There’s something deeply satisfying about the moment you break into a warm dessert square and hear that faint crack of a crisp crust giving way to a pool of velvety caramel beneath glossy pecan chunks. The scent of toasted nuts mingles with buttery richness, and the first bite gives you a delightful contrast: a golden-shortbread base, a gooey maple-caramel centre, and a crunchy pecan crown. I created this version to capture the classic pecan-pie experience in an easy, portable bar format—perfect for holiday gatherings, potlucks, or simply indulging when you want something special but fuss-free.
Recipe Info
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: ~33 minutes (plus cool time)
- Chill / Rest Time: 1 hour (recommended for clean slicing)
- Servings: 16 bars
- Cuisine: American / Dessert
- Course: Dessert
Ingredients
For the Shortbread Crust:
- 2 cups (240 g) all-purpose flour
- ½ cup (60 g) powdered sugar
- ¼ tsp sea salt
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- 1 tsp vanilla extract
For the Maple-Caramel Pecan Topping:
- 1 cup (240 ml) pure maple syrup
- 4 Tbsp (60 g) unsalted butter
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ¼ tsp sea salt
- 2½ cups (about 300 g) pecan halves or large pieces, toasted
Instructions
- Preheat your oven to 350 °F (177 °C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together the flour, powdered sugar, and salt for the crust. Add the softened butter and vanilla extract; use a pastry cutter or your fingers to work the mixture until it comes together in a smooth dough. Press this dough evenly into the prepared pan. Bake for 12-14 minutes until the edges begin to turn light golden. Remove from oven and set aside while you prepare the topping.
- In a saucepan over medium heat, melt the butter for the topping. Stir in the maple syrup and salt, and bring to a gentle boil. Let the mixture simmer for 1 minute (bubbles will thicken slightly) then remove from heat.
- Whisk the eggs and vanilla extract in a small bowl, then gradually stream the hot maple mixture into the eggs while whisking continually (tempering) to avoid scrambling. Once fully combined, stir in the toasted pecans.
- Pour the maple-pecan mixture evenly over the baked crust. Spread gently so the pecans distribute evenly. Return to the oven and bake for 18-20 minutes, or until the topping is set at the edges and slightly jiggly in the centre. The top should glisten but not be liquid.
- Remove from oven and allow the pan to cool on a wire rack for 15 minutes, then transfer to the refrigerator and chill for at least 1 hour before slicing. Use the parchment overhang to lift the bars out and cut into 16 squares. Store in an airtight container.
Tips & Variations
- Tip 1: Be sure to toast the pecans lightly (about 5 minutes at 350 °F) before mixing—they’ll deepen in flavour and stay crunchier in the topping.
- Tip 2: For clean slices, ensure the bars are fully chilled before cutting. Use a sharp knife and wipe between cuts.
- Variation A (Dairy-Free): Substitute vegan butter and use coconut cream instead of eggs (mix ¼ cup chilled coconut cream + 1 Tbsp cornstarch) to make a vegan-style version.
- Variation B (Nut-Free): Instead of pecans, use chopped walnuts or a mix of sunflower seeds + pumpkin seeds for crunch and adjust topping to 2½ cups.
- Variation C (Sugar-Reduced): Use ¾ cup maple syrup + ¼ cup brown rice syrup or a sugar-free maple substitute; monitor baking time as topping may set slightly faster.
- Make-Ahead Option: These bars store beautifully—make the day before your event and keep chilled until serving for best texture.
Nutrition Facts (approximate per bar)
- Calories: ~245 kcal
- Protein: ~3 g
- Carbohydrates: ~20 g
- Fat: ~16 g
- Fiber: ~2 g
- Sugar: ~14 g
- Sodium: ~65 mg
Ingredients
Method
- Preheat your oven to 350 °F (177 °C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together the flour, powdered sugar, and salt for the crust. Add the softened butter and vanilla extract; use a pastry cutter or your fingers to work the mixture until it comes together in a smooth dough. Press this dough evenly into the prepared pan. Bake for 12-14 minutes until the edges begin to turn light golden. Remove from oven and set aside while you prepare the topping.
- In a saucepan over medium heat, melt the butter for the topping. Stir in the maple syrup and salt, and bring to a gentle boil. Let the mixture simmer for 1 minute (bubbles will thicken slightly) then remove from heat.
- Whisk the eggs and vanilla extract in a small bowl, then gradually stream the hot maple mixture into the eggs while whisking continually (tempering) to avoid scrambling. Once fully combined, stir in the toasted pecans.
- Pour the maple-pecan mixture evenly over the baked crust. Spread gently so the pecans distribute evenly. Return to the oven and bake for 18-20 minutes, or until the topping is set at the edges and slightly jiggly in the centre. The top should glisten but not be liquid.
- Remove from oven and allow the pan to cool on a wire rack for 15 minutes, then transfer to the refrigerator and chill for at least 1 hour before slicing. Use the parchment overhang to lift the bars out and cut into 16 squares. Store in an airtight container.
Notes
- Protein: ~3 g
- Carbohydrates: ~20 g
- Fat: ~16 g
- Fiber: ~2 g
- Sugar: ~14 g
- Sodium: ~65 mg
FAQs
1: Can I make this ahead of time?
A: Yes — after the bar is fully chilled, store it in an airtight container in the fridge. It’s excellent when made a day ahead and served cold or at room temperature.
2: How should I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual bars for up to 2 months and thaw in the fridge overnight.
3: Can I make it gluten-free or keto?
A: Absolutely. Use almond flour instead of all-purpose flour for the crust (about 2¼ cups almond flour) and replace maple syrup with a sugar-free syrup if following keto. Ensure other ingredients are labelled gluten-free.
4: How do I avoid the topping being too runny or the crust too crumbly?
A: Ensure the maple-caramel mixture simmers long enough to slightly thicken and coat the back of a spoon. For the crust, press it firmly into the pan and bake until the edges are lightly golden. Chill well before cutting to allow proper setting.
