Maple Pecan Pie Bars: Crunchy brown sugar pecans float on gooey, silky maple filling, and all that maple goodness rests on a buttery pecan shortbread crust.
Let me tell you a story
I don’t have words for stories today, only for Maple Pecan Pie Bars. This might also be a symptom of Too Much Turkey Syndrome. Not sure. Doesn’t matter. Moving on.
These bars have everything you love about pecan pie with the addition of maple syrup and a pecan shortbread crust. Who doesn't love a tender shortbread crust?
Buttery shortbread pairs perfectly with the nutty toasted pecans to create a pecan lovers dream!
And then there is the maple. I love me some maple syrup. Only Organic Grade B syrup made in the USofA for me. It packs the most flavor and that’s what this is all about, right?
Retorhical question. I know you’re here for flavor. And flavor is what you’ll get!
Each bite has sweet brown sugar maple filling, crunchy toasted pecans and buttery, soft pecan shortbread.
Last time I was in D.C. visiting my grandparents, Nana gave me this fork (three, of these forks to be precise) along with my all time favorite fork. I challenge you to find me a prettier fork.
Isn’t this awesome? Where else can I talk about beautiful forks and sweet, buttery maple pecan pie bars all in one fail swoop? Sigh, blogging. Fab.
Now, I do cook this pie filling in a double boiler while the shortbread pre-bakes. I know that is more complicated than some other recipes, but you have to wait until the crust bakes anyways, so why not start pre-cooking the filling while you do it?
Bring these bars to your next holiday party or just anywhere, and you’ll be more popular than Zack on Saved by the Bell. (That 90’s reference just happened…)
But, seriously, Zack was my favorite.
Much like these maple pecan pie bars.
Easier than pie. #fact
Maple Pecan Pie Bars with Pecan Shortbread Crust
For the Pecan Shortbread Crust:
- 1 cup All-purpose flour
- ¼ cup pecans (finely chopped and toasted)
- 1 teaspoon cornstarch
- ¼ kosher salt
- ½ cup unsalted butter (room temperature)
For the Filling:
- 6 tablespoons unsalted butter
- 1 cup dark brown sugar (packed )
- ½ teaspoon kosher salt
- 2 eggs
- ½ cup maple syrup (The real deal. I use Grade B/ Dark Amber)
- 2 tablespoons light corn syrup
- 1 tablespoon vanilla extract
- 2 cups pecans (coarsely chopped, toasted)
- Preheat the oven to 350° and line an 8 inch square baking dish with parchment paper. Bring 1 inch of water to a simmer in a large saucepot (or you can use an actual double boiler if you want).
Make the Filling:
- Place a medium bowl over the simmering water in the saucepot. Make sure that the bottom of the bowl isn’t touching the water. Melt butter in the medium bowl.
- Remove from heat and add sugar and salt, stirring until completely combined. Add eggs, maple syrup, corn syrup and vanilla; stirring until smooth.
- Place bowl back on saucepot and let cook, stirring occasionally, until your crust is ready.
Make the Crust:
- In a medium bowl, whisk together flour, pecans, cornstarch, and salt. Add the butter and work it into the flour mixture with a pastry fork or with two knives. You could also do this in the food processor but it is so easy, it seems a shame to dirty it.
- Press into lined baking dish and bake 10-15 minutes, or until it has browned slightly.
Assemble & Bake:
- Add pecans to your filling mixture, stir, and pour onto the hot shortbread crust.
- Bake 17 to 22 minutes or until the filling looks set but yields like Jell-O when gently pressed with the back of a spoon.
- Let cool completely on a wire rack. Several times during the cooling process I cut around the edges to facilitate removal of the bars. If you lined your pan with parchment, you can skip this step and give yourself a pat on the back.
- Cut into squares when cool.
You may also love these treats!
Who are we kidding? I know you'll love them!
Maple Pecan Caramel Brown Butter Blondies
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