Maple Pecan Pie Bars are one of those treats that feels fancy but is secretly super simple.
Buttery shortbread crust, sweet maple syrup, and toasty pecans—all baked together into one gooey, crunchy, golden bar.
These are a hit every time I bring them to a gathering or bake them for a cozy night in.
No fork needed, no pie pan—just cut and serve. Let’s get into it.
What You’ll Need
For the shortbread crust:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the maple pecan filling:
- 3 large eggs
- 1 cup pure maple syrup
- 1/2 cup brown sugar, packed
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups pecan halves
Pro Tips
- Toast the pecans for 5 minutes at 350°F before adding them—brings out deep nutty flavor.
- Use pure maple syrup (not pancake syrup!) for the real deal flavor.
- Press the shortbread crust in evenly—use the bottom of a measuring cup for smooth edges.
- Chill before cutting to get super clean bars.
- Store in the fridge if it’s warm out—they hold up better.
Tools You’ll Need
- Mixing bowls
- Rubber spatula
- Whisk
- Measuring cups and spoons
- 9×13 inch baking pan
- Parchment paper
- Oven
Substitutions and Variations
- Swap maple syrup for honey or golden syrup for a twist.
- Add a pinch of cinnamon to the filling for warmth.
- Use walnuts instead of pecans for a different crunch.
- Make it gluten-free with a 1:1 gluten-free flour blend.
Make Ahead Tips
Make the whole tray the night before, let cool, and refrigerate. Slice just before serving for perfect edges. They actually taste even better the next day.
Servings + Time
Makes: 16 bars
Prep time: 15 minutes
Bake time: 45 minutes
Cool time: 1 hour
Macros (Per Bar)
- Calories: 290
- Protein: 3g
- Carbs: 32g
- Fat: 17g
- Fiber: 1g
- Sugar: 20g
Why I Love This Recipe
This recipe is a favorite in my kitchen, especially during the cooler months. I first made it for a holiday dessert table, but now I make it year-round. It’s cozy, crunchy, sweet, and you don’t have to roll out any dough—just mix, press, pour, and bake.
- Tastes like pecan pie without the fuss
- Easy to cut and serve—no forks needed
- Stores beautifully
- Can be made ahead
- Looks impressive with minimal effort
Why This Recipe Works (Quick Science)
The shortbread crust acts as a sturdy base, thanks to the high butter content which sets firm when baked and cooled. The filling works like a classic custard—eggs thicken the maple syrup and sugar, which bake into a gooey yet sliceable topping. Pecans stay crunchy because they’re baked right on top, where they roast as the bars bake.
Common Mistakes
- Using pancake syrup – It doesn’t have the same flavor or thickness and makes the filling too runny.
- Not letting the bars cool fully – They’ll fall apart if you slice them while warm.
- Undermixing the crust – Make sure the butter is fully incorporated, or you’ll get dry pockets.
- Skipping parchment paper – These stick like glue without it.
What to Serve With
- A hot cup of coffee or black tea
- Vanilla ice cream (serve the bars warm!)
- Whipped cream with cinnamon
- Fresh fruit for contrast
FAQ
Can I freeze these bars?
Yes! Freeze in an airtight container with parchment between layers for up to 2 months.
Do I have to use whole pecans?
Nope. You can chop them, but the bars look prettier with halves.
Can I double the recipe?
Yes, just use two pans or one giant sheet pan.
Are these super sweet?
They’re rich, like pecan pie, but the maple adds a deep flavor that balances the sweetness.
Step 1: Make the Shortbread Crust
In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1/2 cup granulated sugar until smooth. Add 2 cups all-purpose flour and 1/4 teaspoon salt, and mix until crumbly but combined. Press mixture evenly into a parchment-lined 9×13 pan.
Step 2: Bake the Crust
Bake the crust at 350°F (175°C) for 20 minutes, until lightly golden on the edges. Let cool slightly while you prep the filling.
Step 3: Make the Filling
In a mixing bowl, whisk 3 large eggs, then add 1 cup pure maple syrup, 1/2 cup packed brown sugar, 2 tablespoons melted butter, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Whisk until smooth.
Step 4: Add the Pecans
Stir 2 cups pecan halves into the maple filling mixture until fully coated.
Step 5: Pour Filling Over Crust
Pour the pecan-maple mixture evenly over the baked shortbread crust.
Step 6: Bake the Bars
Bake at 350°F (175°C) for 25–30 minutes, until the center is set but slightly jiggly. Cool completely in the pan before slicing.
Step 7: Slice and Serve
Once the bars are completely cooled, lift them out of the pan using the parchment paper. Use a sharp knife to cut them into 16 even squares. Wipe the knife clean between cuts for perfect edges. Serve them on a platter or straight from the pan—your choice.
Leftovers and Storage
Store leftovers in an airtight container at room temp for 2 days or in the fridge for up to a week. Bars can be frozen up to 2 months—just thaw before serving. For best texture, serve at room temperature or slightly warmed.
Wrap-Up
These Maple Pecan Pie Bars are the kind of dessert that brings everyone back for seconds. They’re easy, rich, and just a little fancy—without the pie drama. Make a batch, share them with someone you love, and let me know how yours turned out in the comments!
