Print

Perfect Maple Pecan Pie Bars: Easy Shortbread Crust Recipe

maple pecan pie bars - featured image
Print Recipe

These maple pecan pie bars feature a buttery shortbread crust and a soft, chewy maple-pecan filling. They’re easy to make, require no pie crust stress, and are perfect for fall baking or any occasion.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ teaspoon salt
  • ¾ cup (170g or 1 ½ sticks) unsalted butter, cold and cubed
  • ¾ cup (180ml) pure maple syrup
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • ¼ cup (56g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon salt
  • 1 ½ cups (170g) pecan halves or chopped pecans

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides.
  2. Make the shortbread crust: In a food processor, combine flour, granulated sugar, and salt. Pulse to mix. Add cold cubed butter and pulse 10-12 times until mixture resembles coarse sand with some pea-sized butter pieces. Alternatively, cut in butter by hand using a pastry cutter.
  3. Press the crust mixture firmly and evenly into the prepared pan using the bottom of a measuring cup. Bake for 15-18 minutes until lightly golden around edges. Let cool on a wire rack. Keep oven on.
  4. Prepare the filling: In a medium bowl, whisk together maple syrup, brown sugar, eggs, melted butter, and vanilla extract until smooth. Add flour and salt, whisk until no lumps remain. Fold in pecans.
  5. Pour filling over pre-baked crust. Bake for 28-32 minutes until edges are set and center is slightly jiggly. Cool completely in pan on a wire rack (about 2 hours).
  6. Cover and refrigerate for at least 2 hours, preferably overnight. Lift bars out using parchment overhang, slice into 16 squares with a sharp knife.

Notes

Toast pecans at 350°F for 5-7 minutes before using for deeper flavor. Don’t overmix the crust; visible butter bits create flaky texture. Use room temperature eggs to prevent lumpy filling. Chill bars completely before cutting for clean slices. Bars taste even better on day two or three.

Nutrition

Keywords: maple pecan pie bars, shortbread crust, fall dessert, pecan bars, maple syrup dessert, easy bars, Thanksgiving dessert

Find it online: https://flurpchef.com/perfect-maple-pecan-pie-bars-easy-shortbread-crust-recipe/