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Salted Maple Pecan Pie Bars

Homemade Salted Maple Pecan Pie Bars

These Salted Maple Pecan Pie Bars are a delightful twist on classic pecan pie, featuring a buttery shortbread crust and a rich, maple-infused pecan filling, all topped with a sprinkle of sea salt. They’re easy to make and perfect for a sweet treat any time of day.

Ingredients

Scale
  • For the Crust:
  • 1 ½ cups all-purpose flour
  • ½ cup (1 stick) cold unsalted butter, cut into cubes
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 3-4 tablespoons ice water
  • For the Filling:
  • 1 cup pecan halves
  • ½ cup pure maple syrup
  • ¼ cup packed light brown sugar
  • ¼ cup (½ stick) unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • Flaky sea salt, for sprinkling

Instructions

  1. Make the Crust: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  2. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.
  3. Press the dough into an 8×8 inch baking pan lined with parchment paper, ensuring it is evenly distributed.
  4. Bake the crust in a preheated oven at 350°F (175°C) for 15-20 minutes, or until lightly golden.
  5. Make the Filling: While the crust is baking, prepare the filling. In a medium bowl, combine the maple syrup, brown sugar, melted butter, egg, vanilla extract, and salt. Whisk until smooth.
  6. Stir in the pecan halves.
  7. Pour the pecan filling over the pre-baked crust.
  8. Bake: Return the pan to the oven and bake for 25-30 minutes, or until the filling is set and lightly golden brown.
  9. Cool and Serve: Let the bars cool completely in the pan before lifting them out using the parchment paper.
  10. Sprinkle with flaky sea salt before cutting into bars.

Notes

For a deeper maple flavor, use dark amber maple syrup. Serve the bars slightly chilled or at room temperature with a scoop of vanilla ice cream for an extra treat.