Maple Pecan Pie Bars

Name: Maple Pecan Pie Bars
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup unsalted butter, melted (for crust); 2 cups all-purpose flour (for crust); 1/4 tsp salt (for crust); 1/2 cup brown sugar (for crust); 1/2 cup unsalted butter (for filling); 3/4 cup brown sugar (for filling); 2 eggs; 1/2 cup real maple syrup (or honey); 1 tsp vanilla extract; 1/4 tsp salt; 1 1/2 cups pecans, chopped (plus extra for decoration)

By Patricia Walker

Published: December 30, 2025

Updated: December 30, 2025

Maple Pecan Pie Bars is what you make when you don’t have the energy for pie dough – they really do taste just like Pecan Pie! I like mine with a good amount of filling, lots and lots of pecans, and just enough salt to balance out the sweetness. The maple flavour here really hits the spot!

These bars are basically Pecan Pie in disguise. It’s got all the best bits of the classic – a buttery crispy pie crust, a gooey caramel-y (maple!) custardy filling and unmissable pecan flavour and crunch (I use lots!). But none of the pie dough stress. No rolling, no blind baking, no pie weights, no pricking, just a simple mix-and-press base.

Yay!

Plus, bars have practicality going for them too – you can eat them with your hands.

So let me sum this up – they’re easier to make, easier to slice, easier to eat, and you can devour them in the car without taking your eyes off the road.

Remind me why we ever make pie? 😅

PS Just kidding (she says immediately, defensively!). Pecan Pie forever has a place in my life.

Ingredients in Maple Pecan Pie Bars

You could actually make this recipe with any nut you want. I can see it with cashews, walnuts, peanuts, almonds, macadamias…. – and you might see a version of it on here one of these days!!

Pecans – Use pecan halves and chop them up yourself, you get better flavour than buying them pre-cut. Also, I like to chop the pecans up for the filling then use some whole ones to decorate the surface.

Maple syrup – This makes the filling gooey and sticky as well as adding gorgeous maple flavour. Use real maple syrup for the best flavour rather than artificially flavoured maple (which also loses flavour when cooked). Honey can also be used.

Brown sugar – For caramel-y sweetness for the base and filling. It also helps set the filling because when simmered with the butter, we’re essentially making a caramel.

Eggs – You wouldn’t think having two rather than one egg would make such a difference for how the filling sets, but it really does. With one egg, the maple weeped a bit once cut. With two, it sets perfectly so it’s cuttable but the inside is still sticky and caramel-y (well, maple syrupy!).

Flour – For the simple pie crust base. Just regular plain flour / all-purpose flour.

Vanilla – For flavour, for the filling. Use vanilla extract rather than imitation essence, for better flavour.

Salt – The salt in the filling and base is to bring out the flavours (I use regular salt for this), then I use salt flakes to sprinkle on the surface for lovely salt pops which is so nice with the nutty sweetness. But the flakes are optional!

How to make Maple Pecan Pie Bars

If you’ve ever made a Pecan Pie before, you will appreciate how much more straightforward this is. And if you’ve ever eaten a Pecan Pie before, you will appreciate how similar the flavour is!!

1. SIMPLE PIE CRUST Base and toasty pecans

Base – Just mix everything up in a bowl with a wooden spoon. The mixture is quite crumbly because we’re making a simple shortbread-like pie crust, but when pressed in and baked it holds together and won’t crumble apart when cut.

Bake 20 minutes – Press into a 20cm/8″ square lined pan. I crumble it across the base and press with my hands. It doesn’t need to be perfectly flat, you just want to make sure there are no cracks the filling can go through, but sometimes I deploy the assistance of a spatula to press down evenly.

Then bake for 20 minutes. If time permits, let it cool for 15 minutes before pouring the filling in, it makes the base a little crisper (hot base = more porous).

Toast the pecans for 10 minutes in the oven, just pop it in at the same time you’re baking the base. Don’t skip the pecan toasting please, it really improves the flavour of the pecans – especially helpful if your pecans are a little on the older side. 🙂

PS We’re not toasting the pecans used for decorating the surface, as they’ll toast nicely in the oven while the filling bakes.

Roughly chop the pecans – not too small, we want some decent bits to bite into, but not too big else you can’t cut the slice neatly (they get in the way!). In a perfect world, every pecan would be cut into 4 or 6 pieces – that’s roughly the size to aim for (but who would cut the pecans one by one – not I!!!).

2. Maple caramel filling

OK, base done, pecans chopped, let’s make the filling, a simple melt-and-whisk job!

Melt the butter in a small saucepan then add the sugar, maple and salt. Bring it to a simmer then take it off the heat.

Cool then eggs – Let the filling cool for 5 minutes so you don’t cook the eggs. Then add the eggs and vanilla, and whisk until smooth.

Stir the chopped pecans in.

Pour into the base and spread the pecans out.

Decorate the top with the whole pecans (I like to toss them in a little maple syrup and pinch of salt first).

Bake for 25 minutes until golden (I love how it gets all bubbly!). Let it cool for a couple of hours until set (prod the middle and you will know). Then cut into sixteen normal squares or nine giant squares (I will not judge, I encourage). To expedite the setting process, let it cool down a bit on the counter for about 45 minutes then pop it in the fridge.

Oh – also – sprinkle with salt flakes! The little pops of salt with pecan nuttiness and maple sweetness is just heavenly!!

Eat with your hands. If I hear of anyone bringing a knife and fork near these, there will be words!! 😂 – Patricia Walker

PS These will keep in the pantry if it’s not too hot, otherwise store them in the fridge. They are actually really great eaten cold, straight out of the fridge – I rarely say that, always insisting cakes etc. be brought to room temperature but I actually like the extra chewiness of the filling when it’s fridge cold.

Maple Pecan Pie Bars

Author: Patricia Walker
Total Time: 1 hour 5 minutes
Yield: 16 bars 1x
Diet: Vegetarian

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Description

Gooey maple pecan pie bars with a buttery crust, sticky maple filling, and crunchy pecans — perfect dessert for holidays or gatherings.

Ingredients

Scale

1 cup unsalted butter, melted (for crust)
2 cups all-purpose flour (for crust)
1/4 tsp salt (for crust)
1/2 cup brown sugar (for crust)
1/2 cup unsalted butter (for filling)
3/4 cup brown sugar (for filling)
2 eggs
1/2 cup real maple syrup (or honey)
1 tsp vanilla extract
1/4 tsp salt
1 1/2 cups pecans, chopped (plus extra for decoration)

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Prepare crust: Mix 2 cups flour, 1/2 cup brown sugar, 1/4 tsp salt, and 1 cup melted butter. Press into the bottom of the pan.
Bake crust for 15 minutes until lightly golden.
Prepare filling: In a saucepan, melt 1/2 cup butter with 3/4 cup brown sugar over medium heat. Stir in maple syrup, eggs, vanilla, and 1/4 tsp salt. Cook 2–3 minutes until slightly thickened.
Remove from heat and stir in chopped pecans.
Pour filling over baked crust and spread evenly. Decorate with extra pecans.
Bake 25–30 minutes until filling is set and lightly golden.
Cool completely before cutting into bars.