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Best Maple Brown Butter Pecan Pie Bars (Easy Dessert)

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These maple brown butter pecan pie bars have all the sticky, nutty, caramelized glory of classic pecan pie without the hassle of rolling out a crust. A buttery shortbread base is topped with a rich maple-pecan filling, making for an easy, portable dessert that’s perfect for holidays or any occasion.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, cut into tablespoons (for crust)
  • 1 ¾ cups all-purpose flour, spooned and leveled
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine sea salt
  • ¼ cup unsalted butter (for filling)
  • ¾ cup pure maple syrup (Grade A dark amber preferred)
  • ½ cup light brown sugar, packed
  • ¼ cup heavy cream
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups pecan halves, lightly toasted

Instructions

  1. Brown the butter for the crust: Place 1 cup butter in a saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until it foams, settles, foams again, and small brown specks appear. When it smells nutty and turns golden amber, remove from heat and pour into a heatproof bowl. Let cool for about 10 minutes.
  2. Make the crust: Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. In a medium bowl, whisk together flour, powdered sugar, and salt. Pour in cooled browned butter and vanilla. Stir with a spatula until a soft dough forms. Press dough evenly into the prepared pan, packing it firmly with the bottom of a measuring cup. Bake for 18-20 minutes until edges are lightly golden. Set aside to cool.
  3. Brown the butter for the filling: In the same saucepan, melt the remaining ¼ cup butter over medium heat. Brown as before (this smaller amount goes faster). Once amber and nutty, pour into a large mixing bowl.
  4. Make the filling: To the bowl with browned butter, add maple syrup, brown sugar, heavy cream, eggs, vanilla, and salt. Whisk until smooth and well combined. Do not overwhisk.
  5. Add the pecans: Spread toasted pecan halves evenly over the pre-baked crust. Pour the filling over the top, covering all pecans. Some pecans will float to the surface.
  6. Bake: Bake at 350°F for 28-32 minutes. The filling should be set around the edges but still have a slight jiggle in the center. If top browns too quickly, tent loosely with foil for the last 10 minutes. Cool completely in the pan on a wire rack, then refrigerate for at least 2 hours before slicing. Use parchment overhang to lift the slab out. Slice into squares with a sharp knife, wiping blade clean between cuts.

Notes

Let bars cool completely before slicing to prevent filling from oozing. Chilling overnight before slicing yields the cleanest cuts. For best flavor, use real maple syrup (not pancake syrup) and fresh pecans. If bars are underbaked, the filling may be runny; give them an extra 2-3 minutes next time. Store in an airtight container in the refrigerator for up to 5 days. Freeze individual bars wrapped in plastic wrap and placed in a freezer-safe bag for up to 3 months. To reheat, place in a 300°F oven for 5-7 minutes (do not microwave).

Nutrition

Keywords: pecan pie bars, maple pecan bars, brown butter pecan bars, easy pecan dessert, Thanksgiving dessert, pecan pie bars recipe

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