Everything you love about pecan pie, but easier to make and easier to eat. A buttery shortbread crust topped with a gooey maple pecan filling. These bars use real maple syrup instead of corn syrup, so the flavor is warm, deep, and honest.
Ingredients
- For the crust:
- 1½ cups unbleached all purpose flour
- ½ cup (1 stick) cold unsalted butter, cubed
- ¼ cup powdered sugar
- ¼ tsp Redmond Real Salt
- For the filling:
- 2 cups pecan halves
- ¾ cup TN maple syrup
- ½ cup light brown cane sugar
- 3 large eggs
- 3 tbsp melted butter
- 1 tsp vanilla extract
- ¼ tsp Redmond Real Salt
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 350°F. Line a 9x13 baking dish with parchment paper, leaving overhang on the sides.
- Pulse the flour, powdered sugar, salt, and cold butter in a food processor until it looks like coarse sand. Press firmly into the bottom of the prepared dish.
- Bake the crust for 15 minutes until just set. Remove and reduce oven to 325°F.
- In a bowl, whisk together the maple syrup, brown sugar, eggs, melted butter, vanilla, and salt.
- Scatter the pecans over the crust, then pour the filling evenly over the top.
- Bake for 30 to 35 minutes until the filling is set and no longer jiggles in the center.
- Cool completely before slicing. Use the parchment overhang to lift the bars out for clean cuts.
Notes
- Chilling the bars for an hour before slicing gives you the cleanest edges.
- These keep at room temperature for 3 days or in the fridge for a week.
- Add a sprinkle of flaky sea salt on top for a sweet-salty finish.
.png)
.png)
