4.52 from 235 votes

Maple Pecan Squares

Maple Pecan Squares are addicting! This easy bar recipe is a cross between a butter tart and pecan pie. Prepare to lick your fingers from this mouthwatering dessert. Ooey gooey YUM!

Maple Pecan Squares - Ooey gooey YUM! This easy bar recipe is a cross between a butter tart and pecan pie. Prepare to lick your fingers from this mouthwatering dessert.


A brown sugar buttery shortbread crust topped with a sweet, salty, crunchy, and chewy goodness. These maple pecan squares are the quickest way to get the pecan and maple flavor combination we all know and love in a traditional pecan pie!

The base is a crumbly sweet mixture of flour, brown sugar, and butter. It’s baked for a few minutes before you add the highlight of the recipe, the maple pecan filling. Then it goes back in the oven to bake again.

Maple pecan squares aren’t just for holidays. If something tastes amazing, which pecan pie bars totally do, you should have it anytime you want. You’ll be wanting to make these delicious bars a lot.  As soon as the air turns cooler, I find myself craving this delicious sweet treat.

Why You’ll Love Maple Pecan Squares

  • Made with simple ingredients that you probably already have
  • This bar form is easier to make than a pecan pie
  • Easy press-in crust
  • Ready in under an hour
  • Decadent and divine dessert
  • Can be enjoyed warm or at room temperature
  • Kid-friendly
Maple Pecan Squares - Ooey gooey YUM! This easy bar recipe is a cross between a butter tart and pecan pie. Prepare to lick your fingers from this mouthwatering dessert.

Ingredients

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    • All-purpose flour
    • Brown sugar – Use light or dark brown sugar. Dark brown sugar will give it more of a caramel flavor.
    • Salted butter – Unsalted butter will also work, but I would add a bit of extra salt to the dough to balance out the sweetness.
    • Eggs
    • Pecan halves
    • Maple syrup – Use pure maple syrup if you can. It will make them taste so much better. I recommend Maple Lifestyle.
    • Salt 
    Maple Pecan Squares - Ooey gooey YUM! This easy bar recipe is a cross between a butter tart and pecan pie. Prepare to lick your fingers from this mouthwatering dessert.

    How to Make Maple Pecan Squares

    Making maple pecan pie bars is pretty straightforward.

    • Step One: Make the shortbread base. Greatest a 9-inch square baking pan or line with foil. In a large mixing bowl, add flour, brown sugar, and butter. Use a pastry blender or rub the mixture with clean hands until combined and crumbled. Press dough into the prepared baking pan. Bake for 5 minutes at 350F. Set aside to cool on a wire rack.
    • Step Two: Prepare the pecan pie filling. In a small heavy saucepan, bring sugar and maple syrup to a boil. Remove from heat and let cool slightly.
    • Step Three: In a large bowl, add beaten eggs. Pour maple syrup mixture into eggs, stirring constantly. Stir in pecans, salt, flour, and vanilla extract.
    • Step Four: Pour maple syrup mixture over partially baked crust. Bake at 450F for 10 minutes. Reduce oven temperature to 350F and bake 20 minutes longer. The top will be golden brown.
    • Step Five: Cool bars completely before cutting into squares. 
    Meal planning binder image.

    Cut a big square and serve with some vanilla ice cream for a fabulous fall dessert to end your meal. Then enjoy every last bite of this sweet deliciousness! If you have guests, even better. They will be so impressed by these delicious maple pecan bars.

    Maple Pecan Squares - Ooey gooey YUM! This easy bar recipe is a cross between a butter tart and pecan pie. Prepare to lick your fingers from this mouthwatering dessert.

    Helpful Kitchen Tools

    What to Serve with Maple Pecan Bars

    On a cool day, enjoy these gooey pecan pie bars after a simple-to-prepare and comforting meal such as:

    Maple Pecan Squares - Ooey gooey YUM! This easy bar recipe is a cross between a butter tart and pecan pie. Prepare to lick your fingers from this mouthwatering dessert.

    Recipe Tips and Tricks

    • The bars are easier to cut when chilled. To speed things up, you can cool the pan to room temperature, then transfer the whole pan to the refrigerator to chill.
    • Line the baking with foil or parchment paper, and you can lift the whole slab out of the pan and onto a cutting board. Use a sharp knife to cut into squares.
    • Will you be traveling with this dessert? The pecan bars are sturdiest when cold, so you might want to put a couple of ice packs in the container being used to transport.
    • Maple syrup is a bit pricier than your typical pancake syrup varieties, but I wouldn’t cheap out with this recipe. There’s something magical about the flavour of maple syrup. I’d put it on everything if I could.
    Maple Pecan Squares - Ooey gooey YUM! This easy bar recipe is a cross between a butter tart and pecan pie. Prepare to lick your fingers from this mouthwatering dessert.

    Variations and Substitutions

    • No pecans? Make this recipe with walnuts or almonds!
    • If you don’t have or care for maple syrup, you can substitute it with honey or corn syrup, though in my opinion, maple syrup tastes the best.
    • For an even more decadent treat, sprinkle some chocolate chips over the top for the last few minutes of baking. 
    Maple Pecan Squares - Ooey gooey YUM! This easy bar recipe is a cross between a butter tart and pecan pie. Prepare to lick your fingers from this mouthwatering dessert.

    Storage Instructions

    Store the leftover bars in an airtight container at room temperature for up to 5 days. 

    Can I freeze?

    I prefer to serve desserts like this fresh, but these maple pecan squares can be frozen for up to 1 month ahead. To freeze, do NOT cut the bars. Wrap the entire slab in parchment paper and then aluminum foil. Be sure to freeze on a flat surface. Defrost overnight in the fridge, then bring to room temperature, cut and serve.

    Maple Pecan Squares - Ooey gooey YUM! This easy bar recipe is a cross between a butter tart and pecan pie. Prepare to lick your fingers from this mouthwatering dessert.

    Maple Syrup Desserts

    Love maple syrup desserts? I have more to try to help you use up your maple syrup on more than just pancakes!

    • No-Churn Maple Pecan Ice Cream: Creamy, sweet with a little bit of crunch, you’ll love the flavour the maple syrup adds to this ice cream recipe.
    • Maple Coffee Milkshake: Sweet, cold and maplelicious! Try this ice cold coffee milkshake as a yummy way to beat the summer heat. Make it in a matter of minutes in your blender.
    • Maple Apple Pudding: A delicious fall dessert made with apples, raisins, and of course, maple syrup!
    • Maple Syrup Bars: Sweet and sticky recipe for Maple Syrup Bars made with real maple syrup.
    • Maple Syrup Cheesecake: This might be the most Canadian cheesecake ever made! Using maple syrup to sweeten the cheesecake batter, and with maple syrup drizzled on top before serving, this smooth and creamy cheesecake is a great year round recipe – and perfect for a Canada Day celebration.

    You’ll also enjoy Poutine, Pecan Butter Tart Buns, Maple Pecan Danish Bake, Butter Tart Squares. Try this Maple Almond Popcorn – yum!

    Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.

    If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!

    4.52 from 235 votes

    Maple Pecan Squares

    Created by Stacie Vaughan
    Servings 12
    Prep Time 15 minutes
    Cook Time 35 minutes
    Total Time 50 minutes
    Ooey gooey YUM! This easy bar recipe is a cross between a butter tart and pecan pie. Prepare to lick your fingers from this mouthwatering dessert.

    Ingredients
     
     

    Base

    • 1 cup all-purpose flour
    • ¼ cup brown sugar
    • ½ cup salted butter softened

    Filling

    • cup brown sugar
    • 2 large eggs beaten
    • cup pecan halves
    • 2 tbsp all-purpose flour
    • 1 cup maple syrup
    • ¼ tsp salt
    • ½ tsp vanilla extract

    Instructions

    • Preheat oven to 350°F.
    • In a large bowl, combine flour, brown sugar and butter together. Rub mixture with clean hands until combined and crumbly. Press into a greased 9-inch square baking pan. Bake for 5 minutes. Set aside to cool.
    • In a small saucepan, bring sugar and maple syrup to a boil over medium-high heat. Remove from heat immediately once it starts to boil. Cool slightly.
    • In a large bowl, add beaten eggs. Pour syrup mixture into eggs, stirring constantly. Stir in remaining ingredients.
    • Pour syrup mixture over partially baked crust. Bake at 450°F for 10 minutes. Reduce heat to 350°F and bake for 20 minutes longer.
    • Cool completely before cutting into squares.

    Video

    Nutrition

    Serving: 1square | Calories: 267kcal | Carbohydrates: 37.4g | Protein: 3.1g | Fat: 12.7g | Saturated Fat: 5.4g | Polyunsaturated Fat: 6.6g | Cholesterol: 51.3mg | Sodium: 67.8mg | Fiber: 1.7g | Sugar: 26.9g

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Desserts
    Cuisine American
    Keyword bars, maple pecan squares, maple syrup, pecans

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    4.52 from 235 votes (235 ratings without comment)

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    93 Comments

    1. Linda Soule says:

      Look delicious, but haven’t made them yet. Waiting for an excuse or cooler weather!

    2. I came across this recipe and thought I would give it a try. They were easy to make and tasted delicious, but a mess to get out of the pan. I followed the recipe. I could not serve them as bars. I might end up mixing them into vanilla ice cream. I ended up disappointed.

    3. I would love to try this but can’t print the recipe.

    4. I have made these twice this Christmas. The first time in a non-stick pan with a little butter to grease the pan. The edges burned and had to be cut away. Also I think I didn’t press the crust down firmly enough because it crumbled. The second time I lined the pan with parchment paper, cooked the base a little longer (8 mins?) and I lowered the temp to 425F for 10 minutes before turning it down to 350F. They did not burn this time and came out of the pan much easier. The base was still crumbly but they tasted just as delicious. They got rave reviews from all my guests.

    5. I baked these and they were so delicious! The only thing is somehow the crust and filling switched places while baking, so the crust was in the middle and the filling on the bottom. Do you know how I. An fix this?

      1. I’m glad you enjoyed them but sorry to hear that happened! I would add time to baking the base and that will hopefully stop this from happening again for you.

    6. Brandy Harper says:

      I’ve got it in the oven now!! It’s beautiful and smells delicious! Can’t wait to dig in!

    7. Can I use self rising flour?

    8. These are overly sweet. I would not add any sugar in the crust to balance out the very sweet pecan topping. Did not set up very well either

    9. Connie E. says:

      Mine got a bit too dark after baking 10 mins at 450°. I did add 1 1/2 cups pecans, because it feels like it needs more than the 2/3 cup. I will try making this again and baking it at a lower temperature.

    10. Hi, what type of flour did you use? Plain or Self-raising?

    11. Dawn M Bryner says:

      Could I use gluten-free flour to make these gluten-free for my daughter in law?

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