Description
Enjoy these Maple Pecan Pie Bars with a buttery crust and a gooey filling of pecans, maple syrup, and warm spices. Perfect for any gathering, these sweet treats are sure to impress!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tablespoons ice water (more if needed)
- 1 cup pecans, chopped
- 1 cup pure maple syrup
- ½ cup brown sugar, packed
- ¼ cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- Whipped cream (optional)
- Extra chopped pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- In a medium mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Whisk together until well blended.
- Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and ice water. Gradually add this mixture to the flour and butter mixture, stirring until the dough begins to come together. If the dough is too crumbly, add more ice water, one teaspoon at a time, until it holds together.
- Press the dough evenly into the bottom of the prepared baking pan. Use a fork to poke holes in the crust to prevent it from puffing up while baking.
- Bake the crust in the preheated oven for 15-20 minutes, or until it is lightly golden. Remove from the oven and set aside to cool slightly while you prepare the filling.
- In a large mixing bowl, combine the chopped pecans, maple syrup, brown sugar, melted butter, eggs, vanilla extract, salt, and ground cinnamon.
- Whisk the mixture together until it is smooth and well combined. Make sure there are no lumps of brown sugar remaining.
- Once the crust has cooled slightly, pour the pecan filling over the crust, spreading it evenly with a spatula.
- Return the baking pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and the edges are bubbly. The center may still be slightly jiggly, but it will firm up as it cools.
- Once baked, remove the pan from the oven and allow the bars to cool in the pan on a wire rack for at least 1 hour. This cooling time is crucial for the filling to set properly.
- After the bars have cooled, use the parchment paper overhang to lift them out of the pan. Transfer to a cutting board.
- Using a sharp knife, cut the bars into squares or rectangles, depending on your preference. Wipe the knife with a damp cloth between cuts for cleaner edges.
- For an extra touch, you can serve the maple pecan pie bars with a dollop of whipped cream on top.
- Sprinkle additional chopped pecans over the whipped cream for added texture and visual appeal.
- These bars can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for longer storage; just make sure to wrap them tightly in plastic wrap and then in aluminum foil.
Notes
- Ensure the butter is cold for a flaky crust.
- Adjust the amount of ice water as needed to achieve the right dough consistency.
- For a richer flavor, consider using dark brown sugar instead of light brown sugar.
- Prep Time: 20 minutes
- Cook Time: 45 minutes