Pecan pie is a must-have at holiday dinners but a whole slice can be a big commitment, yes? Our solution is these bite-sized pecan pie bars, aka Maple Pecan Shortbread Bars Recipe.
Why You’ll Love This Pecan Shortbread Bars Recipe
Maple Pecan Shortbread Bars combine a pecan pie’s classic flavors with a bar cookie’s convenience and charm. These bars feature a buttery pecan shortbread crust topped with a rich, maple-infused pecan filling.
I first made this recipe because my father loves pecan pie, but a full slice was sometimes too much. By having these bars at a feast like Thanksgiving, you can have a pecan shortbread bite and still eat other desserts.
I developed this recipe for my Food Network show, Ask Aida, and it has over forty 5-star reviews on their site! To me, the key is the doubled-up pecan flavor, thanks to the buttery pecan shortbread that gets topped with a homemade pecan pie filling. The combination of maple syrup, toasted pecans, rum, and vanilla means each bite has flavor.
As someone with celiac disease, I’ve made this recipe with a variety of gluten-free flour mixes, and it’s always come out delicious! Oh, and if you have leftovers (which I highly doubt), I love to freeze the individually cut squares so I can have a frozen pecan pie bite whenever I desire.
Recipe Ingredients
These delightful bars are made with simple, wholesome ingredients that come together to create a treat that’s bursting with flavor:
- For the crust: 1 3/4 cups roughly chopped pecans, granulated sugar, kosher salt, all-purpose flour, and cold unsalted butter.
- For the filling: More unsalted butter, packed light brown sugar, a mix of light corn syrup and pure maple syrup (or substitute with light molasses for depth), an optional splash of dark rum (or coffee liqueur or bourbon), pure vanilla extract, eggs, and additional salt.
How to Make This Recipe
Start by preparing your baking dish and making the pecan shortbread crust in a food processor. Then, press it into your pan and bake until golden. For the filling, melt butter and mix with sugars, syrups, and rum, if using vanilla, salt, and eggs, then stir in chopped pecans. Pour over the baked crust and return to the oven until the filling is set and browned. Allow to cool completely before cutting into bars for a clean, beautiful presentation.
Variations On This Recipe
- Chocolate Lovers: Sprinkle semi-sweet chocolate chips over the crust before adding the pecan filling for a chocolate twist.
- Holiday Spice: Add cinnamon, nutmeg, or allspice to the filling for a warm, spiced version perfect for the holidays.
- Salted Caramel: Drizzle salted caramel over the finished bars for extra decadence.
- Different Nuts: Substitute walnuts or a mix of nuts for the pecans if desired.
What to Serve With This Recipe
Maple Pecan Pie Bars are a versatile dessert that pairs beautifully with coffee or a glass of milk. Serve them as an after-dinner treat or enjoy them as a sweet snack during a family gathering. They’re also fantastic with a scoop of ice cream, vanilla, chocolate chocolate, or cinnamon gelato for an extra indulgent dessert.
Go stock up on all your cooking essentials, head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Maple Pecan Shortbread Bars Recipe
Ingredients
For the Pecan Shortbread Crust:
- 1 3/4 cups roughly chopped pecans divided
- 1/2 cup unrefined granulated sugar
- 1 teaspoon kosher salt divided
- 1 cup all-purpose flour
- 8 tablespoons cold unsalted butter
For The Pecan Filling:
- 4 tablespoons cold unsalted butter
- 3/4 cup packed light brown sugar
- 1/3 cup light corn syrup (or Maple syrup)
- 1/4 cup Pure maple syrup (or light molasses)
- 1 tablespoon dark rum optional (or coffee liqueur or bourbon)
- 1 tablespoon pure vanilla extract
- 3 large eggs
- 1/2 teaspoon kosher salt
Instructions
- Prepare The Pan: Heat the oven to 350°F and arrange a rack in middle. Butter an 8 by 8-inch baking dish then line with parchment paper or aluminum foil, leaving a few inches of overhang on each side. Place the lined baking dish in the freezer until ready to use.
- Make The Shortbread Crust: Combine 3/4 cup of the pecans with the 1/2 cup of the granulated sugar, and 1 teaspoon of the salt in a food processor. Pulse until the nuts are a coarse meal. Add the flour and process until it's a fine meal and evenly mixed. Cut 8 tablespoons of the butter into small cubes, add it, and pulse until the mixture comes together in a clump.Using the back of a lightly floured measuring cup, press the mixture evenly into the prepared baking dish and place in the freezer for 10 minutes to cool briefly. Bake until lightly golden, about 25 to 30 minutes. Remove from the oven and let cool at least 10 to 15 minutes before continuing. Meanwhile, make the filling.
- Make The Pecan Pie Filling: Melt the remaining 4 tablespoons of butter and roughly chop the remaining pecans. Whisk together the remaining 3/4 cup brown sugar, corn syrup, maple syrup, melted butter, dark rum (if using), vanilla, remaining 1/2 teaspoon of salt, and eggs in a small bowl until well combined. Add the pecans and stir to combine evenly. Pour the pecan mixture over the crust and return the baking dish to the oven.
- Bake The Pecan Pie Bars: Bake until top is well browned, slightly puffed, and set (it will no longer jiggle when the pan is shaken), about 35 to 45 minutes. Remove from the oven and let cool completely before removing from dish. Using a sharp knife, cut into 1-inch squares and serve at room temperature or warmed slightly.
