Maple Pecan Pie Bars Recipe

Close-up of maple pecan pie bars stacked on parchment paper.

5 from 8 votes

Soft, chewy, and filled with a warm layer of maple filling over a tender crust, these Maple Pecan Pie Bars are a sweet, simple dessert perfect for sharing on Thanksgiving.

Prep Time15

Cook Time40

Cool and Chill Time50

Total Time1 45

Course: Brownies & Bars, Dessert

Cuisine: American

Diet: Vegetarian

Servings: bars

Calories: 434kcal

Author: Andrea

Ingredients

8 Tbsp (1 stick) butter
1 cup light brown sugar packed
1/4 cup corn syrup
2 eggs
2 Tbsp heavy cream
3 tablespoon maple syrup
1 tsp vanilla bean paste
pinch of salt
2 cups pecans chopped

Crust

2 1/2 cups all-purpose flour
1/3 cup sugar
1/3 cup brown sugar packed
16 Tbsp (2 sticks) butter softened
1/2 teaspoon salt

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×13″ pan with foil, leaving a 2″ overhang on all sides. This will help you remove them from the pan.
In the bowl of a stand mixer, beat together butter, sugars, and salt until fluffy. With mixing speed on low, gradually add the flour and mix until it resembles coarse crumbs. Press the crust into the prepared pan. Prick a few times with a fork. Place in the oven to bake for 20–25 minutes or until golden brown.
Meanwhile, to prepare the pecan pie filling, in a medium-sized saucepan over low heat, melt butter. Once the butter has melted, add brown sugar, corn syrup, heavy cream, vanilla, maple syrup, and salt. Turn the heat up to medium and cook for 2–3 minutes (or until the sugar has dissolved and it begins to simmer). Remove from heat and allow to cool for 5 minutes. Once the mixture has cooled, add eggs and pecans. Mix until combined.
Pour the mixture into the hot pie crust. Bake for 20–22 minutes (be careful not to overbake or the sides will get burned). Remove from the oven and allow to cool in the pan for 30 minutes. Transfer to the freezer to chill for an additional 20 minutes. Remove, cut, and serve.

Notes

-Yields about 12 to 16 bars, depending on how they’re sliced.

STORE Pecan Maple Bars in an airtight container at room temperature for up to 3 days. If your kitchen is warm, you can refrigerate them to keep the filling firm. They will last in the refrigerator for up to 5 days. To FREEZE, place the cut bars in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. Freeze for up to 2 months.

Thaw in the fridge overnight before serving. If you’d like to REHEAT them, warm in the microwave for about 10–15 seconds to soften the crust and filling slightly.

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