The first bite of Salted Maple Pecan Pie Bars feels like autumn wrapped in dessert form—crisp shortbread crust, gooey maple-pecan filling, and just the right sprinkle of flaky sea salt on top. These bars taste like Thanksgiving pecan pie but are easier to bake, slice, and share. They’re the perfect cross between cozy fall baking recipes and irresistible salted caramel inspired treats.
I still remember making these bars for a Thanksgiving potluck years ago. Everyone grabbed a piece before the turkey was even carved. My neighbor called them “the upgrade to pecan pie we never knew we needed.” That’s the charm of these bars—they carry the comfort of classic pecan pie, but with a modern twist: maple syrup for depth and salt for balance.
Salted Maple Pecan Pie Bars
Ingredients
- 1 cup salted butter, melted for crust (unsalted works with a pinch of extra salt)
- 2 cups all-purpose flour for crust
- ½ cup brown sugar packed, for crust
- 1 teaspoon ground cinnamon for crust
- ¼ teaspoon salt for crust
- ½ cup unsalted butter for filling
- ¾ cup pure maple syrup do not substitute imitation
- 1 cup brown sugar packed, for filling
- ⅓ cup heavy cream or half-and-half in a pinch
- 3 large eggs room temperature
- 2 cups pecans, roughly chopped walnuts or hazelnuts also work
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon for filling
- ½ teaspoon salt for filling
- flaky sea salt for topping
- whipped cream or vanilla ice cream optional topping
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal. Lightly spray with nonstick spray.
- In a bowl, mix melted butter, flour, brown sugar, cinnamon, and salt until crumbly. Press mixture evenly into prepared pan. Prick with a fork and bake for 18–20 minutes, until lightly golden.
- Lightly whisk eggs in a medium bowl and set aside.
- In a saucepan, melt butter with maple syrup, brown sugar, and cream. Bring to a gentle boil and cook for 3 minutes.
- Temper the eggs by slowly whisking in a small amount of the hot syrup mixture. Gradually whisk the tempered eggs back into the saucepan.
- Stir in pecans, vanilla extract, cinnamon, and salt. Mix well.
- Pour filling over the baked crust. Bake for 28–34 minutes, until the edges are set but the center still jiggles slightly.
- Cool completely in the pan. Once cooled, lift bars out using parchment overhang and slice into squares or rectangles.
- Sprinkle with flaky sea salt before serving. Add whipped cream or ice cream if desired.
Notes
Nutrition
Why Salted Maple Pecan Pie Bars Deserve a Place on Your Fall Table
A Sweet Twist on Tradition
Classic pecan pie has been a staple of Thanksgiving desserts pecan pie traditions for generations. But bars are a little easier, a little less fussy, and arguably just as beautiful. These are the kind of easy dessert bar recipes that make you wonder why you ever fussed with rolling pie crust.
Maple Syrup Magic
Instead of relying solely on corn syrup, these bars highlight maple syrup desserts that feel natural, earthy, and perfectly autumnal. Maple brings a golden richness that pairs seamlessly with buttery pecans.
Sweet Meets Salty
The sprinkle of flaky sea salt is the secret. It transforms these into salted caramel inspired treats—not overly sugary, but indulgent in the best way. Each bite hits the sweet-salty balance that makes desserts unforgettable.
The Ideal Holiday Crowd-Pleaser
Think holiday dessert ideas that check all the boxes: make-ahead, transportable, and guaranteed to disappear fast. Whether for Friendsgiving, Christmas cookie swaps, or Sunday baking, these bars deliver.
Ingredient Breakdown (With Substitutions)
One of my favorite things about this recipe is its adaptability. Let’s break it down:
Crust
- Salted butter: Anchors the flavor. Unsalted works, but add an extra pinch of salt.
- All-purpose flour: The sturdy base. A 1:1 gluten-free flour blend also works.
- Brown sugar: Adds caramelized sweetness. White sugar makes it lighter but less rich.
- Cinnamon: Subtle spice that echoes pumpkin spice desserts.
- Salt: Don’t skip—it enhances every layer.
Pecan Filling
- Butter: Creates richness.
- Pure maple syrup: The star—skip imitation syrup here.
- Brown sugar: Supports the maple with depth.
- Heavy cream: Makes the filling silky. Half-and-half works in a pinch.
- Eggs: Bind the filling. Bring to room temp for smooth blending.
- Pecans: Essential for pecan dessert recipes. Walnuts or hazelnuts are fun swaps.
- Vanilla + cinnamon: Flavor boosters that make the kitchen smell incredible.
- Sea salt: The finishing touch.
Optional Toppings
- Flaky sea salt: Enhances that salty-sweet magic.
- Ice cream or whipped cream: Pure comfort food baking vibes.
Step-by-Step Instructions
1. Prepare the Pan
Line a 9×13 baking pan with parchment paper, leaving overhang to lift the bars later. Spray lightly with nonstick spray.
2. Make the Crust
Stir together melted butter, flour, brown sugar, cinnamon, and salt until crumbly. Press into the pan, prick with a fork, and bake for 18–20 minutes until lightly golden.
3. Make the Pecan Filling
Whisk eggs lightly. In a saucepan, melt butter with maple syrup, brown sugar, and cream. Boil gently for 3 minutes. Temper eggs by whisking in a small amount of hot syrup, then slowly return to the pot. Stir in pecans, vanilla, cinnamon, and salt.
4. Assemble & Bake
Pour filling over crust. Bake 28–34 minutes, until the edges are set but the center slightly jiggles.
5. Cool, Slice & Serve
Cool completely before slicing. Sprinkle with sea salt, and top with whipped cream or ice cream if you like.
Variations, Serving Ideas & Storage
- Thanksgiving Bars for a Crowd: Double the recipe in a half-sheet pan. Think of it as a pecan slab pie for a crowd without the stress.
- Pecan Pie Bar Recipe With Store Bought Crust: Short on time? Use refrigerated pie dough or shortbread cookies as a base.
- Maple Pecan Pie Bars: Lean fully into maple by doubling the syrup and reducing brown sugar slightly.
- Every Flavor Thanksgiving Pie Bars: Mix pecans with walnuts, hazelnuts, or pistachios for a rainbow of nutty dessert recipes.
- Comfort Food Baking: Serve warm with ice cream for a nostalgic treat that rivals any classic pie.
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Bars taste best at room temperature, but chilled bars are extra fudgy.
FAQs About Salted Maple Pecan Pie Bars
Can I make these bars ahead of time?
Yes! They’re an ideal make-ahead party dessert. Bake a day or two before your event and store in the fridge. Let them come to room temp before serving.
Do I need to use real maple syrup?
For the best flavor, yes. Real maple syrup brings depth and warmth that imitation can’t replicate. It’s the essence of maple syrup desserts.
Can I freeze pecan pie bars?
Absolutely. Wrap bars tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
Why add sea salt on top?
That sprinkle of flaky salt makes these taste like salted caramel inspired treats—balancing sweetness and adding crunch.
Wrapping Up the Sweet & Salty Magic
Salted Maple Pecan Pie Bars bring together the best of pecan desserts recipes, cozy fall baking recipes, and the joy of comfort food baking. They’re easy enough for weeknight baking yet festive enough for holiday dessert tables.
If you’re inspired by these bars, you might also enjoy other cozy desserts like Apple Crisp Mini Cheesecakes, Strawberry Shortcake Cheesecake Truffles, Apple Crumb Cake, or even our festive No-Bake Easter Mini Cheesecakes. And if you love diving deep into dessert styles, don’t miss our guide on The Three Types of Cheesecake.
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