Maple Pecan Pie Bars

Introduction: Maple Pecan Pie Bars are a simple and easy-to-make dessert that tastes similar to traditional Pecan Pie but eliminates the hassle of making a pie crust. These bar-shaped desserts feature a crisp, buttery pie base, a creamy maple custard filling, and a rich pecan aroma, making them perfect for eating by hand.

Ingredients

Pie Base:

75g (5 tbsp) unsalted butter, melted

1/3 cup (tightly packed) brown sugar

1/4 tsp salt

1 cup all-purpose flour

Maple Pecan Filling:

1 1/2 cups pecans

75g (5 tbsp) unsalted butter

1/2 cup (tightly packed) brown sugar

1/4 tsp salt

1/3 cup pure maple syrup (or honey)

2 large eggs

1 tsp vanilla extract

Topping:

1/3 cup pecans

2 tsp maple syrup

A pinch of salt

1/4 tsp flakes of salt (optional, but recommended)

Instructions

To make the pie base:

Mix the melted butter, brown sugar, and salt together, then add the flour and mix well.

Press the mixture into a 20cm/8-inch square baking pan, pressing firmly with your hands first, then smoothing evenly with a spatula.

Bake in a preheated oven at 180°C/350°F for 20 minutes, then remove and let cool for 15 minutes.

Roast the pecans: Spread the pecans (for the filling) evenly on a baking sheet and bake with the pie crust for 10 minutes. Let cool and then roughly chop.

Make the maple filling: Melt the butter in a small saucepan, add the brown sugar, maple syrup, and salt, and bring to a simmer. Remove from heat and let cool for 5 minutes.

Add the eggs and vanilla extract, and stir well. Add the chopped pecans.

Assemble and bake: Pour the filling into the baked pie crust, spread evenly, and top with whole pecans (you can dip them in a little maple syrup and salt beforehand).

Bake again for 25 minutes, or until golden brown.

Cool and cut: Remove the baking sheet and let cool completely until the filling is set (about 2 hours). To speed up the cooling process, refrigerate.

After cooling, cut into 16 or 9 large squares and sprinkle with salt before serving.

Tips: Nut Substitution: You can substitute other nuts such as almonds, cashews, walnuts, peanuts, and macadamia nuts for pecans.

Gluten-Free Option: You can use gluten-free flour instead of regular flour.

Storage: Can be stored in the refrigerator for 7 days, or at room temperature (not too hot) for several days, but the pie crust will gradually soften.

Frequently Asked Questions:

Q: Can I omit the pecans?

A: Of course, almonds, cashews, walnuts, peanuts, or macadamia nuts are recommended.

Q: How long do these bar desserts keep?

A: They will remain delicious after 7 days in the refrigerator, but the pie crust will soften over time.

Background Story: This recipe was inspired by a large quantity of pecans that the author stumbled upon. After soliciting opinions on Instagram, Pecan Pie Bars became the most popular suggestion. After many trials and adjustments, the author finally created this simple and delicious version, using maple syrup instead of corn syrup for a unique flavor.