Bready or Not: Maple Nut Pie Bars

Bready or Not returns to the theme of maple goodness with these delicious Maple Nut Pie Bars.

These are like pecan pie, but BETTER because they are portable and easily shared. And really, I love the variety of nuts.

That ‘easily shared’ bit is important, as this recipe bakes up an entire 13×9-inch dish of goodness. That’s quite a bounty to keep to oneself.

Each bar is exquisite, too: a shortbread base covered with sweetened mixed nuts. The variety of tastes and textures is perfection.

Store these in the fridge when all is done, and note that you can also freeze them for later. Make the goodness last even longer!

Modified from Brownies & Bars Magazine.

Print Recipe

Bready or Not: Maple Nut Pie Bars

These Maple Nut Pie Bars are similar to pecan pie, but in handy bar form. They consist of a shortbread crust topped with crunchy, sweet nuts. Perfect for the holidays and year-round.

Course: Dessert, Snack

Keyword: bars, maple, pie

Author: Beth Cato

Ingredients

• 1 1/2 cups all-purpose flour
• 2/3 cup confectioners' sugar
• 1/4 teaspoon salt
• 2/3 cup unsalted butter room temperature
• 3 eggs room temperature
• 1 1/4 cups mixed nuts chopped
• 3/4 cup brown sugar packed
• 3/4 cup pure maple syrup
• 3 Tablespoons unsalted butter melted
• 1/2 teaspoon maple flavor or substitute 1 teaspoon vanilla extract

Instructions

• Preheat oven at 350-degrees. Line a 13x9 pan with foil and grease with nonstick spray or butter. Set aside.
• In a medium bowl, stir together the flour, powdered sugar, and salt. Use a pastry blender or a knife and fork to cut in the butter until it resembles small crumbs. Evenly press into the bottom of the pan. Bake for about 20 minutes, until light brown.
• As that bakes, make the filling. In a medium bowl, lightly stir the eggs. Add the mixed nuts, brown sugar, maple syrup, melted butter, and maple flavoring. Spread over the hot crust.
• Bake for another 18 to 20 minutes, until top is golden and set. Cool in pan for several hours. Lift contents onto a cutting board using the foil and slice into bars.
• Store with waxed paper between layers in a sealed container in fridge. Bars can also be frozen for later enjoyment.
• OM NOM NOM!