Salted Maple Pecan Pie Bars

17 reviews / 4.6 average

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.

Cause THESE PECAN PIE BARS ARE GOOD.

Pecans in a white bowl.

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 maple pecan pie bars stacked on a plate.

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 maple pecan pie bars on plates with pecans.

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 maple pecan pie bar on a plate with a bite taken out.
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Pecan Pie

Salted Maple Pecan Pie Bars


  • Author: Pinch of Yum
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 24 1x

Description

These salted maple pecan pie bars are incredibly addicting. With perfect salty-sweet flavor and a chewy pie-crust base. Awesome dessert!


Ingredients

Scale
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 2 cups flour (plus a few more tablespoons if necessary)
  • 2 large eggs
  • 3/4 cup corn syrup
  • 3/4 cup packed brown sugar
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 2 cups pecans

Instructions

  1. Preheat the oven to 375 degrees. In a large mixing bowl, cream the butter and 1 cup brown 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 9×13 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.

Notes

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.

  • Category: Dessert
  • Cuisine: American

Keywords: salted maple pecan pie bars, pecan pie bars, maple pecan bars

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For crying out loud, make these already.

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Recipe rating

93 Comments

    1. Pinch of Yum Logo

      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.

  1. Pinch of Yum Logo

    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!

  2. Pinch of Yum Logo

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

  3. Pinch of Yum Logo

    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…

  4. Pinch of Yum Logo

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

  5. Pinch of Yum Logo

    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. 😉

  6. Pinch of Yum Logo

    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. 🙂