Salted Maple Pecan Pie Bars

There’s something about the first bite of these salted maple pecan pie bars that takes me back to fall potlucks at my aunt’s house—when buttery crusts, sticky-sweet fillings, and laughter filled every corner. I’ve reimagined that memory into an easier, sliceable bar form, where maple syrup and toasted pecans do all the heavy lifting—minus the pie drama.

Why You’ll Love These Maple Pecan Pie Bars

If traditional pecan pie feels like too much work (or pressure), these salted maple pecan pie bars are your cozy shortcut. The buttery shortbread crust requires zero rolling, and you still get all that gooey filling goodness. Maple syrup steps in for corn syrup, giving the bars a deeper, more comforting flavor that screams fall without being cloyingly sweet. They’re rich, portable, and hold up beautifully on dessert tables, in lunchboxes, or wrapped up as thoughtful edible gifts. You can slice them small for a party tray or go big and bold for a crowd-pleasing ending to Thanksgiving dinner. Either way, these bars are a no-fuss, all-flavor win.

Ingredients You’ll Need

These bars are built on two irresistible layers: a tender shortbread crust and a glossy, maple-kissed pecan topping.

For the Crust:

• Salted butter – adds richness and depth right from the base.
• All-purpose flour – spooned and leveled for accuracy.
• Light brown sugar – brings a hint of caramel sweetness.
• Cinnamon + salt – for warmth and balance.

For the Filling:

• Salted butter, maple syrup, and brown sugar – melt into a glossy caramel base.
• Eggs – give structure and help the filling set.
• Heavy cream – adds a silky finish.
• Pecans – whole or chopped, for that crunch and toasty flavor.
• Vanilla, cinnamon, and a pinch of salt – to tie everything together.

Optional (but encouraged):

• Flaky sea salt for garnish
• Whipped cream or vanilla ice cream for serving

Ingredient Notes & Tips

Use Pure Maple Syrup: Not the pancake kind—real maple syrup brings a smoky-sweet complexity that plays beautifully with pecans.

Toasting Pecans? Yes, Please: It deepens their flavor. You can toast them in a dry pan for 5–7 minutes until fragrant.

Salted vs. Unsalted Butter: We’re using salted here to cut the sweetness just enough—but you can swap for unsalted and add an extra pinch of salt if that’s what you have.

Step-by-Step: How to Make Salted Maple Pecan Pie Bars

Prepare the Shortbread Crust

Preheat your oven to 350°F. Line a 9×13-inch metal or ceramic pan with parchment paper, leaving a little overhang for easy lifting later. Spray lightly with cooking spray.

In a bowl, mix melted butter, flour, brown sugar, cinnamon, and salt until crumbly. Press firmly and evenly into your prepared pan. Prick the crust with a fork to prevent bubbling and bake for 18–20 minutes or until lightly golden.

Make the Maple Pecan Filling

In a small bowl, beat the eggs and set aside. In a saucepan, combine butter, maple syrup, brown sugar, and heavy cream. Bring to a boil, then simmer for 3 minutes—don’t walk away! It’ll bubble up and smell amazing.

Slowly drizzle about 1/3 cup of the hot mixture into the beaten eggs while whisking—this is tempering, and it prevents scrambled eggs. Then pour everything back into the pot and whisk again.

Stir in the pecans, vanilla, cinnamon, and salt.

Bake & Cool the Bars

Pour the filling over the pre-baked crust. Bake for 28–34 minutes until the center is just set—it should jiggle slightly but not slosh. Let the bars cool completely in the pan before slicing. This takes a few hours, but it’s worth the patience.

For clean cuts, chill the bars, then use a hot knife wiped between slices.

Serving and Storing Tips

Serve with a sprinkle of flaky sea salt to balance the sweetness. Want to make them extra dreamy? Add a dollop of whipped cream or a scoop of ice cream just before serving.

Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 2 months—just wrap tightly in plastic wrap and foil. Let them come to room temperature or warm gently in the oven before serving.

Expert Tips for Perfect Bars

• Line your pan with parchment with overhang. It makes lifting and slicing so much easier.
• Use a kitchen scale. Accurate flour measuring = no dry crust.
• Cool completely. Cutting while warm leads to a gooey mess.

FAQs

More Fall & Thanksgiving Dessert Ideas

Looking for more seasonal sweet treats? Check out this silky-smooth pumpkin chiffon pie, try a batch of roasted pumpkin seeds for snacking, or whip up a cozy dinner of creamy pumpkin pasta before dessert. Don’t forget to pin or print your favorites for the holidays!