Salted Maple Pecan Bars
Easier than pie
This is the pecan pie I’ve been meaning to add to my oeuvre for years now. Ironically, it’s not even a true pie; because after a few Thanksgivings of making and tinkering with the recipe, I discovered that my favorite way to enjoy pecan pie is in bar form.1 I prefer the more equal proportions of crust to filling; and oh, what’s that? You can make them in under an hour? Sold!
While you can use many different sweeteners for pecan pie, here I’ve reached for maple syrup because A) I’m in Canada and B) its distinctive flavor enhances the nutty, toasty filling. I recommend using something labeled either “Amber Rich Taste” or “Dark Robust Taste.” The darker the syrup, the more intense the maple flavor. (This chart explains the grading system for maple syrup, which has changed over the past decade.)
Thanksgiving-ish recipes, elsewhere:
Today’s salted maple pecan bar recipe is available below for all subscribers. To access all 60+ recipes in the archive, consider upgrading to a paid subscription for $5/month or $50/year. Thank you for supporting my work!
Salted Maple Pecan Bars
Makes one 8x8” pan
Ingredients:
For the shortbread crust:
113g unsalted butter, at room temperature
2g (1/2 tsp) kosher salt
40g icing (powdered) sugar
1 1/2 tsp vanilla extract
125g all purpose flour
For the salted maple pecan topping:
75g unsalted butter
120g pure maple syrup (look for something labeled Amber Rich Taste or Dark Robust Taste)
110g brown sugar (dark or light)
2g (1/2 tsp) kosher salt
1 1/2 tsp vanilla extract
30g heavy cream
10g apple cider vinegar
2 large eggs
12g all purpose flour
150g pecan halves, well toasted and roughly chopped
Flaky salt, for garnish
Method:
Make the shortbread crust: Preheat the oven to 350F with a rack in the middle. (Note: I like toast the pecans while the oven is preheating. Just don’t forget to set a timer!) Line an 8x8” square metal baking pan with foil, dull side up. Leave a couple inches of overhang on two sides so it’ll be easy to lift the bars out of the pan later.
In a medium bowl, combine the butter, icing sugar, and salt. Using an electric handheld mixer, mix on low to combine. Increase the speed to medium and beat until smooth and well combined, 2-3 minutes. Scrape down the beaters and bowl. Beat in the vanilla. Add the flour and mix on low until a crumbly dough starts to form. Use a flexible spatula to fold from the bottom of the bowl to ensure there are no pockets of unincorporated flour.
Scatter the dough across the bottom of the prepared pan and use the back of a measuring cup or small glass to press it into an even layer. (If you encounter sticking, lay a piece of plastic wrap or parchment paper as a barrier over the dough while you’re pressing it in.) Chill for 10 minutes, then use the tines of a fork to prick the crust all over.
Bake until matte and the edges are starting to color, 15-20 minutes. While the crust is still warm, use the back of a glass to gently compress it down — this will make it easier to cut into bars without crumbling. Cool on a wire rack while you prepare the filling. (Leave the oven on.)
Make the salted maple pecan filling: Place the butter in a medium, light-colored saucepan over medium-low heat. Once the butter has melted, turn the heat up to medium-high. Stir frequently with a heatproof spatula, scraping the sides and bottom of the pan as needed. The butter will crackle, foam, turn clear gold, then finally start browning. It’s done when the crackling subsides and you smell toasted nuts. This process takes about 5-7 minutes total, but the butter can go from browned to burnt in a flash—so keep an eye on it.
Once the butter is browned, carefully pour in the maple syrup. Turn the heat to low and cook, stirring frequently, until the maple syrup thickens and darkens slightly, about 2 minutes. Remove from the heat and scrape into a large bowl. Cool for 5-10 minutes, then whisk in the remaining ingredients (except for the pecans) until smooth. Fold in the pecans, then pour the filling over the crust.
Bake until the filling is browned and set with just a slight jiggle in the center, about 25 minutes. Sprinkle with flaky salt, then cool completely at room temperature. For the cleanest slices, refrigerate before cutting.
Serving and storage: To serve, use a serrated knife to slice to desired size. Serve slightly chilled or at room temperature. Store leftovers in an airtight container for up to 5 days or freeze for longer storage.
Want to make this as a traditional pie? Multiply all the filling ingredients by 1.5 and bake it in a parbaked pie crust. It’ll take a bit longer, probably 40-45 minutes or so.