Go Back
–+ servings
Ultra close-up macro of brown sugar maple pecan pie bar with shortbread crust and flaky sea salt

Brown Sugar Maple Pecan Pie Bars with Flaky Shortbread Crust

All the rich, decadent indulgence of classic holiday pecan pie made effortlessly into crowd-pleasing handheld bars. A melt-in-your-mouth buttery shortbread crust topped with a gooey, caramelized brown sugar and pure maple pecan filling, finished with a sprinkle of flaky sea salt.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 bars
Course: Autumn Recipes, Dessert, Holiday Baking, Party Treats
Cuisine: Bakery Classics, Southern American Comfort
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Buttery Shortbread Crust
  • 1 ½ cups all-purpose flour spooned and leveled
  • ⅓ cup granulated sugar
  • ¼ teaspoon fine sea salt
  • ¾ cup (1 ½ sticks) unsalted butter cold and cubed into small pieces
  • 1 teaspoon pure vanilla extract
Gooey Maple Pecan Filling
  • ¾ cup dark brown sugar packed
  • ½ cup pure amber maple syrup real maple, not pancake syrup
  • ¼ cup heavy whipping cream
  • 4 tablespoon unsalted butter melted
  • 2 large eggs room temperature
  • 1 tablespoon all-purpose flour or cornstarch, to stabilize filling
  • 1 ½ teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • 2 ½ cups pecan halves or roughly chopped pecans toasted lightly for maximum crunch
Gourmet Finish
  • ½ teaspoon flaky Maldon sea salt sprinkled warm after baking

Method
 

Bake the Shortbread Crust
  1. Preheat oven to 350°F (177°C). Line a 9x13-inch metal baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
  2. In a medium bowl or food processor, combine flour, sugar, salt, and cold cubed butter. Pulse or cut with a pastry blender until pea-sized crumbly dough forms.
  3. Press dough firmly and evenly into the bottom of the prepared pan. Bake for 18 to 20 minutes until edges are light golden brown. Remove from oven.
Whisk the Maple Pecan Filling
  1. While the crust bakes, whisk together dark brown sugar, maple syrup, heavy cream, melted butter, eggs, flour, vanilla extract, cinnamon, and salt in a large bowl until smooth and silky.
  2. Fold in the toasted pecan halves until completely coated in the amber custard mixture.
Pour & Bake
  1. Pour the warm pecan filling over the hot par-baked shortbread crust, spreading pecans evenly to the corners with a spatula.
  2. Return to the 350°F oven and bake for 22 to 25 minutes until the filling is puffed and bubbling around the edges with a very slight gentle jiggle in the center.
Cool & Slice
  1. Immediately sprinkle the hot surface with flaky sea salt. Allow bars to cool completely in the pan on a wire rack for at least 2 hours, then refrigerate for 30 minutes for neat, razor-sharp bakery squares.
  2. Lift using parchment overhang, slice into 16 bars with a sharp chef knife, and serve warm or room temperature!

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 34gProtein: 3gFat: 20gSaturated Fat: 8gCholesterol: 45mgSodium: 125mgPotassium: 110mgFiber: 2gSugar: 22gVitamin A: 310IUVitamin C: 0.2mgCalcium: 35mgIron: 1.2mg

Notes

Auntie's Golden Holiday Secret: Toasting your raw pecans in a dry skillet for 4 minutes before mixing unlocks their natural nut oils, ensuring a shatteringly crisp texture that never turns soggy in the custard. Using pure amber maple syrup instead of commercial corn syrup delivers an infinitely richer, deeper caramel profile with a silky mouthfeel.

Tried this recipe?

Let us know how it was!