Salted Maple Pecan Pie Bars

Salted maple pecan pie bars are gooey, buttery, and loaded with warm fall flavors. The crisp cinnamon shortbread crust balances the rich maple-pecan filling, making these bars the ultimate Thanksgiving treat. Perfect for sharing and even better made ahead.

Why You’ll Love These Salted Maple Pecan Pie Bars

A Thanksgiving twist on a classic pie

Everyone loves a slice of pecan pie, but sometimes slicing and serving can feel messy. These salted maple pecan pie bars capture the same nostalgic flavor while giving you neat, handheld squares that are easier to share. The shortbread crust stays crisp, while the gooey pecan filling has that irresistible sweet-salty balance you crave.

Easier than pie but just as decadent

Instead of fussing with rolling out dough, you’ll press a simple buttery crust right into the pan. The filling comes together in one saucepan, and the bars bake up golden and glossy. Each square has the perfect ratio of crunchy pecans, maple richness, and soft, chewy center.

Perfect make-ahead dessert for gatherings

Holidays can get hectic, so it helps to have desserts that travel well and stay fresh. These bars are ideal because they must cool completely before slicing, which means you can prepare them the day before Thanksgiving. By the time dessert rolls around, all you need to do is sprinkle a little flaky salt, slice, and serve.

Ingredients You’ll Need

For the buttery shortbread crust

The crust calls for melted salted butter, all-purpose flour, brown sugar, cinnamon, and a pinch of salt. Together, they form a sturdy base that tastes like a spiced shortbread cookie. It holds up beautifully under the gooey filling without becoming soggy.

For the maple pecan filling

This filling uses real maple syrup for deep, earthy sweetness. Butter, brown sugar, heavy cream, and eggs give it a luscious, custard-like texture. Toasty pecans add crunch, while cinnamon and vanilla bring warmth. Don’t forget the small pinch of salt—it balances every bite.

Optional whipped cream topping

Freshly whipped cream with a hint of vanilla makes a dreamy topping. Beat cold heavy cream with powdered sugar until peaks form. It’s light, fluffy, and the perfect counterpoint to the sticky pecan filling.

Finishing touches and serving ideas

A sprinkle of flaky sea salt over the cooled bars adds just the right contrast. For extra indulgence, top with a dollop of whipped cream or even a scoop of vanilla ice cream. These touches make each bar feel restaurant-worthy while still easy for home bakers.

Step-by-Step Instructions to make Salted Maple Pecan Pie Bars

Preparing and baking the crust

Start by preheating your oven to 350°F. Line a 9×13 pan with parchment, leaving some overhang for easy lifting later. Mix melted butter, flour, sugar, cinnamon, and salt until crumbly. Press firmly into the pan and prick the surface with a fork to prevent puffing. Bake 18–20 minutes until lightly golden.

Cooking the maple pecan filling

While the crust bakes, prepare the filling. In a saucepan, melt butter with maple syrup, brown sugar, and heavy cream. Bring the mixture to a gentle boil, then reduce heat and simmer for 3 minutes. The syrup will thicken slightly and smell amazing. Remove from heat to cool slightly.

Tempering eggs and combining the filling

In a separate bowl, beat the eggs. Slowly whisk a few spoonfuls of the hot syrup mixture into the eggs to temper them—this prevents curdling. Then whisk the tempered eggs back into the saucepan. Stir in pecans, vanilla, cinnamon, and salt until evenly coated.

Baking and cooling for best texture

Pour the filling evenly over the hot crust. Return the pan to the oven and bake 28–34 minutes. You’ll know it’s done when the edges are set and the center still has a slight jiggle. Allow the bars to cool completely—this step is crucial for clean slices.

Making the whipped cream topping

Right before serving, beat cold cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe on each bar, or serve on the side for guests to add themselves. It’s optional, but it makes the dessert feel extra special.

Recipe Notes and Tips for Success

Why cooling completely matters

If you cut these bars too soon, the filling will ooze and won’t hold its shape. Cooling lets the custard set fully, giving you those picture-perfect slices.

How to avoid overbaking

Watch the edges closely in the final minutes. Once the center jiggles just slightly, remove the pan. Overbaking leads to a hard filling instead of a gooey one.

Using real maple syrup vs substitutes

Maple syrup provides unmatched depth of flavor. If needed, you can use corn syrup or brown rice syrup, but the flavor won’t have the same warm richness.

Pan size adjustments and baking time

Halving the recipe works perfectly in an 8×8 or 9×9 pan. You can also bake in a round 9-inch pan if that’s what you have. Just check for doneness a bit earlier since smaller pans may bake faster.

Variations and Substitutions

Adding chocolate chips for a twist

Fold 3/4 cup semisweet chocolate chips into the filling before baking. They melt into little pockets of fudgy richness that pair beautifully with pecans.

Corn syrup or brown rice syrup as swaps

If maple syrup isn’t available, light corn syrup or brown rice syrup will work. The texture stays gooey, though the flavor is milder.

Halving the recipe for smaller gatherings

Not hosting a big crowd? Simply cut the recipe in half and bake in a square pan. You’ll get 6 bars instead of 12, perfect for cozy nights in.

Serving and Storage Guide

Best ways to serve (flaky salt, whipped cream, ice cream)

These bars shine with a light sprinkle of flaky sea salt on top. Add a spoonful of whipped cream or serve with a scoop of vanilla ice cream for extra indulgence.

Storing leftovers in fridge or freezer

Keep leftover bars in an airtight container in the fridge for 3–4 days. You can also freeze them for up to 2 months, wrapped tightly in plastic and foil.

How to bring bars back to room temperature

If chilled, set the bars on the counter for 20–40 minutes before serving. This brings back their soft, gooey texture and makes slicing easier.

Special Tools Recommended

Best type of pan to use

A 9×13 metal or ceramic baking dish gives the best results. Metal pans tend to bake a little faster, while ceramic pans hold heat for even cooking.

Helpful kitchen tools for success

Parchment paper makes lifting and slicing neat squares much easier. A sharp chef’s knife is best for cutting through pecans cleanly. And a hand mixer or stand mixer whips cream quickly without much effort.

Related Recipes to try

• pecan pie muffins
• caramel apple cheesecake bars
• homemade apple fritters
• pumpkin pecan pie bars
• apple crumb cake

Conclusion

Why these bars deserve a spot on your Thanksgiving dessert table

Salted maple pecan pie bars bring everything you love about pecan pie in a neat, crowd-pleasing form. With a buttery crust, gooey filling, and just the right touch of salt, they always get rave reviews.

Final encouragement to bake and share

Bake a batch for your holiday spread and watch them disappear. These bars are simple, make-ahead friendly, and endlessly adaptable. For more cozy ideas, check out our Pinterest page and start planning your sweetest holiday yet.

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