featured 18271

Irresistible Maple Pecan Bars Recipe with Gooey Caramel Filling

If you love pecan pie, try these maple pecan bars. They feature a thick, buttery shortbread base topped with a sweet, slightly gooey maple pecan layer. Using real maple syrup gives bright flavor, and bars are easier to make and transport than a traditional pie. Stack of three maple pecan bars

These maple pecan bars combine a tender, lightly sweet shortbread base with a rich maple pecan topping. The filling is sweet and slightly gooey, studded with chopped pecans and finished with a touch of salt to balance the maple. The shortbread base is simple and far less fiddly than a pie crust. If you want pecan pie flavor without corn syrup, this is a great alternative.

Making Maple Pecan Bars

Plate of maple pecan shortbread bars, with bars stacked on top of each other

Start with the shortbread base. Shortbread should be delicate and not overly sweet since the butter provides richness.

  1. Beat softened butter, granulated sugar and vanilla until combined.
  2. Mix in the all-purpose flour and cornstarch. The dough will feel dry and slightly stiff; you may need to finish mixing by hand.
  3. Transfer the dough to a prepared 9×13-inch pan, press into an even layer, and prick the surface lightly with a fork (don’t pierce through to the pan bottom).
  4. Prebake the shortbread in a preheated oven for about 20 minutes, until the top looks set.

Bowl of shortbread dough and lined pan with unbaked shortbread base.

Prebaking the base is essential. If you skip this step, the base will remain underbaked once the topping is added.

While the base bakes, make the maple pecan topping. The method resembles a pecan pie filling, but because maple syrup is thinner than corn syrup, the ingredient ratios and cooking time help the filling thicken properly.

  1. Melt the butter with the brown sugar and maple syrup over low heat, stirring until smooth.
  2. Bring the mixture to a gentle boil and simmer for about 3 minutes while stirring to help it thicken.
  3. Remove the pan from the heat.
  4. Whisk eggs and heavy cream together in a separate bowl or measuring cup.
  5. Temper the eggs by whisking 1 tablespoon of the hot maple mixture into the egg mixture, whisking constantly, then whisk in a second tablespoon. This warms the eggs gradually.
  6. Whisk the tempered eggs back into the maple mixture until smooth.
  7. Stir in chopped pecans, cinnamon, vanilla and salt.

Saucepan of maple pecan filling, and pan of unbaked maple pecan bars

Pour the warm maple pecan mixture over the baked shortbread base and return the pan to the oven for about 30 minutes. The filling may puff slightly while baking; it will settle as the bars cool.

Allow the bars to cool completely in the pan before slicing so the maple layer sets. Warm bars are difficult to cut cleanly.

Baking Tips & Tricks

  • Use real maple syrup, not imitation maple-flavored syrup, for the best taste.
  • Chop the pecans; smaller pieces make the bars easier to slice and serve.
  • If you prefer a stronger maple aroma, add up to 1/2 teaspoon maple extract to the filling.

Three maple pecan pie bars, stacked one on top of each other.

Ingredients

Shortbread Base

  • 1 cup (226 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (281 g) all-purpose flour
  • 2 tablespoons cornstarch

Maple Pecan Layer

  • 1/2 cup (112 g) unsalted butter
  • 3/4 cup (158 g) brown sugar (dark preferred)
  • 2/3 cup (160 ml) real maple syrup
  • 3 large eggs, room temperature
  • 1 tablespoon heavy cream
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups chopped pecans (measure after chopping)

Instructions (summary)

Preheat oven to 325°F (170°C). Line a 9×13-inch pan with parchment or grease it. Prepare the shortbread by beating butter, sugar and vanilla, then mixing in flour and cornstarch. Press into the pan, prick the surface, and bake about 20 minutes until set.

For the filling, melt butter with brown sugar and maple syrup, bring to a gentle boil for 3 minutes, then remove from heat. Whisk eggs and cream, temper with a tablespoon of hot mixture twice, then combine with the maple mixture. Stir in cinnamon, vanilla, salt and chopped pecans. Pour over the prebaked shortbread and bake about 30 minutes more. Cool completely before slicing into 18 bars.

Notes

  • Salted butter can be used if preferred; reduce added salt accordingly.
  • Tempering the eggs prevents them from scrambling when added to the hot mixture.
  • Store cooled bars in an airtight container at room temperature for up to 4 days.
  • Nutrition shown in the original recipe is an estimate per bar when cut into 18 pieces.