Dessert: United States – Maple Pecan Pie Bars

Serving Size: 16

Approximate Time

Prep 20 min

Cook 45 min

Additional 2 hrs 30 min

Total 3 hrs 20 min

Ingredients

2 cups (250 g) all-purpose flour
1 / 3 cup (65 g) granulated sugar
1 / 2 tsp fine salt
1 cup (8 oz / 226 g) cold unsalted butter, cut into small cubes
3 large eggs, at room temperature
1 cup (200 g) packed light brown sugar
3 / 4 cup (180 ml) pure maple syrup
1 / 4 cup (60 ml) light corn syrup (or use more maple syrup)
4 tbsp (57 g) unsalted butter, melted and slightly cooled
2 tsp vanilla extract
1 / 2 tsp fine salt
2 1 / 2 cups (250 g) pecans, roughly chopped

Instructions

Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on the long sides for easy lifting.
Make the crust: In a large bowl, whisk the flour, sugar, and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs and holds together when squeezed.
Press the crust mixture firmly and evenly into the prepared pan. Prick a few times with a fork. Bake 15–18 minutes, until just lightly golden at the edges.
Meanwhile, make the filling: In a medium bowl, whisk the eggs until blended. Whisk in brown sugar, maple syrup, corn syrup (if using), melted butter, vanilla, and salt until smooth. Fold in the chopped pecans.
Pour the filling over the hot crust and spread evenly. Return to the oven and bake 25–30 minutes, until the edges are set and the center has a slight jiggle but is not wet. If the top darkens too quickly, tent loosely with foil for the last 5–10 minutes.
Cool completely in the pan on a wire rack, about 2 hours. For the cleanest slices, refrigerate 30–60 minutes after cooling.
Use the parchment to lift out, then cut into bars. Store covered at room temperature up to 2 days or refrigerate up to 5 days.