Recipe: Maple Pecan Pie Bars (No Corn Syrup)

Sometimes you crave pecan pie, but you don’t always want to make a pie crust. This simple recipe Pecan Pie Bar It’s one part banana cookie, one part pie, and it’s super easy to bake.

These are rich, nutty, decadent! None of the “too much filling, too few pecans” syndrome that some pecan pies can suffer from.

But the best part about this recipe? We use natural sweeteners like maple syrup and honey instead of corn syrup, which is a common ingredient in most traditional pecan pie-style recipes that you might want to avoid.

So, if you like your pecan pie with more pecans than filling and prefer natural sweeteners like maple syrup and honey instead of corn syrup, give these bars a try. I think you’ll like them as much as I do.

I’ll give you a heads up! While these bars are baking, your house will smell like pecan heaven!

Learn how to cook!

Maple Pecan Pie Bars (No Corn Syrup)

Maple Pecan Pie Bars with NO CORN SYRUP! Easier than traditional pecan pie, but just as delicious!

Preparation time 15 minute minute

Cooking time 30 minute minute

Total time 45 minute minute

lecture dessert

cooking American

ingredient

1xDouble3x

crust

• 3/4 cup Cut the cold butter into small pieces.
• 2 cup flour
• 1/2 cup confectioner’s sugar
• 1/2 teaspoon salt

topping

• 1/2 cup butter
• 1 cup Brown sugar
• 1/3 cup maple syrup
• 1/4 cup honey
• 1/8 cup Half and half
• 1 big spoon vanilla
• 1 big spoon Bourbon (optional, but definitely add it :-))
• 2 1/2 cup Pecans, chopped

map

Making the Crust

• In a large bowl, mix together the flour, confectioners’ sugar, and salt.

• Then add the cold butter and mix into the flour mixture until you have a uniform crumb. Cutting the butter is easy using a food processor. Place the cold butter and flour in the food processor and pulse a few times until the flour and butter are completely combined and the crumbs are all the same size.

• Pat the crumbs evenly into the bottom of the pan and bake for 15 minutes, until the edges are very lightly browned. Remove from the oven. If you are using a 9×9 pan and the crust has risen slightly, use a spatula to gently press it down to create a flat surface for the pecan topping.

Making the toppings

• While the crust is baking, place all the topping ingredients except the pecans in a small saucepan and bring to a slow boil over low heat. Boil the mixture for 2 minutes, then turn off the heat. Add the pecans and mix until evenly coated. Be careful not to overflow the saucepan.

• Pour the topping mixture over the crust and spread evenly. Return to the oven and bake for another 25-30 minutes or until bubbly.

• Remove from oven and let cool. Once cool, cut into squares or bars and sprinkle with confectioners’ sugar.

Note

I find that these maple pecan pie bars taste even better a day or two after baking. They’re great to make ahead of time and take to parties.

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If you try this recipe, let me know in the comments!