Maple Pecan Bars Recipe

I just made Maple Pecan Bars that actually taste like pecan pie and I’m not even sorry, so keep scrolling.

I’m obsessed with these Maple Pecan Bars because they taste like the best parts of pecan pie smashed into a square and somehow even better. I love that sticky maple syrup note right up front, then the crunchy slap of pecan halves.

And I can’t stop thinking about that brown sugar shortbread crust under everything. The Farming Pastors Wife Recipes led me to this vibe and I call it the Easiest Pecan Bars Ever when people ask.

No fluff here, just sticky, nutty, buttery emotion on a plate. Want it now.

Really. I’ll fight you for the last square, honestly.

Ingredients

• Soft butter gives the crust tenderness and cozy, buttery richness.
• Light brown sugar adds mild caramel sweetness and a bit of chew.
• Flour holds everything together, giving structure and that classic bar crumb.
• A pinch of salt brightens sweetness and keeps flavors from feeling flat.
• Vanilla brings warm aroma and a subtle, familiar sweet depth.
• Maple syrup is the star, giving deep, woodsy sweetness and moisture.
• Dark brown sugar adds richer molasses notes and a darker caramel bite.
• Eggs bind the filling, give lift and a custardy, tender texture.
• Melted butter adds glossy richness and helps the filling set nicely.
• Basically vanilla in the filling rounds flavors and smells like home.
• Plus a touch of salt keeps the sweet from going one-note.
• Pecans bring toasty crunch, nutty fat, and a little buttery bitterness.

Ingredient Quantities

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup packed light brown sugar
• 2 cups all purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup pure maple syrup
• 1/2 cup packed dark brown sugar
• 3 large eggs room temperature
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract (for filling)
• 1/4 teaspoon salt (for filling)
• 2 cups pecan halves or coarsely chopped

How to Make this

1. Preheat oven to 350°F and line a 9×13 inch pan with foil or parchment, leaving an overhang so you can lift the bars out later; spray lightly with cooking spray so the crust wont stick.

2. Make the crust: cream 1 cup (2 sticks) softened unsalted butter with 1/2 cup packed light brown sugar until light and fluffy, then beat in 1 teaspoon vanilla extract.

3. Stir in 2 cups all purpose flour and 1/4 teaspoon salt until a soft dough forms; press the dough evenly into the prepared pan, pushing it up the sides just a little so you have a uniform base.

4. Bake the crust for about 15 to 18 minutes, or until just set and very lightly golden; let it cool slightly while you make the filling.

5. For the filling whisk together 1 cup pure maple syrup, 1/2 cup packed dark brown sugar, and 3 large room temperature eggs until smooth and glossy.

6. Stir in 2 tablespoons melted unsalted butter, 1 teaspoon vanilla extract (for filling) and 1/4 teaspoon salt (for filling) until fully combined.

7. If you like extra nuttiness, toast 2 cups pecan halves or coarsely chopped in a dry skillet over medium heat for 3 to 5 minutes, shaking often, until fragrant; let them cool a minute.

8. Scatter the pecans evenly over the prebaked crust, then pour the maple-egg mixture over the top, trying to cover the nuts and fill the pan evenly.

9. Bake for about 25 to 30 minutes, until the filling is set at the edges and only slightly jiggly in the center; remove from oven and let cool completely in the pan on a rack.

10. Chill for at least 2 hours or overnight for cleaner slices, then lift from the pan using the foil or parchment, cut into squares and serve. Store airtight in the fridge up to 4 days.

Equipment Needed

1. 9×13 inch baking pan lined with foil or parchment with an overhang for lifting
2. Electric mixer or a sturdy wooden spoon for creaming butter and sugar
3. Medium mixing bowls (one for crust one for filling)
4. Measuring cups and spoons (dry and liquid)
5. Rubber spatula for scraping the bowl and pressing dough into the pan
6. Whisk for mixing the maple, eggs and sugars until glossy
7. Skillet for toasting pecans plus a wooden spoon or tongs to shake them around
8. Cooling rack and a sharp knife for cutting neat squares after chilling

FAQ

Maple Pecan Bars Recipe Substitutions and Variations

• Unsalted butter (1 cup) can be swapped for 1 cup softened vegan butter or margarine — gives almost the same texture, slightly different flavor; or use 3/4 cup melted coconut oil for a slightly denser crust, chill dough before pressing.
• All purpose flour (2 cups) can be replaced with 2 cups whole wheat pastry flour for nuttier flavor and a bit more chew, or use 2 cups gluten free 1:1 baking flour (make sure it contains xanthan gum) for a gluten free version.
• 3 large eggs can be replaced with 3 flax “eggs” (3 tbsp ground flax + 9 tbsp water, let sit 5 min) for an eggless version, or use 3/4 cup unsweetened applesauce for a moister, slightly more cake like filling.
• 2 cups pecans can be swapped for 2 cups chopped walnuts or 2 cups chopped almonds if you want a different crunch and flavor, or use 1 1/2 cups mixed toasted nuts for variety.

Pro Tips

1) Toast the pecans first, then let them cool completely before putting them on the crust. If theyre even a little warm they can make the filling loosen up and get greasy. Toasting also brings out flavor, so dont skip it.

2) Use room temp eggs and mix the filling just until smooth. Overbeating wont help and can make the filling crack or puff too much in the oven. A gentle whisk is all you need.

3) Don’t try to cut them hot. Chill at least a couple hours or overnight for clean squares. Run a sharp knife under hot water, dry it, then slice — wipe the blade between cuts for neat edges.

4) Watch the bake, not the clock. The edges should be set and the center still slightly jiggly. Carryover heat will finish it while it cools, so pulling it too early or too late changes the texture. Store airtight in the fridge, they actually get better after a day.