I Love Cooking for My Family
Some of my fondest memories in the kitchen come from those crisp autumn afternoons when the leaves turn and fall like confetti from the trees. The air fills with the warm scent of spices and sweet treats, transforming my home into a cozy retreat. One particular recipe that always brings back memories is my Salted Maple Pecan Pie Bars.
Every year as Thanksgiving approaches, my husband, Jake, and our children—Max and Lily—get a little more excited. This excitement starts as soon as I dig out my stack of recipe cards. I pull out my old favorites, but there’s one recipe that always shines bright: Salted Maple Pecan Pie Bars. I remember the very first time I made them. I enlisted the help of my kids, and we turned the kitchen into a little floury mess. We giggled as they tried to measure the ingredients, and I can still hear their laughter when they caught glimpses of themselves in the flour-dusted countertop mirror.
Now, these bars have become a staple during our Thanksgiving gatherings and family get-togethers. They are an intersection of sweet, salty, and nutty flavors that bring everyone to the table, often causing a friendly debate over who gets the biggest piece! That’s why I cherish this recipe, not just for its taste, but for the togetherness it creates.
Why Make This Recipe
Salted Maple Pecan Pie Bars are a delightful spin on traditional pecan pie but in a more manageable and shareable form. The wonderful marriage of maple sweetness with the crunch of pecans makes each bite an experience. The bars are easy to make and perfect for gatherings. Here’s why you should consider making them:
- Versatile Dessert: They’re perfect for holidays, family dinners, or just a cozy night in on the couch with a movie.
- Easy to Share: With their bar shape, they are easy to slice and serve, making them ideal for potlucks or gatherings where you want to keep things simple.
- Kid-Friendly: The process of adding ingredients and mixing is fun for kids, making it a great way to spend time together in the kitchen.
- Flavor Profile: They marry the rich flavor of maple syrup with the crunchy pecans and just a hint of sea salt, creating a symphony of tastes that please any palate.
- Whipped Cream Optional: The addition of whipped cream or ice cream tops off the experience, further elevating the flavors and textures.
If you’re looking for something that combines nostalgia, warmth, and a dash of holiday spirit, these Salted Maple Pecan Pie Bars are your solution.
How to Make Salted Maple Pecan Pie Bars
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: Begin by preheating your oven to 350℉ (175℃). Lightly spray a 9×13 pan with cooking spray and then line it with parchment paper. This makes removing the bars super easy later!
Make the Crust: In a medium bowl, melt the butter. Add the remaining crust ingredients and stir until you have a mixture that resembles coarse crumbs. I always let Max and Lily take turns mixing it—it’s their favorite part! Press the crumbs evenly into the bottom of the prepared pan and then use a fork to prick it all over. This helps prevent puffing up. Bake for 18-20 minutes until golden brown and then set aside to cool for a bit.
Make the Pecan Pie Filling: In another bowl, beat the two eggs and then set them aside. In a medium pot, combine the butter, maple syrup, brown sugar, and heavy cream. Heat this over medium until everything is combined. When the butter has melted, bring it to a gentle boil, stirring occasionally for about three minutes. The kids get excited at this part because it gets bubbly!
Take about â…“ cup of this mixture and pour it into a glass measuring cup. Slowly drizzle it into the bowl of beaten eggs while whisking vigorously. This process, called tempering, prevents the eggs from scrambling. Once combined, pour this mixture back into the pot while continuing to whisk. It’s a beautiful, glossy mix! Stir in the pecans, vanilla, cinnamon, and a touch of salt, then pour it over the baked crust.
Bake: Place the pan in the oven and bake for 28-34 minutes. You want the center to have a slight jiggle when you shake the pan, which is just perfect. A toothpick should come out mostly clean. After you’re done baking, allow the bars to cool completely before slicing. This is the toughest part for my kids—they can’t wait to dig in!
Make Whipped Cream: In a larger bowl (trust me, you’ll thank me later), combine all the whipped cream ingredients. Beat until you reach stiff peaks, but watch closely to avoid overmixing. I recommend making this fresh, right before serving for the best taste and texture.
Serve: Slice your cooled bars and serve them with a generous dollop of whipped cream. My family loves adding a sprinkle of flaky sea salt on top for that extra flair! If you really want to indulge, serve them with a scoop of vanilla ice cream.
Store: Any leftovers can be stored in an airtight container in the fridge for 3-4 days. When you’re ready for more, let them come back to room temperature for about 20-40 minutes. Trust me; they’re just as wonderful cold too!
Tips to Make Salted Maple Pecan Pie Bars
- Make Ahead: These bars can be made a day in advance; just store them covered at room temperature.
- Experiment: Feel free to add in chocolate chips or even a hint of bourbon to the filling for a grown-up twist!
- Adjust Sweetness: If you prefer a less sweet bar, you can reduce the sugar slightly without compromising the texture.
How to Serve Salted Maple Pecan Pie Bars
Serve these bars warm with a scoop of vanilla ice cream or whipped cream. You could also provide toppings like caramel drizzle or chocolate sauce for varying tastes. I love to see my family personalize their plates with these options—everyone has their own little twist on things!
How to Store Salted Maple Pecan Pie Bars
Store the cooled bars in an airtight container in your fridge. They can last for 3-4 days. If you decide to serve them cold, allow them to sit out for about 20-40 minutes to take the chill off, enhancing the flavors and bringing back the warmth of that freshly baked goodness.
Variations
Feel free to explore different nuts, such as walnuts or almonds, if you wish! You could also try adding a splash of coconut extract for a tropical twist. The possibilities are endless!
FAQs
1. Can I use unsalted butter instead?
Yes, you can use unsalted butter. Just be sure to adjust the salt in the recipe as needed.
2. How do I know when the bars are done baking?
As mentioned, look for a slight jiggle in the center, and a toothpick should come out mostly clean, but a few crumbs are okay!
3. Can I double the recipe?
Absolutely! If you double the ingredients, just make sure to use a larger baking dish and increase the baking time slightly.
Creating Salted Maple Pecan Pie Bars is more than just baking; it’s about creating memories with my family. Each time we gather around the table to share these delightful treats, I’m reminded of why I love cooking. Happy baking!
Salted Maple Pecan Pie Bars
Ingredients
Method
- Preheat your oven to 350℉ (175℃). Lightly spray a 9×13 pan with cooking spray and line it with parchment paper.
- Melt the butter in a medium bowl. Add the remaining crust ingredients and stir until you have a mixture resembling coarse crumbs. Press the crumbs evenly into the bottom of the prepared pan and use a fork to prick it all over. Bake for 18-20 minutes until golden brown and set aside to cool.
- In another bowl, beat the two eggs and set aside. In a medium pot, combine the butter, maple syrup, brown sugar, and heavy cream. Heat over medium until combined and bring to a gentle boil, stirring occasionally for about three minutes.
- Take about â…“ cup of this mixture and pour it into a glass measuring cup. Slowly drizzle into the bowl of beaten eggs while whisking. Pour this mixture back into the pot, whisking continuously. Stir in the pecans, vanilla, cinnamon, and salt, then pour it over the baked crust.
- Bake for 28-34 minutes until the center has a slight jiggle and a toothpick comes out mostly clean. Allow to cool completely before slicing.
- In a large bowl, combine all the whipped cream ingredients. Beat until stiff peaks form.
- Slice the cooled bars and serve with a dollop of whipped cream and a sprinkle of flaky sea salt or with a scoop of vanilla ice cream.