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Sometimes I get the craving for a pecan pie, but I’m not always up for making a pie crust. This simple recipe for Pecan Pie Bars are part bar, part cookie, 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.

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!

Maple Pecan Pie Bars Recipe No Corn Syrup

Note: I noticed these Maple Pecan Pie Bars tasted even better a day or two after they were baked. Pure pecan perfection!

Serves: 12-16 (depends on the size of your bars)

Ingredients

Crust
3/4 cup cold butter, cut into small pieces
2 cups flour
1/2 cup confectionary 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 & half
1 Tablespoon vanilla
1 Tablespoon Bourbon (optional, why not?)
2 1/2 cups pecans, chopped

Directions 

Begin by preheating oven to 350 degrees and greasing a 9×9 inch pan with butter.

Making the crust: In a large bowl mix 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 yours crumbs are just about all the same size. Watch the instructional video below for two other methods of “cutting butter.”

Pat crumbs evenly into the bottom of a 9×9 inch pan (for thinner bars use a 9×13 inch pan) and bake for 15-20 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 flat 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 (your choice) and dust with confectionery sugar.

To Serve: Lightly dust the pecan squares again with the confectioners sugar and enjoy as is or serve with vanilla ice-cream and fresh whipped cream for a decadent dessert.

Maple Pecan Pie Bars Recipe No Corn Syrup
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Maple Pecan Pie Bars (No Corn Syrup)
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

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

Course: Dessert
Cuisine: American
Servings: 12
Ingredients
Crust
  • 3/4 cup cold butter, cut into small pieces
  • 2 cups flour
  • 1/2 cup confectionary 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 & half
  • 1 tablespoon vanilla
  • 1 tablespoon bourbon (optional, but you should :-))
  • 2 1/2 cups pecans, chopped
Instructions
  1. Begin by preheating oven to 350 degrees and greasing a 9x9 inch pan with butter. (You can use a 9x13 inch pan for thinner bars.)

MAKING THE CRUST
  1. In a large bowl mix the flour, confectionery sugar and salt.   
  2. 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.

  3. 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 9x9 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
  1. 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.



  2. 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.
  3. Remove from oven and allow to cool. Once cool, cut into squares or bar shapes and dust with confectionery sugar.
Serving Suggestions
  1. Lightly dust the pecan squares with powdered sugar and enjoy as is or serve with vanilla ice-cream and fresh whipped cream for a decadent dessert.

Recipe 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. 

Maple Pecan Pie Bars Recipe No Corn Syrup
Let us know in the comments if you tried this recipe!

 

 

Maple Pecan Pie Bars Recipe No Corn Syrup