Maple Pecan Shortbread Bars: The Ultimate Fall Dessert

Imagine the best parts of two classic desserts combined into one perfect treat. That’s exactly what you get with these Maple Pecan Shortbread Bars: a crisp, buttery shortbread crust topped with a rich, gooey pecan pie filling.

What makes these bars truly special is the use of pure maple syrup. It lends a deep, nuanced sweetness and an unmistakable autumn flavor that pairs perfectly with the toasted pecans.

Forget the fuss of a traditional pie. These bars deliver all the flavor in an easy-to-make, easy-to-share format that’s perfect for any fall gathering, holiday dessert table, or cozy afternoon.

Why You’ll Love It

• Perfect Textures: The melt-in-your-mouth shortbread crust is the perfect counterpoint to the soft, gooey filling and crunchy pecans.
• Rich Maple Flavor: Using pure maple syrup instead of corn syrup gives these bars a more complex, authentic flavor.
• Easier Than Pie: Enjoy all the decadent flavor of pecan pie without the hassle of making and chilling a pie crust.
• Great for Gatherings: The recipe makes a big batch that’s easy to slice and serve, making it ideal for parties and holidays.
• Make-Ahead Friendly: These bars keep beautifully, so you can bake them a day or two before you plan to serve them.

Ingredients

For the Shortbread Crust

Ingredient	US Measurement	Metric Measurement
Unsalted Butter, softened	1 cup	(226g)
Powdered Sugar	½ cup	(60g)
All-Purpose Flour	2 cups	(240g)
Salt	¼ tsp	(1.5g)

For the Maple Pecan Topping

Ingredient	US Measurement	Metric Measurement
Pure Maple Syrup	⅔ cup	(160ml)
Brown Sugar, packed	½ cup	(110g)
Large Eggs	2	(approx. 100g)
All-Purpose Flour	1 tbsp	(8g)
Vanilla Extract	1 tsp	(5ml)
Chopped Pecans	1½ cups	(180g)

Ingredient Notes

• Butter: Use good-quality, unsalted butter that is properly softened to room temperature. This is key to the tender, sandy texture of the shortbread.
• Powdered Sugar: Using powdered (or confectioners’) sugar in the crust creates a finer, more delicate crumb than granulated sugar.
• Maple Syrup: For the best flavor, use 100% pure maple syrup, not pancake syrup. A dark or amber grade will provide the most robust taste.
• Pecans: For an even deeper, nuttier flavor, toast the chopped pecans on a dry baking sheet at 350°F (175°C) for 5-7 minutes until fragrant.

Equipment Needed

• 9×13-inch Baking Pan: This size ensures the perfect ratio of crust to filling.
• Parchment Paper: Essential for creating a “sling” to lift the bars out of the pan, which makes cutting them cleanly a breeze.
• Electric Mixer: A hand mixer or stand mixer makes creaming the butter and sugar for the crust quick and easy.

Step-by-Step Instructions

1. Preheat and Prep: Arrange an oven rack in the middle position and preheat to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a couple of inches of overhang on the long sides to use as handles.
2. Make the Crust: In a large bowl with an electric mixer, cream the softened butter and powdered sugar on medium speed until the mixture is light and fluffy, about 2 minutes. Add the flour and salt and mix on low speed until just combined and the dough looks like coarse crumbs.
3. Blind Bake the Crust: Transfer the crumbly dough into the prepared pan. Use your fingers or the flat bottom of a glass to press it into a firm, even layer. Bake for 15–18 minutes, until the edges are just beginning to turn a pale golden color.
4. Mix the Filling: While the crust is baking, whisk together the maple syrup, brown sugar, eggs, 1 tablespoon of flour, and vanilla extract in a medium bowl until well combined.
5. Add Pecans: Stir the chopped pecans into the maple syrup mixture until they are evenly coated.
6. Pour and Bake Again: Once the crust is out of the oven, immediately pour the pecan filling over the hot crust, spreading it into an even layer.
7. Final Bake: Return the pan to the oven and bake for an additional 25–30 minutes. The bars are done when the filling is set and a gentle shake of the pan results in only a very slight jiggle in the center.
8. Cool Completely: This is the most critical step! Place the pan on a wire rack and let the bars cool completely to room temperature, at least 3 hours, before attempting to slice them. This allows the filling to set properly.

Variations & Swaps

• Bourbon Maple Pecan Bars: Add 1 tablespoon of your favorite bourbon to the filling for a classic, warming flavor note.
• Chocolate Pecan Bars: Sprinkle ½ cup of semi-sweet chocolate chips over the hot crust before pouring the filling on top.
• Spiced Pecan Bars: Add ½ teaspoon of ground cinnamon and a pinch of nutmeg to the filling for a cozier flavor.

Make-Ahead, Storage & Reheating

• Make-Ahead: These bars are perfect for making ahead. Bake as directed, cool completely, then cover the pan tightly with foil and store at room temperature for up to 2 days before slicing and serving.
• Storage: Store cut bars in an airtight container at room temperature for up to 4 days. If your kitchen is warm, store them in the refrigerator for up to a week.
• Freezing: Wrap the entire cooled slab or individual bars in plastic wrap, then a layer of foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.

Serving Suggestions And Pairings

These maple pecan bars are delightfully rich and perfect for serving in small squares. They are a wonderful accompaniment to a cup of strong coffee or black tea, which helps balance their sweetness.

For a more decadent dessert presentation, serve a bar with a dollop of fresh, unsweetened whipped cream or a scoop of vanilla bean ice cream. They are also a standout addition to any holiday cookie platter or dessert buffet.

Troubleshooting & Common Mistakes

• Filling Seems Runny: The bars were either underbaked or, more likely, not cooled completely. The filling needs several hours at room temperature to fully set. Do not rush this step.
• Crust is Too Hard or Tough: The shortbread dough was likely overmixed after the flour was added. Mix only until the flour is just incorporated to keep the crust tender.
• Difficult to Get Clean Slices: For the cleanest cuts, ensure the bars are completely cool. For best results, chill the cooled slab in the refrigerator for 1 hour before using a large, sharp knife to slice.

FAQs

Do I have to pre-bake the shortbread crust?

Yes, this step is essential. Pre-baking the crust (also known as blind baking) ensures it becomes crisp and can hold up to the wet filling without getting soggy.

Can I use pecan halves instead of chopped pecans?

Chopped pecans are recommended because they distribute more evenly in the filling and make the bars much easier to slice neatly. Pecan halves can create fault lines that cause the bars to break apart when cut.

Can I use corn syrup instead of maple syrup?

You can substitute light corn syrup for maple syrup in a 1:1 ratio, but the final bars will have a more traditional, straightforwardly sweet pecan pie flavor and will miss the distinct, nuanced taste of maple.

Do I need to refrigerate these bars?

They are safe to store in an airtight container at room temperature for several days. However, if you prefer a firmer texture or if your kitchen is very warm, you can store them in the refrigerator.

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Recipe Card

Nutrition

• Calories: 265 kcal
• Fat: 18g
• Carbohydrates: 24g
• Protein: 3g
• Allergens: Contains wheat, milk, eggs, tree nuts (pecans).

Disclaimer: Nutritional information is an estimate and may vary based on the specific ingredients used.

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