Delight in these rich, buttery pecan pie bars with a maple-sweetened filling and a flaky crust, topped with sea salt and whipped cream for the perfect treat.
Ingredients
Crust
226gramssalted butter, melted
284gramsall-purpose flour(spooned & leveled)
110gramslight brown sugar(packed)
3/4tspcinnamon
1/4tspsalt
Pecan Pie Filling
113gramssalted butter
120gramspure maple syrup
110gramslight brown sugar(packed)
45gramsheavy cream(at room temperature)
2largeeggs(at room temperature)
3 1/4cupspecan halves
1/8tspsalt
1tspvanilla extract
3/4tspcinnamon
120gramscold heavy cream
22gramspowdered sugar(or more to taste)
1tspvanilla extract
Topping & Serving
flaky sea salt(for topping)
ice cream(optional for serving)
Instructions
Preheat oven to 350℉. Line a 9x13 pan with parchment and spray with cooking spray.
Make the crust: melt butter, mix with flour, sugar, cinnamon, and salt. Press into pan, prick with fork, and bake for 18-20 minutes.
Prepare filling: whisk eggs. Heat butter, maple syrup, sugar, and cream until boiling, then temper eggs with mixture, add pecans, salt, vanilla, cinnamon, and pour over crust.
Bake for 28-34 minutes until center jiggles slightly. Cool completely before slicing.
Make whipped cream: beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Serve bars with whipped cream and sea salt.
Notes
For best results, serve bars at room temperature and store leftovers in the fridge for up to 4 days.