Salted Maple Pecan Pie Bars

Salted Pecan Pie Bars

This is one of those times where I’m going to write about something that I’ve been eating all day. Or, um, all week. Two weeks?

No matter. I’ve loved every sticky second.


Salted Pecan Pie Bars

I take my dessert bars very seriously, and I just couldn’t quite get it right the first one million times I made them. Too runny, too brown, too buttery. Or not.

So, what happened was I made them again. And again and again and again.

Cause that’s what food bloggers do.

They eat maple pecan pie bars for the greater good of the world.

Salted Pecan Pie Bars

They bring pecan bars to their neighbors, they hide pecan bars from their husbands, and they share pecan bars with their guards. Wait, food bloggers have guards?

Food bloggers have lots of secrets, guys.

Salted Pecan Pie Bars

Let’s just let this one happen, ok?

It’s a buttery pie crust that is under baked – because why not make it taste more like cookie dough? – and it’s soaked with a sweet, sugary maple pecan sauce that will melt your face off. Except not really, because the crunchy sea salt will wake you right back up with a jolt to the heart.

Is that normal to get your heart jolted by stuff like this?

I thought so. That’s why we get along so well.

Salted Pecan Pie Bars

4.5 from 14 reviews
Salted Maple Pecan Pie Bars
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 2 cups flour (plus a few more tablespoons if necessary)
  • 2 large eggs
  • ¾ cup corn syrup
  • ¾ cup packed brown sugar
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 2 cups pecans
  1. Preheat the oven to 375 degrees. In a large mixing bowl, cream the butter and sugar. Add the flour and beat until coarse crumbs form. If the mixture is too soft, add a little more flour. It should be crumbly but stick together when pressed.
  2. Press the crust into a 9x13 baking dish. Bake for 12-15 minutes or until top appears dry and slightly puffed. I like to underbake mine so the crust stays softer, but if you like more of a shortbread-type crust, bake a few minutes longer.
  3. For the filling, whisk the eggs, corn syrup, brown sugar, maple syrup, and vanilla. Stir in the pecans and pour the mixture over the crust. The filling should not be more than just a light layer of sauce over the crust. Arrange any stray pecans and return to the oven for 15-20 minutes. Remove from oven when the filling appears mostly set. Sprinkle with coarse sea salt.
  4. Cool completely and refrigerate overnight. Cut into 24 pieces and serve slightly chilled.
When baking the filling, look for a top that is set enough so that it doesn't stick to your hand when you touch it. It might still be a tiny bit runny underneath, but it will hold together more as it cools. It's sad, I know, but these HAVE to cool completely and chill before they hold together well. You can see how mine look in the photos - still a little soft and saucy - and that was after refrigerating them. You can eat them straight out of the oven - yum! but for the real, stick together bars, I recommend cooling and refrigerating overnight.

For crying out loud, make these already.

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  1. Oh man these look so sticky and delicious! Yum!

  2. I wish these bars would just jump off the screen and into my tummy!

  3. These look amazing. All the ingredients in house … Hooray! How much pecans did you use?

    • Oh good grief. I have had SO many issues with a new recipe plugin that I’ve been trying and pecans must have been a casualty of the goofed up HTML. Orrr I was eating a bar and forgot to add it. :) You never know. I’ll add it now! It was something like 2 cups for mine.

  4. I would be eating these all the time as well. They look so delicious!

  5. So buttery, sticky, and gooey. Exactly how I like my actual pecan pie! I don’t have it much too often but when I do, I prefer it in portable form like a bar. Testing recipes over and over again… such is my life Lindsay…! I’m glad you took the time to perfect these, they certainly look worth the effort!

  6. Oooo these look wonderful! I will definitely make these this fall! Thank you for the recipe & your photos are beautiful♥

  7. These look melt-in-your-mouth good!

  8. Those look like heaven!!!

  9. I can’t get over how gorgeous these are, let alone how amazing I am sure they taste. Perfect for the holidays!

  10. Adding “salted” to pecan pie bars is a stroke of genius. My man will love these. Pinned it!

  11. Pecan pie is something I did not like growing up and now that I’m grown up it’s something that I can’t live without! These look absolutely to die for !!

  12. They sound incredible and I too take my dessert bars seriously! :)

    Great job on your site – looks so pretty with the changes you’re making!

  13. These look divine! And I bet that little hint of sea salt makes them even more addictive and mouthwatering…

    I was planning to take a break from making giant batches of sweet gooey desserts after polishing off a whole tray of Baklava (with almonds & cinnamon! …I just posted the recipe today : ), but on the other hand, maybe I’ll make an exception for this one…

  14. these look amazingly gooey-yummy!! It’s already bookmarked….Thanks for sharing it!! Have a great week!! 😀

  15. Yes! This dessert has everything I love about sweet treats, as you have so elegantly described! Sweet, chewy, crunchy, flaky…absolutely delicious!

  16. Anything topped with sea salt is a winner in my book, and these are gorgeous. And that’s some dedicated food blogging to subject yourself to these over and over to make them perfect. 😉

  17. These look divine!

  18. Oh what sacrifices you have made! These look mouth-wateringly good!

  19. Wipes drool from chin…

  20. These are perfect for the fall and they look, like what I like to call, “stupid good”.

  21. Holy cow these look like death by salted maple pecan sugary buttery goodness. I’m already in love and I haven’t even tried them! I love the new clean blog look by the way. :)

  22. These look amazing! Pinned and clipped for baking later!

  23. Is it Thanksgiving already? I would give thanks for one of these every day.

  24. these look SO SO good, i wish i could just take some off that plate!! i’ve pinned this – can’t wait to make it this holiday season!

  25. I vote for these for the 5th food group. Great photos.

  26. Lindsay, these are gorgeous!!! I need these in my life right now.

  27. These look incredible!

  28. Jen @ Jen's Favorite Cookies says:

    You had me at “pecan.” I miss pecan pie, I haven’t had it in ages. This looks even better, though!

  29. Wow. I love these.

  30. These look absolutely amazing!

  31. I’m sure I’d eat this all week too!

  32. OMG!!!! These look amazingly good….! Can’t wait to try them myself, thank you!!!!

  33. Hi Lindsay! This recipe looks absolutely scrummy and i am dying to try it! I have a question though, I live in Spain, and its hard to find certain ingredients here. Do you think I could substitute the corn syrup for something else? DO let me know, as Im hoping to make these in a few days!
    I follow your blog regularly and have made quite a few treats too! When you have time, do check out my blog, it’s very new, but Im enjoying it!

  34. Wow! I feel like I’ve been posting a lot of pecan desserts recently and these might be a great way to continue the trend!

  35. These look great.

  36. Thank you for devotion to the great good of pecan lovers;-) I love pecan pie and have yet found the perfect recipe…so maybe now I will just make your bars and be content. Liken’ the blog facelift.

  37. I’ll take these but without the pecans! Just plop some cinnamon ice cream on top and I’m sold. :)

  38. Oh wow. If this is what fall is all about, then bring it on!

  39. Donna Amis Davis says:

    How to get your guard to fall in love with you!

  40. When I saw these – I knew I had to try them! :) And so I did – they are delicious! By reading the comments I figured out that I needed 2 cups of pecans and I also read the comment regarding the corn syrup (I didn’t make my own, but I used a similar version of it). Anyway, my bars are still a bit runny even though I stored them in the refrigerator overnight (this happened when I tried making a pecan pie another time as well with another recipe – but yours were not as runny) but mine did still not turn out as “set” as your bars. Do you have any idea how to make the bars more “stable” and less runny (don’t get me wrong – the syrup is yummy – but it is easier to serve them more set – similar to how yours look in your photos)? Thanks!

    P.S. Your blog is beautiful! And your photos (I love food photography) are gorgeous!

    • Thank you! I think that the key is baking them for the right amount of time and just really letting them chill out in the fridge overnight or longer. I might also try baking them longer or playing with the oven temperature as every oven is just a little bit different. :) Good luck!!

  41. Marianne Lashley says:

    I`m curious as to wheather this uses all purpose or self rising flour. It does make a difference.

  42. Just made this recipe. It looks fabulous and from tasting the dough and filling pre-bake I’m sure it will taste amazing as well. :) Thanks so much!

  43. I made these and they were absolutely delicious! Loved the brown sugar shortbread base and how sticky they are. Just blogged about them too! Thanks so much for sharing the recipe :-)

  44. I would love to try these for Thanksgiving. Have you ever tried freezing them?

    • Um, well, sort of. Our fridge got a little colder than anticipated and they kind of froze, partially… I think it would be fine if you just let them come back to room temp (or to a cool but edible temp) before serving. :) Just needs to be soft enough to cut and bite into!

  45. Thank you for this lovely recipe! It came out really awesome and yummy! <3

  46. i’m with everyone else here, these look fantastic!!!! seriously i will probably eat the entire batch when i get around to making these.

    great photos too!

  47. A cookie-dough-like pie crust with salted pecans drenched in caramel? That´s all the good stuff in one dessert! How could that be anything but amazing? (And judging by the pictures, especially the last one, it is…)

  48. these are on my thanksgiving menu! excited to try them out :)

  49. Thanks for the delicious recipe! I made these yesterday, and they’re amazing. The only change I made was to line my pan with heavy duty foil, which was tremendously helpful in getting them out of the pan! I chilled mine for about 18 hours before slicing them, and they were perfect.

  50. I made these once before and they were AHHH-mazing! Thanks for passing on your tried and true recipie :) I’m in the process of making three more for Thanksgiving tomorrow!!

  51. I made these bars for Thanksgiving in lieu of pecan pie. They were fabulous and my family loved them. I did substitute golden syrup (from sugar cane) for the corn syrup. They were a lovely treat – thank you for sharing the recipe!

  52. Kandy Donnelly says:

    I’m a southern girl and grew up with pecan everything with pecans coming from my Granny’s pecan tree (many moons ago). But these are something else. Can’t wait to share with my mom who is 86 years old. She will love them! Oh, but when you said wait to cool, you really meant it. I couldn’t wait….

  53. Lindsay,
    Plain flour or self rising flour? I want to make this weekend for Christmas, but need to know.

  54. Added 1 t. 1998 maple bourbon barrel aged balsamic vinegar to syrup mix. Accidentally read “whisk” as “whip” – the result was *outstanding* nonetheless.
    Thank you for the recipe!

    • Ha! Thanks. Glad you liked it.

    • I made this recipe for Easter dessert this year. The flavor is there they just did not set at all. I made them the day before stored them in the fridge, cooked them as long as I could without burning the top but still very very running!

  55. These look seriously awesome. Not quite pecan bars, they actually look way better!

  56. Hey do you think I could add a little teaspoon of minute tapioca to get them a bit more firm?
    These look really great and will be making these tonight!! Canadian Thanks Giving is this weekend :)

  57. My hubby is from the south and loves pecan pie, so I thought I would try this recipe out. WOW they were really good! I loved the cookie type crust and we ate it up. Mine set up well, I tested the doneness by looking at it as it states and using a toothpick. I pulled them out while they still looked a little wet and cooled them then refridgerated them. I kept it in the fridge between helpings and microwaved my piece for a few sec. before eating because I prefer it warm. My hubby ate it cooled. This has been added to my holiday bake list! Loved them!

  58. Do I need to grease the pan? Do they come out ok or stick?

  59. Does it matter what type of corn syrup to use (light or dark)?

    • I would use golden corn syrup from Canada (not golden syrup from uk btw) or half light and half dark if in the US. If they don’t set up try more egg or cooking for longer like you would with butter tarts. Going to try these :)

  60. Hello Lindsay, this looks incredible. Does anyone know a healthier version of corn syrup? Thank You for input.

  61. I made these yesterday and they were AMAZING. Thank you so much for sharing this great recipe. These would also be delicious with raisins instead of pecans, I think.

  62. Just for giggles, and because I know a lot of chocolate addicts, why not drizzle a little melted chocolate chocolate randomly over the top and then refrigerate.

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