Description
Indulge in the delightful taste of Salted Maple Pecan Pie Bars, a scrumptious twist on the classic pecan pie presented in a convenient bar format. These bars boast a buttery shortbread crust topped with a rich, gooey filling made from pure maple syrup and crunchy pecans. Perfect for fall gatherings or any festive occasion, they promise to impress your guests with their irresistible flavor and elegant presentation. Easy to prepare ahead of time, these bars can be served plain or adorned with freshly whipped cream or vanilla ice cream for an extra treat. Make your next dessert memorable with these decadent Salted Maple Pecan Pie Bars!
Ingredients
- 1 cup salted butter, melted
- 2 cups + 3 tbsp all-purpose flour, spooned & leveled
- 1/2 cup light brown sugar, packed
- 3/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup salted butter
- 1/2 cup pure maple syrup
- 1/2 cup light brown sugar, packed
- 3 tbsp heavy cream, at room temperature
- 2 large eggs, at room temperature
- 3 and 1/4 cups pecan halves
- 1/8 tsp salt
- 1 tsp vanilla extract
- 3/4 tsp cinnamon
- 1/2 cup cold heavy cream
- 3 tbsp powdered sugar, or more to taste
- 1 tsp vanilla extract
- Flaky sea salt, for topping
- Ice cream, optional for serving
Instructions
- Preheat the oven to 350°F. Prepare a 9×13 inch baking pan by spraying it with cooking spray and lining it with parchment paper.
- Melt the salted butter in a medium bowl. Stir in the flour, light brown sugar, cinnamon, and salt until you achieve coarse crumbs. Press this mixture evenly into the bottom of your prepared pan. Prick the crust all over with a fork to prevent puffing during baking. Bake for 18-20 minutes until lightly golden. Set aside.
- In another bowl, beat the eggs and set aside. In a medium pot, combine melted butter, maple syrup, brown sugar, and heavy cream. Heat over medium heat while stirring until combined. Bring to a boil and let it boil gently while stirring for about 3 minutes. Remove from heat and temper the eggs by slowly drizzling about ⅓ cup of this mixture into the eggs while whisking continuously. Pour this egg mixture back into the pot, whisking as you go. Stir in pecans, salt, vanilla extract, and cinnamon before pouring it over the baked crust.
- Bake the assembled bars for 28-34 minutes until they have a slight jiggle in the center but are mostly set when tested with a toothpick. Allow cooling completely before slicing.
- In a medium to large bowl, beat together cold heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form. Avoid overmixing; it's best made just before serving.
- Slice cooled bars into squares or rectangles. Serve topped with whipped cream. Store leftovers in an airtight container in the fridge for up to four days.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: Ensure all ingredients are at room temperature for better mixing. Feel free to adjust sweetness by adding more powdered sugar to the whipped cream topping. Experiment with using walnuts or almonds for different nut flavors.