Listen, I’m about to let you in on my little secret weapon for every fall gathering—these Salted Maple Pecan Pie Bars. They’re everything you love about classic pecan pie, but easier to make (and eat!) in neat little squares. Picture this: buttery shortbread crust, sticky maple-pecan filling with that perfect hit of flaky salt—it’s the kind of dessert that disappears fast from holiday cookie trays.
I’ve been making these bars since my cousin Jen begged me to bring “something pecan-y” to Thanksgiving years ago. Traditional pecan pies terrified me—all that worrying about soggy crusts and runny centers. But these? Foolproof. Now they’re my signature move when I need a dessert that feels fancy but comes together with barely any fuss. That maple-brown sugar aroma filling your kitchen? Pure nostalgia.
What makes these Salted Maple Pecan Pie Bars special isn’t just their rich flavor (though trust me, that’s reason enough). It’s how they bridge cozy tradition and modern convenience—one pan, no pie weights, and slices that hold their shape beautifully. Perfect for gifting, potlucks, or… you know… eating straight from the pan while pretending you’ll “just have one.”
Why You’ll Love These Salted Maple Pecan Pie Bars
Oh, where do I even start? These bars are basically my love language in dessert form. Here’s why they’ll become your new go-to:
- Easier than pie (literally): No blind-baking, no crimping edges—just press the crust into the pan and pour that glorious maple-pecan filling over it. Even my butterfingers nephew can manage this one!
- That sweet-salty magic: The flaky sea salt on top? Game-changer. It cuts through the richness and makes you go back for “just one more” square every time.
- Travels like a dream: Unlike messy slices of pie, these sturdy little bars stack perfectly in tins for holiday gifting or potlucks (though good luck keeping them around that long).
- The smell alone wins people over: When that maple syrup and toasted pecans start caramelizing in the oven? Instant holiday vibes—you’ll have neighbors “dropping by” suspiciously often.
Seriously, I’ve brought these to everything from book club to tailgates, and they’re always the first thing gone. Even my “I don’t like sweets” uncle sneaks seconds.
Ingredients for Salted Maple Pecan Pie Bars
Okay, listen up—the magic of these bars starts with getting your ingredients just right. I’ve learned the hard way that skimping or substituting willy-nilly leads to sad, lackluster results. Here’s exactly what you’ll need:
- 1 1/2 cups all-purpose flour (spooned and leveled, please—no packing it down!)
- 1/2 cup unsalted butter, cold and cubed (I pop mine in the freezer for 10 minutes while prepping—trust me, it makes the crust flakier)
- 1/4 cup granulated sugar (just enough sweetness to balance that salty topping)
- 1/4 tsp salt (skip if you’re using salted butter)
- 2 cups pecans, chopped (I like some bigger pieces for texture—give them a rough chop with your chef’s knife)
- 3/4 cup pure maple syrup (none of that “pancake syrup” stuff—Grade A amber is my go-to)
- 1/2 cup packed dark brown sugar (the molasses notes here? *Chef’s kiss*)
- 1/4 cup heavy cream (whipping cream works too—just no milk, or your filling won’t set right)
- 1 tsp vanilla extract (real deal only—imitation vanilla should be illegal)
- 1/2 tsp flaky sea salt (Maldon is my ride-or-die here)
Pro tip: Measure everything before you start—once that butter hits the flour, you’ll want to move fast!
Equipment You’ll Need
Before we dive in, let’s talk tools—because scrambling mid-recipe is the worst. Here’s what you’ll want within arm’s reach:
- 8×8-inch baking pan (metal gives the crispiest edges, but glass works too)
- Parchment paper (lifesaver for easy removal—leave overhang like gift wrap!)
- Medium mixing bowl (for that buttery crust)
- 2-quart saucepan (your maple-pecan filling HQ)
- Whisk & spatula (trusty sidekicks for smooth filling)
That’s it—no fancy gadgets required. Though I won’t judge if you sneak in a cookie scoop for perfect portioning!
How to Make Salted Maple Pecan Pie Bars
Alright, let’s get to the fun part—turning those simple ingredients into pure magic. I’ll walk you through each step like I’m right there in your kitchen (and maybe sneaking a taste of the filling when you’re not looking).
Preparing the Crust
First things first: preheat that oven to 350°F (175°C). While it heats up, line your 8×8-inch pan with parchment paper—leave some overhang on the sides so you can lift the whole slab out later. Life-changing trick!
Now, grab your cold butter cubes and toss them into a bowl with the flour, granulated sugar, and salt. Use your fingertips or a pastry cutter to work it together until it looks like coarse sand with some pea-sized butter bits still visible. This isn’t the time for perfection—those little butter pockets are what make the crust tender and flaky.
Dump the mixture into your prepared pan and press it firmly into an even layer. I like using the bottom of a measuring cup to really compact it. Pop it in the oven for 15 minutes—it won’t brown much, but it’ll set beautifully for the filling.
Making the Salted Maple Pecan Filling
While the crust bakes, let’s make that glorious filling. In your saucepan, combine the maple syrup, brown sugar, and heavy cream. Stir constantly over medium heat until it comes to a full boil—those bubbles should cover the whole surface. Let it bubble away for exactly 1 minute (set a timer!), then take it off the heat.
Stir in the vanilla—careful, it might sputter!—then fold in the chopped pecans. The mixture will thicken slightly as it cools, turning into this sticky, caramel-like wonder. Smell that? That’s the sound of your future self being very, very happy.
Baking and Finishing Touches
Pour the pecan filling over your warm crust, spreading it evenly with a spatula. Back into the oven it goes for 20-25 minutes—you’ll know it’s done when the edges are gently bubbling and the center looks set (a little jiggle is fine).
Here’s my favorite part: immediately sprinkle that flaky sea salt over the top. Don’t skip this! The heat helps the salt crystals cling while keeping their crunch. Now, the hardest part—let it cool COMPLETELY in the pan (at least 2 hours) before cutting. I know, I know… but rushing this means gooey, messy bars instead of clean slices worth Instagramming.
When it’s time, lift the whole slab out using the parchment overhang and slice into squares. Pro tip: run your knife under hot water between cuts for pristine edges. Then? Try not to eat them all before your guests arrive.
Tips for Perfect Salted Maple Pecan Pie Bars
After making these bars more times than I can count (for “research purposes,” obviously), I’ve picked up some foolproof tricks to guarantee success every time:
- Pure maple syrup or bust: That fake pancake syrup won’t caramelize right—it’s worth splurging on the real stuff. Grade A amber has the perfect depth without being overpowering.
- Salt is non-negotiable: That flaky Maldon on top? It’s not just pretty—it balances the sweetness like magic. Sprinkle it while the bars are still warm so the crystals stay crisp.
- Patience is key: I know it’s torture, but let them cool completely before cutting—at least 2 hours, or you’ll have pecan soup. Pop them in the fridge to speed things up if you’re desperate.
- Toast your pecans: For extra flavor, toast the pecans at 350°F for 5 minutes before chopping. Just don’t walk away—they burn fast!
Follow these, and you’ll have bars so good, people will think you bought them from a fancy bakery.
Ingredient Substitutions and Variations
Alright, let’s talk swaps—because sometimes you’re staring at an empty maple syrup bottle at 9 PM (been there). While I’m a purist about my original recipe, here are some decent stand-ins:
- Out of maple syrup? Honey works in a pinch, but expect a milder flavor. Dark corn syrup will give you the gooey texture without the maple punch.
- Pecan haters? Walnuts bring a earthier vibe, while almonds add crunch (toast them first!). Just keep the same measurement.
- Butter alternatives: Coconut oil makes a decent crust substitute for dairy-free folks, though you’ll lose some richness.
One warning: swapping the brown sugar for white will leave your filling flat-tasting—those molasses notes are secret weapons!
Storing and Serving Salted Maple Pecan Pie Bars
Here’s the beautiful thing about these bars—they actually get better after a day as the flavors meld! Store them in an airtight container at room temperature for up to 3 days (if they last that long), or pop them in the fridge for up to 5 days. The cold makes the filling extra chewy—my secret preference!
When serving, I love them two ways: slightly warmed with a scoop of vanilla ice cream melting over the top (hello, salted caramel vibes), or at room temperature with a strong cup of coffee to balance the sweetness. They’re also fantastic crumbled over oatmeal for a “dessert breakfast” situation—no judgment here!
Nutritional Information
Okay, let’s talk numbers—because even though these Salted Maple Pecan Pie Bars taste like pure indulgence, it’s nice to know what you’re biting into! Here’s the scoop per bar (based on cutting into 16 squares):
- Calories: 220
- Sugar: 18g (blame that glorious maple syrup!)
- Sodium: 85mg (thank the flaky sea salt for that)
- Fat: 14g (mostly from pecans and butter—the good kind of fats!)
- Carbs: 24g
- Protein: 2g
Important note: Nutritional values are estimates and vary based on ingredients used. I tested this with specific brands—your homemade bars might differ slightly depending on your pecans’ size or maple syrup’s thickness.
Now, if you’ll excuse me, I’m going to enjoy my “research portion” without checking the math too closely—some things are worth every delicious calorie!
Frequently Asked Questions
You’ve got questions? I’ve burned enough batches to have answers! Here are the things people ask me most about these Salted Maple Pecan Pie Bars:
“Can I use store-bought crust?”
Technically? Yes. Emotionally? I’ll cry a little. The homemade crust takes 5 minutes and makes ALL the difference—those buttery flakes are worth it. If you must, grab a shortbread-style crust (not graham crackers!).
“Help! My bars are too sticky—what went wrong?”
Chances are you didn’t boil the filling long enough—that full 1 minute is crucial for thickness. Also, never skip the cooling step! Pop them in the fridge overnight next time.
“Can I freeze these?”
Absolutely! Freeze the whole slab (wrapped tightly) for up to 2 months. Thaw at room temp—the pecans stay miraculously crisp.
“Will light brown sugar work?”
It’ll taste fine, but dark brown gives that deep molasses kick that plays so nicely with the maple. Your call!
“Why Maldon salt?”
Those delicate flakes dissolve slower than table salt, giving you little bursts of salty goodness in every bite. Worth hunting down!
Final Thoughts
There you have it—my not-so-secret-anymore recipe for Salted Maple Pecan Pie Bars that’ll make you the hero of every bake sale and potluck. I’d love to hear how yours turns out! Tag me when you make them (because let’s be real, you’re totally going to snap a pic of that gorgeous caramelized top). Now go bake up some memories—just save me a corner piece!
Print
45 Irresistible Salted Maple Pecan Pie Bars You Must Try
- Total Time: 50 minutes
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Delicious pecan pie bars with a salted maple twist.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 2 cups pecans, chopped
- 3/4 cup maple syrup
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp flaky sea salt
Instructions
- Preheat oven to 350°F (175°C).
- Line an 8×8-inch baking pan with parchment paper.
- Mix flour, butter, granulated sugar, and salt until crumbly.
- Press the mixture into the pan and bake for 15 minutes.
- In a saucepan, combine maple syrup, brown sugar, and heavy cream. Bring to a boil.
- Remove from heat and stir in vanilla and pecans.
- Pour the mixture over the baked crust.
- Sprinkle with flaky sea salt.
- Bake for 20-25 minutes until set.
- Cool completely before cutting into bars.
Notes
- Store in an airtight container for up to 5 days.
- Use pure maple syrup for best flavor.
- Adjust salt to taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 18g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: pecan pie bars, maple dessert, salted caramel, easy dessert