Description
Cozy and delicious Salted Maple Pecan Pie Bars that are perfect for fall gatherings, featuring a rich buttery crust and a sweet maple filling with crunchy pecans.
Ingredients
Scale
- 1 cup salted butter, melted (226 grams)
- 2 cups + 3 tablespoons all-purpose flour, spooned & leveled (284 grams)
- 1/2 cup light brown sugar, packed (110 grams)
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup salted butter (113 grams)
- 1/2 cup pure maple syrup
- 1/2 cup light brown sugar, packed (110 grams)
- 3 tablespoons heavy cream, at room temperature (45 grams)
- 2 large eggs, at room temperature
- 3 and 1/4 cups pecan halves
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 teaspoon cinnamon
- 1/2 cup cold heavy cream (120 grams)
- 3 tablespoons powdered sugar (or more to taste, 22 grams)
- 1 teaspoon vanilla extract
- Flaky sea salt, for topping
- Ice cream (optional for serving)
Instructions
- Prep: Preheat your oven to 350℉ (175℃). Spray a 9×13 inch pan with cooking spray and line it with parchment paper for easy removal later.
- Make the Crust: In a medium bowl, melt 1 cup of salted butter. Stir in 2 cups + 3 tablespoons of all-purpose flour, 1/2 cup of packed light brown sugar, 3/4 teaspoon of cinnamon, and 1/4 teaspoon of salt until you have coarse crumbs. Press the mixture into the bottom of your prepared pan evenly. Prick the crust all over with a fork to prevent puffing. Bake for 18-20 minutes or until lightly golden. Set aside to cool slightly.
- Make the Pecan Pie Filling: In one medium bowl, beat 2 large eggs and set aside. In a medium pot, combine 1/2 cup of remaining salted butter, 1/2 cup of pure maple syrup, 1/2 cup of packed light brown sugar, and 3 tablespoons of heavy cream over medium heat. Stir until combined. Bring to a gentle boil and stir for 3 minutes until thickened. Remove from heat. Spoon 1/3 cup of this mixture into a glass measuring cup and drizzle it into the egg bowl gradually, while whisking vigorously to temper the eggs and avoid scrambling. Once combined, slowly return this egg mixture back to the pot, whisking continuously. Stir in the pecans, 1/8 teaspoon of salt, 1 teaspoon of vanilla extract, and 3/4 teaspoon of cinnamon. Pour the filling over the baked crust.
- Bake: Bake for 28 to 34 minutes. The center will have a slight jiggle when moved, and a toothpick should come out mostly clean. Let the bars cool completely at room temperature before slicing and serving.
- Make Whipped Cream: In a medium to large bowl, beat together 1/2 cup of cold heavy cream, 3 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract on medium-high speed until stiff peaks form—be careful not to over-mix!
- Serve & Store: Slice your cooled bars and serve them topped with the whipped cream and a sprinkle of flaky sea salt. Store leftover bars in an airtight container in the fridge for 3-4 days.
Notes
Bars can be made a day in advance. Store in an airtight container to maintain freshness. They can also be frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 195mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 125mg