Bready or Not: Maple Pecan Pie Bars
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Bready or Not: Maple Pecan Pie Bars

These Maple Pecan Pie Bars offer the deliciousness of pecan pie in a portable, delicious hand-sized bar. These bars keep for up to a week and also can be frozen for later enjoyment.
Course: Dessert, Snack
Keyword: bars, maple, pie, shortbread
Author: Beth Cato



  • 1 1/2 cups all-purpose flour
  • 3/4 cup light brown sugar packed
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter 1 stick, cold, cut into pieces


  • 3 large eggs room temperature
  • 1/2 cup pure maple syrup
  • 1/4 cup unsalted butter 1/2 stick, melted and cooled for a few minutes
  • 1/2 cup light brown sugar packed
  • 1/4 cup white sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups pecans or mixed soft nuts like walnuts or cashews


  • Preheat oven to 350-degrees. Line a 13x9-inch pan with parchment paper and lightly apply butter or nonstick spray along the bottom and sides.
  • In a large bowl, mix the flour, brown sugar, and salt. Add the cold butter and use a pastry blender or a fork to mash it down into small crumbles. The overall mix will feel sandy, but it'll hold together after baking.
  • Pour the crust mixture into the prepared pan. Use some wax paper and a heavy glass to compress the crumbs.
  • Bake for 15 minutes or until edges are lightly browned. Set aside as you make the filling.
  • Lightly beat the eggs in a large bowl. Add the maple syrup, melted-and-cooled butter, brown sugar, white sugar, and salt, stirring until combined. Stir in the pecans to coat.
  • Pour filling over the partially baked crust. Bake for another 30 to 35 minutes, or until filling is set.
  • Cool bars to room temperature and then use the overhanging parchment to lift the contents out to cut into bars. Store in a sealed container for up to a week, or freeze bars for later enjoyment.