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Maple Pecan Fudge Squares
Make creamy maple pecan fudge squares with rich maple syrup, toasted pecans and smooth texture in one easy pan.
Maple Pecan Fudge Squares are layered dessert bars that marry a crisp, buttery shortbread-style base with a smooth maple-infused fudge topping laced with toasted pecans. The crust is usually prepared from flour, butter, and light brown sugar, yielding a firm foundation that contrasts with the creamy layer above. The fudge component is cooked on the stovetop from pure maple syrup, sweetened condensed milk, butter, and vanilla, then poured over the baked base while warm to set into a candy-like sheet. Coarsely chopped pecans are folded into—or sprinkled over—the fudge to provide crunch and a complementary, nutty depth of flavor. Cut into bite-size squares once chilled, this confection is frequently served during autumn gatherings, holiday cookie exchanges, and winter celebrations, but its make-ahead convenience also makes it a popular choice for potlucks, bake sales, or anytime snacking.
Maple Pecan Fudge Squares
No candy thermometer required—this fuss-free method simmers everything in one saucepan, so even novice bakers can nail the silky topping on the first try. The finished squares stay fresh for a week in the fridge or a month in the freezer, making them a smart make-ahead treat for busy schedules.
Prep Time
25 minutes
25 minutes
Cook Time
25 minutes
25 minutes
Total Time
205 minutes
205 minutes
Ingredients
All-purpose flour – 1 cup
- Quick-cooking oats – 1 cup
- Packed brown sugar – ½ cup
- Baking soda – ¼ tsp
- Salt – ¼ tsp
- Cold unsalted butter, cubed – ½ cup (plus 2 Tbsp for the filling)
- Sweetened condensed milk – 1 can (14 oz)
- White baking chips (white chocolate) – 1 cup (about 6 oz)
- Pure maple syrup – ¼ cup
- Maple flavoring (extract) – 1 tsp
- Chopped pecans, toasted – ¾ cup (plus an optional ¼ cup extra for garnish)
Method
Preheat the oven to 350°F / 180°C
- Line a 9-inch square baking pan with foil
- Grease the foil lightly with cooking spray or butter
- Whisk flour, baking powder, and salt together in a medium bowl
- Melt butter and brown sugar in a saucepan over medium heat, stirring constantly
- Remove the saucepan from the heat
- Let the hot mixture stand for about 5 minutes to cool slightly
- Beat in the eggs, adding them one at a time until fully incorporated
- Stir in vanilla extract and maple extract
- Fold the flour mixture into the cooled sugar mixture just until combined
- Stir in chopped pecans
- Spread the batter evenly into the prepared pan
- Bake until the top is golden and a toothpick inserted in the center comes out clean, about 22 minutes
- Transfer the pan to a wire rack
- Let the crust cool completely in the pan
- Combine maple syrup and butter in a clean saucepan
- Bring the mixture to a gentle boil over medium heat, stirring continuously
- Boil for 3 minutes while stirring to prevent scorching
- Reduce the heat to low
- Add white chocolate chips to the saucepan
- Stir until the chocolate is completely melted and the mixture is smooth
- Remove the saucepan from the heat
- Stir in sweetened condensed milk until fully blended
- Pour the warm maple fudge evenly over the cooled crust
- Smooth the surface with an offset spatula
- Sprinkle additional chopped toasted pecans evenly over the fudge layer
- Press the pecans lightly so they adhere to the surface
- Refrigerate the pan until the fudge is firm, about 2 hours
- Lift the set slab out of the pan using the foil overhang
- Peel away the foil from the sides of the slab
- Cut the slab into squares with a sharp knife
- Wipe the knife between cuts for clean, neat edges
- Store the maple pecan fudge squares in an airtight container in the refrigerator
Nutrition (whole recipe)
Calories
5101 kcal Protein
75 g Fat
265 g Carbs
633 g Fiber
19 g Sugar
475 g
5101 kcal Protein
75 g Fat
265 g Carbs
633 g Fiber
19 g Sugar
475 g
Notes
Toast the pecans in a dry skillet first; it deepens their flavor and keeps them crisp once embedded in the fudge. For a sweet–salty edge, finish the warm topping with a light pinch of flaky sea salt and press a few whole pecan halves on top before chilling.
why this recipe
Rich with the buttery sweetness of pure maple syrup, studded with toasted pecans, and finished with a melt-in-your-mouth creaminess, these maple pecan fudge squares deliver an indulgent balance of flavor and texture that feels both nostalgic and sophisticated. The recipe comes together quickly with pantry staples, yet the result tastes like a confectioner’s specialty, making it an impressive treat for gatherings or a luxurious pick-me-up during the week. Each bite offers the comforting warmth of maple and the satisfying crunch of pecans, proving that homemade candy can be simple to prepare while still feeling utterly decadent.
FAQs
FAQ acf
Frequently Asked Questions
Can I substitute regular rolled oats for the quick-cooking oats called for in the crust?
Yes—use the same volume of old-fashioned rolled oats, but pulse them a few times in a food processor or chop them with a knife so the flakes are smaller; this mimics the quick-cooking texture and helps the crust hold together. If you leave the rolled oats whole, the bars will still bake up fine but the base will be a bit heartier and slightly more crumbly.
What’s the best substitute if I don’t have maple flavoring (extract) on hand?
Swap the 1 tsp maple extract for an extra 1–2 Tbsp of pure maple syrup (reduce another liquid in the filling by the same amount, or boil the syrup 1 minute longer to cook off excess moisture). If you need a dry alternative, use 1 tsp packed maple sugar or light brown sugar blended with ¼ tsp vanilla extract for a similar warm, caramel-maple note.
What’s the best way to freeze and thaw these maple pecan fudge squares?
After the bars are completely chilled and cut, flash-freeze the squares on a parchment-lined sheet for 1 hour, then layer them (separated by parchment) in an airtight freezer container or zip-top bag, pressing out excess air; they’ll keep well for up to 2 months. To serve, move the sealed container to the refrigerator to thaw overnight, then let the squares stand at room temperature for 10–15 minutes so the fudge softens and any condensation evaporates before you plate them.