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Cozy Maple Pecan Pie Bars with Buttery Shortbread Crust

maple pecan pie bars - featured image
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These bars feature a rich, buttery shortbread crust topped with a sweet, maple-infused pecan filling. Perfect for cozy occasions, they offer a comforting balance of textures and flavors in under an hour.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 tsp salt
  • 1 1/2 cups (180g) pecan halves, toasted
  • 3/4 cup (180ml) pure maple syrup (Grade A dark amber recommended)
  • 1/2 cup (100g) packed light brown sugar
  • 3 large eggs, room temperature
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • Optional: pinch of cinnamon
  • Optional: splash of bourbon

Instructions

  1. Preheat oven to 350°F (175°C). In a large mixing bowl, cream together 1 cup softened unsalted butter and 1/2 cup granulated sugar until light and fluffy, about 3-4 minutes with an electric mixer.
  2. Gradually add 2 cups all-purpose flour and 1/4 tsp salt to the butter mixture. Mix on low speed until dough just comes together; it should be slightly crumbly but hold when pressed. Add a teaspoon of cold water if too dry.
  3. Lightly grease a 9×13-inch baking pan. Press dough evenly into the bottom of the pan, covering every corner. Smooth the surface with the back of a spoon or fingers.
  4. Bake crust for 15-18 minutes until edges start to turn golden brown. Watch closely after 12 minutes to avoid overbaking.
  5. While crust bakes, toast 1 1/2 cups pecan halves in a dry skillet over medium heat for 3-5 minutes, stirring often until fragrant. Set aside to cool.
  6. In a mixing bowl, whisk together 3/4 cup pure maple syrup, 1/2 cup packed light brown sugar, 3 large eggs, 2 tbsp melted butter, 1 tsp vanilla extract, and 1/4 tsp salt until sugar is mostly dissolved and mixture is smooth.
  7. Stir toasted pecans into the maple mixture until well coated.
  8. Remove crust from oven (keep oven on). Pour pecan mixture evenly over warm crust and spread gently with a spatula.
  9. Return pan to oven and bake for 25-30 minutes. Filling should be set but jiggle slightly in center. Cover loosely with foil if topping bubbles too much or browns too fast.
  10. Transfer bars to a cooling rack and let cool at room temperature for at least 2 hours to firm up.
  11. Use a sharp knife warmed under hot water and dried to slice bars. Serve as is or with whipped cream or vanilla ice cream.

Notes

Use softened but not melted butter for the crust to avoid greasiness. Toast pecans to enhance flavor and crunch. Let bars cool completely before slicing to prevent a gooey mess. If crust edges brown too quickly, shield with foil halfway through baking. For gluten-free, substitute all-purpose flour with 1:1 gluten-free baking flour. For dairy-free, replace butter with coconut oil and adjust dough texture with dairy-free milk if needed.

Nutrition

Keywords: maple pecan pie bars, shortbread crust, pecan bars, maple syrup dessert, easy pecan bars, homemade dessert, cozy dessert

Find it online: https://fizzlefork.com/cozy-maple-pecan-pie-bars-recipe-easy-homemade-shortbread-crust/