Maple Pecan Bars

If you love pecan pie - then you need to try these maple pecan bars. They have thick, buttery base with a sweet maple pecan pie layer on top. Easier than making a traditional pie - using maple syrup adds so much flavor.

Course Dessert

Cuisine American, Canadian

Keyword Maple Pecan Bars, Maple Pecan Pie Bars

Prep Time 30

Cook Time 50

Total Time 1 20

Servings bars

Calories 384kcal

Author Fiona Dowling

Equipment

9x13 inch (23 x 33 cm) baking pan*

Ingredients

Shortbread Base

1 cup unsalted butter (226 grams) softened
½ cup granulated sugar (100 grams)
1 teaspoon vanilla extract
2 ¼ cup all-purpose flour (281 grams)
2 tablespoons cornstarch AKA cornflour

Maple Pecan Layer

½ cup unsalted butter (112 grams)
⅔ cup maple syrup (160 ml)
¾ cup brown sugar (158 grams) I used dark
3 large eggs room temperature
1 tablespoon heavy cream something around 33% MF
½ teaspoon cinnamon
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups chopped pecans measure after chopping

Instructions

Shortbread Layer

Preheat the oven to 325F (170C). Line a 9x13 inch (23x33 cm) pan with parchment paper, leaving an overhang around the edges. Alternatively, lightly grease the pan.
In a medium bowl, beat together the softened butter, sugar and vanilla until combined.
Then mix in the flour and cornstarch. If they are lumpy, I recommend whisking them in. The batter should be dry and slightly difficult to incorporate all the flou.
Press the dough into your prepared pan and form into an even layer. Prick with the tines of a fork.
Bake in the preheated oven for about 20 minutes, or until the top looks set. Remove from the oven, keeping the oven turned on.

Maple Pecan Layer

While the shortbread is baking, make the filling.
Add the butter, brown sugar and maple syrup to a saucepan over medium heat. Melt together while gently stirring.
Bring the mixture to a gently boil for 3 minutes while stirring. After 3 minutes, remove from the heat.
In a small bowl or measuring cup, whisk together the eggs and cream.
Whisk 1 tablespoon of the hot maple mixture into the eggs while constantly whisking. Once incorporated, whisk 1 more tablespoon of the hot maple mixture into the egg mixture. Be sure to constantly whisk.
Then whisk the tempered egg mixture into the maple mixture. Be sure to constantly whisk - otherwise you can end up with scrambled eggs.
Stir in the cinnamon, vanilla, salt and chopped pecans.

Baking

Carefully pour the maple mixture over the shortbread base layer.
Bake in the middle of the preheated oven for about 30 minutes. When you insert a toothpick, it should come out clean or with a few shortbread crumbs.
Cool the bars completely (in the pan) until the pan is no longer warm to the touch. This will take a few hours.
When ready to slice, you can lift the bars out of the pan using the overhang of the parchment and place on a cutting board. Slice with a sharp knife. If you greased the pan, slice in the pan.

Notes

Butter: Using salted butter is fine.
Maple Syrup: Use real maple syrup - do not use maple flavored pancake syrup.
Tempering the Eggs: The process of slowly combining the whisked eggs and maple mixture is to ensure that the hot maple mixture doesn't cook the eggs and create scrambled eggs.
Nutrition: Details provided are an estimate only and based on 1 bar, assuming the pan is sliced into 18 uniform pieces.
Storage: Store cooled bars in an airtight container at room temperature for up to 4 days.

Nutrition