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Maple pecan pie bars with a shortbread crust on a white scalloped platter with a wooden fork, with a white pitcher and a small bowl of chopped pecans behind

Maple Pecan Pie Bars

Pecan pie bars with a buttery shortbread crust and a gooey filling made with pure maple syrup and brown sugar instead of corn syrup.
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Prep Time 20 minutes
Cook Time 1 hour
Chill (at least) 2 hours
Total Time 1 hour 30 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Shortbread Crust
  • 1 ½ cups all-purpose flour (180 g)
  • ½ cup cold unsalted butter (113 g), cubed
  • ⅓ cup granulated sugar (67 g)
  • ¼ teaspoon fine salt
Maple Pecan Filling
  • 2 cups chopped pecans (220 g)
  • ½ cup pure maple syrup (160 g)
  • ½ cup packed brown sugar (100 g)
  • ¼ cup unsalted butter (57 g), melted and slightly cooled
  • 2 large eggs
  • 1 tablespoon all-purpose flour (8 g)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine salt

Equipment

  • 8×8-inch baking dish
  • Parchment paper
  • Medium mixing bowls
  • Pastry cutter or fork
  • Whisk
  • Spatula
  • Sharp knife

Method
 

  1. Preheat oven to 350°F with a rack in the middle position. Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, combine flour, sugar, and salt for the crust. Cut in the cold butter until the mixture is crumbly and holds together when pressed.
  3. Press the crust mixture firmly and evenly into the prepared baking dish.
  4. Bake for approximately 17–27 minutes, until dry and lightly golden. Baking time will vary by pan material. Allow the crust to cool for 10 minutes.
  5. In a separate bowl, whisk together the eggs, maple syrup, brown sugar, melted butter, flour, vanilla extract, and salt until smooth.
  6. Fold in the chopped pecans.
  7. Pour the filling over the par-baked crust and spread the pecans evenly.
  8. Bake for 25–35 minutes at 350°F, until the edges are set and the center jiggles gently without appearing liquid.
  9. Allow to cool completely, then cover and refrigerate for at least 2 hours before slicing. Refrigerate promptly, within 2 hours of removing from the oven.
  10. Lift from the pan using the parchment paper and cut into 16 bars with a sharp knife.

Notes

Pan material: Tested in an 8×8-inch stoneware pan. The crust required 27 minutes and the filling required 33 minutes at 350°F.
Chilling: Essential for clean slices. Fully cooled bars were still too soft to cut neatly until refrigerated.
Maple syrup: Use pure maple syrup, not pancake syrup.
Serving: Serve chilled or allow individual pieces to soften briefly before eating.
Storage: Refrigerate in an airtight container for up to 4 days.
Make ahead: Prepare the day before serving for the easiest holiday entertaining.
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