Why You’ll Love Maple Pecan Pie Bars Recipe

You get all the rich flavour of a traditional pecan pie, but simplified.
The maple syrup gives a distinctive twist that elevates the nutty pecan flavour.
Bars are easier to slice, serve and eat — perfect for casual gatherings or snack time.
It uses basic pantry ingredients and minimal steps, making it approachable even if you’re not a baking pro.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Base:
unsalted butter, melted
brown sugar
salt
plain (all‑purpose) flour

Maple Pecan Pie Filling:
pecans (halves chopped)
unsalted butter
brown sugar
salt
maple syrup (real)
eggs
vanilla extract

Decorating (optional but recommended):
pecan halves
maple syrup
a pinch of salt
salt flakes (for sprinkling)

Directions

Pre‑heat oven to 180°C (350°F) (160°C fan). Grease and line a 20 cm (~8″) square pan with overhang for easy lifting.
Make the base: In a bowl, mix melted butter, brown sugar and salt. Then stir in the flour until crumbly. Press the mixture firmly and evenly into the base of the lined pan (hands and/or spatula work).
Bake the base for 20 minutes. Let it cool for about 15 minutes — this helps it crisp a little.
While the base bakes, spread the pecans for the filling on a tray and toast in the oven for 10 minutes. After cooling slightly, roughly chop them to bite‑sized pieces.
Make the maple‑caramel filling: In a small saucepan, melt butter then add brown sugar, maple syrup and salt. Bring to a simmer. Remove from heat, let cool for 5 minutes to avoid cooking the eggs when added. Whisk in the eggs and vanilla until smooth. Stir in the chopped pecans.
Toss the pecan halves for the topping with a little maple syrup and pinch of salt.
Pour the filling onto the baked base and spread evenly. Arrange the maple‑coated pecan halves on top. Bake for about 25 minutes, until the filling is golden and bubbly.
Remove from oven and let cool completely (about 2 hours at room temperature) to allow the filling to set. For faster set, after ~45 minutes at room temperature you may refrigerate.
Once set, lift from the pan using the overhang, then slice into 16 squares (or 9 thicker bars, if you prefer). Serve.

Servings and timing

Makes 16 squares.
Prep time: ~20 minutes.
Cook time (base + filling): ~30 minutes.
Cooling time: approx 2 hours for full set.
Total time (including cooling): ~2 hours 50 minutes.

Variations

Use other nuts: Swap pecans for walnuts, almonds, cashews, macadamias or peanuts — still delicious with maple flavour.
Honey instead of maple syrup: If you don’t have maple syrup, honey works as a substitute (though flavour will be slightly different).
Gluten‑free base: Use a gluten‑free plain flour blend in place of all‑purpose flour for the base.
Thicker bars: Use a larger pan (e.g., a 23 × 33 cm / 9 × 13″ pan) when doubling the recipe; bake an extra ~5 minutes to compensate.
Salted caramel twist: Increase the salt flakes sprinkle on top to enhance the sweet‑nutty‑salt contrast.

Storage/Reheating

Store‑up: These bars keep well in the fridge for up to 7 days; the base softens a bit over time but remains perfectly enjoyable.
Pantry: If your environment is not too warm/humid, they can be kept in an airtight container at room temperature for about 3‑4 days.
Serving: They’re excellent served cold from the fridge — the filling becomes chewy and firm, which many people enjoy.
Reheating: You can warm a single square in a microwave for ~10‑15 seconds if you prefer it slightly warmed, but they’re also great straight from the fridge.

FAQs

What size eggs should I use?

Large eggs (approx 55 g each) are recommended. Smaller eggs may affect how well the filling sets, so be sure to measure if your eggs are much smaller.

Can I use imitation maple flavour instead of real maple syrup?

You could, but for best flavour and texture the recipe uses real maple syrup. Imitation flavour may lose its nuance when cooked.

Why did my filling runny / not set properly?

Possible causes: the base may have been too hot when you poured in the filling (cooling the base helps), the eggs might have been too small, or you may have omitted the cooling/rest period after baking. Make sure to cool fully before slicing.

Can I skip toasting the pecans?

You technically can, but toasting improves the nut flavour significantly — especially if your pecans are older or less fresh. It’s a worthwhile step.

Do I need salt flakes on top?

No, they’re optional—but the little pops of salt greatly enhance the sweet‑maple and nutty flavours, so consider using them if you like a sweet‑salt contrast.

How do I cut neat squares without the filling cracking or falling apart?

Ensure the bars are fully set (2 hours or refrigerated) before slicing. Use a sharp knife, wipe between cuts, and lift out using the parchment overhang so you’re cutting on a stable base.

Can I freeze these bars?

Yes — once completely cooled, freeze them in a single layer (preferably wrapped or in an airtight container). Thaw in the fridge when ready to eat. Note: texture may change slightly after freezing.

Can I make these nut‑free?

If you have a nut allergy, you could experiment with roasted seeds (like pumpkin or sunflower) in place of pecans, but texture and flavour will change. The original is designed around pecans.

Why does the base sometimes crumble or fall apart?

Press the base mixture firmly into the pan so there are no cracks or gaps before baking. Letting it cool before adding the filling also helps it firm up.

Can I scale up this recipe for a larger pan?

Yes — you can double the ingredients and use a larger pan (approx 23 × 33 cm / 9 × 13″). Bake for a few minutes longer (about 5 minutes extra) for proper setting.

Conclusion

These maple pecan pie bars are an absolute win for anyone who loves the warm, nutty sweetness of pecan pie but prefers something easier to make and serve. With a buttery shortbread style base, a gooey maple‑caramel pecan topping and the convenience of bars — they’re perfect for sharing, casual snacking or a dessert that doesn’t feel overly formal. Give them a try, and you may just discover a new favourite treat.