Salted Maple Pecan Pie Bars

There’s something incredibly comforting about a slice of salted maple pecan pie bars, especially when the weather turns cool. These bars bring the rich, nutty flavor of pecans together with a sweet, gooey maple filling that’s just divine! A perfect treat for gatherings or cozy nights at home, they come together in under an hour and are bound to impress anyone who takes a bite.

What makes these salted maple pecan pie bars special is that they uniquely balance sweet and salty flavors. The buttery crust is crumbly and holds a luscious filling that’s both chewy and crunchy, thanks to the pecans. These bars are ideal for sharing at gatherings or serving as a cherished family dessert during the holidays.

Why you’ll love salted maple pecan pie bars

• Perfect blend of sweet and salty.
• Rich and satisfying texture.
• Easy to make with simple ingredients.
• Great for sharing or gatherings.
• Can be made ahead and stored.

What ingredients do I need for salted maple pecan pie bars?

• 1 cup salted butter, melted (226 grams)
• 2 cups + 3 tbsp all-purpose flour, spooned & leveled (284 grams)
• 1/2 cup light brown sugar, packed (110 grams)
• 3/4 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup salted butter (113 grams)
• 1/2 cup pure maple syrup
• 1/2 cup light brown sugar, packed (110 grams)
• 3 tbsp heavy cream, at room temperature (45 grams)
• 2 large eggs, at room temperature
• 3 and 1/4 cups pecan halves
• 1/8 tsp salt
• 1 tsp vanilla extract
• 3/4 tsp cinnamon
• 1/2 cup cold heavy cream (120 grams)
• 3 tbsp powdered sugar (or more to taste, 22 grams)
• 1 tsp vanilla extract
• Flaky sea salt, for topping
• Ice cream, optional for serving

Ingredient notes & swaps:

• Use unsalted butter if preferred, but add more salt to taste.
• Substitute walnuts for pecans for a different texture and flavor.
• For a gluten-free option, use a gluten-free baking blend in place of all-purpose flour.

How do I make salted maple pecan pie bars step-by-step?

These irresistible bars are simple to make in a few easy steps. You’ll start with a buttery crust, create a delicious filling, and then bake the bars to perfection.

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch pan and line it with parchment paper.
2. Prepare the crust: In a medium bowl, mix melted butter, flour, brown sugar, cinnamon, and salt until coarse crumbs form. Press into the bottom of the prepared pan and prick with a fork. Bake for 18-20 minutes until lightly golden.
3. Make the filling: In another bowl, beat the eggs. In a saucepan, combine brown sugar, maple syrup, butter, and cream over medium heat. Stir until melted and smooth. Bring to a boil and let it bubble for 3 minutes, then remove from heat.
4. Temper the eggs: Slowly pour 1/3 cup of the hot mixture into the egg bowl while whisking vigorously. Then, pour the egg mixture back into the saucepan, whisking continually. Add pecans, salt, vanilla, and cinnamon.
5. Bake: Pour the filling over the crust and bake for 28-34 minutes until the center has a slight jiggle, and a toothpick comes out mostly clean. Cool completely before slicing.
6. Make whipped cream: Beat cold heavy cream, powdered sugar, and vanilla in a large bowl until stiff peaks form.
7. Serve: Slice the bars, top with whipped cream, and a sprinkle of flaky sea salt. Enjoy!

Pro Tip: Allow the bars to cool completely before cutting; this ensures clean slices and prevents a messy presentation.

How should I serve it?

Serve these salted maple pecan pie bars slightly warm or at room temperature with a dollop of freshly whipped cream. For an indulgent twist, add a scoop of vanilla ice cream on the side. The combination of warm bars with cold creaminess is simply delectable.

Can I make it ahead? How do I store and reheat it?

Absolutely! These bars can be made a few days in advance. Store them in an airtight container in the refrigerator for up to 3-4 days. Just allow them to come to room temperature for about 20-40 minutes before serving for the best flavor and texture.

How do I fix common issues?

• Dry bars: If your bars end up too dry, consider slightly underbaking them next time or adding a touch more butter to the crust.
• Soggy filling: Ensure you bake the crust fully before adding the filling to prevent sogginess.
• Overcooked: Watch closely during baking; the center should jiggle a little but not feel runny.

What variations can I try?

Feel free to customize your salted maple pecan pie bars! You can add chocolate chips for a sweet twist, mix in some dried fruits like cranberries for a festive touch, or use a combination of nuts for a delightful crunch. Experimenting with spices, like nutmeg or clove, can also add interesting flavors.

FAQs

Can I freeze salted maple pecan pie bars?
Yes! These bars freeze well. Wrap them tightly in plastic wrap and foil, then store in a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight before serving.

What can I substitute for maple syrup?
If you don’t have maple syrup, agave syrup or honey can be suitable alternatives, though they’ll change the flavor slightly.

Are salted maple pecan pie bars gluten-free?
To make them gluten-free, substitute all-purpose flour with a gluten-free blend. Adjust baking time as needed.

Enjoy these delightful salted maple pecan pie bars—it’s like a warm hug on a plate!

Salted Maple Pecan Pie Bars

These salted maple pecan pie bars blend rich pecans with a sweet, gooey maple filling, balancing sweet and salty flavors perfectly. A delightful treat for gatherings or cozy nights at home.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 bars

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 300

Ingredients Method Notes

Ingredients

  

For the crust

• 1 cup salted butter, melted Use unsalted butter if preferred, but add more salt to taste.
• 2 cups all-purpose flour, spooned & leveled For a gluten-free option, use a gluten-free baking blend.
• 1/2 cup light brown sugar, packed
• 3/4 tsp cinnamon
• 1/4 tsp salt

For the filling

• 1/2 cup salted butter
• 1/2 cup pure maple syrup Can substitute with agave syrup or honey.
• 1/2 cup light brown sugar, packed
• 3 tbsp heavy cream, at room temperature
• 2 large eggs, at room temperature
• 3 1/4 cups pecan halves Can substitute walnuts for a different texture.
• 1/8 tsp salt
• 1 tsp vanilla extract
• 3/4 tsp cinnamon

For the whipped cream

• 1/2 cup cold heavy cream
• 3 tbsp powdered sugar Or more to taste.
• 1 tsp vanilla extract
• Flaky sea salt, for topping
• Ice cream, optional for serving Delicious alongside the bars.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch pan and line it with parchment paper.
2. Prepare the crust: In a medium bowl, mix melted butter, flour, brown sugar, cinnamon, and salt until coarse crumbs form. Press into the bottom of the prepared pan and prick with a fork. Bake for 18-20 minutes until lightly golden.

Making the filling

1. In another bowl, beat the eggs. In a saucepan, combine brown sugar, maple syrup, butter, and cream over medium heat. Stir until melted and smooth. Bring to a boil and let it bubble for 3 minutes, then remove from heat.
2. Temper the eggs: Slowly pour 1/3 cup of the hot mixture into the egg bowl while whisking vigorously. Then, pour the egg mixture back into the saucepan, whisking continually. Add pecans, salt, vanilla, and cinnamon.

Baking

1. Pour the filling over the crust and bake for 28-34 minutes until the center has a slight jiggle, and a toothpick comes out mostly clean. Cool completely before slicing.

Serving

1. Make whipped cream: Beat cold heavy cream, powdered sugar, and vanilla in a large bowl until stiff peaks form.
2. Slice the bars, top with whipped cream, and a sprinkle of flaky sea salt. Enjoy!

Notes

Allow the bars to cool completely before cutting; this ensures clean slices and prevents a messy presentation. Store in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for up to 2 months.