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.
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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.
For the full recipe with measurements, head to the recipe card at the end of this post.
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
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More pecan recipes...
Ingredients
For the shortbread base
- 80 g Golden caster sugar
- 200 g Butter softened, unsalted
- 225 g Plain flour
- 1 tsp Vanilla extract
For the maple pecan topping
- 100 g Maple syrup
- 125 g Light brown sugar
- 80 g Butter
- 2 Eggs large
- 1 tbsp Milk
- 1 tsp Vanilla extract
- 250 g Chopped pecans
- 1 tsp Coarse sea salt for sprinkling on top
Instructions
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a 8" square tin with greaseproof paper. I grease the tin first with a little butter to help the paper stick to it
- To make the shortbread biscuit base mix the golden caster sugar and butter together into a bowl until creamy, using a spoon, or an electric mixer if you have one
- Add the plain flour and vanilla, and mix in
- Tip the mixture into the tin and press it down with your fingers until compact and even
- Bake the shortbread biscuit base for 20-25 minutes, until lightly golden
- For the topping, put the maple syrup, light brown sugar and butter into a pan and melt them together on a low heat
- Bring the mixture to a boil and boil for 3 minutes - stirring constantly - then remove from the heat
- In a bowl whisk the eggs, vanilla and milk together
- Add the egg mixture to the maple syrup mixture very slowly, add a little bit and whisk as you add it
- Then stir in the chopped pecans
- Pour the topping over the cooked base and put it back in the over for 30 minutes
- Let it cool fully before removing from the tin and cutting into squares, I also highly recommend chilling it in the fridge to make it easier to cut
- Store in an airtight container in a cool place and eat within 3 days
Video
Notes
- 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.
Kate Glutenfreealchemist
I'm with you Kat..... Maple syrup is divine! Your maple pecan pie bars sound too good..... next time make them with gluten free flour and send some over please! xx
Kat BakingExplorer
Thank you Kate!
Haf
I made these yesterday and they were so delicious! everyone loved them and I'll definitely be making them again! thanks for the wonderful recipe Kat !
Charlotte Oates
Maple and pecan danish is my favourite so I'm sure I'd love these bars!
Kat BakingExplorer
Oh if you like those danishes then you'd love these!
Colette Devereux
Hello! Looking to make these for a gluten-free friend...do I simply swap the plain flour out for gluten-free power?
Thanks so much!
thebakingexplorer
Hi Colette, I've never made these gluten free, but yes I think that doing a straight swap of the flours will be the best thing to do. Let me know how it goes!
Haf
i made these yesterday because i love maple and pecan and it did not disappoint! they were so delicious, I'll definitely be making them again ! thanks for the wonderful recipe Kat!
Jade
Hello! I’m out of maple syrup.. Am I able to use golden syrup?
thebakingexplorer
Hi Jade, I've not tried these bars with golden syrup, so I'm not sure if it will work. If you try it let me know how it goes!
Polly
I love pecan pie so I just had to make these bars. I made them with walnuts and they were delicious. They would be perfect for a picnic.
Gemma McMillan
WOW! I love pecan pie and this recipe is just amazing! Gorgeous maple caramel flavour and the sea salt on top just tops them off! Will definitely be baking again!! 😀 xxx
Clare hopkins
Hi can I freeze these? I’ve just made them and need them to hurry up and cool so I can have a taster!!!
thebakingexplorer
Hi Clare, do you mean to make them cool quicker? I've never tried this but you may run the risk of the outside being frozen and the inside still being soft/warm. They are best cooled in the fridge. Trust me they are worth the wait!
Rosie
Hey, I’ve just tried making your maple pecan bars 4 times but am incredibly stuck on the maple caramel being added to the egg. It either cooks the egg, completely solidifies and cannot be blended, or if left to cool before being added, hardens. The eggs are room temperature so I’m unsure as to why this keeps happening. Hope you can help 🙂
thebakingexplorer
Hi Rosie, I'm so sorry to hear you've had this issue! So you need to add it very slowly and whisk constantly as you add. Add a little bit and mix it in really well, then keep adding small amounts. Let me know if that helps!
Lydia Downey
Having had a sudden craving for something maple-y and pecan-y I came across this delicious recipe whilst searching Pinterest, and it straight away looked and sounded like it would tick all my boxes. Now that I've made them I can confirm that these bars are truly divine and the recipe was incredibly easy to follow. The only problem will be trying not to eat the entire tray by myself...
thebakingexplorer
Hi Lydia! I'm so pleased you found my recipe and that you like it so much - I too struggle with not eating the whole batch 😀
Joy LUCAS
Can these be made ahead and frozen?
thebakingexplorer
Hi Joy, I haven't tried freezing them but I think it will be ok. You can freeze most things.
Liyana
I’ve made these a few times and always a crowd pleaser. I’m wanting to double the recipe using a larger baking pan. Do i double the baking time? Thank you
thebakingexplorer
Hi Liyana, I'm so pleased to hear you've made these a few times and enjoyed them! Unfortunately I've not made them in a bigger pan, so I can't be 100% sure on baking time. I would suggest checking them after the usual baking time, then checking in 5-10 minutes intervals depending how they look. Let me know how it goes!
Bakingmecrazy_byl
I made these maple pecan bars and they were delicious! Such an easy recipe to follow and turned out fantastic.
Will definitely be trying some more of your recipes.
Carm
Silly question but how big is your baking pan? I have several sizes.
thebakingexplorer
Hi Carm, it's not silly at all! I used an 8" square tin for this recipe. If you're ever looking for tin sizes again, I always detail them in the recipe card 🙂
Cassie
Great recipe! Made them with gluten-free flour, walnuts and added a little rum!
thebakingexplorer
Thanks so much for the lovely feedback Cassie!
Becky
Absolutely glorious tasting treats and super easy to make with Kat’s foolproof recipe
Tamara
I made these yesterday for our Thanksgiving festivities and I was blown away! Using maple syrup instead of a corn syrup provides the perfect amount of sweetness without being over the top. The sea salt sprinkle at the end is a must!!!! I doubled the recipe and baked it in a 9 x 13 baking dish and the baking times remained unchanged. I appreciated the recommendation to put the bars in the fridge before cutting. Cutting these was a breeze. Will definitely make these again! Thanks for sharing a great recipe!