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Best Quick Maple Pecan Pie Bars with Brown Sugar Shortbread

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These quick maple pecan pie bars with brown sugar shortbread are a weeknight-friendly dessert that captures the warm, buttery, maple flavor of traditional pecan pie without the fuss. A brown sugar shortbread crust is topped with a rich maple-pecan filling for an unforgettable treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup packed light brown sugar
  • ½ cup unsalted butter, cold and cut into small cubes
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 2 large eggs, room temperature
  • ¾ cup pure maple syrup
  • ½ cup packed light brown sugar
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups pecan halves or chopped pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 8×8-inch baking pan with parchment paper, leaving about 2 inches hanging over two opposite sides. Lightly grease the parchment with butter or non-stick spray.
  2. Make the brown sugar shortbread crust: In a food processor, combine 1 ½ cups flour, ½ cup packed light brown sugar, and ¼ teaspoon salt. Pulse a few times to mix. Add the cold butter cubes and ½ teaspoon vanilla extract. Pulse until the mixture looks like coarse sand with some pea-sized butter pieces still visible. If doing by hand, cut the butter into the flour mixture using a pastry cutter or two knives until you get that same sandy texture.
  3. Press the crust into the pan: Dump the crust mixture into your prepared pan. Using your fingers or the bottom of a flat measuring cup, press it down firmly and evenly. Bake for 12-14 minutes, until the edges are just starting to turn golden and the surface looks dry. Set aside to cool slightly while you make the filling.
  4. Prepare the maple pecan filling: In a medium bowl, whisk together 2 large eggs, ¾ cup pure maple syrup, ½ cup packed light brown sugar, 3 tablespoons melted butter, 1 tablespoon flour, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Whisk until smooth and well combined.
  5. Add the pecans: Stir in 2 cups of pecan halves or chopped pecans until every piece is coated.
  6. Pour the filling over the crust: Spread it evenly with a spatula. The pecans will float a bit—try to distribute them as evenly as possible.
  7. Bake the bars: Place the pan in the oven and bake for 25-30 minutes. The filling should be set around the edges but still slightly jiggly in the center. The top should be deep golden brown and slightly puffed.
  8. Cool completely: Let the bars cool in the pan on a wire rack for at least 2 hours. The filling needs this time to fully set.
  9. Remove and slice: Once completely cool, use the parchment handles to lift the entire block out of the pan. Place it on a cutting board. Using a sharp knife, cut into 16 squares (4 rows by 4 rows). Wipe the knife clean between cuts for the neatest edges.

Notes

Don’t overwork the crust; press it firmly into the pan. Let the bars cool completely before slicing to avoid a runny filling. For best flavor, make them a day ahead. To toast pecans, bake at 350°F for 5-7 minutes before adding to filling.

Nutrition

Keywords: maple pecan pie bars, brown sugar shortbread, quick dessert, pecan bars, maple syrup, easy baking

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