Maple Pecan Shortbread Squares combine buttery shortbread with a luscious, maple-infused pecan topping that tastes like a cross between pecan pie and cookies. They’re rich, crumbly, and perfectly sweet without being overwhelming a fantastic make-ahead dessert for fall gatherings, Thanksgiving spreads, or a cozy afternoon treat with coffee.
If you love buttery shortbread and the comforting flavor of maple syrup, these bars are a match made in dessert heaven. They’re easy to make, bake up beautifully golden, and slice neatly into squares for effortless serving.
Ingredients
Shortbread Base
- 1 cup all-purpose flour
- ⅓ cup packed brown sugar
- ½ cup butter, softened
Maple Pecan Topping
- 1 large egg
- ⅓ cup packed brown sugar
- 3 tablespoons pure maple syrup
- ½ cup chopped pecans
Step-by-Step Method
Step 1: Prepare the oven and pan
Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
Step 2: Make the shortbread base
In a medium mixing bowl, cream together the butter and brown sugar until smooth and slightly fluffy. Add the flour and mix until the dough comes together it will look crumbly at first but should press together easily when squeezed.
Press the dough evenly into the prepared pan, smoothing it with your fingertips or the bottom of a measuring cup. Prick the surface gently with a fork to prevent bubbling. Bake for about 12–15 minutes, or until the edges are lightly golden. While the shortbread bakes, prepare the maple pecan topping.
Step 3: Make the topping
In a small mixing bowl, whisk together the egg, brown sugar, and maple syrup until well combined. Stir in the chopped pecans until evenly coated in the sweet, glossy mixture.
Step 4: Layer and bake again
Pour the pecan mixture evenly over the hot shortbread base, spreading it gently to cover all corners. Return the pan to the oven and bake for another 20–25 minutes, or until the topping is golden brown, shiny, and set in the center.
Step 5: Cool and slice
Let the bars cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment overhang and cut into small squares or rectangles. The shortbread will be buttery and crisp on the bottom, while the topping adds a sweet, nutty crunch.
Step 6: Serve
These squares are delightful as-is, but they also pair beautifully with a scoop of vanilla ice cream or a drizzle of extra maple syrup for an indulgent dessert moment.
Expert Tips for Success
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Use room temperature butter: Softened butter helps the shortbread come together smoothly without overmixing.
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Toast your pecans: For extra depth, toast your chopped pecans for 5–7 minutes at 350°F before adding them to the topping.
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Real maple syrup is key: The rich, natural flavor of pure maple syrup makes all the difference avoid artificial syrup if possible.
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Cool before slicing: The topping needs time to firm up; cutting too early may cause it to stick or fall apart.
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Line with parchment: For effortless removal and clean slices, don’t skip this step.
Tasty Variations to Try
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Maple walnut bars: Substitute toasted walnuts for the pecans for a slightly bolder, earthier flavor.
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Chocolate drizzle: Add a drizzle of melted dark chocolate over the cooled bars for a decadent twist.
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Spiced version: Mix a pinch of cinnamon or nutmeg into the pecan topping for added warmth.
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Salted maple finish: Sprinkle flaky sea salt over the bars right after baking for a perfect sweet-salty balance.
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Mini desserts: Cut into bite-sized squares for holiday cookie trays or party platters.
Frequently Asked Questions
Can I make Maple Pecan Shortbread Squares ahead of time?
Yes! These bars actually taste even better the next day. Bake, cool, and store them in an airtight container at room temperature for up to 3 days or refrigerate for up to 5.
Can I freeze them?
Absolutely. Place fully cooled squares in an airtight container, separating layers with parchment paper. Freeze for up to 2 months. Thaw at room temperature before serving.
Can I use margarine instead of butter?
Butter is recommended for the best flavor and texture, but if you need a dairy-free option, a high-quality plant-based substitute will work.
Why did my topping seem runny?
Be sure to bake the topping until it’s fully set it should look glossy but not jiggly in the center. Overbaking can make it too firm, while underbaking leaves it sticky.
Can I double this recipe?
Yes. Double all ingredients and bake in a 9×13-inch pan. You may need to add a few minutes to the baking time for the topping to set completely.
Print
Maple Pecan Shortbread Squares
- Total Time: 55
- Yield: 16 squares 1x
- Diet: Vegetarian
Description
Buttery, crumbly shortbread topped with a golden maple-pecan layer, combining the flavors of cookies and pecan pie. Crisp edges and sweet, nutty topping make these bars perfect for fall and holiday gatherings.
Ingredients
Shortbread Base
1 cup all-purpose flour
⅓ cup packed brown sugar
½ cup unsalted butter, softened
Maple Pecan Topping
1 large egg
⅓ cup packed brown sugar
3 tablespoons pure maple syrup
½ cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8×8-inch pan with parchment, leaving overhang for easy removal.
- Cream butter and brown sugar until smooth. Add flour and mix until crumbly yet cohesive when pressed. Press evenly into pan, prick with fork, and bake 12–15 minutes until lightly golden.
- Whisk egg, brown sugar, and maple syrup until smooth. Stir in pecans.
- Pour topping evenly over hot shortbread base and spread gently. Bake 20–25 minutes until golden and set.
- Cool in pan on a wire rack. Once firm, lift with parchment and cut into squares.
- Serve plain or with maple syrup drizzle or vanilla ice cream.
Notes
Use room-temperature butter for smooth blending.
Toast pecans before use for deeper flavor.
Use pure maple syrup for best taste.
Cool completely before slicing for clean edges.
Line the pan with parchment paper for easy removal.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert, Bar Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 185
- Sugar: 13g
- Sodium: 45mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: maple shortbread bars, pecan pie squares, fall dessert bars, easy maple pecan recipe, thanksgiving cookie bars, buttery shortbread squares
