Salted Maple Pecan Pie Bars are a delightful twist on the traditional pecan pie, offering a perfectly sweet, nutty filling atop a buttery crust. The blend of rich maple syrup and crunchy pecans, topped with a sprinkle of flaky sea salt, creates a treat that’s hard to resist. Whether you’re looking for a dessert to impress guests or a sweet treat for yourself, these bars are sure to satisfy any sweet tooth.
Why Make This Salted Maple Pecan Pie Bars
These bars are not only easy to prepare but also incredibly delicious. The combination of salted butter and pure maple syrup provides a unique flavor profile that sets them apart from regular pecan pies. Plus, they are designed to be cut into bars, making them perfect for parties, gatherings, or just enjoying at home. The salted topping elevates the sweetness and adds a delightful crunch, making each bite a joy.
How to Make Salted Maple Pecan Pie Bars
Making these bars is straightforward and involves two main steps: preparing the crust and the filling. Just follow the step-by-step instructions, and you’ll have these delicious bars ready in no time!
Ingredients:
- 1 cup salted butter, melted (226 grams)
- 2 cups + 3 tbsp all-purpose flour, spooned & leveled (284 grams)
- 1/2 cup light brown sugar, packed (110 grams)
- 3/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup salted butter (113 grams)
- 1/2 cup pure maple syrup
- 1/2 cup light brown sugar, packed (110 grams)
- 3 tbsp heavy cream, at room temperature (45 grams)
- 2 large eggs, at room temperature
- 3 and 1/4 cups pecan halves
- 1/8 tsp salt
- 1 tsp vanilla extract
- 3/4 tsp cinnamon
- 1/2 cup cold heavy cream (120 grams)
- 3 tbsp powdered sugar (or more to taste, 22 grams)
- 1 tsp vanilla extract
- Flaky sea salt, for topping
- Ice cream, optional for serving
Directions:
Prep: Preheat your oven to 350℉ (175°C). Spray a 9×13 inch pan with cooking spray and line it with parchment paper for easy removal.
Make the Crust: In a medium bowl, melt the butter and mix in the remaining crust ingredients until you have coarse crumbs. Press this mixture evenly into the bottom of your prepared pan. Use a fork to prick the crust all over, which helps prevent puffing. Bake for 18-20 minutes, then set aside to cool.
Make the Pecan Pie Filling: In a medium bowl, beat the eggs and set aside. In a medium pot, combine the melted butter, maple syrup, brown sugar, and heavy cream. Heat over medium, stirring to combine. Once the butter melts, bring this mixture to a boil and let it boil, stirring occasionally, for 3 minutes. Remove from heat. Spoon ⅓ cup of this mixture into a glass measuring cup and gradually whisk it into the eggs to temper them. Slowly pour this egg mixture back into the pot, whisking as you go. Stir in the pecans, salt, vanilla, and cinnamon. Pour this filling over the baked crust.
Bake: Bake for 28 to 34 minutes. The center should jiggle slightly, and a toothpick inserted should come out mostly clean. Allow the bars to cool completely before slicing.
Make Whipped Cream: In a medium to large bowl, combine all whipped cream ingredients and beat on medium-high speed until stiff peaks form. Avoid overmixing. It’s best to make this just before serving.
Serve & Store: Cut the cooled bars and serve them with whipped cream. Store leftovers in an airtight container in the fridge for 3-4 days. If you prefer them cold, enjoy them straight from the fridge. Allow bars to sit at room temperature for 20-40 minutes before serving, if desired. Store leftover whipped cream in the fridge for 1-2 days.
Nutritional Information
Each serving (1 bar) contains approximately:
- Calories: 350
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 90mg
- Sodium: 170mg
- Total Carbohydrates: 37g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 4g
How to Serve Salted Maple Pecan Pie Bars
These bars are fantastic on their own, but you can elevate them further by serving with a dollop of whipped cream or a scoop of vanilla ice cream. They make great additions to holiday dessert tables or as a cozy treat with coffee on a chilly afternoon.
How to Store Salted Maple Pecan Pie Bars
Store any leftovers in an airtight container in the refrigerator for 3-4 days. When you’re ready to enjoy them, allow the bars to come back to room temperature for about 20-40 minutes, or simply enjoy them chilled.
Expert Tips for Perfect Salted Maple Pecan Pie Bars
- Avoid Overmixing Your Crust: This keeps it flaky and tender.
- Don’t Skip the Pricking Step: It stops the crust from puffing up while baking.
- Tempering the Eggs is Essential: Pour the hot mixture into the eggs slowly to prevent scrambling.
- Chill Your Whipped Cream: For extra refreshment and ease of serving, keep it cool until you’re ready to serve.
Delicious Variations
- Nut Options: Swap pecans for walnuts or almonds for a different flavor.
- Add Chocolate: Stir in chocolate chips into the pecan filling for a decadent boost.
- Sugar Swap: Use coconut sugar for a less processed option that adds a unique taste.
Frequently Asked Questions
-
Can I use unsalted butter instead of salted?
Yes, but you may want to add a touch of salt to the crust to balance the flavors. -
What can I use instead of heavy cream?
You can use coconut cream or a non-dairy cream alternative, but the consistency may differ slightly. -
Can I freeze the bars?
Yes! Wrap the bars well in plastic wrap and aluminum foil, and they can last in the freezer for up to 3 months. Thaw in the fridge before serving.
Conclusion
Salted Maple Pecan Pie Bars are a delightful treat combining rich flavors and a satisfying texture. Their ease of preparation makes them perfect for any occasion, and they are sure to impress family and friends alike. So why not give this delightful recipe a try? Your taste buds will thank you, and don’t forget to share the love with others! Happy baking!
