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Salted Maple Pecan Pie Bars Recipe

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★★★★★

4.8 from 69 reviews

These Salted Maple Pecan Pie Bars combine a buttery shortbread crust with a rich, gooey maple pecan filling, topped with a dollop of freshly whipped cream and a sprinkle of flaky sea salt. Perfect as a decadent dessert or a special treat, these bars bake to a soft, slightly jiggle center that sets beautifully as they cool, offering a delightful balance of sweet and salty flavors with a comforting cinnamon undertone.

Ingredients

Scale

Crust

  • 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

Pecan Pie Filling

  • 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

Whipped Cream Topping

  • 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

  1. Prep: Preheat your oven to 350℉ (175℃). Spray a 9×13-inch pan generously with cooking spray and line it with parchment paper, allowing some overhang for easy removal of the bars later.
  2. Make the Crust: In a medium bowl, melt the butter and then add the flour, brown sugar, cinnamon, and salt. Stir until the mixture forms coarse crumbs. Press this mixture evenly into the bottom of your prepared pan. Use a fork to prick holes all over the crust to prevent it from puffing up during baking. Bake for 18 to 20 minutes until lightly golden. Remove and set aside.
  3. Make the Pecan Pie Filling: In a medium bowl, beat the eggs and set aside. In a medium pot over medium heat, combine the butter, maple syrup, brown sugar, and heavy cream. Stir to combine and once the butter has melted, bring the mixture to a boil. Let it boil for 3 minutes, stirring occasionally. Remove from heat and slowly whisk ⅓ cup of this hot mixture into the eggs to temper them, whisking vigorously to prevent scrambling. Then, slowly pour the egg mixture back into the pot while whisking vigorously. Stir in the pecan halves, salt, vanilla extract, and cinnamon. Pour the filling evenly over the baked crust.
  4. Bake: Place the pan back into the oven and bake for 28 to 34 minutes. The center should have a slight jiggle when you gently shake the pan and a toothpick inserted should come out mostly clean. Remove from oven and allow to cool completely on a wire rack before slicing.
  5. Make Whipped Cream: In a medium to large bowl, beat the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overmix. Best to make the whipped cream just before serving to maintain its texture.
  6. Serve & Store: Slice the cooled bars into 12 pieces. Serve with a generous dollop of whipped cream and a sprinkle of flaky sea salt. Optionally, serve with ice cream. Store any leftovers in an airtight container in the refrigerator for 3-4 days. Let bars come to room temperature for 20 to 40 minutes before serving unless preferred cold. Store leftover whipped cream separately in an airtight container for 1-2 days.

Notes

  • Tempering the eggs is essential to avoid scrambled eggs in the filling.
  • Pricking the crust with a fork prevents it from puffing up during the first bake.
  • For best texture, allow bars to cool completely before slicing.
  • Whipped cream is best made fresh just before serving for optimal fluffiness.
  • Flaky sea salt topping adds a delightful contrast of flavor.
  • Bars can be served slightly warm or at room temperature depending on preference.

Keywords: Salted Maple Pecan Pie Bars, pecan bars, maple syrup dessert, pecan pie bars, easy pecan bars, holiday dessert, nutty dessert bars

Find it online: https://lucabites.com/salted-maple-pecan-pie-bars-recipe/