Maple Pecan Pie Bars with Brown Sugar Crust
Buttery brown sugar crust topped with a chewy maple pecan filling and cut into squares.
Equipment
- 8x8 inch baking dish
- Parchment paper
- Mixing bowls
- Whisk
- Sharp knife
Ingredients
Main Ingredients
- 5 tbsp unsalted butter melted, for the crust
- ⅓ cup brown sugar packed, for the crust
- ¼ tsp kosher salt for the crust
- 1 cup all purpose flour
- 5 tbsp unsalted butter melted, for the filling
- ½ cup brown sugar packed, for the filling
- ¼ tsp kosher salt for the filling
- ⅓ cup pure maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cup pecans chopped or whole
- 2 tsp pure maple syrup for drizzling
- ¼ tsp flaky salt optional, for sprinkling
Instructions
Cooking
- Prep the dish. Heat the oven to 350 degrees F and line an 8x8 inch dish with parchment.
- Press the crust. Stir the butter, brown sugar, salt, and flour into a crumbly dough, press it into the dish, and bake 15 minutes until lightly golden.
- Whisk the filling. Whisk the butter, brown sugar, salt, maple syrup, eggs, and vanilla smooth, then fold in the pecans.
- Bake. Pour over the warm crust and bake 25 to 30 minutes until set.
- Cool and cut. Cool completely, lift out, cut into 9 bars, then drizzle with maple syrup and flaky salt.
Notes
Substitutions: Honey can replace the maple syrup. Chopped or whole pecans both work.
Tips: Use a parchment sling, do not overbake, and cool completely for clean squares.
Storage: Room temperature 2 to 3 days, refrigerate up to 1 week, or freeze up to 3 months.