Salted Maple Pecan Pie Bars
These Salted Maple Pecan Pie Bars deliver all the cozy richness of pecan pie in an easier, sliceable bar form — no rolling, no fuss. Buttery shortbread meets gooey maple pecan filling with a perfect balance of sweet and salty in every bite.
Equipment
- 9x13-inch Baking Pan
- Parchment Paper
- Mixing Bowls
- Saucepan
- Whisk
Ingredients
For the Crust
- 1 cup salted butter melted
- 2 1/4 cups all-purpose flour
- 1/2 cup light brown sugar
- 3/4 tsp cinnamon
- 1/4 tsp salt
For the Pecan Filling
- 1/2 cup salted butter
- 1/2 cup pure maple syrup
- 1/2 cup light brown sugar
- 3 tbsp heavy cream
- 2 large eggs
- 3 1/4 cups pecan halves
- 1/8 tsp salt
- 1 tsp vanilla extract
- 3/4 tsp cinnamon
For Whipped Cream (Optional)
- 1/2 cup cold heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
For Serving
- Flaky sea salt to garnish
- Vanilla ice cream optional
Instructions
- Preheat oven to 350°F (175°C). Spray a 9×13-inch pan and line with parchment paper. Combine melted butter, flour, brown sugar, cinnamon, and salt. Mix until crumbly and press into pan. Prick with a fork. Bake for 18–20 minutes until golden and set.
- While crust bakes, make filling: in a saucepan, melt butter with maple syrup, brown sugar, and heavy cream. Let boil for 3 minutes, then remove from heat.
- Whisk eggs in a bowl. Slowly drizzle in hot syrup mixture while whisking to temper. Return everything to the pot. Stir in pecans, vanilla, cinnamon, and salt.
- Pour pecan filling over baked crust and spread evenly. Bake 30 minutes until center is just slightly jiggly. Cool completely in the pan.
- Whip cream, powdered sugar, and vanilla to soft peaks. It should hold its shape but remain silky.
- Slice bars, top with whipped cream and flaky sea salt. Serve with vanilla ice cream if desired.
Notes
Use real maple syrup, don’t skip the cooling step, and always temper the eggs slowly to avoid scrambling. Bars can be stored airtight for 3–4 days or frozen up to 2 months. Reheat gently before serving if preferred warm.