If fall had a flavor, I think it would taste just like these Maple Pecan Shortbread Bars! There’s something so warm and nostalgic about the combination of buttery shortbread, rich maple syrup, and toasted pecans. Whether you’re whipping these up for a bake sale, holiday gathering, or just an afternoon treat, they’re guaranteed to feel cozy from the very first bite.
Want a dessert that looks fancy but is super simple? These are calling your name!
Why You’ll Love This Recipe
- Easy to Make: No need to fuss with rolling dough or complicated steps. These bars come together in two easy layers.
- Perfect for Fall: Maple and pecans are truly the stars of fall baking, making these bars a delicious seasonal treat.
- Make-Ahead Friendly: You can easily prepare them in advance and store them, making them great for gatherings.
Ingredients Breakdown
Essentials
- Butter: You’ll need cold, unsalted butter for that buttery crisp shortbread texture we all love. Slice it into cubes before mixing for easy incorporation.
- Maple Syrup: Look for pure maple syrup! Its natural sweetness and depth of flavor are unmatched. If you’re in a pinch, a maple-flavored syrup can work, but you’ll miss some of that authentic maple essence.
- Pecans: Lightly toasted pecans bring a rich, nutty flavor to balance the sweetness. You can chop them finely or leave them slightly larger depending on your preference.
- Flour: All-purpose flour is your go-to here. It helps give the shortbread its classic structure.
- Brown Sugar: Packed brown sugar gives the filling that deep caramel-like flavor.
Pro Tips
- When working with the shortbread dough, don’t overmix the butter. You want the mixture to be crumbly for that perfect shortbread texture.
- For extra flavor, try roasting the pecans beforehand for about 5 minutes. Just enough to bring out that delicious crunch and nuttiness!
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal later. A quick spritz of non-stick spray underneath the parchment helps anchor it, too.
- Make the shortbread crust: In your mixer, combine 2 cups of all-purpose flour, ¾ cup of cold butter (cubed), and ½ cup of sugar. Mix until the dough becomes crumbly but still holds together when pressed.
- Press the dough into the pan: Transfer the crumbly dough into the prepared pan, pressing it evenly across the bottom. Make sure to get into the corners! Bake the crust for 12-15 minutes or until it’s a light golden brown. Set it aside to cool while you work on the filling.
- Prepare the maple pecan filling: In a saucepan, melt ½ cup of butter over medium heat. Once melted, stir in 1 cup of packed brown sugar, ½ cup of maple syrup, and a pinch of salt. Bring the mixture to a simmer and boil for about 2 minutes, stirring occasionally. Remove from heat and let it cool for a couple of minutes before adding 2 large eggs and 1 ½ cups of chopped pecans. Stir until evenly combined.
- Pour the pecan filling over the baked shortbread: Spread the mixture evenly over the cooled crust.
- Bake again: Bake for another 20-25 minutes or until the filling is set. You’ll know it’s ready when it’s golden and slightly firm to the touch.
- Cool and slice: Allow the bars to cool completely in the pan. Once cooled, lift the bars out using the parchment overhang and slice them into squares or rectangles.
Chef’s Tips and Tricks
- If you’re short on time, pop the bars in the fridge to speed up the cooling process—but make sure they’re cool to the touch before slicing, or the filling might ooze out.
- Don’t worry if your shortbread seems dry going into the oven. It’ll come out tender and buttery!
Recipe Variations and Serving Suggestions
- Add a twist: Mix in a bit of cinnamon or nutmeg into the pecan filling for an extra hint of spice.
- Make it extra indulgent: Drizzle a thin layer of melted dark chocolate over the bars once cooled for a fancy (but not fussy) finish.
- Serving suggestion: These bars pair wonderfully with a cozy cup of hot coffee. They’re also a lovely addition to a dessert platter for holiday parties.
FAQs
How do I store Maple Pecan Shortbread Bars?
Once cooled, store them in an airtight container at room temperature for up to 3 days. If you’d like them to last longer, they can also be stored in the refrigerator for up to a week.
Can I freeze these bars?
Yes! These bars freeze beautifully. Just layer them with parchment or wax paper in an airtight container, and freeze for up to 2 months. Let them thaw at room temperature before serving.
Can I use a different nut?
Absolutely! While pecans are traditional here, walnuts or almonds are great for a twist on the classic.
Maple Pecan Shortbread Bars Recipe Card
Ingredients:
- 2 cups all-purpose flour
- ¾ cup cold unsalted butter (cubed)
- ½ cup sugar
- ½ cup packed brown sugar
- ½ cup pure maple syrup
- ½ cup unsalted butter (for filling)
- 2 large eggs
- 1 ½ cups chopped pecans
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- Combine flour, cold butter, and sugar to make shortbread crust, then press into the pan and bake for 12-15 minutes.
- Prepare the pecan filling with brown sugar, maple syrup, butter, eggs, and pecans. Stir and let cool slightly.
- Pour filling over baked crust and bake for another 20-25 minutes.
- Cool completely, then slice into squares.
You’re all set to make your kitchen smell like fall heaven with these Maple Pecan Shortbread Bars! I hope you love them as much as I do. Be sure to leave a comment below and let me know how they turn out or if you added any fun twists of your own. Can’t wait to see the delicious creations you whip up!
