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.
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.