Print

Classic Maple Pecan Pie Bars with Shortbread Crust

maple pecan pie bars - featured image
Print Recipe

Buttery, crunchy, chewy maple pecan pie bars with a pre-baked shortbread crust that stays crisp. No soggy bottoms, no runny filling—just perfect squares of fall flavor that are easier to make and serve than traditional pecan pie.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) pure maple syrup (Grade A dark amber preferred)
  • 1/2 cup (100g) light brown sugar, packed
  • 3 large eggs, at room temperature
  • 1/4 cup (57g / half a stick) unsalted butter, melted and cooled slightly
  • 2 tablespoons (30ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 2 cups (200g) pecan halves, toasted and roughly chopped

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly grease exposed sides with butter or cooking spray.
  2. In a large bowl, beat softened butter and granulated sugar together with an electric mixer until light and fluffy (2-3 minutes). Add vanilla and salt; beat again. Gradually add flour on low speed until just combined. If dough seems too dry, add 1 teaspoon cold water; if too sticky, add 1 tablespoon more flour.
  3. Transfer dough to prepared pan and press evenly into the bottom (not up the sides). Prick all over with a fork. Bake for 18-20 minutes until edges are just golden. Cool on a wire rack for 10 minutes.
  4. While crust bakes, spread pecan halves on a baking sheet and toast in the same 350°F oven for 5-7 minutes until fragrant. Cool slightly, then roughly chop (leave some halves intact for visual appeal).
  5. In a medium bowl, whisk eggs until uniform. Add maple syrup, brown sugar, melted butter, heavy cream, vanilla, and salt. Whisk until smooth and well combined (do not over-whisk).
  6. Spread toasted pecans evenly over warm shortbread crust. Pour maple filling over pecans, covering evenly.
  7. Bake for 25-30 minutes until edges are set and slightly puffed, center still has a slight jiggle. A toothpick inserted near center should come out with a little sticky filling (not wet batter). If top browns too quickly, tent loosely with foil for last 10 minutes.
  8. Cool completely in pan on a wire rack for at least 2 hours, then refrigerate for another 2 hours (or overnight) before cutting.
  9. Use parchment overhang to lift bars out of pan onto a cutting board. Cut into 24 squares (4 rows by 6 rows) with a sharp chef’s knife, wiping knife clean between cuts.

Notes

Don’t skip chilling the crust (15-20 minutes in fridge or 10 minutes in freezer) to prevent shrinking. Use room temperature ingredients for best results. Do not overmix shortbread dough. Let bars cool completely and chill before cutting for clean slices. Bars taste even better the next day. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based butter and coconut cream. Store in airtight container in refrigerator up to 5 days. Freeze up to 3 months.

Nutrition

Keywords: maple pecan pie bars, shortbread crust, pecan bars, fall dessert, Thanksgiving dessert, maple syrup, pecan pie bars, easy pecan bars

Find it online: https://spoonmira.com/classic-maple-pecan-pie-bars-with-shortbread-crust/