Maple Pecan Pie Bars
Prep time: 
Cook time: 
Total time: 
Serves: 16 Bars
  • Crust
  • 128g all-purpose flour
  • 75g brown sugar, packed (light or dark)
  • 115g unsalted butter, very soft
  • Filling
  • 1 large egg
  • 75g brown sugar, packed (light or dark)
  • 80ml maple
  • 1 tablespoon vanilla extract
  • pinch salt, optional and to taste (consider omitting if nuts are well-salted)
  • 200g pecans (I used raw, unsalted, whole pecans; use halves and pieces, salted and roasted, or your favorite type)
  • about ¼ cup salted caramel sauce (homemade or storebought), for drizzling
  1. Preheat the oven to 180°C(160°C fan assisted). Line an 8x8 tin with greaseproof paper. These get sticky.
  2. For the crust, rub the butter into the flour and sugar, rubbing/cutting in until there are no large lumps.
  3. Turn the mixture, which will have started forming in a dough, into the base of the prepared tin and, using a spatula, flatten it out evenly across the base.
  4. Place in the center of the pre-heated oven and bake for around 15 minutes, until it has coloured slightly. Don’t overbake as it’ll be going back in the oven.
  5. While it’s baking make the topping. In a large bowl combine the sugar, syrup, vanilla and egg. Mix in the pecans and set aside.
  6. Once the crust has baked gently spread the topping over the top and place back in the oven. Make sure they are spread evenly.
  7. Bake for between 16-19 minutes. When you try gently shaking the pan the mixture should be set.
  8. Allow to cool in the pan on a wire rack for at least 1 hour before you drizzle the salted caramel over the top.
  9. Slice and serve.
Recipe by The Bearded Bakery at