Maple Pecan Bars are pecan pie turned into bar form that aren't as filling or as sweet as the original pecan pie
But I'm not a huge fan of pie. In fact, I don't think I really like any pies... other than pecan pie {thanks to my dad's perfect version}.
When I think of Thanksgiving dessert - my dad's pecan pie is exactly what I want. Pretty much the only dessert I want.
There's not too much gooeyness; it's full of pecans; and it has the exact amount of sweetness I like.
There's a teeny tiny problem with the pecan pie, unfortunately... pecan pie is super sweet and I don't usually have room for it after I eat a big meal...
Solution: make them into bars and cut out some of the filling & use maple syrup instead of corn syrup {since it has more flavor, I thought maybe I'd be able to use a little less}
The verdict: If you don't yet know what dessert you're making for Thanksgiving, I highly suggest that you MAKE THESE!
I don't mean to yell, but these are so amazing!! SO SO SO amazing!
So hopefully {since I am in charge of dessert this year} my dad will think these are {almost} as good as his pecan pie. But I'm bringing some vanilla ice cream to go with them just in case 😉
Maple Pecan Pie Bars
Ingredients
For Shortbread Crust:
- 1 cup white whole wheat flour or whole wheat pastry flour
- 2 TBSP brown sugar
- 6 TBSP butter
For Maple Pecan Pie Topping:
- 2 TBSP butter
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 TBSP 2% milk or unsweetened almond milk
- 3/4 cup chopped pecans
Instructions
- Preheat the oven to 350°F.
- Stir the flour and sugar together. Cut in 2 tablespoons butter with a pastry blender or two forks or knives until it looks like crumbly sand. Press into a 8-inch square baking pan.
- Bake in preheated oven for 12 minutes.
- Meanwhile, make the topping: Melt the 6 tablespoons butter with the brown sugar and maple syrup in a medium saucepan over medium heat. Whisk together until sugar dissolves. Stir in vanilla and milk. Continue to whisk until the mixture slightly thickens {about 2-3 minutes}.
- Stir in pecans, and remove from heat. Make sure the pecans are completely coated with the sugar mixture. Pour the pecans and sugar mixture over the baked shortbread crust.
- Put in the oven and bake 10-12 minutes, until bubbly and slightly browned around the edges.
- Let cool for about 20-30 minutes, then carefully flip out of pan onto a plate to cut into 12 bars. Enjoy!
Here are some other Thanksgiving recipes you should try:
Great looking recipe. I love anything made with pecans. Looks like a fun recipe for a cookie swap!
Great idea! Pecans are so tasty 🙂
This is looks wow, I'll try it definitely! thanks you so much for sharing 🙂
Thanks!!
Oh yum yum yummy! I am a pecan freak though a big slice of pecan pie is almost too much sweet decadence even for me. That's why I love these bars -and like Liz's idea of including them in a cookie swap. Happy Thanksgiving and thanks for sharing!!
Thanks so much!!
My husband would love these cookie bars. I hope you'll share them at our Holiday Cookie Recipe Swap. Thanks!
Wow, impressive Meme! Only 2 tablespoons butter in these delicious looking treats! I will certainly make! Love your description of the family cookbooks...SO TRUE!
LOVE LOVE pecan pie and I don't want to know how many calories there are in a slice! I'll have to try these--can't wait!
Me too!! I am obsessed with these though and have yet to find someone who didn't love them 🙂
Meme,
Thanks so much for linking up each week to Creative Thursday! These Maple Pecan Pie bars are amazing! I love pecan pie and can't wait to try these. You are being featured this week 🙂
Michelle