😍❤️🎉 Salted Caramel Maple Pecan Pie Bars are a fast, one-bowl, no-mixer recipe that tastes like you slaved over them. They’re just as flavorful as traditional pecan pie and SO much easier!
Easy Pecan Pie Bars
I’m not a big pie person. Mostly because I don’t love pie 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. Here’s why you’ll love it:
- 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.
- There are so many textures and layers of flavor in every bite of these pecan pie bars with a buttery shortbread crust.
Before serving, I couldn’t resist drizzling salted caramel sauce over the top. Make homemade caramel sauce, use Trader Joe’s, or a similar thick sauce.
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!
Love pecan pie bars?
Add my pecan pie cheesecake bars and pumpkin pecan pie to your holiday rotation, too!
Ingredients and Notes
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 – I haven’t tested it, but quite a few readers have reported success using a cup-for-cup gluten-free flour alternative.
- Brown sugar – 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
- Unsalted butter
- Egg
- Maple syrup – You may use either pure maple syrup or pancake syrup for added sweetness and a classic molasses-like taste without the need for corn 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
- Vanilla extract
- Salt
- Pecans – Use either raw, unsalted pecans or roasted, salted pecans in this recipe. I used raw pecans, but use your favorite
- Salted caramel sauce
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Pecan Pie Bars
Once you realize how easy these maple pecan bars are to make, you’ll never go back to a full pie again!
- 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 the crust mixture into the bottom of a greased and lined 8×8-inch pan. I like to line my pan with parchment paper, letting it hang over the sides!
- 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. No need for pulling out a sauepan, boiling, etc.!
- 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. We want the filling to maintain a bit of moisture.
- These pecan bars need to sit on your countertop for at least an hour before they’re safe to slice and serve, topped with caramel sauce, if desired. It’s optional but highly recommended. Serve immediately, or store in an airtight container in the refrigerator or freezer for longer storage.
Can I double the recipe?
I’ve only made these pecan pie bars as written, but I think it’d be fine to double the ingredients and bake these bars in a 9×13-inch pan.
Salted Caramel Maple Pecan Pie Bars
Equipment
- 1 Wire Rack
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
- 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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Thanksgiving Dessert Ideas:
ALL OF MY THANKSGIVING RECIPES!
Best Homemade Apple Pie – This fabulous apple pie is a specialty of my grandma’s. The sauce for the apples is slowly poured over the lattice crust until it fills the shell. When it bakes, the top has a nice crispy coating over the flaky crust.
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!
great
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
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
I am glad you make these every year and that you don’t even need the caramel sauce!
Hi! I made these exactly the way the recipe said, but the crust came out soggy, especially in the middle. I think I should’ve used only 1/2 cup of butter instead of 1 cup. Next time, I’ll try that and see if the crust sets up better. Thank you for sharing!
It looks delicious. Thank you.
Made these today without the caramel sauce (I’m just lazy) and they’re perfect. So good!
Thanks for trying the recipe and I’m glad it came out great for you!
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!
Thanks for trying the recipe and I’m glad it came out great for you even with making it GF and less sugar and caramel!
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
Thanks for trying the recipe and I’m glad it came out great for you, even w/out the caramel sauce!
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!
Thanks for trying the recipe and glad you keep coming back to it as your go-to treat!
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!
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!
Thanks for trying the recipe and I’m glad it came out great for you! And so nice of you to make a double batch and share it with your church!
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.
Thanks for trying the recipe and I’m glad it came out great for you! And that a double batch disappeared very quickly, great to hear!
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!
Thanks for trying the recipe and I’m glad it came out great for, and both GF and DF, even better! Glad that they’re a hit even with your non-GF sister!
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.
Glad these came out great for you and were able to make them both gluten AND dairy-free! That’s wonderful!
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!
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.
Glad that you found something that worked well for you.
Glass baking dish or Metal Baking Pan?
Metal baking pans are better for baking crusts for bars, brownies, and other bar cookies.
The glass pan takes longer to heat and using glass rather than a metal pan may have caused your crust to be not baked adequately.