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Salted Maple Pecan Bars

It's still pecan season, right? Because I'm not letting go of deez nuts just yet.  They're my favorite nut and I would honestly eat them every day if they weren't so expensive.  But since it's the holidays and we're treating ourselves all fancy-like, let's go ahead and splurge a little on this treat.

If you've been around these parts for a while, you'll know that pecan pie is one of my all-time favorite desserts.  I could eat it non-stop.  This bar situation tastes very much like a cross of pecan pie and shortbread cookies.  If you're into that, I've got you covered.

This is actually the second timeI've made these bars.  The first time I made these, it was a weeknight and I was entering my office's holiday bake-off competition the next day.  I thought these bars would be perfect since they seemed to be really similar to pecan pie, they took less than an hour to make from start to finish, and they needed to be refrigerated overnight anyhow.  I wasn't yet sure if this was a recipe I actually wanted to post to this blog.

Well, I had several taste test of these bars before I went to work the next day (I call this "quality control") and I knew I needed to share these here.  I actually ended up tying for first place in the bake-off competition!  Just to set the scene, there were at least twenty desserts at this event, so this was no small feat.

Now.  Here I am, sharing this recipe with you.  I hope you get a chance to make this as soon as possible.  As some people say, "Run. Don't walk."  I think that applies in this case.


Salted Maple Pecan Bars
from Pinch of Yum
makes 18 - 24 bars

Print Recipe

  • 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
  • kosher salt for sprinkling on top

1) Preheat the oven to 375 degrees.

2) In a large bowl, beat the butter and sugar together until incorporated.  Pour in the flour in installments.  Beat until the batter becomes crumbly.  If the mixture is too soft, then add more flour.  The batter should stick together when pressed between two fingers.

3) Place the batter in a 9 x 13 baking dish, lined with parchment paper.  Press the batter into the dish so that it covers the bottom entirely.  Bake the crust for 12-15 minutes.  The crust will be softer if baked for less time.  If you prefer the texture to be more like shortbread, bake the crust for more time.

4) While the crust is baking, make the filling.  In a medium bowl, whisk together the eggs, corn syrup, brown sugar, maple syrup, and vanilla.

5) Fold the pecans into the filling.  Pour the filling over the baked crust.  The filling will not be thick.

6) Bake again for 15-20 minutes.

7) Remove the bars from the oven when the filling is mostly set.  Immediately sprinkle with salt.

8) Allow the bars to cool.  Refrigerate overnight.  Cut into bars and serve cold.