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

Instructions

Step 1: Preheat your oven to 350℉. Spray a 9×13 inch pan with cooking spray and line it with parchment paper.

Step 2: Make the crust by melting 1 cup of salted butter in a medium bowl. Stir in the flour, 1/2 cup light brown sugar, 3/4 tsp cinnamon, and 1/4 tsp salt until you have coarse crumbs. Press this mixture evenly into the bottom of the prepared pan. Prick the crust all over with a fork to prevent puffing. Bake for 18-20 minutes, then set aside.

Step 3: Prepare the pecan pie filling by beating the two eggs in a medium bowl and setting them aside. In a medium pot, combine 1/2 cup salted butter, 1/2 cup maple syrup, 1/2 cup light brown sugar, and 3 tbsp heavy cream over medium heat. Stir until the butter melts and the mixture comes to a boil. Let it boil gently for 3 minutes, stirring occasionally. Remove from heat.

Step 4: Temper the eggs by slowly drizzling about 1/3 cup of the hot butter-sugar mixture into the beaten eggs while whisking vigorously. Then slowly pour the egg mixture back into the pot with the remaining butter-sugar mixture, whisking continuously. Stir in the pecan halves, 1/8 tsp salt, 1 tsp vanilla extract, and 3/4 tsp cinnamon. Pour this filling over the baked crust.

Step 5: Bake the bars for 28 to 34 minutes until the center jiggles slightly but a toothpick comes out mostly clean. Let the bars cool completely before slicing.

Step 6: Make the whipped cream by beating 1/2 cup cold heavy cream, 3 tbsp powdered sugar, and 1 tsp vanilla extract in a bowl until stiff peaks form. Avoid overmixing. It’s best to make the whipped cream just before serving.

Step 7: Slice the cooled bars and serve topped with whipped cream and a sprinkle of flaky sea salt. Optionally, add ice cream on the side.

Tips & Variations

Use room temperature eggs and heavy cream for smoother filling and whipped cream texture.

For a nuttier flavor, toast the pecans lightly before mixing them into the filling.

You can substitute pure maple syrup with dark corn syrup for a different but classic pecan pie taste.

Try adding a teaspoon of bourbon to the filling for a rich, boozy depth of flavor.

Whipped cream can be flavored with a pinch of cinnamon or a splash of maple syrup for extra dimension.

Storage

Store leftover bars in an airtight container in the refrigerator for 3 to 4 days. Before serving, allow them to come to room temperature for 20 to 40 minutes unless you prefer them chilled. Leftover whipped cream should be kept in a sealed container in the fridge and used within 1 to 2 days for best texture and flavor.

FAQs

Can I make these bars ahead of time?

Yes, you can bake the bars a day or two in advance and store them covered in the refrigerator. Prepare the whipped cream just before serving for the best texture.

Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter, but be sure to increase the added salt slightly in both the crust and filling to maintain the perfect balance of flavors.