a little more flour. It should be crumbly but stick together when pressed.

Press the crust into a 9&#215;13 baking dish. Bake for 12-15 minutes or until top appears dry and slightly puffed. I like to underbake mine so the crust stays softer, but if you like more of a shortbread-type crust, bake a few minutes longer.

For the filling, whisk the eggs, corn syrup, brown sugar, maple syrup, and vanilla. Stir in the pecans and pour the mixture over the crust. The filling should not be more than just a light layer of sauce over the crust. Arrange any stray pecans and return to the oven for 15-20 minutes. Remove from oven when the filling appears mostly set. Sprinkle with coarse sea salt.

Cool completely and refrigerate overnight. Cut into 24 pieces and serve slightly chilled.

Yes! This dessert has everything I love about sweet treats, as you have so elegantly described! Sweet, chewy, crunchy, flaky...absolutely delicious!

These are perfect for the fall and they look, like what I like to call, "stupid good".

Small batch pecan pie bars made with a buttery shortbread crust and a rich maple pecan filling. An easy no-corn-syrup dessert baked in a small baking dish.

Small Batch Pecan Pie Bars

salted butter (-softened to room temperature)

sugar

all-purpose flour

cornstarch

salt

butter

vanilla extract

Heat the oven to 350°F (177°C). Lightly butter or spray a 5x5-inch baking dish and line it with parchment paper, leaving enough to hang over the sides for easy removal.

With a hand mixer, beat the butter and sugar on medium speed until blended. Add the flour, cornstarch, and salt, and mix until combined.

Press the dough firmly into the lined baking dish using your fingertips or the back of a spoon.

Bake for 18–20 minutes, until lightly golden. Remove from the oven and let cool.

Make the Crust

In a medium bowl, whisk the egg and sugar until well combined.

Whisk in the melted butter, maple syrup, vanilla, flour, and salt.

Stir in the pecans.

Pour the filling over the cooled crust and place the baking dish on a rimmed baking sheet.

Bake for 30–35 minutes, until the top is lightly browned. Remove from the oven and cool on a wire rack.

After the bars have cooled, refrigerate for at least 1 hour or up to overnight.

Use the parchment lining to lift the bars out of the pan and slice into squares.

Make the Filling

Although these bars were very good, it is a lot of work for 4 bars.  Might as well make a larger recipe and freeze rest for another time.

Hi Just want to know why salted butter? Can we not use regular? Thannks

Top 2 maple pecan bars recipes from across the web

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Salted Maple Pecan Pie Bars

Small Batch Pecan Pie Bars

Top 2 maple pecan bars recipes from across the web

The most viewed maple pecan bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salted Maple Pecan Pie Bars

Small Batch Pecan Pie Bars

The most viewed maple pecan bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine