Salted Maple Pecan Pie Bars Recipe: I made a batch for my block party last weekend, and the bars tasted like gooey pecan pie meets salted caramel with a crisp, buttery shortbread base. If you crave the flavor of pecan pie without rolling a crust, this fits your style and takes about 1 hour 15 minutes start to finish.
Easy Salted Maple Pecan Pie Bars Recipe
This Salted Maple Pecan Pie Bars Recipe keeps the method simple and the ingredients practical. You press a no-fuss shortbread crust into the pan, bake it briefly, then whisk and pour the maple-pecan filling right on top. The oven does the rest while you sip coffee and pretend you didn’t already sample a corner.
I skip corn syrup and let real maple syrup handle the sweetness and shine. A little flour in the filling keeps the bars sliceable without tricky techniques. Line the pan with parchment so you lift, cool, and cut with clean edges.
Ingredients You’ll Need
- Unsalted butter, melted: 1 cup (2 sticks) for the crust; plus 4 tablespoons melted for the filling (use a good quality butter; store brand works fine)
- Light brown sugar: 2/3 cup for the crust; 1/3 cup for the filling (pack it; dark brown sugar works if you want deeper molasses notes)
- All-purpose flour: 2 1/4 cups for the crust; 1 tablespoon for the filling (use a 1:1 gluten-free blend if needed)
- Fine sea salt: 1/2 teaspoon for the crust; 1/2 teaspoon for the filling
- Pure maple syrup (Grade A Dark/Robust): 1 cup (choose a dark, robust brand for strong maple flavor; Costco/Kirkland and Crown Maple both deliver great results)
- Large eggs: 3, room temp (cold eggs can make the butter seize)
- Vanilla extract: 1 tablespoon (real extract beats imitation for flavor)
- Ground cinnamon: 1/4 teaspoon (optional, but it complements the maple)
- Pecans: 2 cups halves or chopped (toast lightly for extra crunch and aroma)
- Flaky sea salt: about 1/2 teaspoon for finishing (Maldon or similar)
Pantry shortcuts and subs:
- Use store-bought shortbread cookie crumbs for the crust (about 3 cups crumbs + 6 tablespoons melted butter + 2 tablespoons brown sugar + pinch of salt).
- Swap half the pecans with walnuts if your pantry looks sparse.
- Replace brown sugar in the filling with coconut sugar for a lighter caramel note.
Equipment:
- 9×13-inch metal baking pan
- Parchment paper
- Two mixing bowls, whisk, spatula
- Measuring cups and spoons
- Small skillet (for toasting pecans, optional)
- Sharp knife and metal spatula for clean cuts
How to Make Salted Maple Pecan Pie Bars
Prep: 20 minutes
Cook: 45–50 minutes
Total: about 1 hour 15 minutes
- Heat the oven to 350°F. Line a 9×13 pan with parchment, leaving overhang for easy lifting.
- Make the crust: whisk 2/3 cup brown sugar, 2 1/4 cups flour, and 1/2 teaspoon fine salt. Stir in 1 cup melted butter until the dough looks like damp sand and holds when pressed.
- Press the crust firmly and evenly into the pan. Dock a few times with a fork to prevent bubbles.
- Bake the crust for 15–17 minutes until the edges look lightly golden. Set the pan on a rack.
- Toast the pecans in a dry skillet over medium heat for 3–4 minutes, stirring, until fragrant. Cool slightly, then roughly chop if you prefer smaller pieces.
- Make the filling: whisk 3 eggs, 1 cup maple syrup, 1/3 cup brown sugar, 1 tablespoon flour, 1/2 teaspoon fine salt, 1 tablespoon vanilla, 1/4 teaspoon cinnamon, and 4 tablespoons melted butter until smooth.
- Scatter pecans over the warm crust. Pour the filling evenly over the top, nudging nuts into the corners.
- Bake for 28–32 minutes until the center looks set with a slight jiggle and the edges look puffed and glossy.
- Set the pan on a rack and cool completely, at least 2 hours. Chill 30–60 minutes for ultra-clean cuts.
- Lift the slab out by the parchment, sprinkle with flaky sea salt, and slice into bars with a sharp knife, wiping the blade between cuts.
Expert Tips & Mistakes to Avoid
- Line the pan with parchment so you lift and slice cleanly without crumbling corners.
- Use Grade A Dark/Robust maple syrup for bolder flavor; lighter grades taste faint in baked bars.
- Toast the pecans to amplify crunch and aroma; raw nuts can taste flat.
- Keep eggs at room temp so the filling combines smoothly; cold eggs can curdle the butter.
- Don’t overbake; pull the bars when the center still has a gentle wobble to keep the filling tender.
- Let the bars cool fully; cutting while warm can cause leaks and ragged edges.
- Sprinkle flaky salt after baking; salting before can dissolve the crystals.
- Avoid glass pans if possible; metal browns the crust better and shortens bake time slightly.
Variations I’ve Tried
- Gluten-free: Use a 1:1 gluten-free flour blend in the crust and filling; extend the crust bake by 2–3 minutes for structure.
- Dairy-free: Use plant butter for crust and filling; choose one with at least 80% fat for similar texture.
- Vegan: Use plant butter in the crust; for the filling, whisk 1/2 cup aquafaba, 3 tablespoons cornstarch, and 2 tablespoons plant cream with the maple mixture, then bake until firmly set.
- Bourbon-maple: Add 1–2 tablespoons bourbon to the filling for warmth.
- Chocolate-maple: Fold in 1/2 cup dark chocolate chips with the pecans.
- Orange-maple: Add 1 tablespoon orange zest and a pinch of cardamom for a citrus lift.
- Coffee-maple: Whisk in 1 teaspoon instant espresso for subtle depth.
- Smoked salt: Finish with smoked flaky salt for a sweet-salty campfire vibe.
How to Serve Salted Maple Pecan Pie Bars
Serve at room temp for the best texture. Pair with whipped cream, a scoop of vanilla ice cream, or Greek yogurt if you want a tangy counterpoint. Coffee, chai, or a small pour of bourbon makes a cozy match.
Make-Ahead and Storage
- Make-ahead: Bake up to 2 days in advance; keep the uncut slab wrapped in the pan for easy transport.
- Room temp: Hold at cool room temp for up to 12 hours, then refrigerate.
- Fridge: Store cut bars airtight for 5 days; layer with parchment to prevent sticking.
- Freezer: Freeze tightly wrapped bars for up to 2 months; thaw overnight in the fridge.
- Reheat: Warm individual bars at 300°F for 8–10 minutes for a just-baked edge and melty center.
Nutrition Information
Calories: about 320 per bar (24 bars per 9×13 pan). Protein: ~3g; Carbs: ~33g; Fat: ~20g. Notes: Pecans and butter drive most of the fat; maple syrup and brown sugar supply the carbs; protein stays modest.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving overhang for easy removal.
- In a bowl, combine melted butter, flour, brown sugar, and sea salt for the crust. Stir until thoroughly mixed.
- Press the mixture evenly into the prepared pan. Bake for 18–20 minutes, until lightly golden.
- While the crust bakes, make the filling. In a large bowl, whisk together maple syrup, brown sugar, eggs, melted butter, vanilla extract, and sea salt until well combined.
- Stir in chopped pecans.
- Pour the filling over the hot crust and spread evenly.
- Return pan to the oven and bake for 25–28 minutes, until the filling is set and lightly golden.
- Remove from the oven and sprinkle with flaky sea salt if desired. Let cool completely in the pan.
- Once cooled, cut into bars and serve.
Notes
For extra flavor, toast pecans before adding them to the filling. Bars can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for longer freshness. Let bars cool completely before slicing for clean edges.