There’s something about a warm, nutty, maple-sweet dessert that feels like a cozy hug on a chilly afternoon — enter Salted Maple Pecan Pie Bars. These bars take everything you love about a classic pecan pie — the buttery crust, the caramelized maple filling, and toasty pecans — and turn it into a portable, sliceable treat that’s perfect for potlucks, holiday dessert tables, or a weekend bake. The seasonal appeal is undeniable: pure maple syrup and pecans make these bars ideal for autumn and winter gatherings. If you love pecan-forward desserts (think pecan pie cookies or pecan-inspired treats), you’ll find these bars addictive and supremely comforting. For more pecan-fueled inspiration, check out pecan pie cookies — they’re a delightful sibling to these bars.

Ingredients & Equipment

Ingredients

• 1 cup salted butter, melted (226 grams)
• 2 cups + 3 tbsp all-purpose flour, spooned & leveled (284 grams)
• 1/2 cup light brown sugar, packed (110 grams)
• 3/4 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup salted butter (113 grams)
• 1/2 cup pure maple syrup
• 1/2 cup light brown sugar, packed (110 grams)
• 3 tbsp heavy cream, at room temperature (45 grams)
• 2 large eggs, at room temperature
• 3 and 1/4 cups pecan halves
• 1/8 tsp salt
• 1 tsp vanilla extract
• 3/4 tsp cinnamon
• 1/2 cup cold heavy cream (120 grams)
• 3 tbsp powdered sugar (or more to taste, 22 grams)
• 1 tsp vanilla extract
• Flaky sea salt, for topping
• Ice cream, optional for serving

Equipment

• 9×13 inch baking pan
• Parchment paper
• Cooking spray
• Medium mixing bowls
• Medium pot
• Whisk and sturdy wooden spoon
• Measuring cups and spoons (scale recommended for accuracy)
• Fork (for docking crust)
• Spatula
• Electric mixer (stand or hand) for whipped cream, or a whisk if you’re ready for an arm workout
• Glass measuring cup (for tempering the eggs)
• Cooling rack
• Serrated knife for slicing bars
• Optional helpful tools: candy thermometer (if you like to test caramel temperatures), baking tray for toasting pecans, food processor (if you want a finer crust)

Notes

• The recipe calls for salted butter — if you prefer unsalted, add an extra 1/4 tsp salt to the crust or filling to taste.
• Using a kitchen scale (grams) improves repeatability, especially with the flour measurement.
• If you’d like slightly deeper flavor notes, consider toasting your pecans briefly before mixing them into the filling; more on that in the tips section. If you enjoy flavors that blur between pie and toffee, you might also like the burnt honey pie concept in burnt honey pie toffee-like flavor.

Step-by-Step Instructions (with tips)

Prep

1. Preheat the oven to 350°F (177°C).
2. Spray a 9×13 pan with cooking spray and line it with parchment paper, leaving an overhang on two sides for easy removal.

Make the Crust

1. In a medium bowl, melt 1 cup (226 g) salted butter. Stir in 2 cups + 3 tbsp all-purpose flour, 1/2 cup light brown sugar (110 g), 3/4 tsp cinnamon, and 1/4 tsp salt until you have coarse crumbs.
   • Tip: For a slightly sturdier crust you can pulse these in a food processor until the mixture resembles coarse sand.
2. Press this mixture firmly and evenly into the bottom of your prepared pan. Use the bottom of a measuring cup to tamp it down for a smooth, even layer.
3. Prick the crust all over with a fork (this prevents puffing).
4. Bake for 18–20 minutes, until lightly golden. Set aside to cool slightly.
   • Tip: Avoid over-baking; you want a crisp crust that still has a little tender crumb.

Make the Pecan Pie Filling

1. Beat the two eggs in a medium bowl and set aside.
2. In a medium pot, combine 1/2 cup (113 g) salted butter, 1/2 cup pure maple syrup, 1/2 cup light brown sugar (110 g), and 3 tbsp heavy cream (45 g). Heat over medium and stir to combine.
3. Once the butter is melted, bring the mixture to a boil. Let it boil, stirring lazily, for 3 minutes to slightly thicken and deepen flavor.
   • Tip: Stir gently but continuously near the end to avoid scorching. If you like, use a candy thermometer — you’re aiming for a simmering boil rather than hard caramel.
4. Remove the pot from the heat.
5. Spoon about 1/3 cup of the hot butter/sugar mixture into a glass measuring cup. Slowly drizzle this into the bowl with the beaten eggs, whisking vigorously the whole time. This tempers the eggs — go slowly so you don’t scramble them.
   • Tip: If you stream too fast, the eggs may cook; if that happens, pour the mixture through a fine mesh sieve and continue — small curdles can sometimes be rescued.
6. Once tempered, slowly pour the egg mixture back into the pot, whisking vigorously as you go.
7. Stir in 3 and 1/4 cups pecan halves, 1/8 tsp salt, 1 tsp vanilla extract, and 3/4 tsp cinnamon. Mix until pecans are fully coated.
   • Variation: For deeper nuttiness, toast pecans on a baking sheet at 350°F for 6–8 minutes before using. Or chop pecans coarsely for a different texture.
8. Pour the warm pecan mixture over the baked crust and spread evenly.

Bake

1. Bake for 28 to 34 minutes. The center should have a slight jiggle when you move the pan and a toothpick will come out mostly clean (a few sticky crumbs are okay).
2. Remove from oven and place on a cooling rack. Allow to cool completely before slicing and serving — this can take 2 hours or more.
   • Tip: Letting the bars cool fully ensures clean slices. If you’re in a hurry, chill them briefly in the fridge, but the filling firms up more beautifully at room temperature.

Make Whipped Cream

1. In a medium to large bowl (use larger than you think you need to contain splatters), beat 1/2 cup cold heavy cream (120 g), 3 tbsp powdered sugar (22 g) or more to taste, and 1 tsp vanilla extract on medium-high speed until stiff peaks form. Don’t overmix — butter is not the goal!
   • Note: I don’t recommend making the whipped cream far ahead — it’s best made just before serving for lightness and flavor.

Serve & Store

1. Using the parchment overhang, lift the cooled bars from the pan. Slice into bars with a serrated knife, wiping the knife clean between cuts for tidy squares.
2. Top each bar with a dollop of fresh whipped cream and a tiny pinch of flaky sea salt. Serve with a scoop of ice cream if you want an extra-indulgent dessert.
3. Store leftovers in an airtight container in the fridge for 3–4 days. Let bars come back to room temperature for 20–40 minutes before serving, unless you prefer them chilled. Store leftover whipped cream separately in an airtight container for 1–2 days.
   • Shortcut idea: If you’re serving these alongside cozy soups, they pair wonderfully with savory dishes such as a pot pie-style soup — try a comforting bowl like this cozy pot pie soup for an autumn meal.

Extra Tips and Variations

• Roasting vs. Toasting Pecans: Roasting pecans for a few minutes intensifies their flavor; toast them on a sheet at 350°F for 6–8 minutes, watching closely to avoid burning.
• Maple Intensity: Use Grade A dark or Grade B maple syrup if you prefer a stronger maple flavor.
• Texture Tweaks: For a crunchier bite, use a higher ratio of whole pecan halves; for a chewier bite, chop half the pecans.
• Gluten-Free Option: Substitute a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks it.
• Salt Balance: Flaky sea salt on top is essential — it cuts through the sweetness and highlights the maple-pecan profile.

Storage, Freezing & Make-Ahead Tips

Short-Term Storage

• In the Refrigerator: Store cooled bars in a single layer or separated by parchment in an airtight container for 3–4 days. Keep whipped cream separate and make fresh if possible.

Freezing

• To Freeze Slices: Slice cooled bars, wrap each piece tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze up to 2 months.
• Thawing: Thaw overnight in the fridge or for a few hours at room temperature. If you like a slightly chilled bar, let them sit 20–30 minutes at room temp before serving.
• To Freeze Whole Pan: You can freeze the entire pan after cooling. Cover tightly with plastic wrap and foil. Thaw overnight in the fridge and bring to room temperature before slicing.

Make-Ahead Strategies

• Make the crust and filling a day ahead: Bake the crust and prepare the filling, then assemble and bake on the day you plan to serve for the freshest texture.
• Whipped Cream: Make fresh on serving day. If you must prepare ahead, stabilize it with a little cream cheese or gelatin and store tightly covered up to 24 hours.

Portioning Advice

• A 9×13 pan yields about 12–16 bars depending on how large you like them. For parties, consider smaller bite-size squares — they’re rich, so smaller portions go a long way.

How to Use / Serve This Dish

Pairing Ideas

• Drinks: Pair with strong coffee, a maple latte, or a robust black tea. For adults, a splash of bourbon or an Old Fashioned makes an excellent companion to the maple and pecan flavors.
• Ice Cream: Vanilla bean, cinnamon, or butter pecan ice cream is the ultimate warm-cool combo.
• Savory Counterparts: These bars are a perfect finish to a cozy dinner of roast chicken, roasted root vegetables, or a hearty pot pie soup such as this high-protein chicken pot pie soup when you want a comforting, seasonal meal.

Creative Ways to Serve

• Dessert Boards: Cut small squares and serve on a dessert platter with fruits, cheeses, and crackers for an autumnal spread.
• Toppings: Drizzle a bit of warmed maple syrup, add candied pecans, or sprinkle toasted coconut for variation.
• Breakfast Twist: Warm a small bar and top it with plain yogurt and sliced pear for a decadent brunch treat.

FAQ

Q: Can I substitute light brown sugar with white sugar or coconut sugar?
A: You can swap with dark brown sugar for a deeper molasses note, or coconut sugar for a more caramel-like taste. Granulated white sugar will work but won’t add the same depth of flavor; consider adding a tablespoon of molasses if you go that route.

Q: My filling was too soft — how do I fix a runny center?
A: Make sure you boiled the maple-butter mixture for the full 3 minutes and tempered the eggs correctly. If the filling seems undercooked but the crust is done, bake a little longer in 5-minute increments. Cooling completely is crucial — the filling firms as it cools.

Q: Can I make this gluten-free or dairy-free?
A: For gluten-free, use a 1:1 gluten-free flour blend and add a pinch of xanthan gum if your blend doesn’t contain it. For dairy-free, use plant-based butter and full-fat coconut milk instead of heavy cream (note the flavor will shift, and the texture may be slightly different).

Q: How long will these bars keep at room temperature?
A: Because the filling contains eggs and cream, keep bars refrigerated. They’re safe at room temperature for short serving windows (2 hours or less). Store leftovers in the fridge.

Conclusion

There’s something deeply comforting about folding autumn flavors into a single, sliceable dessert — Salted Maple Pecan Pie Bars marry buttery crust, maple-sweet filling, and crunchy pecans in a way that’s both familiar and exciting. Whether you’re baking for a holiday table, a potluck, or a quiet weekend treat, these bars are easy to make, easy to share, and endlessly adaptable. If you want to compare similar takes or get inspired by other creators’ variations, check these helpful recipes for ideas and tweaks: Salted Maple Pecan Pie Bars Recipe – Pinch of Yum, salted maple pecan pie bars – Blue Bowl, and Maple Pecan Pie Bars – RecipeTin Eats. I can’t wait for you to try them — if you give these bars a go, come back and tell me about your tweaks, how you served them, or which beverage paired best with your slice. Happy baking!

Salted Maple Pecan Pie Bars

These warm, nutty, and maple-sweet bars capture the essence of classic pecan pie in a portable dessert that’s perfect for any gathering.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 2 minutes mins

Total Time 1 hour hr 22 minutes mins

Course Dessert, Snack

Cuisine American

Servings 16 bars

Calories 400 kcal

Ingredients

  

For the Crust

• 1 cup salted butter, melted (226 grams)
• 2 cups all-purpose flour, spooned & leveled (284 grams)
• ½ cup light brown sugar, packed (110 grams)
• ¾ tsp cinnamon
• ¼ tsp salt

For the Pecan Pie Filling

• ½ cup salted butter (113 grams)
• ½ cup pure maple syrup
• ½ cup light brown sugar, packed (110 grams)
• 3 tbsp heavy cream, at room temperature (45 grams)
• 2 large eggs, at room temperature
• 3 and ¼ cups pecan halves
• ⅛ tsp salt
• 1 tsp vanilla extract
• ¾ tsp cinnamon

For the Whipped Cream

• ½ cup cold heavy cream (120 grams)
• 3 tbsp powdered sugar (or more to taste, 22 grams)
• 1 tsp vanilla extract

For Topping

• to taste flaky sea salt
• optional ice cream for serving

Instructions

 

Preparation

• Preheat the oven to 350°F (177°C).
• Spray a 9×13 pan with cooking spray and line it with parchment paper, leaving an overhang on two sides for easy removal.

Make the Crust

• In a medium bowl, melt 1 cup (226 g) salted butter. Stir in 2 cups + 3 tbsp all-purpose flour, 1/2 cup light brown sugar (110 g), 3/4 tsp cinnamon, and 1/4 tsp salt until you have coarse crumbs.
• Press this mixture firmly and evenly into the bottom of your prepared pan. Use the bottom of a measuring cup to tamp it down for a smooth, even layer.
• Prick the crust all over with a fork to prevent puffing.
• Bake for 18–20 minutes, until lightly golden. Set aside to cool slightly.

Make the Pecan Pie Filling

• Beat the two eggs in a medium bowl and set aside.
• In a medium pot, combine 1/2 cup (113 g) salted butter, 1/2 cup pure maple syrup, 1/2 cup light brown sugar (110 g), and 3 tbsp heavy cream (45 g). Heat over medium and stir to combine.
• Once the butter is melted, bring the mixture to a boil. Let it boil, stirring lazily, for 3 minutes to slightly thicken and deepen flavor.
• Remove the pot from the heat. Spoon about 1/3 cup of the hot butter/sugar mixture into a glass measuring cup. Slowly drizzle this into the bowl with the beaten eggs, whisking vigorously the whole time. This tempers the eggs.
• Once tempered, slowly pour the egg mixture back into the pot, whisking vigorously as you go.
• Stir in 3 and 1/4 cups pecan halves, 1/8 tsp salt, 1 tsp vanilla extract, and 3/4 tsp cinnamon. Mix until pecans are fully coated.
• Pour the warm pecan mixture over the baked crust and spread evenly.

Bake

• Bake for 28 to 34 minutes. The center should have a slight jiggle when you move the pan and a toothpick will come out mostly clean.
• Remove from oven and place on a cooling rack. Allow to cool completely before slicing and serving — this can take 2 hours or more.

Make Whipped Cream

• In a medium to large bowl, beat 1/2 cup cold heavy cream (120 g), 3 tbsp powdered sugar (22 g), and 1 tsp vanilla extract on medium-high speed until stiff peaks form.

Serve

• Using the parchment overhang, lift the cooled bars from the pan. Slice into bars with a serrated knife.
• Top each bar with a dollop of fresh whipped cream and a tiny pinch of flaky sea salt. Serve with a scoop of ice cream if desired.

Notes

For a sturdier crust, pulse the ingredients in a food processor. For a deeper flavor, toast pecans before mixing. If using unsalted butter, add 1/4 tsp salt to taste.

Keyword Fall Treats, Maple Dessert, Pecan Pie Bars