Description
These Maple Pecan Bars feature a buttery shortbread crust topped with a rich, gooey maple pecan filling and a delicate maple glaze, making them a perfect sweet treat for any occasion. The combination of buttery crust, sweet maple syrup, and crunchy pecans creates a delightful texture and flavor balance.
Ingredients
Scale
Crust
- ½ cup powdered sugar
- 1¼ cup flour
- 9 tbsp unsalted butter
- â…› tsp kosher salt
- 1 tsp pure vanilla extract
Filling
- 6 tbsp unsalted butter (softened)
- â…“ cup maple syrup
- â…” cup light brown sugar (packed)
- â…“ cup heavy whipping cream
- 2 cups coarsely chopped pecans
Maple Glaze
- 1 cup powdered sugar
- 2 tbsp pure maple syrup
- ¾ tsp pure vanilla extract
- 1 tsp heavy whipping cream
- ½ cup chopped pecans
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine ½ cup powdered sugar, 1¼ cups flour, 9 tablespoons unsalted butter, â…› teaspoon kosher salt, and 1 teaspoon pure vanilla extract. Mix until the dough forms a crumbly but cohesive mixture. Press the dough evenly into a greased 9×9-inch baking pan, ensuring an even layer across the bottom.
- Bake the crust: Place the crust in the preheated oven and bake for about 15-18 minutes or until the edges start to turn golden. Remove from oven and set aside to cool slightly.
- Make the filling: In a saucepan over medium heat, melt 6 tablespoons softened unsalted butter. Stir in â…“ cup maple syrup, â…” cup packed light brown sugar, and â…“ cup heavy whipping cream. Bring to a gentle boil, stirring frequently, and let it simmer for 3-4 minutes until slightly thickened. Remove from heat and fold in 2 cups coarsely chopped pecans.
- Assemble and bake: Pour the pecan maple filling evenly over the pre-baked crust. Return the pan to the oven and bake for an additional 40-45 minutes, or until the filling is set and bubbly around the edges. Remove from oven and allow bars to cool completely in the pan on a wire rack.
- Prepare the maple glaze: In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons pure maple syrup, ¾ teaspoon pure vanilla extract, and 1 teaspoon heavy whipping cream until smooth. Drizzle the glaze evenly over the cooled bars.
- Final touch: Sprinkle ½ cup chopped pecans over the glazed bars for added texture and flavor. Let the glaze set for about 15-20 minutes before cutting into 12 bars and serving.
Notes
- Use unsalted butter to control the saltiness of the bars.
- Make sure the crust is evenly pressed for uniform baking.
- Allow bars to cool fully before glazing to avoid melting the glaze.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a nut-free option, substitute pecans with sunflower seeds or omit them entirely.
