Jump to Recipe Jump to Video Print Recipe

These Maple Pecan Pie Bars have a buttery shortbread base, and are topped with a gooey maple caramel, plenty of pecans and a sprinkle of salt. They are an easier way to get a pecan pie fix if you don't want to make pastry. The shortbread base is really quick and easy, but just as tasty. These little bites of pecan heaven are also great for serving to a crowd and are so simple to slice up and portion out.

Ingredient Tips & Equipment Information

Make sure your butter is at room temperature before you start baking the shortbread, and that your eggs are at room temperature before you make the maple caramel layer.
I used unsalted butter for both the shortbread and the maple caramel. You can use salted butter if you like, it won't make it taste salty, instead it will balance out the sweetness. However, I do prefer to use unsalted butter and add my own salt as then I can control the salt levels. You can also use a baking spread, but butter tastes much better in my opinion. It's not that baking spread tastes bad, just that real butter is richer and creamier.
You must use plain flour (also known as all purpose flour) for the shortbread, self raising flour will make the shortbread rise, which you don't want to happen.
I used golden caster sugar for the shortbread layer, but caster sugar (also known as superfine sugar) will work too.
I used light brown soft sugar for the maple caramel layer, but caster sugar (also known as superfine sugar) works well too.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Maple Pecan Pie Bars

To make the shortbread base, mix together sugar and butter, then add vanilla extract and plain flour and mix until a dough forms.

Press it into a lined square baking tin and bake it for 20 minutes, set aside to cool. Meanwhile, add the maple syrup, light brown sugar and butter into a pan and melt them together on a low heat.

Boil the mixture for 3 minutes, while stirring continously. In a mixing bowl, combine the eggs, milk and vanilla extract. Then very slowy, whisking as you pour, add the maple caramel mixture to the egg mixture. Then stir in the chopped pecans.

Pour the topping over the cooked base and put it back in the oven for 30 minutes. Let it cool fully, then chill it in the fridge before removing from the tin and slicing.

How do you know when the shortbread is baked?

The shortbread usually takes around 20-25 minutes in a fan oven on 160C. It will be soft to the touch, but this is because it is warm from the oven, so don't mistake this for the shortbread not being cooked. It will also be slightly golden around the edges.

Do you need an electric mixer to make this recipe?

While it is easier to make the shortbread base in an electric stand mixer with the paddle attachment, you can absolutely make it by hand with a wooden spoon and some elbow grease! For the maple caramel layer, no electric mixer is required.

How should it be stored and how long does it last for?

It can be stored at room temperature in an airtight container for 2 weeks (although it never lasts that long in my experience! It gets eaten up too fast!)

What size tin do you need for this recipe?

This recipe is for an 8" or 20cm square tin, it need to have deep sides, at least 2". If you want to use a 9" or 23cm square tin, I would recommend increasing the ingredient amounts by 25%.

What is the best way to line the tin?

I find that greasing the tin very lightly, only just enough to help the baking paper stick to it, then lining with non stick baking paper is the best way to ensure you can remove this bake easily from the tin. You should also leave an overhang of baking paper, about 1" taller than the tin. This is so you can grasp it to pull the bars out of the tin.

Can you freeze the Maple Pecan Pie Bars?

Yes! Wrap them well in cling film, or place in a freezer bag or tupperware container. They can be frozen for up to 3 months. It is best to freeze it sliced, then you can easily defrost a piece or two at a time. Place small squares of baking paper between each square to stop them from sticking together. Defrost at room temperature, I usually leave it on the kitchen counter for a couple of hours.

Can this recipe be made gluten free?

Yes! To make this recipe gluten free you will need to replace the plain flour in the shortbread with a gluten free plain flour blend. You may also like to add ¼ tsp xanthan gum for better texture. All of the other ingredients are gluten free. However, do check all the labels of everything you use in case of cross contamination and especially if serving to someone with an allergy or intolerance.

Can this recipe be made dairy free?

To make this recipe dairy free, replace the butter in the shortbread and caramel with a dairy free version. I recommend a dairy free butter block, like Flora Plant or Stork Baking Block. Please check all the labels of everything you use for this recipe if serving to someone with an allergy or intolerance.

What is maple syrup?

Maple syrup is primarily produced in Quebec, Canada and what they do is drain the sap from the tree then reduce it to a syrup, so it involves very little processing to create this gorgeous golden liquid. Although it's a type of sugar, it much better for you than refined sugars as it is a natural product, has higher levels of antioxidants than other sugars and contains more minerals too like zinc and manganese.

More tips for making the Maple Pecan Pie Bars:

It is much easier to cut the bars when they've been chilled in the fridge as it sets the filling better. I recommend using a serrated knife to cut through the nutty topping using a gentle sawing action.
The salt on top is optional, but trust me it adds such a great flavour dimension! Very similar to salted caramel!!
I've never tried this with other nuts but I'm sure it would work well with walnuts, almond and hazelnuts.

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

Recommended equipment & ingredients*

*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

More pecan recipes...