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Best Easy Maple Pecan Pie Bars with Brown Butter Crust

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These Maple Pecan Pie Bars feature a nutty brown butter shortbread crust and a rich maple-pecan filling. They’re a crowd-pleasing dessert that’s easier than traditional pecan pie and perfect for any gathering.

Ingredients

Scale
  • 1 cup (226g) unsalted butter (for crust)
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup (240ml) pure maple syrup
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (56g) unsalted butter, melted (for filling)
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups (200g) pecan halves, toasted

Instructions

  1. Brown the butter for the crust: Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Stir frequently until the butter melts, foams, and turns a light amber color with golden brown specks (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl.
  2. Make the crust: Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides. In a medium bowl, whisk together flour, granulated sugar, and salt. Pour the warm browned butter over the flour mixture and stir with a fork until it looks like wet sand. Press firmly into the bottom of the prepared pan. Bake for 18-20 minutes until edges are lightly golden. Set on a cooling rack.
  3. Brown the butter for the filling: In the same saucepan, melt 1/4 cup unsalted butter over medium heat. Stir until it browns (about 3-4 minutes). Pour into a small bowl and let cool slightly.
  4. Make the maple filling: In a large bowl, whisk eggs until light and frothy (about 30 seconds). Add maple syrup, brown sugar, browned butter, and vanilla extract; whisk until smooth. Sprinkle in flour and salt; whisk until no lumps remain.
  5. Assemble and bake: Spread toasted pecans evenly over the warm crust. Pour the maple filling over the pecans, covering them completely. Bake for 28-32 minutes until edges are set and center is slightly jiggly. Cool completely in the pan on a wire rack (about 2 hours), then refrigerate for at least 1 hour before cutting. Lift bars out using parchment, cut into squares with a sharp knife, wiping the blade clean between cuts.

Notes

Don’t skip browning the butter—it’s key for flavor. Toast pecans before using. Let bars cool completely before cutting to avoid a gooey mess. Bars taste even better the next day. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter. For a bourbon version, add 2 tablespoons bourbon to the filling.

Nutrition

Keywords: maple pecan pie bars, brown butter crust, pecan bars, maple syrup dessert, easy dessert bars, cookie swap recipe, Thanksgiving dessert

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