Serves 24
50 min
Salted Maple Pecan Pie Bars
Recipe GLPR95c4f98b3e124d
Rich and buttery pecan bars featuring a tender shortbread crust topped with a sweet maple and corn syrup custard filling studded with toasted pecans. Finished with a delicate sprinkle of coarse sea salt to balance the sweetness, these indulgent treats are perfect for any occasion.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 cup butter, softened
¾ cup packed brown sugar
2 cups all-purpose flour
2 large eggs
¾ cup corn syrup
2 tablespoons maple syrup
2 cups pecan halves
1 teaspoon vanilla extract
Coarse sea salt for topping
Directions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, beat the softened butter and packed brown sugar together until well combined.
Add the flour to the butter mixture and beat until coarse crumbs form. The mixture should be crumbly but hold together when pressed. If it feels too soft, add a little more flour one tablespoon at a time until the correct texture is reached.
Press the crust mixture firmly into a 9x13 inch baking dish, distributing it evenly across the bottom.
Bake the crust for 12–15 minutes until the top appears dry and slightly puffed. For a softer crust, bake for the shorter time; for a firmer shortbread texture, bake closer to 15 minutes.
While the crust bakes, prepare the filling by whisking together the eggs, corn syrup, maple syrup, and vanilla extract in a bowl until well combined.
Stir the pecan halves into the egg mixture, then carefully pour the filling over the partially baked crust. The filling should form a light layer over the crust with pecans distributed throughout. Arrange any pecans that have settled unevenly.
Return the bars to the oven and bake for 15–20 minutes until the filling appears mostly set but slightly jiggles when gently shaken. Do not overbake.
Remove from the oven and immediately sprinkle the top evenly with coarse sea salt while the bars are still warm.
Allow the bars to cool completely to room temperature, then cover and refrigerate overnight. This resting period helps the flavors meld and makes cutting easier.
Cut the cooled bars into 24 pieces and serve slightly chilled or at room temperature.
