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Maple Pecan Pie Bars Recipe

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3.9 from 10 reviews

These Maple Pecan Pie Bars combine a buttery, crisp base with a rich, gooey maple pecan filling, topped with maple-glazed pecans for an irresistible dessert. Perfect for fall or anytime you desire a sweet, nutty treat with a delightful crunch.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes plus 2 hours cooling
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Base

  • 75g (5 tbsp) unsalted butter, melted
  • 1/3 cup (tightly packed) brown sugar
  • 1/4 tsp kosher salt
  • 1 cup plain flour (all-purpose flour)

Filling

  • 1 1/2 cups pecans
  • 75g (5 tbsp) unsalted butter
  • 1/2 cup (tightly packed) brown sugar
  • 1/4 tsp kosher salt
  • 1/3 cup real maple syrup
  • 2 large eggs (~55g/2oz each)
  • 1 tsp vanilla extract

Decorating Topping

  • 1/3 cup pecans
  • 2 tsp maple syrup
  • 1 pinch salt
  • 1/4 tsp salt flakes (optional, for sprinkling at the end)

Instructions

  1. Preheat Oven: Preheat your oven to 180°C/350°F (160°C fan-forced). Grease a 20cm/8″ square pan lightly with butter and line it with parchment paper, allowing an overhang for easy removal later.
  2. Make Base: Melt 75g butter in a microwave-safe bowl. Mix in 1/3 cup brown sugar and 1/4 tsp kosher salt. Stir in 1 cup plain flour until combined. Press this mixture evenly into the base of the prepared pan using your hands and finish with a spatula for an even surface.
  3. Bake Base & Cool: Bake the base for 20 minutes. Allow it to cool for 15 minutes to keep it crisp before adding the filling.
  4. Toast Pecans: Spread 1 1/2 cups pecans on a tray and bake them in the oven alongside the base for 10 minutes. After toasting, let cool briefly and then roughly chop.
  5. Prepare Maple Filling: In a small saucepan over medium heat, melt 75g butter. Add 1/2 cup brown sugar, 1/4 tsp kosher salt, and 1/3 cup real maple syrup. Bring the mixture to a proper simmer, then remove from heat and let it cool for 5 minutes. Whisk in 2 large eggs and 1 tsp vanilla extract until well combined, then stir in the chopped toasted pecans.
  6. Prepare Decorating Pecans: Toss 1/3 cup pecans with 2 tsp maple syrup and a pinch of salt to coat evenly.
  7. Assemble & Bake: Pour the maple pecan filling over the cooled base and spread it evenly. Arrange the maple-coated pecans on top. Bake for 25 minutes until set and golden.
  8. Cool & Serve: Remove from the oven and allow to cool completely at room temperature for about 2 hours to set properly. For faster setting, refrigerate. Once cooled, sprinkle with optional salt flakes and cut into 16 squares. Serve and enjoy!

Notes

  • You can substitute honey for maple syrup if desired, though real maple syrup offers the best flavor.
  • Make sure to cool the base before pouring the filling to maintain a crisp crust.
  • Using parchment paper with an overhang makes lifting out the bars easier for slicing.
  • Store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • The optional salt flakes sprinkled on top add a lovely contrast to the sweetness.

Find it online: https://allcookedup.com/maple-pecan-pie-bars-recipe/