Maple Pecan Pie Shortbread Bars

Every fall, I crave pecan pie. But I don’t always want to fuss with crust.

That’s why I started making Maple Pecan Pie Shortbread Bars. They pack all the flavor of classic pecan pie into an easy, handheld dessert.

You get a buttery shortbread base with a gooey maple pecan filling. It bakes into chewy, crunchy squares that are perfect for any occasion.

The shortbread stays crisp, and the sweet filling sets into a sliceable layer.

I love serving these bars during the holidays. There are already too many pies, so these feel fresh.

They travel well and cut cleanly. They taste just as good with coffee in the morning as with vanilla ice cream at night.

Why You Will Love Maple Pecan Pie Shortbread Bars

You get the best parts of pecan pie, but in a simple, easy-to-slice bar.

The buttery shortbread holds a gooey maple pecan filling. It sets firm enough to cut but stays soft and chewy.

The flavor is balanced—sweet from maple syrup, rich from pecans, and buttery from the crust. You don’t need corn syrup, and the maple adds a warm depth.

These bars fit into everyday baking. You can cut them into small squares, share them, or pack them for lunch.

They store well, so you don’t have to rush to finish them.

You can swap pecans for other nuts, adjust the sweetness, or add a pinch of flaky salt. Want gluten-free? Use a flour blend in the base.

Reasons you’ll enjoy making pecan shortbread bars:

• Easy to bake: No rolling dough or fussing with pie crust.
• Portable: Slice into squares for snacks or holiday trays.
• Customizable: Try honey instead of maple, or mix in other nuts.
• Perfect texture: Buttery shortbread with a soft, nutty topping.

With maple pecan shortbread bars, you get comfort and convenience in every bite.

How To Make Maple Pecan Pie Shortbread Bars

You build these bars in two parts. There’s a buttery shortbread crust and a maple pecan filling.

The crust gives a sturdy base. The filling bakes into a chewy, nutty layer.

Ingredients

You need just a few pantry staples and fresh pecans. The shortbread crust calls for unsalted butter, all-purpose flour, a little cornstarch, caster sugar or light brown sugar, and vanilla extract.

This mix creates a crumbly but firm base.

For the filling, gather unsalted butter, brown sugar, pure maple syrup, a touch of golden syrup or corn syrup, heavy cream, large eggs, vanilla extract, salt, and plenty of pecans.

I like to coarsely chop the pecans so they bake evenly.

If you prefer toasted pecans, toast them in a dry pan before adding them. This deepens the flavor and balances the sweetness.

Instruments

You don’t need fancy tools. A 9-inch square baking pan lined with parchment works best. Leave some parchment overhang to lift the bars out.

A mixing bowl set and a rubber spatula or wooden spoon cover most mixing. An electric hand mixer or stand mixer helps cream the butter and sugar, but you can do it by hand.

A sieve keeps your flour lump-free. Measuring spoons and scales help with accuracy.

A sharp knife makes chopping pecans and slicing bars easier.

Step-By-Step Instruction

Preheat your oven to 350°F (180°C). Line your pan with parchment.

Mix softened butter, sugar, and vanilla until creamy. Add flour and cornstarch, then press the dough into the pan.

Prick the crust with a fork and bake until golden, about 20 minutes.

While the crust bakes, melt butter with brown sugar until smooth. Stir in maple syrup, golden syrup or corn syrup, cream, vanilla, and salt.

Beat the eggs separately, then whisk them into the warm syrup mixture. Fold in chopped pecans.

Pour the filling over the baked shortbread crust. Bake again until the center is just set, about 25–30 minutes.

Let the bars cool in the pan before cutting into squares. Cooling keeps the filling firm and easy to slice.

Tips & Tricks

I’ve made these bars many times. A few small steps always make a big difference.

• Toast your pecans first. Eight to ten minutes in the oven at 350°F brings out a deeper nutty flavor. Let them cool before mixing so they stay crisp.

  
  

• Pre-bake the crust. You want the shortbread golden and set before adding the filling. This keeps the base from turning soggy.

  
  

• Use high-quality maple syrup. Darker grades have a stronger flavor and thicken the filling better. Lighter syrups can make the bars too runny.

  
  

• Cool completely before slicing. The filling keeps setting as it cools. If you cut too soon, the bars may fall apart.

  
  

• Line your pan with parchment paper. This makes it easier to lift the slab out. Clean edges look more inviting on a dessert tray.

  
  

• Experiment with add-ins. Chocolate chips, a splash of bourbon, or swapping in walnuts can give your bars a twist.

  
  

These habits don’t take much time, but they give you bars with crisp edges and gooey centers.

Ingredient Substitute

Sometimes you don’t have every ingredient, and that’s okay. I’ve tested a few swaps that still keep the bars rich and flavorful.

For the crust, you can switch things up:

• Almond flour → oat flour for nut-free bars.
• Coconut flour → extra almond or oat flour if you don’t want coconut.
• Coconut oil → butter or ghee depending on dairy needs.

The filling is flexible too.

• Maple syrup → honey if you like a stronger sweetness.
• Coconut sugar → brown sugar for a more classic taste.
• Flax egg → regular egg if you’re not keeping it vegan.

For spices, a little change makes a big difference. Add a pinch of nutmeg with cinnamon for warmth. If you don’t have nutmeg, just use cinnamon or a touch of allspice.

Even the pecans can be swapped. Walnuts or hazelnuts work, though the flavor changes slightly. Toast the nuts first to deepen the taste.

These changes let you adjust the recipe to fit your pantry. The bars stay sweet, chewy, and easy to enjoy.

What To Serve With Maple Pecan Pie Shortbread Bars

When you slice into these bars, you get a rich and sweet bite. Pair them with something light and creamy for balance.

I often serve them with a scoop of vanilla ice cream. The cold ice cream melts over the warm bar, and the simple flavor keeps the pecan and maple as the star.

A spoonful of whipped cream works just as well. You can keep it plain or add a touch of cinnamon.

If you want to round out the plate, try:

• Fresh berries for a tart contrast
• A drizzle of caramel for extra sweetness
• A hot cup of coffee or black tea to balance the richness

You don’t need much to make these bars feel complete. One small addition makes them even more inviting to share.

How To Store Maple Pecan Pie Shortbread Bars

When I make these bars ahead for family gatherings, I always think about freshness. You have a few simple options that work well.

If you want to enjoy them within two days, keep them at room temperature. Place the bars in an airtight container and store them in a cool, dry spot. They’ll stay fresh for about 2 days.

For a longer stretch, the refrigerator is your best choice. Wrap the bars tightly in plastic wrap or foil, then place them in a sealed container. They’ll stay good for up to 5 days without losing flavor or texture.

If you want to save them for later, freezing works well. Cut the bars into squares first, wrap each piece in plastic wrap, and place them in a freezer bag. They’ll keep for about 3 months in the freezer.

When you’re ready to enjoy them, thaw the bars in the fridge overnight. Or let them sit at room temperature for a couple hours if you need them sooner.

Here’s a quick guide:

• Room temperature: 2 days in airtight container
• Refrigerator: 5 days wrapped and sealed
• Freezer: 3 months, individually wrapped

This way, you’ll always have a sweet, nutty square ready when you want it.

Nutritional Value

When you bake maple pecan pie shortbread bars, you get a rich dessert. The buttery crust and sweet, nutty topping make each bar pretty indulgent.

One bar has about 350 calories. Most of the calories come from fats and sugar.

Here’s a quick breakdown per serving:

• Carbohydrates: about 30–32 g
• Protein: about 3 g
• Fat: about 24–26 g
• Saturated fat: about 11 g
• Sugar: about 20 g
• Fiber: about 1 g
• Sodium: about 80–90 mg

Pecans add a bit of protein and fiber. You’ll also get some magnesium and iron from the nuts.

Butter and cream bring saturated fat. Syrups and sugar give most of the sweetness and energy.

Want a lighter option? Try cutting smaller bars. You could swap some sugar for honey or another sweetener.

Using unsalted butter helps keep sodium down.

These bars work best as a treat, not an everyday snack. They’re crunchy, sweet, and rich—but smaller portions are probably wise.