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Irresistible Salted Maple Pecan Pie Bars

Salted Maple Pecan Pie Bars
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Salted Maple Pecan Pie Bars are a rich, gooey dessert made with a cinnamon shortbread crust and a maple-pecan filling. They’re easier to make than traditional pecan pie and perfect for fall or holiday gatherings.

Ingredients

  • 1 cup salted butter, melted
  • 2 cups + 3 tbsp all-purpose flour, spooned and leveled
  • 1/2 cup light brown sugar, packed
  • 3/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup salted butter
  • 1/2 cup pure maple syrup
  • 1/2 cup light brown sugar, packed
  • 3 tbsp heavy cream, at room temperature
  • 2 large eggs, at room temperature
  • 3 1/4 cups pecan halves
  • 1 tsp vanilla extract
  • 3/4 tsp ground cinnamon
  • 1/8 tsp salt
  • 1/2 cup cold heavy cream (optional)
  • 3 tbsp powdered sugar (optional)
  • 1 tsp vanilla extract (optional)
  • Pinch of nutmeg (optional)
  • Flaky sea salt, for topping
  • Vanilla ice cream, for serving (optional)

Instructions

  1. Preheat oven to 350°F. Spray a 9×13-inch pan with cooking spray and line with parchment paper.
  2. In a medium bowl, combine melted butter, flour, brown sugar, cinnamon, and salt. Mix until crumbly.
  3. Press the crust mixture into the prepared pan and prick with a fork. Bake for 20 minutes and set aside.
  4. In a medium bowl, beat the eggs and set aside.
  5. In a saucepan over medium heat, combine butter, maple syrup, brown sugar, and heavy cream. Stir and bring to a boil. Let boil for 3 minutes.
  6. Remove from heat and slowly drizzle 1/3 cup of the hot mixture into the eggs while whisking constantly to temper them.
  7. Pour the egg mixture back into the saucepan, whisking constantly.
  8. Stir in pecans, vanilla, cinnamon, and salt.
  9. Pour the filling over the baked crust and bake for 34 minutes until the center is slightly jiggly and a toothpick comes out mostly clean.
  10. Cool completely in the pan before slicing.
  11. To make whipped cream (optional), beat cold heavy cream, powdered sugar, and vanilla until stiff peaks form. Add a pinch of nutmeg if desired.
  12. Serve bars with a sprinkle of flaky sea salt and optional whipped cream or ice cream.

Notes

  • Use real maple syrup for best flavor—avoid imitation syrup.
  • Bars can be stored in the fridge for 3–4 days in an airtight container.
  • Let bars come to room temperature before serving for best texture.
  • Whipped cream is best made fresh just before serving.
  • Can be frozen for up to 2 months; thaw before serving.

Find it online: https://www.recipebyelena.com/salted-maple-pecan-pie-bars/