Description
These Maple Pecan Pie Bars combine a buttery, crisp base with a rich, sweet maple and pecan filling, topped with maple-glazed pecans for an irresistible dessert. Baked to perfection, they offer a delightful twist on traditional pecan pie, perfect for sharing at gatherings or enjoying as a sweet treat any time.
Ingredients
Base
- 75g (5 tbsp) unsalted butter, melted
- 1/3 cup (tightly packed) brown sugar
- 1/4 tsp cooking salt or kosher salt
- 1 cup plain flour (all-purpose flour)
Filling
- 75g (5 tbsp) unsalted butter
- 1/2 cup (tightly packed) brown sugar
- 1/4 tsp cooking salt or kosher salt
- 1/3 cup maple syrup (real, not artificially flavoured; honey can be used as a substitute)
- 2 large eggs (~55g/2oz each)
- 1 tsp vanilla extract
- 1 1/2 cups pecans (for filling, roughly chopped after toasting)
Decorating Pecans
- 1/3 cup pecans
- 2 tsp maple syrup
- 1 pinch salt
- 1/4 tsp salt flakes (optional, for sprinkling at the end)
Instructions
- Preheat the oven: Set your oven to 180°C/350°F (160°C fan-forced) to get it ready for baking both the base and the pecans.
- Prepare the pan: Lightly grease a 20cm (8 inch) square baking pan with butter, then line it with parchment paper, leaving an overhang on the sides to easily lift the bars out after baking.
- Make the base: Melt 75g unsalted butter in a microwave-safe bowl. Stir in 1/3 cup brown sugar and 1/4 tsp salt, then add 1 cup plain flour. Mix until combined. Press this mixture evenly into the prepared pan using your hands and a spatula, ensuring a fairly even layer.
- Bake the base and cool: Bake the base in the preheated oven for 20 minutes. Remove from oven and let it cool for 15 minutes to keep the base crisp.
- Toast the pecans: Spread 1 1/2 cups pecans on a baking tray and bake in the oven for 10 minutes (this step can be done concurrently with baking the base). Once toasted and cool enough to handle, roughly chop the pecans.
- Prepare the maple filling: In a small saucepan over medium heat, melt 75g unsalted butter. Add 1/2 cup brown sugar, 1/3 cup maple syrup, and 1/4 tsp salt. Bring the mixture to a proper simmer, then remove from heat. Let it cool for 5 minutes before whisking in 2 large eggs and 1 tsp vanilla extract. Stir in the chopped pecans.
- Prepare decorating pecans: Toss 1/3 cup whole pecans with 2 tsp maple syrup and a pinch of salt to coat them evenly. These will be used as a topping.
- Assemble and bake: Pour the pecan filling evenly over the baked base. Arrange the maple-coated decorating pecans on top. Bake for 25 minutes until the filling is set and golden.
- Cool and serve: Remove from oven and allow to cool completely at room temperature to set (approximately 2 hours). You can refrigerate to speed the setting process. Once set, lift out of the pan using the parchment paper overhang and cut into 16 squares. Enjoy your Maple Pecan Pie Bars with your hands!
Notes
- The 20cm/8″ square pan size is essential for correct baking thickness and timing; you can scale up ingredients proportionally for a larger pan.
- Using real maple syrup (not artificially flavored) is recommended for the best authentic flavor; honey can be substituted if necessary.
- Allowing the base to cool before adding the filling helps maintain a crisp crust.
- Toasting pecans enhances their flavor and crunchiness in the filling.
- The optional finishing sprinkle of salt flakes adds a nice contrast to the sweetness.
- Refrigeration after baking will expedite setting time, but room temperature cooling is best for preserving texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
