Maple Pecan Pie Bars
Recipe: https://recipestripper.com/recipes/d72d514b-9a41-4335-b1a0-73edb1585a6c
Original source: https://www.recipetineats.com/maple-pecan-pie-bars/
Recipe image: https://www.recipetineats.com/tachyon/2025/08/Maple-Pecan-Pie-Bars_4.jpg

Recipe video above. Tastes like pecan pie - but so much easier to make!! LOVE the maple flavour in this.If pecans aren't your thing, make this with whatever nut you want - almonds, walnuts and macadamia comes immediately to mind, though I'd love to try this with peanuts and honey instead of maple.
Yield: 16
Prep time: PT20M
Cook time: PT30M

Ingredients
- 75g (5 tbsp)  unsalted butter (, melted)
- 1/3 cup (tightly packed) brown sugar
- 1/4 tsp cooking salt / kosher salt
- 1 cup plain flour ((all-purpose flour))
- 1 1/2 cups pecans ((Note 1))
- 75g (5 tbsp)  unsalted butter
- 1/2 cup (tightly packed) brown sugar
- 1/4 tsp cooking salt / kosher salt
- 1/3 cup maple syrup (, real not artificially flavoured (honey would also work))
- 2  large eggs ((~55g/2oz each))
- 1 tsp vanilla extract
- 1/3 cup pecans
- 2 tsp maple syrup
- 1 pinch salt
- 1/4 tsp salt flakes (, for sprinkling at the end (optional but recommended))

Instructions
1. [ABBREVIATED RECIPE:] Base - mix butter, sugar and salt, then flour. Press into 20cm/8" lined pan, bake 15 min at 180C/350F (160C fan), cool 15 min. Oven toast pecans 10 min (put in with base), roughly chop. Filling - bring butter, maple, sugar and salt to simmer, cool 5 min, whisk in eggs and vanilla, then pecans. Pour on base, top with maple coated whole pecans, bake 25 min.
2. [FULL RECIPE:] Preheat the oven to 180°C/350°F (160°C fan-forced).
3. [FULL RECIPE:] Grease a 20cm/8" square pan lightly with butter then line with paper, with overhang to lift out later. (Note 2 for scaling up)
4. [FULL RECIPE:] Make base - Melt the butter in a microwave proof bowl. Mix in the sugar and salt, then the flour. Press evenly into the base of the pan (I use my hands first, then finish with a spatula to make it fairly even, no need to be meticulous).
5. [FULL RECIPE:] Bake and cool - Bake for 20 minutes, then cool for 15 minutes before filling (keeps the base crisper but you can skip this).
6. [FULL RECIPE:] Toast pecans - Spread the pecans for the filling on a tray and bake in the oven for 10 minutes (I put them in with the base). Remove, then when cool enough to handle, roughly chop.
7. [FULL RECIPE:] Maple filling - Melt the butter in a small saucepan over medium heat. Mix in the sugar, maple syrup and salt. Once it comes to a proper simmer, remove from the stove and cool for 5 minutes. Whisk the eggs and vanilla in, then stir the chopped pecans in. (You can set aside until ready to use).
8. [FULL RECIPE:] Decorating pecans - Toss the pecans with the maple syrup.
9. [FULL RECIPE:] Fill and bake - Pour the pecan filling onto the base and spread out evenly. Top with the Decorating Pecans. Bake 25 minutes.
10. [FULL RECIPE:] Cool - Remove and cool fully to room temperature to let it set (~ 2 hrs, fridge will expedite). Then cut into 16 squares (or 9...) and eat with your hands!