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Best Easy Maple Pecan Pie Bars with No-Roll Crust

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These easy maple pecan pie bars with no-roll crust are simple enough for a weekday baking project, impressive enough for holiday gatherings, and adaptable enough to fit almost any dietary need. The no-roll crust eliminates the biggest barrier to making pecan pie at home, and the maple-forward filling gives the whole thing a sophisticated flavor that feels special without being fussy.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (113g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups (200g) pecan halves
  • ¾ cup (180ml) pure maple syrup
  • ½ cup (100g) light brown sugar, packed
  • 2 large eggs
  • 3 tablespoons (42g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly spray the parchment with nonstick cooking spray.
  2. Spread the pecan halves in a single layer on a rimmed baking sheet. Toast them in the preheated oven for 6-8 minutes, stirring halfway through, until fragrant and slightly darkened. Remove and let cool. Leave the oven on.
  3. In a medium bowl, whisk together the flour, granulated sugar, and salt. Pour in the melted butter and vanilla extract, then stir with a fork until the mixture looks like damp sand and holds together when pressed. Transfer to the prepared pan and press firmly and evenly into the bottom. Bake for 12-14 minutes, until the edges are just starting to turn golden. Remove and let cool on a wire rack for 10 minutes.
  4. In a medium bowl, whisk together the maple syrup, packed brown sugar, eggs, melted butter, vanilla extract, and salt until smooth, about 30 seconds. Spread the toasted pecans evenly over the pre-baked crust. Pour the maple filling over the pecans.
  5. Bake for 28-32 minutes. The filling should be set around the edges but still have a slight jiggle in the center. Let cool completely in the pan on a wire rack (about 2 hours). For cleanest cuts, refrigerate for at least 1 hour after cooling.
  6. Use the parchment overhang to lift the slab out of the pan. Place on a cutting board and cut into 16 squares (4 rows by 4 rows) with a sharp knife, wiping the blade clean between cuts.

Notes

Don’t skip toasting the pecans; it enhances crunch and flavor. Press the crust firmly to prevent crumbling. Watch baking time closely; start checking at 28 minutes. Let bars cool completely before cutting for best results. For clean cuts, refrigerate after cooling and wipe knife between cuts.

Nutrition

Keywords: maple pecan pie bars, no-roll crust, easy dessert, pecan bars, Thanksgiving dessert, fall baking

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