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Cozy Maple Pecan Pie Bars with Brown Butter Shortbread Crust

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These cozy maple pecan pie bars with brown butter shortbread crust are everything you want in a dessert — impressive enough for company, simple enough for a Tuesday night craving. The brown butter shortbread crust adds a nutty, toasty depth that regular pie crust just can’t touch, combined with a rich maple-pecan filling.

Ingredients

Scale
  • 1 cup unsalted butter (2 sticks)
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup pure maple syrup (Grade A dark amber preferred)
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 2 teaspoons vanilla extract
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups pecan halves

Instructions

  1. Brown the butter: Place 1 cup of butter in a medium saucepan over medium heat. Stir occasionally as it melts. The butter will foam up, then start to turn golden. Watch carefully — once you see brown specks forming at the bottom and smell a nutty aroma, remove it from the heat immediately (about 5-7 minutes). Pour into a heatproof bowl and let cool for 10 minutes.
  2. Make the shortbread crust: Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving overhang on the long sides. In a large bowl, whisk together 2 cups flour, 1/2 cup sugar, and 1/4 teaspoon salt. Pour in the cooled browned butter and stir with a spatula until a crumbly dough forms. Press firmly and evenly into the bottom of the prepared pan. Bake for 15-18 minutes, until edges are lightly golden. Set aside to cool slightly.
  3. Prepare the filling: In a large bowl, whisk together 3 eggs until light and frothy, about 30 seconds. Add maple syrup, brown sugar, melted butter, vanilla extract, 1 tablespoon flour, and 1/2 teaspoon salt. Whisk until smooth and well combined, about 1 minute. Do not over-whisk.
  4. Assemble the bars: Spread pecan halves evenly over the pre-baked crust. Pour the maple filling over the pecans, ensuring it spreads evenly. Gently tap the pan on the counter to release air bubbles.
  5. Bake: Place pan in the oven and bake for 25-30 minutes. The filling should be set around the edges but still slightly jiggly in the center. The top should be golden brown and the filling should not slosh when gently shaken. If edges brown too quickly, tent loosely with foil for the last 10 minutes.
  6. Cool and slice: Let bars cool completely in the pan on a wire rack (about 2 hours). Use parchment overhang to lift the entire block out of the pan. Place on a cutting board and slice into 24 squares using a sharp knife, wiping the knife clean between cuts.

Notes

Let browned butter cool completely before mixing into crust. Press crust firmly into pan to prevent crumbling. Bars taste even better the next day. For best results, use pure maple syrup (not pancake syrup) and fresh pecans. Can be frozen for up to 3 months.

Nutrition

Keywords: maple pecan pie bars, brown butter shortbread, pecan bars, fall dessert, holiday baking, easy dessert recipe

Find it online: https://coracooks.com/cozy-maple-pecan-pie-bars-with-brown-butter-shortbread-crust/