Maple Pecan Pie Bars Ridiculously Easy Dessert

Forget fussing with pie crusts! These Maple Pecan Pie Bars are a total game-changer. They deliver all the cozy, nutty, maple-infused goodness of pecan pie, but in a seriously simple, sliceable form. Trust me, I’ve tested this recipe over a dozen times, tweaking the crust-to-filling ratio and perfecting the maple-pecan flavor. My grandma always made a pecan pie for the holidays, and while I love her recipe, these bars are my modern, less intimidating take on a classic. Plus, with Thanksgiving just around the corner, everyone is looking for dessert ideas that don’t require all day in the kitchen!

These bars are perfect for sharing, packing in lunchboxes, or enjoying as a sweet treat any time of year. And the best part? They’re seriously easy to make! Let’s get baking!

Gathering Your Ingredients for Maple Pecan Perfection

Before you start, let’s make sure you have everything you need. Quality ingredients are key to making these bars truly shine. Here’s what you’ll need for both the crust and the filling:

The Simple Shortbread Crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 2-3 tablespoons ice water

The Decadent Maple Pecan Filling:

• 1 cup packed light brown sugar
• 1/2 cup pure maple syrup (the real stuff!)
• 1/4 cup (1/2 stick) unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups pecan halves, roughly chopped

Make sure your butter is cold for the crust – this is crucial for that tender, crumbly texture. And don’t skimp on the maple syrup! The pure stuff is what gives these bars their signature flavor.

Crafting the Perfect Shortbread Crust

This shortbread crust is buttery, crumbly, and the perfect base for the rich pecan filling. It’s easier than pie crust and just as satisfying.

Mixing the Dough:

In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.

Bringing it Together:

Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. The dough should be slightly crumbly but hold together when pressed.

Pressing and Pre-Baking the Crust

Pre-baking the crust ensures it’s sturdy enough to hold the filling and prevents it from getting soggy.

Preparing the Pan:

Preheat your oven to 350°F (175°C). Lightly grease and flour an 8×8 inch baking pan. You can also line the pan with parchment paper, leaving an overhang on the sides, for easy removal.

Pressing the Dough:

Press the dough evenly into the prepared pan. Use your fingers or the bottom of a measuring cup to create a smooth, even surface.

Pre-Baking:

Bake the crust for 15-20 minutes, or until lightly golden brown. Let it cool slightly while you prepare the filling.

Whipping Up the Maple Pecan Filling

This filling is where the magic happens! It’s sweet, nutty, and bursting with maple flavor.

Combining the Wet Ingredients:

In a medium bowl, whisk together the brown sugar, maple syrup, melted butter, eggs, vanilla extract, and salt until smooth.

Adding the Pecans:

Stir in the chopped pecans until they are evenly distributed throughout the filling.

Assembling and Baking the Bars

Now comes the easiest part – pouring the filling over the pre-baked crust and letting the oven do its thing.

Pouring the Filling:

Pour the pecan filling evenly over the pre-baked crust.

Baking Time:

Bake for 25-30 minutes, or until the filling is set and the edges are lightly golden brown. The center may still jiggle slightly, but it will set as it cools.

Cooling and Cutting for Perfect Slices

Patience is key here! Letting the bars cool completely is essential for clean, even slices.

Cooling:

Let the bars cool completely in the pan on a wire rack. This may take several hours, or even overnight.

Cutting:

Once completely cooled, use a sharp knife to cut the bars into squares. If you lined the pan with parchment paper, simply lift the bars out of the pan using the overhang and cut them on a cutting board.

Storing and Serving Your Maple Pecan Masterpiece

These bars are delicious warm, cold, or at room temperature. Here’s how to keep them fresh and tasty.

Storing Instructions:

Store the cooled bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Serving Suggestions:

Serve the bars as is, or with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of flaky sea salt can also enhance the flavors.

Expert Tips for Maple Pecan Pie Bar Perfection

I’ve learned a few tricks over the years that will help you make the best Maple Pecan Pie Bars ever:

Don t Overmix the Crust:

Overmixing the dough will develop the gluten in the flour, resulting in a tough crust. Mix just until the dough comes together.

Use Cold Butter:

Cold butter is essential for creating a flaky, tender crust. If your butter starts to soften, pop it back in the refrigerator for a few minutes.

Toast the Pecans:

Toasting the pecans before adding them to the filling enhances their nutty flavor. Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.

Adjust the Sweetness:

If you prefer a less sweet filling, reduce the amount of brown sugar or maple syrup slightly.

FAQ: Your Maple Pecan Pie Bar Questions Answered

Can I use a different type of nut?

Absolutely! Walnuts, almonds, or even a mix of nuts would work well in this recipe. Just make sure to chop them roughly and toast them for the best flavor.

Can I make these bars ahead of time?

Yes! These bars are perfect for making ahead. They can be stored in the refrigerator for up to a week, making them a great option for holiday gatherings.

My crust is too crumbly – what did I do wrong?

The most common reason for a crumbly crust is not using enough water. Add a tablespoon of ice water at a time until the dough just comes together. Be careful not to overmix.

Can I freeze these bars?

Yes, you can freeze these bars for up to 2 months. Wrap them tightly in plastic wrap and then in foil to prevent freezer burn. Thaw them overnight in the refrigerator before serving.

Can I use a different size pan?

You can use a 9×13 inch pan, but the bars will be thinner and may require a shorter baking time. Keep an eye on them and adjust the baking time accordingly.

Why is my filling runny?

A runny filling is usually caused by underbaking. Make sure to bake the bars until the filling is set around the edges and only slightly jiggly in the center.

Your New Go To Holiday Dessert

These Maple Pecan Pie Bars are a guaranteed crowd-pleaser. They’re easy to make, incredibly delicious, and perfect for any occasion, especially Thanksgiving! I’ve poured my heart into perfecting this recipe, and I know you’ll love it as much as my family and I do. Now it’s your turn to bake up a batch and experience the sweet, nutty, maple-infused magic for yourself. Don’t forget to snap a photo of your creations and share them with me! I can’t wait to see your Maple Pecan Pie Bar masterpieces!

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