Salted Caramel Maple Pecan Pie Bars

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!

Salted Caramel Maple Pecan Pie Bars on white platter

Easy Pecan Pie Bars

I’m not a big pie person. Mostly because I don’t love crust enough to justify the work involved. But pie bars? That’s a whole other story.

These maple pecan pie bars are a spinoff of my Salted Caramel and Chocolate Pecan Pie Bars. Chocolate is replaced with maple syrup and the bars are full of rich, smooth maple flavor. They just scream fall comfort food.

It’s a fast, very easy, one-bowl, no-mixer recipe, but the bars taste like you slaved over them. Love that.

The crust is made with brown sugar, flour, and butter and it’s tender, just sweet enough, and the perfect foundation for the filling. The filling is made with brown sugar, maple syrup, vanilla, and an egg, before stirring in pecans and baking. 

Before serving, I couldn’t resist drizzling salted caramel sauce over the top. Make your own, use Trader Joe’s, or a similar thick sauce.

There are so many textures and layers of flavor in every bite of these pecan bars. The soft shortbread crust, contrasted with the sweet, maple-ey, pecan filling, and everything tastes better after it’s been drizzled with salted caramel.

So much faster and easier than making pecan pie!

pecan pie bar drizzled with caramel sauce on white plate

What’s in These Pecan Pie Bars?

The ingredients list for this easy Thanksgiving dessert is short and sweet. Here’s what you’ll need to make pecan pie bars:

  • All-purpose flour
  • Brown sugar
  • Unsalted butter
  • Egg
  • Maple syrup
  • Vanilla extract
  • Salt
  • Pecans
  • Salted caramel sauce

pecan bars on white platter

How to Make Pecan Pie Bars

You’ll first need to make the buttery crust for these pecan bars. Cut the butter into a mixture of brown sugar and flour, then press into the bottom of a greased and lined 8×8-inch pan. Bake the crust until it’s just set. 

Meanwhile, prep the pecan pie filling. Simply mix together the remaining ingredients and pour them onto the cooked crust. Bake the pecan pie bars until the center is set and not jiggly. I recommend using an oven mitt to shake the pan gently starting at about 16 minutes, and use your judgment from there.

These pecan bars need to sit on your countertop for at least an hour before they’re safe to slice and serve. 

pecan bars on white platter

Can I Double This Recipe? 

I’ve only made these pecan pie bars as written, but I think it’d be find to double the ingredients and bake these bars in a 9×13-inch pan. 

Can I Freeze Pecan Pie Bars?

Yes, these freeze incredibly well. Let them cool completely, then slice and store them in a freezer bag. They’ll last up to 5 months in the freezer. 

Salted Caramel Maple Pecan Pie Bars - All the flavor of pecan pie minus the work - so easy!! Salted caramel makes everything better...mmm!!

Tips for Making Pecan Pie Bars

You can use either light or dark brown sugar in this easy Thanksgiving dessert. Dark brown has more molasses in it, and I find it’s richer and more caramely tasting after baking. Use your favorite.

Also note that you may use either pure maple syrup or pancake syrup. I used sugar-free lite pancake syrup for this particular batch in an effort to save calories, but I’ve tested this recipe both ways and can’t decide which version I like better! 

Lastly, note that you can use either raw, unsalted pecans or roasted, salted pecans in this recipe. I used raw pecans, but use your favorite. 

Salted Caramel Maple Pecan Pie Bars

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!

Yield: 9 servings
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 2 hours 40 minutes



  • 1 cup all-purpose flour
  • 1/3 cup brown sugar, packed (light or dark)
  • 1/2 cup unsalted butter, very soft


  • 1 large egg
  • 1/3 cup brown sugar, packed (light or dark)
  • 1/3 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*


    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.

    Make the Crust

    1. 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.
    2. Turn mixture out into prepared pan and hardpack it with a spatula or hands to form a smooth, even crust.
    3. 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

    1. 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.
    2. Stir in the pecans; set aside until crust is done baking.
    3. 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.
    4. 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.
    5. Place pan on a wire rack to cool for at least 1 hour before drizzling with salted caramel, slicing, and serving.


  • *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 Size:


Amount Per Serving: Calories: 389 Total Fat: 19g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 48mg Sodium: 66mg Carbohydrates: 53g Net Carbohydrates: 0g Fiber: 1g Sugar: 31g Sugar Alcohols: 0g Protein: 3g

More Thanksgiving Dessert Ideas:

The Best Turtle Brownies — Super fudgy and loaded with chocolate, pecans and caramel! So.crazy.good!!!

Apple Turnovers — These apple turnovers take just 15 minutes to prep and are filled with the most incredible cinnamon apple filling. These are the ultimate fall dessert!

Homemade Turtles — Fast, easy, no-bake and just 4 ingredients! Chewy, gooey, salty-and-sweet! Homemade always tastes better!

Caramel Apple Cheesecake Crumble Bars — Move over, apple pie! These are an apple pie, apple crumble and cheesecake all in one!

Caramel Apple Crumble Pie — Apple pie meets apple crumble with loads of caramel! The easiest apple pie you’ll ever make. Goofproof 5-minute recipe for those of us who aren’t pie makers!

Buttery Pecan Pumpkin Spice Cookies — Buttery soft dough with big chunky pecans in every bite! Salty-and-sweet and so hard to resist!!

Apple Spice Cake with Cream Cheese Frosting — An EASY, one-bowl, no-mixer apple cake that’s to-die-for!! Loaded with juicy apples in every bite, perfectly spiced, and topped with tangy cream cheese frosting! So DELISH!!

Pumpkin Chocolate Chip Brownies — Rich, fudgy brownies topped with pumpkin and chocolate chips!! An EASY, no mixer pumpkin brownie recipe that’s FASTER than using a boxed mix! 

75 comments on “Salted Caramel Maple Pecan Pie Bars”

  1. These bars look heavenly, and love the maple syrup addition! I would take these or your chocolate ones any time!

  2. I’m also not a big pie person because I don’t really like the crust that much. Everyone always things I’m kind of crazy when I say that. Glad there is somebody else in this world who feels the same way! These bars look amazing. So ooey and gooey. Love them!

  3. Oh these have my name written all over it, love maple and pecan pie so I know these would totally be delish!

  4. These look awesome Averie! I especially love the addition of salted caramel.

  5. Did you make a batch with maple syrup to test the taste? Just curious because you describe a delicious maple taste frequently throughout your recipe description, but in the actual recipe say you used sugar-free pancake syrup.

  6. These look so delicious!! I can’t wait to try them at home! Thanks for sharing!

  7. Do you think it’d work to double the recipe and use a 9×13 pan in order to feed a crowd?

  8. I followed the recipe as written and these turned out a soggy mess. The dough was so saturated with the runny Carmel sauce that it fell apart. Good thing I only made half. On the second half I place the dough pecans and chocolate on a cookie sheet and baked until the the pastry started to brown. Meanwhile I cooked the Carmel sauce on the stove at low heat for a few minutes. When the baking was done I drizzled the Carmel on top. This produced a sturdier and prettier product.

  9. Those look great… in fact, I drool over all the recipes you post!! I’m going to make them and throw in some fresh cranberries!! Thanks for the inspiration!

  10. Salted Caramel Maple Pecan Pie Bars-

    These are delicious. I am not a big fan of pie as well.

    I made them without gluten and dairy but substituting vegan margarine and a gluten free flour mix for the crust. These are especially great because they don’t have that eggy taste that some other pecan pie bars do.

  11. These are absolutely delicious!!! I also made them dairy and gluten free by using Pillsbury’s gluten-free flour mix and earth balance for the butter. I decided to skip the caramel sauce on top altogether, and even without that they were perfect! My sister isn’t even gluten-free, and she can’t stop eating these. :) Thanks so much!

  12. I normally find pecan pie too be too sweet and actually kind of gross.  The “picture” is usually too sweet with a weird consistency.  I just find it appalling.  The maple pecan bars however are amazing.  I made some for a party and none were left.  Luckily I doubled the recipe and used a larger pan.  I stashed about 6 bars away for myself and neighbor to try.  I must say they are simply fabulous and remind me of !exican candy.  Anyway, fantastic recipe I will use this again.

  13. I have a feeling these will be a go to recipe in our house! They’re in the oven and my kitchen smells amazing! We live in maple country, so the deeper, darker, extra maple-y flavor of local grade B syrup takes this super easy recipe a winner. Now I’m just wishing this double batch wasn’t getting delivered to church later… Thank you!

  14. I doubled the recipe which turned out perfect. After reading your recipe for homemade salted carmel sauce I decided to try making it. You made it sound so easy & actually it was!  These bars are really good on their own but if you top them with the sauce, it takes them to a whole new level. I shared them with friends & everyone was blown away!  I also substituted gluten free flour for the crust & made a batch for my daughter. She loves took them in her lunch, had them for breakfast & dessert!  I also used pure maple syrup.  I am new to baking & have used several of your recipes. You make it all sound simple.  I am so happy I found your site. ThankYou!!!

    • Thanks for trying the recipe and I’m glad it came out great for you! And bravo to you for making homemade caramel, for making them GF, and for making a double batch! Wow I am so impressed! And you say you’re new to baking? Well if you can make homemade caramel and whip up GF crusts, you’re a total natural! Thanks for finding my site!

  15. Averie, this recipe is fabulous. I’ve made these bars on several occasions… Thanksgiving, house parties, office parties … and every time they are a hit.

    Thanks for sharing. It has become my official go-to treat! 

  16. Wow, these are soo good! I absolutely loved them.  I didn’t even put the caramel sauce on. I chopped the pecans and toasted half of them to get that toasty flavor. Used real maple syrup from Wisconsin and all other ingredients were organic. Excellent recipe. Fast, easy and pure perfection! Thank you

  17. Oh My! Made these gluten free and without the extra caramel sauce but wow! Just what I was craving! I hate the goop in pecan pie. Perfect even though I cut the sugars to 1/4 cup. Yummmm!

  18. Made these today without the caramel sauce (I’m just lazy) and they’re perfect. So good!

  19. It looks delicious. Thank you.

  20. I make these every holiday now because they’re such a big hit. I skip the caramel sauce because they’re so good without. I serve with homemade whipped cream. I do double and put in a 9×13… I think it turns out pretty good

    Rating: 5

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