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

Units Scale

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)

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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.