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Maple Pecan Bars with Canadian Maple Syrup and Shortbread Crust
Try this maple pecan bars recipe featuring Canadian maple syrup and a tender shortbread crust for a quick crowd-pleasing dessert.
Canadian Maple Pecan Bars are a layered dessert square consisting of a tender, buttery shortbread base crowned with a glossy, maple-syrup–sweetened pecan filling that bakes to a chewy, caramel-like consistency. The recipe typically combines all-purpose flour, cold butter, and a pinch of salt for the crust, while the topping features pure Canadian maple syrup, brown sugar, eggs, vanilla, and a generous handful of toasted pecans for crunch and depth of flavor. Rich yet balanced, these bars are commonly served during autumn and winter celebrations—such as Thanksgiving, holiday cookie exchanges, and après-ski gatherings—but they’re equally suited to casual coffee breaks or potluck desserts year-round.
Maple Pecan Bars with Canadian Maple Syrup and Shortbread Crust
Ready in roughly half an hour of hands-on time, these bars come together without a mixer, relying on a quick pat-in crust and a stovetop stir for the filling. They freeze and thaw flawlessly, so you can bake a batch in advance and slice off squares whenever a sudden dessert craving—or unexpected guest—appears.
Prep Time
20 minutes
20 minutes
Cook Time
35 minutes
35 minutes
Total Time
145 minutes
145 minutes
Ingredients
Unsalted butter, cold and cubed, 1 cup / 225 g
- All-purpose flour, 2 cups / 250 g
- Confectioners’ (icing) sugar, ¼ cup / 30 g
- Fine sea salt, ¼ teaspoon
- Pure Canadian maple syrup, ¾ cup / 180 ml
- Light brown sugar, packed, ½ cup / 100 g
- Unsalted butter, melted, 3 tablespoons / 45 g
- Large eggs, room temperature, 2
- Heavy whipping cream, 2 tablespoons / 30 ml
- Pure vanilla extract, 1 teaspoon
- All-purpose flour (to thicken filling), 1 tablespoon / 8 g
- Chopped pecans, lightly toasted, 1 ½ cups / 165 g
- Fine sea salt, pinch
- Maple extract, optional, ¼ teaspoon
- Bourbon or dark rum, optional, 1 tablespoon / 15 ml
Method
Preheat the oven to 350 °F
- Lightly grease a 9 x 13-inch baking pan
- Line the pan with parchment paper leaving a two-inch overhang on two sides
- Whisk all-purpose flour, granulated sugar, and a pinch of salt in a mixing bowl
- Cut cold unsalted butter into the dry mixture until coarse crumbs form
- Press the crumb mixture evenly into the bottom of the prepared pan
- Bake the crust until lightly golden around the edges, about 15 minutes
- Set the baked crust on a wire rack to cool slightly
- Combine unsalted butter and pure maple syrup in a medium saucepan
- Stir in packed brown sugar and heat over medium until the sugar dissolves
- Bring the mixture to a gentle boil and let it bubble for two minutes without stirring
- Remove the pan from the heat and quickly stir in heavy cream and vanilla extract
- Fold chopped pecans into the warm maple mixture until evenly coated
- Pour the pecan filling over the warm shortbread crust spreading it corner to corner
- Return the pan to the oven and bake until the topping is bubbling and set, about 20 minutes
- Transfer the pan to a wire rack and cool completely at room temperature
- Lift the slab from the pan using the parchment overhang
- Refrigerate the cooled slab for 30 minutes to firm the filling for cleaner cuts
- Slice the chilled slab into bars of your desired size using a sharp knife
- Store the maple pecan bars in an airtight container at room temperature for up to three days
Nutrition (whole recipe)
Calories
5381 kcal Protein
56 g Fat
360 g Carbs
511 g Fiber
23 g Sugar
279 g
5381 kcal Protein
56 g Fat
360 g Carbs
511 g Fiber
23 g Sugar
279 g
Notes
Line the pan with parchment that overhangs on two sides—once chilled, you can lift the entire slab out for perfectly clean cuts. For deeper maple flavor, replace 2 tablespoons of the brown sugar with dark maple sugar, or finish the warm bars with a quick brush of extra maple syrup. A pinch of flaky sea salt on top sharpens the sweet-nutty contrast.
why this recipe
This maple pecan bars recipe is worth adding to your repertoire because it pairs the deep, woodsy sweetness of pure Canadian maple syrup with the buttery crunch of toasted pecans, yielding a rich, caramel-like filling that sets into perfect, handheld squares. The fragrance alone—warm maple mingling with nutty aromas—feels like an embrace on a cool day, while the crisp shortbread base lends just enough structure to balance the gooey topping. Simple to assemble yet impressive enough for gatherings, these bars deliver bakery-quality indulgence in a single pan, rewarding every bite with layers of comforting flavor and texture.
FAQs
FAQ acf
Frequently Asked Questions
Can I use pancake syrup or another maple-flavored syrup instead of pure Canadian maple syrup in these bars?
Technically you can substitute pancake or “maple-flavored” syrup, but the bars will be noticeably sweeter and less complex because those products are mostly corn syrup with artificial flavor. For best texture and the deep, woodsy taste the recipe is built around, stick with pure maple syrup (Grade A amber or dark); if you must swap, reduce the brown sugar slightly and expect a thinner, slightly stickier filling.
Can these Maple Pecan Bars be frozen, and what’s the best way to thaw and serve them?
Yes—once the bars are completely cool, cut them, wrap the pieces individually in plastic wrap, and seal them in an airtight freezer bag or container; they’ll keep well for about 2 months. To serve, thaw the wrapped bars at room temperature for 30–45 minutes (or overnight in the refrigerator), then unwrap and enjoy; a quick 5-minute warm-up in a 300 °F (150 °C) oven will restore just-baked crispness if desired.
How can I adapt this recipe to be gluten-free without losing the shortbread texture?
Use an equal weight of a good 1-to-1 gluten-free all-purpose baking blend (one that already includes xanthan or guar gum, or add ½ tsp xanthan gum yourself) in place of the wheat flour for both the crust and the 1 Tbsp that thickens the filling; the starches in these blends keep the crumb tender yet crisp. For extra insurance, chill the pressed crust for 15 minutes before baking so the cold butter firms up and the shortbread bakes with the same delicate snap.