Go Back
–+ servings
Ultra close-up macro of sliced salted maple pecan pie bars with bubbling amber caramel and flaky sea salt

Salted Maple Pecan Pie Bars

A decadent 30-minute fall dessert bar featuring a melt-in-your-mouth buttery shortbread crust topped with an abundant layer of toasted pecan halves bathed in a rich brown butter maple caramel and finished with flaky Maldon sea salt.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 16 bars
Calories: 285
Ingredients Method Nutrition

Ingredients
  

Buttery Shortbread Crust
  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter softened to room temperature
  • ⅓ cup powdered confectioners sugar
  • ¼ teaspoon fine sea salt
Gooey Maple Pecan Caramel Layer
  • ½ cup unsalted butter browned in saucepan
  • ½ cup dark brown sugar packed
  • ½ cup pure amber maple syrup 100% pure
  • 2 tablespoon heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 2 ½ cups raw pecan halves lightly toasted
  • 1 teaspoon flaky Maldon sea salt for finishing garnish

Method
 

Pressing & Pre-Baking the Crust
  1. Preheat oven to 350°F (175°C). Line an 8x8-inch square metal baking pan with parchment paper, leaving overhang handles for easy lifting.
  2. Beat softened butter, powdered sugar, flour, and salt until a soft crumbly dough forms. Press firmly and evenly across the bottom of the pan. Bake for 12 to 14 minutes until edges turn lightly golden.
Making the Maple Pecan Caramel
  1. While crust bakes, melt butter in a saucepan over medium heat. Swirl occasionally for 3 to 4 minutes until foamy and golden-brown with a nutty aroma.
  2. Stir in dark brown sugar, maple syrup, and heavy cream. Bring to a gentle boil for 2 minutes until bubbly and thickened. Remove from heat and stir in vanilla extract and toasted pecan halves.
Baking, Salting & Chilling
  1. Pour warm pecan caramel immediately over the hot pre-baked crust, spreading pecans into an even layer.
  2. Return to 350°F oven and bake for 18 to 20 minutes until caramel bubbles vigorously across the entire surface.
  3. Remove from oven and immediately sprinkle with flaky Maldon sea salt. Cool completely in pan for 1 hour, then chill in refrigerator for 1 hour to set cleanly before slicing into 16 bars.

Nutrition

Serving: 1gCalories: 285kcalCarbohydrates: 25gProtein: 3gFat: 20gSaturated Fat: 8gCholesterol: 35mgSodium: 140mgPotassium: 110mgFiber: 2gSugar: 18gVitamin A: 240IUCalcium: 30mgIron: 1.1mg

Tried this recipe?

Let us know how it was!