Salted Maple Pecan Pie Bars to Savor Today

October 1, 2025September 30, 2025 by Jake

Hello, food lovers! As chilly breezes herald the approach of fall, my kitchen transforms into a haven of warm, decadent treats perfect for the season. And what better way to celebrate than with Salted Maple Pecan Pie Bars? This delightful twist on a classic dessert combines the gooey goodness of pecan pie with the rich, comforting flavors of maple syrup and flaky sea salt. Plus, these bars are super easy to slice and serve—a dream for a busy mom like me! If you’re craving more cozy bakes, you might want to check out my Pumpkin Spice Latte Cake. It’s just like sipping your favorite fall beverage, but in cake form.

Why you’ll love this recipe

When life gives you pecans, make bars! Seriously, if you love the caramel nuttiness of pecan pie but want something a tad easier to make (without sacrificing flavor), these Salted Maple Pecan Pie Bars are calling your name.

Rich flavors: The combo of gooey maple syrup and crunchy pecan creates a depth of flavor that’s both comforting and irresistible.
Textural delight: With a buttery crust and a slightly chewy top, every bite is a dance of contrasting textures.
Crowd-pleaser: Ideal for parties, school events, or just a simple family dessert night.
Effortless elegance: You get all the sophistication of a perfect slice of pie, but with half the hustle and bustle.

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

Step-by-step instructions

Prepare the crust

Preheat oven: Slide your oven to 350℉ and let it do its thing while you prepare the rest. Trust me, nothing beats a well-preheated oven.
Mix the crust: In a medium bowl, melt your butter and mix in the flour, sugar, cinnamon, and salt. Spoon the mixture into a 9×13 pan and flatten it out evenly—don’t forget to prick it with a fork before it heads into the oven.
Bake: Slide that bad boy in for about 18-20 minutes. It should come out golden and slightly crisp.

Pecan filling

Eggs ready: Beat your two eggs in a bowl and let them sit momentarily.
Combine everything nice: In a pot, combine the butter, maple syrup, brown sugar, and heavy cream. Stir until everything melts, bring it to a boil, and let it bubble away for 3 minutes.
Temper the eggs: Pour about ⅓ cup of the mixture into your eggs, whisk quickly, and then stir it back into the pot.
Finish the filling: Add pecans, salt, vanilla extract, and a hint of cinnamon. Mix it all nicely.

Assemble and bake

Pour and spread: Pour the filling over your pre-baked crust, ensuring even coverage.
Bake again: Back in the oven, it goes for 28-34 minutes. You’re looking for just a slight jiggle in the center.

Finishing touches

Crazy for cream: Whip up the cream, powdered sugar, and vanilla extract until stiff peaks form.
Serve: Let the bars cool completely before serving with a dollop of whipping cream. A sprinkle of flaky sea salt? Pure bliss.

Recipe tips & variations

Tip: Keep the bars in the fridge for a nice, chewy texture.
Add a twist: Want to mix it up? Throw in some chocolate chips or a splash of bourbon to elevate flavor profiles.
Nut allergy: Try swapping pecans with walnuts or non-nut mix-ins for a new twist on this classic treat.

Storage & reheating

If you have leftovers (lucky you!), keep them in an airtight container in the fridge for up to 3-4 days. Warming them slightly before serving can help recapture that fresh-out-of-the-oven magic. They also freeze wonderfully, so you can always snag a taste of fall at a moment’s whim.

FAQs

Can I substitute anything for maple syrup?

Absolutely! Try honey or corn syrup, but do note that it won’t mimic the maple flavor.

Can I halve this recipe?

Sure thing! Just halve all the ingredients and use a smaller pan.

How do I know which maple syrup is the real thing?

Check the labeling—100% pure maple syrup should have just one ingredient: maple syrup!

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Salted Maple Pecan Pie Bars

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Author: Jake
Total Time: 1 hour 5 minutes
Yield: 16 bars 1x
Diet: Vegetarian

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Description

A delightful twist on a classic dessert, these Salted Maple Pecan Pie Bars combine the gooey goodness of pecan pie with rich maple syrup and flaky sea salt.

Instructions

Preheat your oven to 350℉.
In a medium bowl, melt your butter and mix in the flour, sugar, cinnamon, and salt. Spoon the mixture into a 9×13 pan and flatten it out evenly, pricking it with a fork before baking.
Bake for about 18-20 minutes until golden and slightly crisp.
Beat your two eggs in a bowl and let them sit.
In a pot, combine the butter, maple syrup, brown sugar, and heavy cream. Stir until everything melts, bring to a boil, and bubble for 3 minutes.
Pour about ⅓ cup of the mixture into the eggs, whisk quickly, then stir back into the pot.
Add pecans, salt, vanilla extract, and a hint of cinnamon, mixing well.
Pour the filling over the pre-baked crust, ensuring even coverage.
Bake for another 28-34 minutes until there is a slight jiggle in the center.
Whip the cream, powdered sugar, and vanilla extract until stiff peaks form.
Let the bars cool completely before serving with a dollop of whipping cream and a sprinkle of flaky sea salt.