Print

Salted Maple Pecan Pie Bars

salted maple pecan pie bars - featured image
Print Recipe

These salted maple pecan pie bars combine a buttery shortbread crust with a gooey maple pecan filling, finished with a sprinkle of flaky sea salt. They’re an easy, crowd-pleasing Thanksgiving dessert that delivers all the comfort of classic pecan pie in a snackable bar form.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 3/4 cup pure maple syrup
  • 1/2 cup brown sugar, packed
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 cups pecan halves, toasted
  • Flaky sea salt, for sprinkling

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly butter the parchment if desired.
  2. In a medium bowl, combine flour, granulated sugar, and salt. Cut in softened butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press evenly into the prepared pan.
  3. Bake the crust at 350°F for 18-20 minutes, until lightly golden at the edges.
  4. While the crust bakes, toast pecan halves in a dry skillet over medium heat for 3-5 minutes, stirring often, until fragrant. Let cool, then chop roughly if preferred.
  5. In a large bowl, whisk together eggs, maple syrup, brown sugar, melted butter, vanilla extract, and salt until smooth.
  6. Stir in toasted pecans. Pour the filling evenly over the baked crust and use a spatula to spread pecans into an even layer.
  7. Return to oven and bake at 350°F for 22-28 minutes, until the filling is just set (center will jiggle slightly). If the top browns too quickly, tent loosely with foil for the last 10 minutes.
  8. Remove from oven and sprinkle with flaky sea salt while warm. Cool completely in the pan for about 2 hours.
  9. Use the parchment overhang to lift out bars. Slice into 16 squares. Wipe the knife between cuts for neat edges.
  10. Serve at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Notes

Toast pecans for best flavor. Use room temperature eggs for a smooth filling. Don’t overbake—the filling should jiggle slightly when done. For gluten-free, substitute a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter. Chill bars before slicing for clean edges. Bars freeze well for up to 2 months.

Nutrition

Keywords: pecan pie bars, maple pecan bars, Thanksgiving dessert, easy dessert, salted maple bars, holiday baking, nut bars, shortbread crust, crowd-pleaser, potluck dessert

Find it online: https://bitematrix.com/salted-maple-pecan-pie-bars-recipe-easy-thanksgiving-dessert/