Maple Pecan Pie Bars
These Maple Pecan Pie Bars are irresistibly gooey and nutty! A buttery crust topped with a luscious maple-pecan filling that's perfect for any occasion.
Servings: 9 servings
Ingredients
For the Filling:
- 1 1/2 cups pecan halves fresh and whole
- 1 cup packed brown sugar
- 1/2 cup pure maple syrup
- 1/4 cup unsalted butter melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- unsalted butter melted, amount not explicitly stated for crust but inferred from filling butter only
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch baking pan or line it with parchment paper for easy removal.
Make the Crust
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
- Pour in the melted butter and stir with a spatula until the mixture resembles coarse crumbs.
- Press this mixture evenly into the bottom of your prepared pan, creating a firm, even layer.
- Bake for 12-15 minutes until lightly golden. Remove from the oven and let cool slightly.
Prepare the Filling
- In a large bowl, whisk together 3 large eggs, 1 cup packed brown sugar, 1/2 cup maple syrup, 1 teaspoon vanilla extract, and 1/4 cup melted unsalted butter until fully combined and smooth.
- Stir the pecan halves gently into the filling mixture, ensuring they are evenly coated.
Assemble and Bake
- Pour the filling over the pre-baked crust and spread it evenly.
- Return the pan to the oven and bake for 30-35 minutes, or until the filling is set but still slightly wobbly in the center. The pecans on top should be toasted and fragrant.
Cool and Serve
- Allow the bars to cool completely in the pan on a wire rack.
- Once cooled, refrigerate for at least 2 hours to set fully.
- Slice into squares and serve!
Equipment
- 9x9-inch Baking Pan
- Mixing Bowls
- Whisk
- Rubber Spatula
- Measuring cups and spoons
- Oven mitts
- Cooling rack
Notes
- Store bars in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- Freeze individual bars wrapped tightly in plastic wrap for up to 3 months; thaw overnight in the refrigerator before serving.
- Use pecan halves for a dramatic crunch and visual appeal; chopped pecans provide a different texture.
- Substitute maple syrup with honey if needed, but expect a slight flavor difference.
- For gluten-free options, replace all-purpose flour with a 1:1 gluten-free baking flour blend containing xanthan gum.