Maple Pecan Bars
Buttery shortbread bars topped with a rich maple pecan filling, creating the perfect combination of sweet maple flavor, crunchy pecans, and a tender crust.
Ingredients
Shortbread Base
- 1 cup 226g unsalted butter, softened
- ½ cup 100g granulated sugar
- 1 teaspoon vanilla extract
- 2¼ cups 281g all-purpose flour
- 2 tablespoons cornstarch cornflour
Maple Pecan Layer
- ½ cup 112g unsalted butter
- ⅔ cup 160ml pure maple syrup
- ¾ cup 158g dark brown sugar
- 3 large eggs room temperature
- 1 tablespoon heavy cream 33% milk fat
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups chopped pecans measured after chopping
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on both long sides.
- Beat softened butter and sugar until light and fluffy. Mix in vanilla extract.
- Add flour and cornstarch, mixing just until combined. Press the dough evenly into the pan, prick with a fork, and bake for 15–18 minutes.
- Melt butter with maple syrup and brown sugar. Simmer for 2–3 minutes, then cool for 5 minutes. Whisk in eggs, heavy cream, cinnamon, vanilla, and salt.
- Stir in chopped pecans, then pour the filling over the warm crust.
- Bake for 30–35 minutes until the edges are set and the center has a slight jiggle.
- Cool completely for at least 3 hours before slicing into 18 bars.
Notes
For the best results, use 100% pure maple syrup to achieve a rich flavor and the perfect filling texture. Allow the bars to cool completely before slicing so they hold their shape and create clean, beautiful pieces. Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 3 months to enjoy later.