Classic Salted Maple Pecan Bars Recipe

Introduction

These Classic Salted Maple Pecan Bars combine a buttery shortbread crust with a rich, gooey maple pecan filling. Finished with a sprinkle of flaky salt, they offer the perfect balance of sweet and savory flavors in every bite. A delightful treat to make for any occasion.

Ingredients

• For the crust:
• 8 tbsp unsalted butter, at room temperature (113g)
• 1/2 tsp kosher salt (2g)
• 1/3 cup powdered sugar (40g)
• 1 1/2 tsp vanilla extract
• 1 cup all-purpose flour (125g)
• For the filling:
• 5 1/3 tbsp unsalted butter (75g)
• 1/2 cup pure maple syrup, amber or dark (120g)
• 1/2 cup packed brown sugar, dark or light (110g)
• 1/2 tsp kosher salt (2g)
• 1 1/2 tsp vanilla extract
• 2 tbsp heavy cream (30g)
• 2 tsp apple cider vinegar (10g)
• 2 large eggs
• 1 tbsp all-purpose flour (12g)
• 1 1/4 cups pecan halves, toasted and chopped (150g)
• Flaky salt, for finishing

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and position a rack in the middle. Line an 8×8-inch square metal baking pan with foil, dull side up, leaving a couple of inches of overhang on two sides to make lifting the bars easier later.
2. Step 2: In a medium bowl, combine 8 tablespoons unsalted butter at room temperature, 1/3 cup powdered sugar, and 1/2 teaspoon kosher salt. Beat with an electric handheld mixer on low, then increase to medium speed until smooth and well combined, about 2-3 minutes. Scrape down the sides as needed. Beat in 1 1/2 teaspoons vanilla extract. Add 1 cup all-purpose flour and mix on low until a crumbly dough forms. Fold with a spatula to eliminate dry spots. Scatter dough evenly in the prepared pan and press down firmly using the back of a measuring cup or small glass (use parchment or plastic wrap if it sticks). Chill the crust in the fridge for 10 minutes, then prick all over with a fork.
3. Step 3: Bake the chilled crust for 15-20 minutes until the surface looks matte and edges start to color. While warm, gently press down the crust with the back of a glass to compress it. Let it cool on a wire rack as you prepare the filling. Keep the oven on.
4. Step 4: To make the filling, place 5 1/3 tablespoons unsalted butter in a light-colored saucepan over medium-low heat. Once melted, increase heat slightly and cook, stirring frequently, until the butter foams, turns clear gold, and starts to brown, about 5-7 minutes—watch carefully to avoid burning. Carefully pour in 1/2 cup maple syrup, reduce heat to low, and stir until syrup thickens and darkens slightly, about 2 minutes. Remove from heat and scrape mixture into a large bowl. Let cool 5-10 minutes. Whisk in 1/2 cup packed brown sugar, 1/2 teaspoon kosher salt, 1 1/2 teaspoons vanilla extract, 2 tablespoons heavy cream, 2 teaspoons apple cider vinegar, 2 large eggs, and 1 tablespoon all-purpose flour until smooth. Fold in 1 1/4 cups toasted and chopped pecan halves.
5. Step 5: Pour the maple pecan filling over the cooled crust and bake for about 25 minutes, until the filling is browned and set with a slight jiggle in the center. Remove from oven, sprinkle flaky salt on top while still hot, and allow bars to cool completely at room temperature. Refrigerate before slicing for clean cuts.
6. Step 6: Use the foil overhang to lift bars out of the pan. Cut into desired sizes with a serrated knife. Serve slightly chilled or at room temperature for the best texture. Store leftovers in an airtight container for up to 5 days or freeze for longer storage. Enjoy!

Tips & Variations

• Toast the pecans before adding to the filling for a deeper, nuttier flavor.
• Use dark maple syrup for a richer, more intense maple taste.
• If you prefer a more pronounced salty contrast, increase the flaky salt sprinkle slightly.
• For a nut-free option, substitute pecans with toasted sunflower seeds or omit entirely.

Storage

Store the bars in an airtight container at room temperature for up to 5 days or in the refrigerator if you prefer them chilled. For longer storage, freeze the bars wrapped tightly in foil or plastic wrap for up to 2 months. Thaw in the refrigerator before serving. Reheat slightly in the microwave if you prefer a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nuts in this recipe?

Yes, you can substitute pecans with walnuts, almonds, or even a mix of your favorite nuts. Toast them beforehand to enhance their flavor.

Why is there apple cider vinegar in the filling?

Apple cider vinegar helps balance the sweetness and enhances the depth of flavor in the filling without adding any noticeable sourness.

Classic Salted Maple Pecan Bars Recipe

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4.9 from 202 reviews

Delight in the rich and buttery Classic Salted Maple Pecan Bars, featuring a tender shortbread crust topped with a luscious maple pecan filling. These bars combine the deep flavors of toasted pecans, pure maple syrup, and a hint of flaky sea salt for a perfect balance of sweet and savory. Ideal for dessert or a special treat, this recipe guides you through making these irresistible bars with easy step-by-step instructions.

• Author: Maya
• Prep Time: 23 minutes
• Cook Time: 47 minutes
• Total Time: 1 hour 10 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust:

• 8 tbsp unsalted butter, at room temperature (113g)
• 1/2 tsp kosher salt (2g)
• 1/3 cup powdered sugar (40g)
• 1 1/2 tsp vanilla extract
• 1 cup all-purpose flour (125g)

For the Filling:

• 5 1/3 tbsp unsalted butter (75g)
• 1/2 cup pure maple syrup, amber or dark (120g)
• 1/2 cup packed brown sugar, dark or light (110g)
• 1/2 tsp kosher salt (2g)
• 1 1/2 tsp vanilla extract
• 2 tbsp heavy cream (30g)
• 2 tsp apple cider vinegar (10g)
• 2 large eggs
• 1 tbsp all-purpose flour (12g)
• 1 1/4 cups pecan halves, toasted and chopped (150g)
• Flaky salt, for finishing

Instructions

1. Prepare the Pan and Preheat the Oven:

   Preheat your oven to 350°F (175°C) and position a rack in the middle. Line an 8×8-inch square metal baking pan with foil, dull side up, leaving a couple of inches of overhang on two sides. This makes it easier to lift out the bars for slicing later.

2. Make the Shortbread Crust:

   In a medium bowl, combine 8 tablespoons unsalted butter at room temperature, 1/3 cup powdered sugar, and 1/2 teaspoon kosher salt. Using an electric handheld mixer, beat on low speed to mix, then increase to medium and continue beating until smooth and well combined, about 2-3 minutes. Scrape down the sides as needed, then beat in 1 1/2 teaspoons vanilla extract. Add 1 cup all-purpose flour and mix on low until a crumbly dough forms. Fold the dough with a spatula to ensure no dry spots. Scatter the dough evenly on the prepared pan bottom and press it flat using the back of a measuring cup or a small glass (use parchment or plastic wrap if it sticks). Chill in the fridge for 10 minutes, then prick the crust all over with a fork.

3. Bake and Cool the Crust:

   Bake the chilled crust for 15-20 minutes until the surface looks matte and edges begin to color. While still warm, gently press down on the crust with the back of a glass to compress it. Let cool on a wire rack while you prepare the filling. Keep the oven on for the next baking step.

4. Make the Maple Pecan Filling:

   Place 5 1/3 tablespoons unsalted butter in a light-colored saucepan over medium-low heat. Once melted, increase heat slightly and cook, stirring frequently, until the butter foams, turns clear gold, and starts to brown (5-7 minutes), watching carefully to avoid burning. Carefully pour in 1/2 cup maple syrup; reduce heat to low and stir until the syrup thickens and darkens slightly (about 2 minutes). Remove from heat, scrape into a large bowl and cool for 5-10 minutes. Whisk in 1/2 cup packed brown sugar, 1/2 teaspoon kosher salt, 1 1/2 teaspoons vanilla extract, 2 tablespoons heavy cream, 2 teaspoons apple cider vinegar, 2 large eggs, and 1 tablespoon all-purpose flour until smooth. Fold in 1 1/4 cups toasted, roughly chopped pecans.

5. Bake the Bars:

   Pour the maple pecan filling over the baked and cooled crust. Bake for about 25 minutes until the filling is browned and set with a slight jiggle in the center. Remove from oven and immediately sprinkle flaky salt over the top while hot. Allow bars to cool completely at room temperature. For clean slices, refrigerate before cutting.

6. Slice and Serve the Bars:

   Once cooled and chilled, use the foil overhang to lift bars from the pan. Cut into desired sizes with a serrated knife. Serve slightly chilled or at room temperature. Store leftovers in an airtight container up to 5 days or freeze for longer storage.

Notes

• Toasting pecans before adding enhances their flavor significantly.
• Use an 8×8-inch metal baking pan lined with foil for easy bar removal.
• Chilling the crust before baking helps maintain a tender texture.
• Pressing the warm crust after baking compresses it for a denser base.
• Refrigerate bars before slicing for cleaner, neater cuts.
• Store bars in an airtight container for up to 5 days or freeze to extend shelf life.

Keywords: maple pecan bars, salted maple bars, pecan dessert bars, shortbread crust bars, maple syrup dessert