If pecan pie is your favorite dessert, meet your new favorite dessert: maple pecan pie bars! Rich, buttery, and utterly blissful, these pecan pie bars are made with maple syrup (no corn syrup!) and make the best fall dessert!
We start with a golden and buttery press-in crust that’s my go-to for all of my crumb bars. Topped with a delicious maple, bourbon, and brown butter filling (as delicious as it sounds!) and buttery pecan halves, it’s no wonder these bars are simply irresistible!
Tips for the best pecan pie bars:
- Use pure maple syrup in this recipe – Grade A maple syrup has a rich amber color and flavor, and is my favorite for baking
- You’ll need a candy thermometer to make the filling – when maple syrup is heated to 225 degrees, it acts like corn syrup, making it a perfect substitute!
- Bring your eggs to room temperature before baking so that they incorporate smoothly into the filling
- Use an 8-inch square metal baking pan lined with parchment paper to ensure that the bars bake evenly and don’t stick to the pan
- When the bars are just out of the oven, use a pastry brush to brush the pecans with maple syrup for a little extra sheen and sprinkle with flaky salt
- Serve these bars with vanilla ice cream or whipped cream for the ultimate indulgence!
- Store leftover pecan pie bars in the refrigerator for up to 3 days (warm briefly or bring to room temperature before serving)
Maple pecan pie bars make the BEST dessert! Made with maple syrup (no corn syrup!), you’ll love these delicious pecan pie bars!
- 1/2 cup unsalted butter, melted
- 1/2 cup sugar
- 2 Tbsp light brown sugar
- 1/2 tsp vanilla
- 1 1/2 cups flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- pinch of nutmeg
- 1/2 cup sugar
- 2 Tbsp unsalted butter
- 2/3 cup pure maple syrup
- 2 Tbsp bourbon
- 2 large eggs, at room temperature, lightly beaten
- 1/2 tsp maple extract
- 1/4 tsp salt
- 1 cup pecan halves
- 1 Tbsp pure maple syrup
- flaky salt
- Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper. Whisk together melted butter, sugar, brown sugar, and vanilla until combined.
- Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl; add to butter mixture and fold in until completely incorporated. Press dough evenly into bottom of prepared pan. Bake crust for 16 to 20 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes. While the crust is cooling, increase oven temperature to 400°F and make filling.
- For the filling, place sugar in a medium bowl. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a medium brown, about 5 minutes. Remove from heat and add to bowl with the sugar.
- Combine maple syrup and bourbon in the same saucepan. Simmer over medium-low heat until the mixture reaches 225°F, about 10 minutes. Immediately pour the mixture into the bowl with the sugar and brown butter. Let stand for 1 minute, then whisk until smooth.
- Slowly pour in the eggs while whisking constantly until smooth and combined; whisk in maple extract and salt. Pour warm filling over crust and top with pecan halves.
- Bake for 10 minutes at 400°F, then reduce oven temperature to 350°F and continue baking 30 minutes (for a total time of 40 minutes), until the edges are set and a toothpick inserted in the center comes out clean.
- Remove bars from the oven and brush the pecans with maple syrup. Sprinkle the bars with flaky salt, and let cool completely on a wire rack. Carefully lift parchment and place bars on a cutting board; cut into squares with a sharp knife. Store leftover bars in an airtight container in the refrigerator up to 3 days.
Keywords: Maple, Pecan, Pecan Pie, Pecan Pie Bars, Bars