Maple Pecan Pie Bars

This morning we woke up to snow on the ground. In mid October. No thanks.

What a cruel, cruel surprise.

I have been trying to prepare myself for the inevitable, as the temps decrease and the leaves fall, but this was a rude slap in the face. The snow melted away by late morning, but still, I thought we had at least a few more weeks before the evil white stuff made an appearance. 😫

I shouldn’t have been surprised though. The way this year has gone, 2020 might just deal us a full-on blizzed tomorrow.

So what’s a girl to do? Block out the insanity by spending time in the kitchen, that’s what.

I experimented with a new soup recipe (it’s cooking away in the slow cooker right now, so if it’s any good, I’ll share that with you soon).

I made a batch of mini sausage muffin bites for breakfasts this week.

I mixed up some homemade chicken salad with cranberries and pecans for my lunches.

And, I whipped up some sweet treats for hubby to take to work.

Soon, the soup in the crockpot will be done, and we will be ready to relax with a hot bowl, and later, snuggle up with some Netflix. Now that is how a good Sunday looks in my world. You?

Maple Pecan Pie Bars

Okay, are you ready to hear about these Maple Pecan Pie Bars? I hope so, because they will change your life. They are like pecan pie, but better. I know it’s hard to believe that anything could be better than pecan pie, but these, oh man. The addition of maple syrup in the filling, and a shortbread crust made with brown sugar? Yup, this is the stuff dreams are made of. And as a bonus….they are so easy!

Make the Shortbread Crust

To make the crust, just whisk together the flour, the brown sugar, and the salt. Then, cut the butter into the dry ingredients until it forms small, coarse crumbs.

I like to use a knife and cut the stick of butter in cubes right on the butter wrapper. Then, just dump them into the crumb mixture, and blend thoroughly with a pastry cutter or a fork.

Press the crumb mixture into the bottom of a square pan lined with parchment. I like to use the back of a measuring cup to really get the dough pressed in.

Pop the crust into a 350 degree oven, and bake for about 15 minutes while you’re preparing the filling.

Make the Maple Pecan Filling

Add the butter, brown sugar, and maple syrup to a sauce pan. Bring it to a boil, stirring the whole time. Boil for 1 minute.

Just look at that rich, buttery, maple-y sauce bubbling away. 🥰

Take it off the heat and stir in the heavy cream, and pecans. Oh yeah.

Pour the mixture over the partially baked crust.

Bake

Bake at 350 degrees for about 30 minutes, until filling is bubbly and center does not jiggle when pan is gently shaken.

Cool Before Cutting

It’s important to let these bars cool in the pan for at least an hour before cutting, so the filling has time to set. You want them to be firm enough to hold their shape when cut.

I cut them into 9 generous squares. These bars are deliciously rich and decadent though, so you could cut them into 16 smaller squares. I mean, if you want.

See what I mean? Rich, buttery and nutty… Perfect for my husband’s coffee breaks. Mission accomplished.

Maple Pecan Pie Bars

thehouseonsilverado
With a brown sugar shortbread crust and rich maple pecan pie filling, these bars will remind you of pecan pie.
5 from 4 votes
Prep Time 15 mins
Cook Time 45 mins
Cooling Time 1 hr
Course Dessert
Servings 16 bars

Ingredients
  

For the Brown Sugar Shortbread Crust:

  • 1⅓ cups all-purpose flour
  • cup brown sugar packed
  • ½ cup cold, unsalted butter cut into small pieces
  • ½ tsp salt

For the Maple Pecan Filling:

  • 6 Tbsp unsalted butter
  • brown sugar packed
  • pure maple syrup
  • cup heavy cream
  • 2 cups pecans roughly chopped

Instructions
 

For the Brown Sugar Shortbread Crust:

  • Preheat oven to 350° F. Line an 8×8 square baking pan with parchment paper. Spray lightly with nonstick cooking spray. Set aside.
  • To make the crust, stir together the flour, brown sugar, and salt in a medium bowl. Using a pastry blender or a fork, cut the butter into the dry ingredients until the mixture forms small, coarse crumbs.
  • Press the crust mixture into the bottom of the prepared pan, pressing it down firmly into the pan. Bake for 15 minutes or until the edges are golden and the top feels firm when lightly touched. Set aside.

For the Maple Pecan Filling:

  • To make the filling, place a saucepan over medium heat and add the butter, brown sugar, and maple syrup. Bring the mixture to a boil, stirring contstantly. Allow to boil for 1 minute.
  • Remove the maple mixture from the heat and stir in the heavy cream. Add the chopped pecans and mix until combined. Pour the hot mixture over the partially baked crust, spreading it evenly.
  • Return the pan to the 350° oven, and bake for 25 to 30 minutes. The bars are done when the filling is bubbly, and the center is set when the pan is gently shaken. Let cool for at least 1 hour.
  • Remove the Maple Pecan Pie Bars from the pan by lifting the edges of the parchment paper. Using a large, sharp knife, cut into 9 larger squares or 16 smaller. Store in an airtight container at room temperature for up to a week.
Keyword Bars, Nuts, Pecans

Wishing you happy baking days and no snow,

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22 thoughts on “Maple Pecan Pie Bars

  1. I have tried to make pecan pie before and it turned into something syrupy that we just poured over ice cream. Anyway, your bars look easier and more delicious than my pie recipe. I am definitely making these for Thanksgiving and now I am counting the days until then!!

  2. Oh boy, these sound amazing! Printing!! I’ve never made a pecan pie before because I’m not the hugest fan of pie crust, however, I have always loved the pecan pie filling. These pecan pie bars sound like the perfect combo! Printing!!

    Thanks for linking up and sharing with us on the Homestead Blog Hop!
    -Cherelle

  3. 5 stars
    I can’t pass up a pecan dessert, especially if it has shortbread involved, too! I may be making these for Thanksgiving! Thanks for sharing at Tuesday Turn About… I’m delighted to be featuring you tomorrow! Pinned!

  4. These look absolutely amazing and I bet your house smelled equally amazing while they were baking! Pecans (and walnuts) are my favorite nuts in any dessert, but they are the 2 nuts that my youngest son is most highly allergic to, so I don’t get to eat pecan anything very often! But I am tempted to try this recipe..maybe when all my boys leave for their 6 day hunting trip over Thanksgiving! Thanks for sharing and linking with me.

    Shelbee
    http://www.shelbeeontheedge.com

  5. ********************************************************
    Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
    ********************************************************

  6. You have the best recipes!! They always make me so hungry. I do not like that white stuff on the ground either and am hopeful we will hold off for another month or so before we see any (though I too have though it’s 2020 and we’ll be lucky not to have a blizzard by Halloween). Pinned!

    1. Awww, thanks Joanne. You’re so kind. Funny you mentioned the snow…. I joked that based on how 2020 is going, we might just have a blizzard today. Guess what? A snow squall warning was issued today. I can’t even….. 😳

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