4.3 from 99 votes
Salted Caramel Maple Pecan Pie Bars
Salted Caramel Maple Pecan Pie Bars combine a soft, buttery crust with a rich filling featuring brown sugar, maple syrup, vanilla, and pecans. The bars are finished with a drizzle of salted caramel sauce for added sweetness and depth. Their texture balances a tender base with the crunch of pecans, making them suitable for dessert or an indulgent snack. Preparing the crust first and then baking with the filling ensures a firm but tender bar that holds well for convenient serving.
Prep Time
10 mins
Cook Time
30 mins
Cooling Time
2 hrs
Total Time
2 hrs 40 mins
Servings:
9
servings
Calories:
389 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
Crust
- 1 cup all-purpose flour
- ⅓ cup brown sugar packed (light or dark)
- ½ cup butter very soft, unsalted
Filling
- 1 egg large
- ⅓ cup brown sugar packed (light or dark)
- ⅓ cup maple syrup I used sugar-free lite pancake syrup, or pancake syrup
- 1 tablespoon vanilla extract
- pinch salt optional and to taste (consider omitting if nuts are well-salted)
- 1 cup pecans I used raw, unsalted, whole pecans; use halves and pieces, salted and roasted, or your favorite type
- salted caramel sauce for drizzling, about 1/4 cup
Instructions
- Preheat oven to 35oF. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside. Don’t skip lining the pan with foil because bars are sticky and lining the pan will save lots of cleanup time and elbow grease.
- Make the Crust
- To a large bowl, add the flour, brown sugar, and cut in the butter using two forks or a pastry cutter. Keep working until butter is evenly distributed and pea-sized lumps and sandy bits form. The softer the butter is, the quicker and easier it is.
- Turn mixture out into prepared pan and hardpack it with a spatula or hands to form a smooth, even crust.
- Bake for 17 to 18 minutes, or until crust is just set. Don’t overbake because pan is going back into the oven after filling is added. While crust bakes, prepare the filling.
- Make the Filling
- To a large bowl (same one used for crust is fine; just wipe it with a paper towel), add the egg, brown sugar, maple syrup, vanilla, optional salt, and whisk until combined.
- Stir in the pecans; set aside until crust is done baking.
- After crust has baked, gently and carefully pour filling over crust (give filling one last quick stir before pouring it), smoothing the pecans with a spatula or use your fingers to evenly distribute them. Make sure they’re not clustered in one area and they’re as flat as possible because edges or corners that are jutting up will be prone to burning.
- Bake for about 16 to 19 minutes, or until center is set and not jiggly. Use an oven mitt to shake the pan gently starting at about 16 minutes, and use your judgment from there; bars will set up more as they cool.
- Place pan on a wire rack to cool for at least 1 hour before drizzling with salted caramel, slicing, and serving.
Cup of Yum
Notes
- Lining the pan with foil before pressing the crust helps with easy removal and cleanup due to sticky filling.
- Bars keep well airtight at room temperature for up to 5 days or can be frozen for up to 6 months.
- Salt to taste in the filling can be omitted if using salted nuts, to balance sweetness.
Nutrition Information
Serving
1
Calories
389kcal
(19%)
Carbohydrates
53g
(18%)
Protein
3g
(6%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
11g
(65%)
Cholesterol
48mg
(16%)
Sodium
66mg
(3%)
Fiber
1g
(4%)
Sugar
31g
(62%)
Nutrition Facts
Serving: 9 servings
Amount Per Serving
Calories 389
% Daily Value*
| Serving | 1 | |
| Calories | 389kcal | 19% |
| Carbohydrates | 53g | 18% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 48mg | 16% |
| Sodium | 66mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.