Salted Maple Pecan Pie Bars

Cozy Salted Maple Pecan Pie Bars

As the leaves turn golden and a crisp breeze fills the air, nothing says “cozy” like the scent of freshly baked pecan pie wafting through the house. A welcome treat for chilly afternoons, these Salted Maple Pecan Pie Bars are a warm hug in dessert form. Imagine biting into a layer of buttery crust topped with rich, gooey maple filling, all finished off with that satisfying crunch of pecans. These bars are perfect for gatherings, holiday celebrations, or just when you need a little sweetness in your life. This is a creamy fall dessert you’ll definitely want to pin for later!

Why You’ll Love This Recipe

• Quick and easy to prepare, perfect for busy weekends
• A crowd-pleasing treat that disappears fast at gatherings
• The combination of salted butter and maple syrup offers a delightful balance of sweet and salty flavors
• Make-ahead friendly; they get better as they sit!
• Family-friendly and fun to make together

Ingredients You’ll Need for Salted Maple Pecan Pie Bars

• 1 cup salted butter, melted (226 grams)
• 2 cups + 3 tbsp all-purpose flour, spooned & leveled (284 grams)
• 1/2 cup light brown sugar, packed (110 grams)
• 3/4 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup salted butter (113 grams)
• 1/2 cup pure maple syrup
• 1/2 cup light brown sugar, packed (110 grams)
• 3 tbsp heavy cream, at room temperature (45 grams)
• 2 large eggs, at room temperature
• 3 and 1/4 cups pecan halves
• 1/8 tsp salt
• 1 tsp vanilla extract
• 3/4 tsp cinnamon
• 1/2 cup cold heavy cream (120 grams)
• 3 tbsp powdered sugar (or more to taste, 22 grams)
• 1 tsp vanilla extract
• Flaky sea salt, for topping
• Ice cream, optional for serving

How to Make Salted Maple Pecan Pie Bars

Step 1: Prep the Oven

Preheat your oven to 350℉ (175℃). Spray a 9×13 inch pan with cooking spray and line it with parchment paper for easy removal.

Step 2: Make the Crust

1. In a medium bowl, melt the 1 cup of salted butter.
2. Stir in the flour, brown sugar, cinnamon, and salt until you have coarse crumbs.
3. Press the mixture evenly into the bottom of your prepared pan, using a fork to prick the crust all over (this helps prevent puffing).
4. Bake for 18-20 minutes, until slightly golden brown. Set aside to cool.

Step 3: Prepare the Pecan Pie Filling

1. In a medium bowl, beat the two eggs and set aside.
2. In a medium pot, combine the 1/2 cup of salted butter, maple syrup, brown sugar, and heavy cream. Heat over medium, stirring to combine.
3. Once the butter melts, bring the mixture to a gentle boil and continue boiling for 3 minutes, stirring lazily to avoid scorching.
4. Carefully spoon ⅓ cup of the butter/sugar mixture into a glass measuring cup. Slowly drizzle this into the beaten eggs, whisking vigorously (this tempers the eggs and prevents scrambling).
5. Pour the egg mixture back into the pot along with the pecans, salt, vanilla, and cinnamon, stirring to combine. Pour this luscious mixture over the baked crust.

Step 4: Bake

1. Bake the bars for 28 to 34 minutes. They should have a slight jiggle when moved, and a toothpick will come out mostly clean.
2. Allow the bars to cool completely before slicing.

Step 5: Make Whipped Cream

1. In a large bowl, beat the cold heavy cream, powdered sugar, and vanilla extract together on medium-high speed until stiff peaks form. Be careful not to overmix!
2. Whipped cream is best made right before serving; don’t make this too far ahead to preserve its light texture.

Step 6: Serve & Store

1. Slice your cooled bars and serve with a generous dollop of whipped cream atop each piece.
2. Store any leftovers in an airtight container in the refrigerator for 3-4 days. Allow them to come back to room temperature for about 20-40 minutes before serving (or enjoy them cold, if you prefer).
3. Keep leftover whipped cream in an airtight container in the fridge for 1-2 days.

Delicious Variations to Try

• Maple Nut Medley: Mix in chopped walnuts or hazelnuts along with the pecans for a delightful texture and nutty flavor.
• Cinnamon Roll Twist: Add a touch of maple extract to the crust for a layered flavor reminiscent of cinnamon rolls.
• Chocolate Drizzle: Drizzle melted chocolate over the bars after cooling for an indulgent touch.
• Spiced Pumpkin: Stir in pumpkin puree to the filling for a seasonal spin that’s rich and creamy.

Chef Emma’s Helpful Tips

• Make-Ahead: These bars taste great the next day as the flavors deepen, making them perfect for planning ahead.
• Slicing Trick: For clean cuts, chill the bars in the fridge for a bit before slicing, or use a hot, dry knife to cut through.
• Ingredient Swaps: If you’re out of heavy cream, you can substitute half-and-half or coconut cream for a dairy-free option.

What’s Inside – Nutrition Breakdown

• Serving Size: 1 bar
• Calories: 280
• Carbs: 34g
• Sugar: 21g
• Fat: 14g
• Protein: 3g
• Sodium: 150mg

Frequently Asked Questions

Can I make this ahead?

Absolutely! These bars actually taste better the next day once the flavors meld.

Can I use different ingredients?

Feel free to swap out the nuts for your favorites or adjust the sweetness to your liking.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3-4 days.

How long does it last?

These bars are best enjoyed within a week but can often last longer if stored properly.

A Cozy Closing Note

These Salted Maple Pecan Pie Bars are not just a recipe; they’re a way to create warmth and connection in your home, bringing together family and friends over something delicious. Whether it’s for a fall gathering or a midweek treat, this recipe exudes comfort and joy. Save this Salted Maple Pecan Pie Bars to your Pinterest board so it’s ready when you need a cozy treat!