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    Home » Desserts

    Maple Pecan Pie Shortbread Bars

    Published: Nov 8, 2020 » Modified: Jun 8, 2021 by Haley » This post may contain affiliate links

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    These maple pecan pie shortbread bars are everything you love about pecan pie but way easier to make. They have a buttery shortbread bottom piled with a delicious, sweet maple pecan filling, sprinkled with flaky sea salt on top! A perfect Thanksgiving dessert that will surely be a crowd pleaser.

    Maple Pecan Pie Shortbread Bars

    INGREDIENTS FOR THESE BARS:

    • Chopped Pecans
    • Maple Syrup
    • Corn Syrup
    • Dark Brown Sugar
    • Unsalted Butter
    • Granulated Sugar
    • Eggs
    • All Purpose Flour
    • Vanilla Extract
    • Eggs
    • Salt

    KITCHEN EQUIPMENT YOU'LL NEED:

    • Stand mixer + paddle attachment or hand mixer
    • 9x13 baking pan
    • Large mixing bowl
    • Whisk
    • Measuring cups
    • Maple Pecan Pie Shortbread Bars
    • Maple Pecan Pie Shortbread Bars
    • Maple Pecan Pie Shortbread Bars

    HOW TO MAKE THIESE MAPLE PECAN PIE BARS:

    Pies can sometimes be intimidating to make, and that's why I find pie bars to be so perfect. These maple pecan pie shortbread bars come together in only a few easy steps.

    1. Step 1: Make the shortbread. Cream together the butter and sugar for 5 minutes. Add vanilla extract, salt, and flour and continue to beat until it just comes together, about 3 minutes. To a greased & lined 9x13 pan, spread the shortbread dough into an even layer. Bake at 325℉ for 20-30 minutes until the edges are golden.
    2. Step 2: Make the pie filling. Add the dark brown sugar, corn and maple syrups, eggs, melted butter, vanilla, and salt to a mixing bowl. Whisk to combine. Then mix in the chopped pecans.
    3. Step 3: When the shortbread is golden, remove from the oven and top with the pecan mixture. Put back into the oven for an additional 28-32 minutes until deeply golden. Sprinkle with salt and pepper right when it comes out of the oven. Let them cool in the pan for 30 minutes then move to a cooling rack.
    4. Allow to cool completely to room temperature before serving!

    DO I REALLY NEED TO LET THEM COOL TO ROOM TEMP?

    Short answer: Yes! You do!

    Allowing them to cool to room temperature allows the pecan pie filling to set. If you don't do this, it will be sludgy and potentially collapse upon cutting. But don't fret, bringing it to room temperature does NOT take away from the absolute deliciousness that are these bars, and they are most certainly worth the wait.

    • Maple Pecan Pie Shortbread Bars
    • Maple Pecan Pie Shortbread Bars

    HOW TO STORE PECAN PIE BARS:

    Room temp: These pecan pie bars can be stored at room temperature in an airtight container for up to one week.

    Frozen: They can also be frozen for up to 1 month.

    • Allow them to come to room temperature before freezing.
    • I'd recommend cutting into individual sizes before freezing.
    • To reheat from frozen, let it sit at room temp for about 10 minutes, then heat in a 350℉ oven for 10 minutes. This will ensure they warm up and remain crisp.

    OTHER DELICIOUS EASY FALL DESSERTS:

    • Spiced Apple Cider Loaf Cake
    • Brown Sugar Cinnamon Cookies
    • Easy Apple Crisp
    • Maple Pumpkin Bread
    • Chewy Ginger Cookies
    • Maple Pecan Pie Shortbread Bars
    • Maple Pecan Pie Shortbread Bars

    📖 Recipe

    Maple Pecan Pie Shortbread Bars

    Maple Pecan Pie Shortbread Bars

    These maple pecan pie shortbread bars are everything you love about pecan pie but way easier to make. They have a buttery shortbread bottom piled with a delicious, sweet maple pecan filling, sprinkled with flaky sea salt on top! A perfect Thanksgiving dessert that will surely be a crowd pleaser.
    No ratings yet
    Print Pin Rate
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 16 servings

    Ingredients

    For the shortbread:

    • 1 cup unsalted butter room temp
    • ½ cup granulated sugar
    • ½ teaspoon kosher salt
    • ½ teaspoon vanilla extract
    • 2 cups all purpose flour

    For the pie filling:

    • 1 cup dark brown sugar
    • ½ cup corn syrup
    • ½ cup maple syrup
    • 4 eggs room temp
    • 2 tablespoon unsalted butter melted and slightly cooled
    • 2 teaspoon vanilla extract
    • 1 teaspoon kosher salt
    • 2 cups chopped pecans

    Instructions

    • Preheat your oven to 350℉ and prep a 9x13 pan (grease and line with parchment paper so at least 1 inch is hanging over the edges)
    • To make the shortbread:In a stand mixer with a paddle attachment (or using a hand mixer) cream the butter and sugar together for 5 minutes. 
    • Add in the salt, vanilla extract, and flour and beat for another 3 minutes until it comes together.
    • Spread dough out in the baking pan (can use a spatula or your fingers). 
    • Bake for 20-30 minutes until the edges are nicely golden. 
    • To make the filling:Combine the dark brown sugar, corn syrup, maple syrup, eggs, melted butter. vanilla, and kosher salt in a mixing bowl. Whisk together. 
    • Add in the chopped pecans and mix in until just combined.
    • When the shortbread is done baking, pour the pecan mixture on top and bake for an additional 28-32 minutes until deeply golden. 
    • Sprinkle with flaky sea salt when it comes right out of the oven. 
    • Allow to cool completely to room temp before cutting into it. 

    Nutrition Estimate

    Calories: 417kcal | Carbohydrates: 49g | Protein: 4g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 247mg | Potassium: 134mg | Fiber: 2g | Sugar: 34g | Vitamin A: 465IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
    Course: Dessert
    Cuisine: American
    Keyword: Bars
    Author: Haley

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    Comments

    1. Patty P says

      November 16, 2021 at 4:06 pm

      What can I use in place of the maple syrup? It's not one my family's favorite 🙁

      Reply
      • Haley says

        November 16, 2021 at 6:22 pm

        You can use all corn syrup!

        Reply
    2. Meredith says

      November 20, 2021 at 9:17 pm

      What could I use in place or corn syrup?

      Reply
      • Haley says

        November 20, 2021 at 10:36 pm

        You could use pure maple syrup in place of corn syrup (so would end up 1 cup maple syrup total) and add 1 tbsp all purpose flour.

        Reply

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