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Wow. wow. WOW!!!!
Gooey, crunchy, super delicious maple pecan pie bars are in the HOUSE!!!!
Well, okay, they’re really just here on the blog. But, they can be in your house, if you want them to be. All you have to do is make them!!!
Seriously though, how can you not want to sink your teeth into one of those gooey pecan pie bars?
Thanksgiving month is upon us.
Ever since I made those pecan pie cookies last year – using a maple syrup filling, rather then the traditional corn syrup filling – I have had maple pecan pie, or pecan pie bars, on the brain.
You see, I have always liked pecan pie. It’s got that buttery crust, that sweet, gooey filling topped with crunchy pecans.
Except, whenever I ate more then 2 bites it made my stomach hurt. Traditional pecan pie has been WAY too sweet for my taste. Yet, I always wanted to love it.
Whenever I took the slice if pecan pie offered to me, I hoped that this pie would somehow be a less sweet version then it’s predecessors.
It never was. It was cloyingly sweet. Every. Time.
And here’s the thing: pretty much all pecan pie recipes use corn syrup as the main ingredient in the filling.
So, what is a girl to do to get herself some corn-syrup-free, not-so-crazy-sweet filling?!?!
Keep googling….and keep testing recipes, until she gets it just right.
Good news!!! I finally had success!! 🎉
Last year, when I made the pecan pie cookies using maple syrup as the sweetener, it worked great because the maple filling wasn’t all that thick in the cookie. It firmed up great.
When I applied a similar version of that recipe to these pecan pie bars, the filling literally soaked into the crust. Actually, it was tasty. We ate all of them.
But, not quite what I was going for.
So, with more googling, I found that some recipes for pecan pie contain eggs, and egg yolks. They work as a thickener, to create a custard-like texture.
BINGO!!!!
For the final test batch I cooked the maple syrup and butter mixture down a little in a sauce pan to create a thicker syrup. I added a little corn starch for extra help with thickening, and then tempered the eggs into the maple syrup mixture, just before adding it to the crust and baking it.
It was….
P.E.R.F.E.C.T.I.O.N!!! 💖
It’s all there my friends. All the components that make up a good pecan pie bar. Only, without the stomach aches, and with plenty of maple-y goodness.
I will never have another reason to eat any other kind of pecan pie again in my life!!!
Except maybe a chocolate one. I mean….chocolate!
I know you will love these pecan pie bars too.
The crust is a buttery short bread type crust. The maple filling is gooey, and perfectly sweet. The maple flavor really shines through, which goes so well with the crunchy, nutty pecans. A little sprinkle of flaky sea salt on top, after baking for a salty balance.
If you’re like me and always wanted to love pecan pie, but just couldn’t because it almost made your feel sick – these maple pecan pie bars are for you!
Ingredients for maple pecan pie bars:
Maple filling:
- pecans – kind of essential for a pecan pie anything, right?
- unsalted butter – for rich creamy, buttery flavor.
- real maple syrup – no pancake syrup for this recipe. You’ve gotta use the good stuff!
- corn starch – helps to thicken the filling a little.
- light brown sugar – helps to create a thick syrup for the filling, and add extra sweetness without overdoing it.
- kosher salt – a little salty balance is key for making these sweet desserts taste good.
- cinnamon – ummm, because it makes this filling taste like fall.
- 1 whole egg – for that thickening, custard-y magic trick.
- 2 egg yolks – for more of the same as above, only using all the richer parts of the egg.
- vanilla extract – for that extra element of flavor
shortbread like crust:
- unsalted butter – yes, more butter. This is a dessert after all.
- granulated sugar – again, this is a dessert.
- an egg – for binding.
- vanilla extract – the ultimate flavor.
- kosher salt – salty balance is always necessary.
- blanched almond flour – makes the best texture, and flavor, for gluten free crusts like this.
- coconut flour – adds some dryness and structure that works great with the almond flour.
I know this kind of seems like a lot of ingredients, and it is. But trust, this dessert is 1000% worth making!!!
Honestly, I am so proud of these maple pecan pie bars!!!
I truly think I took traditional pecan pie from a 5 star rating, and turned it up to an 11 star rating!!!
YES!!!
I will toot my own horn on this recipe. 😉
They are that good!!!
Can you just imagine serving these for Thanksgiving?
Whether that’s just you and your significant other this year, or you and your kids, or you and your parents. I know, Thanksgiving might feel weird this year because of Covid, but these maple pecan pie bars will help you feel more cheerful. 🤍
Or, they could be great for Christmas too. Yes, thinking ahead a little here.
Are these maple pecan pie bars healthier?
You know how much I love to make a dessert that’s on the healthier side whenever possible, right?
The answer is yes, and no.
No because….
These pecan pie bars are very rich. They are very much an indulgent dessert.
Think about it, you’ve got lots of butter, egg yolks, and fatty, delicious nuts on top.
And that’s just the way holiday desserts should be, don’t you agree?
Yes, they are a little healthier because….
They don’t contain nearly as much sugar as traditional pecan pie does.
Also, we are using mostly an unrefined, natural sweetener, maple syrup, to make these babies, rather then corn syrup.
A bonus: they are gluten free, so if you, or anyone you’re making these for needs to eat gluten free, you’re good to go.
Are they worth the splurge in fat and sugar?
I 100% think so!!!
The other great part is that maple pecan pie bars can be made up to 1 to 3 days in advance.
And they even freeze beautifully. I have already frozen some to save for Thanksgiving day.
Look at me planning ahead!!! (Also, you’re welcome, Mom and Dad!!! 😜)
There is so much to love about these maple pecan pie bars. They are the perfect fall or winter dessert, regardless of if it’s a holiday.
They are Paul’s current favorite dessert. I think they have caused him to erase every single food memory of my past desserts. He almost didn’t allow me to freeze them ha!
If you are a pecan pie lover…
Or, a dreamer of less sweet pecan pies…
You must make these maple pecan pie bars.
Your taste buds will thank you.
More Thanksgiving desserts to love:
- pecan pie cookies (without corn syrup)
- mini pumpkin pies with ginger cookie crust
- pumpkin cake with yogurt cream cheese frosting
- easy gingerbread balls (no bake)
- date sweetened rum balls
If you made this recipe, do me a favor, and leave me a comment below letting me know how much you loved them 😉. Don’t forget to leave a star rating. This really helps my blog out. And, I enjoy hearing from you. Thanks, friends.😘
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Maple Pecan Pie Bars (Without Corn Syrup)
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 minutes
- Yield: 16 bars 1x
- Category: dessert, baking, pie
- Method: baking
- Cuisine: gluten free, vegetarian
- Diet: Gluten Free
Description
These maple pecan pie bars are less sweet then traditional pecan pie, without lacking any of the flavor, or texture. They have a soft, buttery curst with gooey, maple filling, and crunchy pecans. Perfection!
Ingredients
Maple Pecan Filling
- 1 1/4 cup pecan halves (see notes)
- 1/2 cup unsalted butter
- 3/4 cup real maple syrup
- 1 tablespoon corn starch
- 1/4 cup light brown sugar
- 3/4 teaspoon kosher salt
- 1 1/2 teaspoons cinnamon
- 1 whole egg, room temp
- 2 egg yolks, room temp
- 2 teaspoons pure vanilla extract
Crust
- 1/4 cup unsalted butter, cut into cubes, room temp
- 1/4 cup granulated sugar
- 1 egg, room temp
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
- 1 cup + 1 tablespoon blanched almond flour
- 1/4 cup + 1 to 2 tablespoons coconut flour
Optional topping
- flaky sea salt (Maldon sea salt is the best for this job)
Instructions
- Prepare: Remember to remove your butter and eggs from the fridge a few hours in advance so that they can come up to room temp. Adjust your oven racks so one rack is farthest away from your heat source. Also, just before you toast the pecans, line a 8×8 baking dish with parchment paper, that has an overhang on the sides for easy removal, and then grease the parchment paper. These bars love to stick, so don’t skip the parchment paper.
- Toast Pecans: Preheat your oven to 350 degrees Fahrenheit. Spread the pecans onto a small rimmed baking sheet. Place them in a preheated oven and toast for 5 to 7 minutes, tossing them halfway. Make sure to keep an eye on them the last few minutes so they don’t burn. You will know they are done when you can smell a nice nutty aroma in the kitchen, and the pecans are golden brown. Set aside to cool.
- Make the maple filling: Measure out all your ingredients for the filling and have them ready to go. Whisk your eggs and vanilla extract together in a liquid measuring cup with a pour spout, set aside. In a medium sauce pot begin melting the butter over medium heat, once melted, stir in the maple syrup. Spoon about 2 tablespoons of the butter and maple syrup into a small bowl with the corn starch, whisk so no lumps remain, whisk the corn starch slurry into the sauce pot. Whisk in the salt and cinnamon, and brown sugar. Bring to a low simmer (careful, because the mixture can boil over easily). Whisk constantly for 3 to 5 minutes, or until the mixture has thickened, and coats the back of a spoon. Remove from the heat. Transfer the maple mixture to a medium mixing bowl – a 4 cup spouted liquid measuring cup is perfect for pouring onto the crust, if you have one – allow it to cool while you make the crust.
- Make the crust: In a large mixing bowl add the room temp, cubed butter, along with the granulated sugar, and the egg. Use an electric hand mixer to cream the ingredients together on low, until well combined, and smooth, about 3 minutes. Mix in the vanilla. Add the salt, almond flour and 1/4 cup of the coconut flour, whisk until a dough forms. If any flour remains loose on the bowl, use spatula to stir it in. If the dough seems really sticky then stir in the 1 to 2 tablespoons extra coconut flour. Transfer the dough to the parchment lined baking dish, use your fingers, or, a rubber spatula to spread the dough evenly, and press it into the pan. The dough will be a little sticky, I find it’s helpful to wet my fingers just slightly.
- Bake the crust: Bake the dough in the 350 degree Fahrenheit pre-heated oven, placing the pan on the rack farthest away from the heat source. Bake for 15 to 18 minutes, or until the crust is golden brown around the edges, and the center is dry and firm to the touch.
- Returning to the filling: About 5 minutes before the crust is ready to come out of the oven temper your eggs by whisking 3 tablespoons of the still warm maple mixture into the eggs, gradually. Then, gradually whisk the eggs into the maple mixture (this is why the eggs in a spouted measuring cup is helpful). NOTE: if your egg scrambles a little, or if your corn starch clumped at all then pass the maple mixture through a fine mesh siv to remove any solids.
- Combine: Once the crust is done baking, allow it to cool for exactly 3 minutes. Add the pecans to the hot crust, carefully spreading them out into an even layer. Gently pour the maple filling over the crust and pecans, use a small offset spatula, or the back of a spoon, to help spread the maple filling into an even layer.
- Bake pecan pie bars: Bake the pecan pie bars in the 35o degree oven, on the rack farthest away from the heat source, for 20 to 25 minutes, or until the center is just slightly jiggly.
- Cool: Allow the bars to cook on a wire wrack for 2 minutes. Sprinkle with flaky sea salt, if desired. Allow the bars to cool completely, for at least 2 hours. Note: these bars are great for making a day or two in advance. (see notes for directions to freeze).
- Cut and serve: Once the bars are cooled completely, use the overhang of the parchment paper to carefully lift the bars from the pan. Use a large sharp chef’s knife to cut the bars into about 16 small squares. Serve the bars at room temp. You can add whipped cream, or ice cream on the side, but we personally love them as, on their own.
- Store: If making the bars in advance you can store them in the pan covered with foil, at room temp. Or you can cut the bars up and store them in an air tight container, with a piece of parchment paper in between layers to prevent sticking. The bars will keep for up to 5 days, but best eaten within the first 3 days, the crust gets a little soft and crumbly after that. (see notes for directions for freezing the bars).
Notes
Pecans: I like the way the half pecans look, but they do make it challenging to cut the bars. If you want to make it a little easier, feel free to use chopped pecans. Just toast them for 5 minutes, instead of 7.
Brown sugar: You know that I normally try to use refined sugar free sugars like coconut sugar, but this recipe is finicky, and different sugars yield different results in terms of consistency – therefore I recommend sticking with the brown sugar for this recipe.
Maple syrup: Make sure to use real maple syrup for this recipe, not pancake syrup.
Parchment paper: In the photos I used foil to line my pan with, that was not the best idea. I highly recommend using parchment paper. These bars are incredibly sticky.
Make ahead: You can make these bars up to 1 to 2 days in advance. Store them at room temp until you’re ready to serve.
Freeze the bars: The bars freeze really well. You have 2 options: 1) Slice the bars, freeze the squares, not touching, on a baking sheet lined with parchment paper. Once frozen solid, wrap each bar in plastic wrap and store them together in an air tight container. 2) Remove the entire bar from it’s pan, freeze solid, wrap in plastic wrap and pop in a ziplock bag, or a container. Allow them to sit at room temp to thaw completely. They will last in the freezer for up to 3 months.
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