This post may contain affiliate links. Please see my disclosure policy.
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! Recipe makes 16 bars.
These bars start with an easy press-in crust made with melted butter that’s my go-to for all crumb bar recipes.
Unlike a more delicate shortbread crust that can crumble and fall apart, the golden cookie crust bakes up nice and sturdy.
Next is a delicious maple, bourbon, and brown butter filling topped with buttery pecan halves. It’s no wonder these maple pecan bars are simply irresistible!
More delicious pecan desserts: rich, decadent chocolate pecan tart and classic maple pecan tart.
Tips for the best pecan pie bars:
- Use pure maple syrup – Grade A maple syrup has a rich amber color and flavor (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!
- Room temperature eggs – Bring eggs to room temperature before baking so that they incorporate smoothly into the filling.
- Brown butter – Adds toasty, caramel flavor to the filling. Learn how to make brown butter in my easy step-by-step tutorial!
- Maple extract – Pure maple extract adds rich maple flavor to the filling. If you don’t have maple extract on hand, substitute 1 teaspoon vanilla extract.
- Pecan topping – Pecan halves make the prettiest pecan bars. You can also used chopped pecans or walnuts.
- Baking pan – Use an 8-inch square metal baking pan lined with parchment paper to ensure that the bars bake evenly.
- Add a finishing touch – When the bars are just out of the oven, use a pastry brush to brush the pecans with maple syrup for a little extra sweetness and sprinkle with flaky salt.
- Serving suggestion – Top these bars with vanilla ice cream or homemade whipped cream for the ultimate indulgence!
- Store leftover pecan pie bars in the refrigerator – Bars will keep for up to 3 days (warm briefly or bring to room temperature before serving).
More pecan recipes to try:
- Maple Pecan Tart
- Caramel Pecan Turtle Pie
- Caramel Pecan Oatmeal Creme Pies
- Caramel Pecan Cinnamon Rolls
Did you try these Maple Pecan Pie Bars? Let me know by leaving a comment and rating below!
Print
Maple Pecan Pie Bars (No Corn Syrup!)
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 25 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Maple pecan pie bars make the BEST dessert! Made with maple syrup (no corn syrup!), you’ll love these delicious pecan pie bars!
Ingredients
Crust
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 2 Tbsp light brown sugar
- 1/2 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- pinch of nutmeg
Filling
- 1/2 cup granulated 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
Topping
- 1 cup pecan halves
- 1 Tbsp pure maple syrup
- flaky salt
Instructions
- Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper.
- Make crust: 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.
- Make 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 partially baked crust and top with pecan halves.
- Bake bars 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.
Notes
Maple extract: Pure maple extract adds rich maple flavor to the filling. If you don’t have maple extract on hand, substitute 1 teaspoon vanilla extract.
Pecan topping: Pecan halves make the prettiest pecan bars. You can also used chopped pecans or walnuts.
Were delicious ! A winner recipe! No bourbon so used Johnny walker red scotch amazing!
Thanks so much, Diane – that sounds delicious!
I don’t usually write reviews but these bars were AMAZING and DELICIOUS!!!! Thank you for the recipe!! Can’t wait to make them again:) wish I could give you more stars!
So happy to hear that, thank you Baisi! 🙂
I’m allergic to maple, can I use honey instead or something else?
Hi Kim! Honey should work, the flavor will just be slightly different. For a more traditional pecan pie flavor, you can also use dark corn syrup.
These pecan pie bars were unreal, we all loved them!
I’m so glad you tried these bars, thank you Joan! 🙂
The perfect fall dessert! These bars are absolutely delicious!!
I’m so glad you tried these bars, Mia!
These pecan bars are absolutely perfect, we’ve already made them twice! Love the maple syrup instead of corn syrup too.
I’m so glad you tried these bars, thank you Emma! 🙂
I love pecan pie and these bars are the best – so flavorful and delicious with the maple syrup and brown butter.
I’m so glad you tried these bars, Jenn!
Can the bourbon be excluded? if so, would it make a difference in the recipe not using the 2 tablespoons? Thank you.
Hi Elle! Yes, you can omit the bourbon. Happy baking!
Delicious! This recipe was easy to follow, I subbed the maple extract for vanilla extract and the bars came out perfect & yummy!!
So happy to hear that! Thank you so much! 🙂
Hi! How important is the maple extract? Having a hard time finding it.
Hi JT! If you can’t find maple extract, you can use vanilla extract instead.