Maple Pecan Pie Bars capture all the gooey, nutty sweetness of classic pecan pie but in an easy, handheld form. With a buttery shortbread base, a rich maple-pecan filling, and a glossy nut topping, these bars are everything you love about pecan pie minus the hassle of making pastry.
Perfect for Thanksgiving dessert tables, holiday cookie trays, or anytime you’re craving a taste of cozy autumn goodness, these bars balance sweetness, crunch, and buttery richness beautifully. Each bite has deep, caramelized flavors from maple syrup and brown sugar that make them downright irresistible.
Why You’ll Love This Maple Pecan Pie Bars
Maple Pecan Pie Bars take everything you adore about classic pecan pie the sticky, buttery filling and the nutty crunch and make it easier, quicker, and even more addicting. They slice perfectly, travel well, and deliver that nostalgic fall flavor in every bite. Whether for a holiday feast, bake sale, or cozy weekend baking project, these bars will become a seasonal staple.
Ingredients
Base
- 75 g (5 tbsp) unsalted butter, melted
- ⅓ cup (tightly packed) brown sugar
- ¼ teaspoon kosher salt
- 1 cup (120 g) all-purpose flour
Maple Pecan Pie Filling
- 1½ cups pecans (roughly chopped or left whole, as preferred)
- 75 g (5 tbsp) unsalted butter
- ½ cup (tightly packed) brown sugar
- ¼ teaspoon kosher salt
- ⅓ cup pure maple syrup (not artificial; honey may also be used)
- 2 large eggs (~55 g each)
- 1 teaspoon vanilla extract
Decorating (Optional but Recommended)
- ⅓ cup pecans, for topping
- 2 teaspoons maple syrup
- 1 pinch salt
- ¼ teaspoon salt flakes, for sprinkling at the end
Step-by-Step Method
Step 1: Prepare the pan and base
Preheat your oven to 350°F (175°C). Line an 8×8-inch (20 cm) baking pan with parchment paper, leaving overhang on the sides for easy removal.
In a medium bowl, whisk together the melted butter, brown sugar, and salt until smooth. Add the flour and stir until a soft dough forms. It will look crumbly at first but should press together easily.
Press the dough evenly into the bottom of the prepared pan. Use the back of a spoon or your fingers to smooth out the surface. Bake for 12–15 minutes, or until lightly golden around the edges. Transfer to a wire rack to cool slightly while preparing the filling.
Step 2: Make the maple pecan filling
In a medium saucepan over medium heat, melt the butter, brown sugar, and salt together until smooth. Stir constantly for about 2–3 minutes, then whisk in the maple syrup. Let the mixture cool for about 10 minutes just warm enough that it won’t scramble the eggs when added.
In a bowl, whisk together the eggs and vanilla extract. Slowly pour in the cooled maple mixture, whisking constantly to combine. Stir in 1½ cups of pecans, making sure they’re evenly coated in the glossy filling.
Step 3: Assemble and bake
Pour the filling evenly over the baked crust. Spread the pecans so they’re evenly distributed on top.
Bake for 25–30 minutes, or until the filling is set and the edges are bubbling slightly. The center should be firm but still have a little jiggle it will continue to set as it cools.
Step 4: Add the finishing touch
For an optional decorative finish, toss ⅓ cup of extra pecans with 2 teaspoons maple syrup and a pinch of salt. Scatter them over the surface for a glossy topping. Sprinkle flaky sea salt over the top before the bars cool completely for balance and visual appeal.
Step 5: Cool and slice
Let the bars cool completely in the pan for about 1–2 hours. You can speed this up by refrigerating them for 30 minutes. Once fully cooled and set, lift them out using the parchment and slice into squares or rectangles.
Expert Tips for Success
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Use pure maple syrup: Real maple syrup gives these bars their deep, authentic flavor. Avoid imitation syrups, which taste overly sweet and lack richness.
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Don’t skip the cooling step: The filling needs time to firm up for clean, neat slices.
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Toast the pecans: Lightly toasting your pecans before assembling adds an extra layer of nutty flavor.
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Warm your knife: When cutting, run your knife under hot water and dry it off to slice through cleanly without sticking.
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Freezer-friendly: These bars store beautifully, making them great for make-ahead desserts.
Tasty Variations to Try
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Chocolate drizzle: Add melted dark chocolate over the cooled bars for an indulgent twist.
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Bourbon pecan bars: Stir 1 tablespoon bourbon into the filling for a grown-up flavor boost.
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Spiced version: Add ½ teaspoon cinnamon or nutmeg for a warm autumn spice touch.
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Nut mix: Replace some pecans with walnuts or hazelnuts for a varied texture and flavor.
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Maple caramel topping: Drizzle extra maple syrup over the cooled bars just before serving for a sticky-sweet finish.
Serving Ideas
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Serve slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream.
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Add a dusting of powdered sugar for a little extra sweetness and presentation.
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Include them in holiday dessert platters or cookie exchange boxes they travel beautifully.
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Pair with hot coffee or spiced tea for the perfect afternoon treat.
Frequently Asked Questions
Can I double this recipe?
Yes! Double all ingredients and use a 9×13-inch pan. Add a few extra minutes to the baking time if needed.
Can I use honey instead of maple syrup?
You can honey gives a slightly different sweetness and thicker texture, but it still works beautifully. Maple, however, delivers the classic flavor.
How do I store the bars?
Store the cooled bars in an airtight container at room temperature for up to 3 days or in the fridge for up to 5. They can also be frozen for up to 2 months.
Can I make these gluten-free?
Yes, just use a gluten-free all-purpose flour blend in both the crust and filling. The texture will remain just as buttery and delicious.
How can I keep the crust from breaking?
When pressing the crust into the pan, make sure it’s compact but not overly packed. Let it cool for at least 10 minutes before adding the filling so it holds together well.
Maple Pecan Pie Bars
- Total Time: 65
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Handheld bars with buttery shortbread crust and rich maple-pecan filling, topped with glossy toasted pecans. Perfect for Thanksgiving desserts or cozy fall treats with a balance of sweet, buttery, and crunchy flavors.
Ingredients
Base
75 g (5 tbsp) unsalted butter, melted
⅓ cup packed brown sugar
¼ teaspoon kosher salt
1 cup (120 g) all-purpose flour
Filling
1½ cups pecans, roughly chopped or whole
75 g (5 tbsp) unsalted butter
½ cup packed brown sugar
¼ teaspoon kosher salt
⅓ cup pure maple syrup (not imitation)
2 large eggs (~55 g each)
1 teaspoon vanilla extract
Optional Topping
⅓ cup pecans
2 teaspoons maple syrup
1 pinch salt
¼ teaspoon flaky sea salt, for sprinkling
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment overhang.
- Mix melted butter, brown sugar, and salt until smooth. Stir in flour until dough forms. Press evenly into pan.
- Bake 12–15 minutes until lightly golden. Cool slightly.
- Melt butter, brown sugar, and salt in saucepan over medium, stirring until smooth (2–3 min). Whisk in maple syrup. Cool 10 minutes.
- Whisk eggs with vanilla in a bowl. Slowly add cooled maple mixture while whisking. Stir in pecans.
- Pour filling over crust, spreading evenly. Bake 25–30 minutes until set; edges bubble and center jiggles slightly.
- (Optional) Toss pecans with maple syrup and salt. Scatter over bars and sprinkle flaky sea salt before cooling.
- Cool completely 1–2 hours or chill 30 min. Lift from pan and cut into squares or rectangles.
Notes
Use pure maple syrup for authentic flavor.
Toast pecans before assembling for deeper nuttiness.
Cooling ensures clean slices without messy filling.
Run knife under hot water and dry before cutting for neat edges.
Bars freeze well for make-ahead convenience.
- Prep Time: 20
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 13g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: maple pecan bars, pecan pie squares, thanksgiving dessert bars, shortbread pecan bars, autumn baking recipe
