Maple Pecan Pie Bars (No Corn Syrup)

Sometimes I get the craving for a pecan pie, but I’m not always up for making a pie crust. This simple recipe for Maple Pecan Pie Bars (No Corn Syrup!) are one part bar, one part cookie, one part pie and can be baked up oh so easily.

These guys are rich and nutty and decadent! None of that “too much filling and not enough pecans” syndrome that some pecan pies can suffer from.

But, what’s best about this recipe? We use natural sweeteners like maple syrup and honey in place of corn syrup – a common ingredient in most traditional pecan pie style recipes that you might be looking to avoid.

So, if you like pecan pies that are more about the pecans than the filling and you prefer to use natural sweeteners like maple syrup and honey rather than corn syrup, give these bars a try.  I think you’ll love them as much as I do.

Just a warning! While baking these bars, your house will smell like pecan heaven!

Get The Recipe!

Maple Pecan Pie Bars (No Corn Syrup)

Maple Pecan Pie Bars with absolutely no corn syrup! Easier than traditional pecan pie, but just as delicious! 

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 513 kcal

Ingredients 

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Crust

3/4 cup cold butter, cut into small pieces2 cups flour1/2 cup confectionary sugar1/2 teaspoon salt

Topping

1/2 cup butter1 cup brown sugar1/3 cup maple syrup1/4 cup honey1/8 cup half & half1 tablespoon vanilla1 tablespoon bourbon (optional, but you should :-))2 1/2 cups pecans, chopped

DIRECTIONS 

MAKING THE CRUST

In a large bowl mix the flour, confectionery sugar and salt.   

Then cut in the cold butter until it is blended into the flour mixture making uniform crumbs. Cutting in the butter can easily be done using a food processor. Just place the cold butter and flour in the food processor and pulse a few times until the flour and butter are completely combined and your crumbs are just about all the same size.

Pat crumbs evenly into the bottom of the pan and bake for 15 minutes or until very lightly browned along the edges. Remove from oven. If using the 9×9 pan and the crust has puffed up a little, use a spatula to gently press it back down to make an even surface for the pecan topping.

MAKING THE TOPPING

While the crust is baking, mix all the topping ingredients except the pecans into a small saucepan and slowly bring to a low boil. Simmer the mixture for 2 minutes and then turn off the heat. Add in the pecans and mix to evenly coat. Be sure to watch the pot so it does not boil over.

Pour the topping mixture and spread evenly over the crust. Place back in the oven and bake another 25-30 minutes or until nice and bubbly.

Remove from oven and allow to cool. Once cool, cut into squares or bar shapes and dust with confectionery sugar.

Notes

I noticed these Maple Pecan Pie Bars tasted even better a day or two after they were baked. They’re great for making ahead and taking to a party. 

Nutrition

Calories: 513kcalCarbohydrates: 54gProtein: 4gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 0.5gCholesterol: 31mgSodium: 286mgPotassium: 167mgFiber: 3gSugar: 30gVitamin A: 713IUVitamin C: 0.3mgCalcium: 52mgIron: 2mg

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