Maple Pecan Pie Bars (Simple Winter Dessert) – Cozy, Make-Ahead Treat

Picture a buttery shortbread base, a glossy maple-pecan topping, and the kind of sweet that warms you up from the inside. These Maple Pecan Pie Bars taste like classic pecan pie, but they’re easier, sturdier, and perfect for sharing. No rolling pins, no fuss—just press, bake, and slice.

They’re ideal for potlucks, cookie trays, or that moment when you want something special with your coffee.

Print Recipe

Maple Pecan Pie Bars (Simple Winter Dessert) - Cozy, Make-Ahead Treat

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Servings: 12 servings

Ingredients

• Unsalted butter (for crust and filling)
• Granulated sugar
• Light brown sugar
• Pure maple syrup (Grade A amber if possible)
• All-purpose flour
• Large eggs
• Vanilla extract
• Salt
• Pecans (halves or roughly chopped)
• Optional: ground cinnamon or flaky sea salt for finishing

Instructions

• Prep the pan: Heat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment, leaving overhang for easy lifting.Lightly grease the parchment.
• Make the shortbread crust: In a bowl, cream 1 cup (2 sticks) softened unsalted butter with 1/2 cup granulated sugar and 1/2 teaspoon salt until smooth. Mix in 2 cups all-purpose flour until crumbly and evenly moistened.
• Press and par-bake: Press the dough evenly into the pan. Dock with a fork a few times.Bake 15–18 minutes until lightly golden at the edges. Set aside while you make the filling.
• Toast the pecans: Spread 2 1/2 to 3 cups pecans on a sheet pan and toast in the oven for 7–8 minutes, until fragrant. Cool slightly, then roughly chop if you prefer smaller pieces.
• Cook the maple filling: In a saucepan, melt 1/2 cup (1 stick) unsalted butter.Whisk in 1/2 cup light brown sugar, 3/4 cup pure maple syrup, and a pinch of salt. Bring to a gentle simmer over medium heat and cook 1–2 minutes, whisking, until glossy and slightly thickened. Remove from heat and cool 5 minutes.
• Add eggs and vanilla: Whisk 3 large eggs in a separate bowl.Slowly stream in the warm maple mixture while whisking constantly so the eggs don’t scramble. Stir in 2 teaspoons vanilla extract and a pinch of cinnamon if using.
• Combine with pecans: Stir the toasted pecans into the filling until evenly coated.
• Bake the bars: Pour the mixture over the warm crust and spread evenly. Bake 22–28 minutes, until the center is set but still slightly jiggly and the top looks shiny.
• Cool and chill: Let the pan cool on a rack until room temperature, then chill at least 2 hours.This step helps the bars slice cleanly.
• Slice and finish: Lift out using the parchment. Cut into 24 squares or 18 larger bars. Sprinkle with flaky sea salt if you like a sweet-salty finish.

What Makes This Recipe So Good

• All the pecan pie flavor, less effort: No pie crust to roll out. The shortbread base comes together fast and bakes evenly.
• Maple-forward sweetness: Real maple syrup gives a deeper, cozier flavor than corn syrup.
• Make-ahead friendly: These bars slice beautifully after chilling and keep well for days.
• Easy to transport: They hold their shape and don’t crumble, which makes them great for gatherings.
• Balanced texture: Buttery base, gooey center, and crunchy pecans for a perfect bite.

Shopping List

• Unsalted butter (for crust and filling)
• Granulated sugar
• Light brown sugar
• Pure maple syrup (Grade A amber if possible)
• All-purpose flour
• Large eggs
• Vanilla extract
• Salt
• Pecans (halves or roughly chopped)
• Optional: ground cinnamon or flaky sea salt for finishing

Step-by-Step Instructions

1. Prep the pan: Heat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment, leaving overhang for easy lifting.

   Lightly grease the parchment.

2. Make the shortbread crust: In a bowl, cream 1 cup (2 sticks) softened unsalted butter with 1/2 cup granulated sugar and 1/2 teaspoon salt until smooth. Mix in 2 cups all-purpose flour until crumbly and evenly moistened.
3. Press and par-bake: Press the dough evenly into the pan. Dock with a fork a few times.

   Bake 15–18 minutes until lightly golden at the edges. Set aside while you make the filling.

4. Toast the pecans: Spread 2 1/2 to 3 cups pecans on a sheet pan and toast in the oven for 7–8 minutes, until fragrant. Cool slightly, then roughly chop if you prefer smaller pieces.
5. Cook the maple filling: In a saucepan, melt 1/2 cup (1 stick) unsalted butter.

   Whisk in 1/2 cup light brown sugar, 3/4 cup pure maple syrup, and a pinch of salt. Bring to a gentle simmer over medium heat and cook 1–2 minutes, whisking, until glossy and slightly thickened. Remove from heat and cool 5 minutes.

6. Add eggs and vanilla: Whisk 3 large eggs in a separate bowl.

   Slowly stream in the warm maple mixture while whisking constantly so the eggs don’t scramble. Stir in 2 teaspoons vanilla extract and a pinch of cinnamon if using.

7. Combine with pecans: Stir the toasted pecans into the filling until evenly coated.
8. Bake the bars: Pour the mixture over the warm crust and spread evenly. Bake 22–28 minutes, until the center is set but still slightly jiggly and the top looks shiny.
9. Cool and chill: Let the pan cool on a rack until room temperature, then chill at least 2 hours.

   This step helps the bars slice cleanly.

10. Slice and finish: Lift out using the parchment. Cut into 24 squares or 18 larger bars. Sprinkle with flaky sea salt if you like a sweet-salty finish.

How to Store

• Room temperature: Keep in an airtight container for up to 2 days.
• Refrigerator: Store up to 5 days.

  Let sit at room temp 15 minutes before serving for best texture.

• Freezer: Wrap bars individually and freeze up to 2 months. Thaw overnight in the fridge, then bring to room temp.

Why This is Good for You

• Pecans offer healthy fats: They’re rich in monounsaturated fats, which support heart health.
• Maple syrup brings minerals: You’ll get small amounts of manganese and zinc, along with a richer flavor so you can often use less overall sweetener.
• Built-in portion control: Bars make it easy to serve reasonable portions, so you can enjoy dessert without overdoing it.

What Not to Do

• Don’t skip par-baking the crust: A raw base will go soggy under the filling.
• Don’t add eggs to very hot syrup: You’ll scramble them. Let the mixture cool briefly and whisk constantly.
• Don’t overbake: If the filling is bubbling hard all over, it can turn grainy.

  Pull it when the center is just set.

• Don’t slice while warm: The filling needs time to firm up for clean cuts.

Variations You Can Try

• Maple bourbon: Stir 1–2 tablespoons bourbon into the filling with the vanilla.
• Chocolate swirl: Sprinkle 1/2 cup dark chocolate chips over the crust before adding the filling.
• Gluten-free: Use a 1:1 gluten-free flour blend for the crust.
• Orange spice: Add 1 teaspoon orange zest and 1/2 teaspoon cinnamon to the filling.
• Salted pretzel crust: Replace 1/2 cup of the flour with finely crushed pretzels and reduce added salt slightly.

FAQ

Can I use honey instead of maple syrup?

Yes, but the flavor will shift. Honey is sweeter and more floral, so reduce the brown sugar by a tablespoon and watch the bake time. The texture will still be gooey and set.

Do I have to toast the pecans?

Toasting deepens flavor and adds crunch.

You technically can skip it, but the bars taste noticeably better when the nuts are toasted first.

Can I make these dairy-free?

Use a plant-based butter stick with a similar fat content. Avoid tub-style spreads, which have more water and can make the crust soft.

How do I get clean slices?

Chill the bars thoroughly, then use a long, sharp knife. Wipe the blade between cuts.

A gentle sawing motion helps keep the topping intact.

What pan size works if I don’t have 9×13?

You can use a quarter sheet pan (about the same size) or bake in two 8×8 pans. If using a 9×9, reduce the filling by about one quarter or extend the bake time a few minutes.

Wrapping Up

These Maple Pecan Pie Bars deliver cozy pie flavor with weeknight simplicity. The shortbread crust, maple-rich filling, and toasted pecans make every bite feel special.

Bake a pan, chill, and slice whenever you need a little winter comfort—or a sweet to share that always gets asked for again.