Maple Pecan Bars are a type of pecan bar adapted from a recipe I originally found on Family Fun. This recipe is for an 8-inch pan, so if you want a 13x9 inch pan you can double it. There's a similar version for honey pecan bars, so if you don't have maple syrup you might consider the honey bars.
Par-Baking the Crust
The times given in the recipe card are for an 8-inch pan of bars. The crust is par-baked, then baked again with the topping. In my oven the times are 15 minutes for the par-bake and another 15 minutes for the topping. I'm mentioning this because one person said her crust was underbaked using these times. I've re-tested and my times 15 and 15 still work, but it could vary from oven to oven. The par-baked crust should be golden just around the edges.
Maple Topping
The maple topping also bakes for 15 minutes. It will come out of the oven very loose, and will need to cool and set in the refrigerator. Once set, the bars will be very firm and chewy -- almost like candy. Slice them while cold, then bring back to room temperature to serve. These also freeze well.
Recipe
Maple Pecan Bars
Ingredients
Crust
- 6 tablespoons unsalted butter, softened (84 grams)
- 2 ½ tablespoons granulated sugar (30 grams)
- ¼ teaspoon salt (omit if using salted butter)
- ¼ cup oats
- ¾ cup plus 2 tablespoons all purpose flour (110 grams)
- ½ tablespoon cold water
Filling
- 1 ½ tablespoons unsalted butter
- ⅛ teaspoon salt optional
- ¼ cup real maple syrup
- ¼ cup packed light brown sugar
- 3 tablespoons heavy cream
- ¼ teaspoon vanilla extract
- 1 cup pecans toasted and coarsely chopped
Instructions
- Preheat oven to 350 degrees F. Line an 8 inch square metal pan with foil and spray the foil with cooking spray (or use non-stick).
- Mix the softened butter, sugar, and salt together with a wooden spoon. Stir in the oats. Add the flour and stir with the spoon until crumbly, finishing it off with your fingers if needed to make sure it's mixed. Sprinkle in some water. Press crumbles into bottom of pan and bake on center rack for 15 minutes or until the edges are just golden. Note: Use visual cues -- the edges should be light brown and the crust should appear almost baked. Do not overbake.
- Melt the butter in a medium saucepan. Stir in the tiny pinch of salt (if using), maple syrup, brown sugar and cream. Bring the mixture to a boil and boil for no more than 30 seconds. Remove the pan from the heat and stir in the vanilla and pecans. Pour the maple pecan filling over the crust, spreading it evenly with a spoon.
- Bake the bars on the center oven rack for 15 minutes. Transfer the bars, in the pan, to a wire rack to cool thoroughly. Cover and refrigerate the bars for 1 to 2 hours before slicing.
Anna says
Britt, thanks for letting me know. I'll add some visual cues to the notes. For me, 15 minutes the first round and 15 minutes the second round worked, but I've changed houses and ovens so I will make these again in a different oven and see if the time needs increasing. Did you by chance double the recipe? The times I have are for the 8-inch square pan. Also, I think 25 minutes par-baking will be too long. If anything, 20 should do it. But it really depends on your oven and the visual cues.
Thanks for making these and leaving a comment because it reminded me they need new photos. The honey version is good too.
Britt says
I made these today and the filling was very good but the crust was completely underbaked. If I try this recipe again I will try parbaking the crust for 25 mins instead of 15.
Ginny says
I absolutely love pecan pie, & bars (cut in smaller pieces), but this recipe sounds just as good & less hazardous to one's health! ;o) Looking forward to making it for Thanksgiving, IF I can wait that long! :o)
Anna says
Jen, that's a good question. Rebecca's bars are more like pecan pie. If I remember, they have more filling/topping. These bars have a higher nut to syrup ration and the stuff that surrounds the nuts is thicker and more caramel-like in consistency. There are no eggs to soften it up. I'd say it's more like the old "pecan triangle" recipe which uses honey, butter and (sometimes) cream.
Jen says
How do these compare to the Rebecca Rather Pecan Pie Bars?
Louise says
Don't these sound yummy. Thanks for sharing, Anna
KAnn says
Just love maple and nuts-these look fabulous!
Gloria says
These look mapleicious!!!!
Cheryl says
Yum! I love maple, and nuts = one to try!