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Salted Caramel Maple Pecan Pie Bars

This pecan pie bars recipe is a fast, one-bowl, no-mixer recipe, but the bars taste like you slaved over them. So much easier than making pecan pie!

Prep Time
10 mins
Cook Time
10 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 unsalted butter very soft
Filling
  • 1 large egg
  • ⅓ cup brown sugar packed (light or dark)
  • ⅓ cup maple or or pancake syrup I used sugar-free lite 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
  • about 1/4 cup salted caramel sauce for drizzling*

Instructions

    Cup of Yum
  1. 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.
  2. Make the Crust
  3. 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.
  4. Turn mixture out into prepared pan and hardpack it with a spatula or hands to form a smooth, even crust.
  5. 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.
  6. Make the Filling
  7. 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.
  8. Stir in the pecans; set aside until crust is done baking.
  9. 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.
  10. 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.
  11. Place pan on a wire rack to cool for at least 1 hour before drizzling with salted caramel, slicing, and serving.

Notes

  • *If desired, you can easily make your own Salted Caramel Sauce.
  • Bars will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.

Nutrition Information

Serving 1 Calories 389kcal (19%) Carbohydrates 53g (18%) Protein 3g (6%) Fat 19g (29%) Saturated Fat 7g (35%) Polyunsaturated Fat 11g Cholesterol 48mg (16%) Sodium 66mg (3%) Fiber 1g (4%) Sugar 31g (62%)

Nutrition Facts

Serving: 9servings

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.