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Maple Pecan Bars

Saura Kline
Maple Pecan Bars with a Chocolate Shortbread Crust
Servings 9 bars


Chocolate Shortbread Layer

  • 1/2 cup butter
  • 1/4 cup sugar
  • 1 cup flour
  • 1/4 tsp salt
  • 2 Tbsp. cocoa powder
  • 2 egg yolks

Maple Pecan Filling

  • 2 cups pecans
  • 2 eggs
  • 1/2 cup brown sugar
  • 1 cup maple syrup
  • 1/4 cup flour
  • 1 tsp salt
  • 1 tsp vanilla


  • Preheat oven to 350 degrees Fahrenheit. Line an 8x8-inch baking dish with parchment paper, allowing the parchment paper to go up the sides 2 inches.
  • In a food processor, combine butter, sugar, flour, salt, and cocoa powder. Process for about 20 seconds, then add in egg yolk one at a time. Dough should come together in large clumps. Turn processor off, then dump dough into baking dish. Press down the dough to create an even crust layer. Bake for15 minutes while making the filling.
  • To make the filling, whisk together eggs, brown sugar, maple syrup, flour, salt, and vanilla. Whisk until smooth. Add in pecans. Once the crust has baked, pour filling in and return to the oven for 30-35 minutes. The filling will appear set and not jiggly. Remove from oven and cool for 2 hours at room temperature.
  • Remove bars from the baking dish by lifting the parchment out of the dish. Cut into thirds lengthwise, then thirds widthwise.
    Serve and enjoy! Store leftovers in an airtight container.