Recipe: Maple Pecan Pie Bars (No Corn Syrup)

Sometimes you want pecan pie, but you don’t always want to bother making the crust. This easy recipe Pecan Pie Bar It comes in one portion each of bars, cookies, and pies, and is super easy to bake.

These are rich, nutty and indulgent – without any of the “too much filling and not enough pecan” symptoms that some pecan pies suffer from.

But the best part about this recipe? It uses natural sweeteners like maple syrup and honey instead of corn syrup, a common ingredient in most traditional pecan pie style recipes that you’re probably best off avoiding.

So if you love your pecan pie because it’s more about the pecans than the filling, and you want to use natural sweeteners like maple syrup or honey instead of corn syrup, give these bars a try. I think you’ll love them as much as I did.

Be warned! Your house will smell heavenly of pecans while these bars bake!

Get the recipe!

Maple Pecan Pie Bars (No Corn Syrup)

These corn syrup-free Maple Pecan Pie Bars are easier to make than traditional pecan pie but just as delicious.

Preparation time 15 Minutes Minutes

Cooking time 30 Minutes Minutes

Total Time 45 Minutes Minutes

course Dessert

cooking American

material

1x2x3x

crust

• 3/4 cup Cut the cold butter into small pieces
• 2 cup flour
• 1/2 cup Confectionery 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 and Half
• 1 Tablespoon vanilla
• 1 Tablespoon Bourbon (optional but recommended :-))
• 2 1/2 cup Pecan nuts (chopped)

direction

Make the Crust

• Combine flour, sugar, and salt in a large bowl.

• Next, cut the cold butter into the flour mixture until it forms uniform crumbs. Cutting in the butter is easy with a food processor: Place the cold butter and flour in the food processor and pulse a few times until the flour and butter are completely combined and the crumbs are roughly the same size.

• Spread the bread crumbs evenly in the bottom of the pan and bake for 15 minutes or until the edges are lightly browned. Remove from the oven. If you’re using a 9×9 pan and the dough has risen slightly, use a spatula to gently press the dough down so the pecan topping is even.

Make the toppings

• While the crust is baking, combine all the topping ingredients, except the pecans, in a small saucepan and bring to a slow boil over low heat. Simmer the mixture for 2 minutes and then remove from heat. Add the pecans and stir until evenly distributed. Be careful not to let the pot boil too much.

• Pour the topping mixture and spread evenly over the crust. Return to the oven and bake for a further 25-30 minutes or until bubbly.

• Remove from the oven and allow to cool. Once cooled, cut into squares or bars and sprinkle with powdered sugar.

Note

I’ve found that these Maple Pecan Pie Bars taste even better a day or two after baking, so they’re perfect to make ahead and bring to a party.

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If you try this recipe, let me know in the comments!