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Perfect Maple Pecan Pie Bars: Easy Fall Dessert Recipe

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These Perfect Maple Pecan Pie Bars are the ultimate fall dessert, featuring a buttery shortbread crust and a rich, maple-infused pecan filling. They’re easy to make, portable, and always a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (1 stick / 113g) unsalted butter, cold and cubed
  • ¼ teaspoon salt
  • 1 ½ cups (150g) pecan halves or pieces
  • ¾ cup (180ml) pure maple syrup
  • ½ cup (100g) packed light brown sugar
  • 3 large eggs, room temperature
  • ¼ cup (½ stick / 57g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a couple of inches of overhang on the two long sides. Lightly grease the parchment paper with cooking spray or a little butter.
  2. In a large bowl, whisk together the 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, and ¼ teaspoon of salt. Add the ½ cup of cold, cubed butter. Using a pastry cutter or two forks, cut the butter into the flour mixture until it resembles coarse meal with some pea-sized butter pieces remaining.
  3. Pour the crust mixture into the prepared pan. Press it down firmly and evenly into the bottom of the pan. Bake for 18-20 minutes, or until the edges are just starting to turn a light golden brown. Set aside on a wire rack.
  4. While the crust bakes, spread the 1 ½ cups of pecans on a baking sheet. Toast them in the oven for 5-7 minutes, just until fragrant. Let cool slightly, then roughly chop.
  5. In a medium bowl, whisk together the ¾ cup of pure maple syrup, ½ cup of packed light brown sugar, 3 large eggs, ¼ cup of melted butter, 1 teaspoon of vanilla extract, and ¼ teaspoon of salt until smooth.
  6. Sprinkle the toasted, chopped pecans evenly over the warm pre-baked crust. Pour the maple filling over the pecans, spreading to the edges.
  7. Bake for 28-32 minutes. The filling should be set around the edges but still have a slight jiggle in the center. Cool completely on a wire rack (about 2-3 hours).
  8. Once cool, use the parchment paper overhang to lift the bars out of the pan. Cut into squares with a sharp knife, wiping the knife clean between slices.

Notes

For cleaner slices, chill the bars in the refrigerator for about 30 minutes before cutting. The bars can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.

Nutrition

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

Find it online: https://grubella.com/perfect-maple-pecan-pie-bars-easy-fall-dessert-recipe/