Description
These Maple Pecan Pie Bars combine a buttery, crumbly crust with a rich maple syrup filling studded with toasted pecans, making a delightful dessert perfect for any occasion. The bars offer the classic flavors of pecan pie in a handy, easy-to-serve bar format.
Ingredients
Scale
Crust
- 1 ½ cups (180 grams) all-purpose flour
- 1 cup (200 grams), packed brown sugar
- ½ cup (115 grams) unsalted butter, melted
Filling
- 1 cup (120 grams) chopped pecans, toasted
- 1 cup (240 ml) maple syrup
- 3 large eggs
- 1 teaspoon (5 ml) vanilla extract
- ½ teaspoon (2 grams) salt
Instructions
- Prepare the crust: In a mixing bowl, combine all-purpose flour, brown sugar, and melted unsalted butter. Stir until the mixture becomes crumbly and evenly combined. Press this mixture firmly into the bottom of a baking dish to form an even crust layer.
- Bake the crust partially: Bake the crust in a preheated oven for 15 minutes. This step ensures the crust firms up before adding the filling.
- Make the filling: While the crust bakes, whisk together maple syrup, eggs, vanilla extract, and salt in a separate bowl until well blended. Fold in the toasted chopped pecans carefully to distribute them evenly.
- Assemble and bake the bars: Remove the partially baked crust from the oven and pour the maple pecan filling over it. Return the baking dish to the oven and bake for an additional 25-30 minutes, or until the filling is set, glossy, and lightly golden.
- Cool and serve: Allow the bars to cool completely in the pan to set properly. Once cooled, cut the bars into squares or rectangles. Serve and enjoy!
Notes
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes until fragrant, stirring once to avoid burning.
- Use a 9×9 inch baking dish for best bar thickness and baking consistency.
- Ensure the eggs are at room temperature to help the filling blend smoothly.
- Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- The bars can be served warm or chilled, and pair wonderfully with whipped cream or vanilla ice cream.
