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Just made this tonight…my family was absolutely rapturous over them! My husband said these bars are even better than pecan pie! Thank you!
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.
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.
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.
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 Bars
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Dessert
- Cuisine: American
Keywords: salted maple pecan pie bars, pecan pie bars, maple pecan bars
For crying out loud, make these already.
I have been making these bars for years and they are a family favorite! How far in advance can I make them and keep in the fridge?
Two days ahead!
Can this recipe be doubled and baked on a silver cookie sheet – the sheet with an 1/2 inch edge. ?
I am confused and can’t understand why you list packed brown sugar twice. The recipe mentions sugar in the crust, but not brown sugar. I assume that one of the brown sugars in the ingredients list is plain sugar, but which one??? the 3/4 or the 1 cup?
No one else in the comments mention this so am I wrong or does no one else read?
Hi, Alan! Just updated the recipe. It’s 1 cup of brown sugar for the crust and 3/4 cup brown sugar for the filling. Hope this helps! 😊
Do I assume correctly that the crust takes the 1 cup of brown sugar, and the filling takes the 3/4 cup of brown sugar?
Yep, you got it Karen! 👍
Hi! These look great. Do you have a 1 min video of these to see? Thank you!
Hi there, Esha! We unfortunately don’t have a video of these pecan bars, but it’s helpful to hear you’d be interested in seeing one. We’ll chat about this idea as a team. Thanks for the feedback!
I’m making three batches of these for various Thanksgiving functions. Do you think I could double or triple the recipe and put it in a jelly roll pan? Also, you should know that I’m also required to take your kale slaw with walnuts, feta, and cranberries each year! I’ve never made it with the wild rice, but I think I will this year. Thanks for “making” our Thanksgiving!
Can’t wait to try this! Why do I have to use part corn syrup? Can I use all maple syrup, or will it be too runny?
Just made this tonight…my family was absolutely rapturous over them! My husband said these bars are even better than pecan pie! Thank you!
LOVe this recipe. It is so simple yet so delish. I have always stayed clear of making pecan bars because i thought they would be so difficult. It I was wrong. these be baked again and again !!!!
Do you think you could replace the corn syrup with something else?? I’m sure that’s important to the stickiness.. but I would like to replace that ingredient it possible!
You could try some pure maple syrup!
the best collection of cookie recipe
https://play.google.com/store/apps/details?id=com.westudio.cookierecipe
I have made these 4 times now. This is my favorite dessert ever. Thank you!
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.
Great idea!
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.
I’m so glad you liked it Wendy! These are one of my faves… a little sticky and messy, but oh so good.
Hello Lindsay, this looks incredible. Does anyone know a healthier version of corn syrup? Thank You for input.
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 🙂
Do I need to grease the pan? Do they come out ok or stick?
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!
Glad to hear it! Thanks Brandi!
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 🙂
Thanks!
Good idea! Happy Canadian Thanksgiving!