Maple Cinnamon Pecan Pie Bars
Ingredients
For the crust
- 1 3/4 cups all purpose flour
- 1 1/2 sticks softened butter
- 1/3 cup sugar
- 1/3 cup chopped pecans
Filling
- 2/3 cup brown sugar packed
- 6 tbsp all purpose flour
- 1 tsp salt
- 1 1/2 cups dark corn syrup
- 4 eggs
- 2 tsp vanilla extract
- 1 1/2 cups chopped pecans
- 1/2 tsp ground cinnamon
- 1 tbsp maple syrup
For the glaze
- 1 cup powdered sugar
- 2+ tsp water
- 4 tsp maple syrup
- 1/2 tsp vanilla extract
Instructions
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Preheat oven to 350 degrees.
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In a large mixing bowl or stand mixer combine the 1 3/4 cups flour, butter, and sugar from the crust ingredients. Beat on medium speed until you get course crumbs. Stir in pecans. Press evenly and firmly into the bottom of an un-greased 9x13 baking pan. Bake for 18-20 minutes or until edges just start to lightly brown.
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In a mixing bowl, combine brown sugar, flour (from the filling section), salt, and cinnamon. Whisk until combined. Stir in corn syrup, maple syrup, eggs, and vanilla. Stir in chopped pecans. Spread evenly over hot, partially baked crust. Bake for 33-35 minutes, or until center is set, and a knife comes out clean near the center.
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Cool completely before glazing.
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Whisk all glaze ingredients in a small bowl. Adjust powdered sugar/water ratio as needed depending on thickness desired. Drizzle over cooled bars. Chill bars for about 30 minutes before cutting to make slicing easier.
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Serve with cinnamon ice cream or whipped cream (but I HIGHLY recommend ice cream).
Recipe Notes
For added depth of flavor, toast your pecans, it really makes a difference!
I've made this using a combination of dark and light corn syrup because I was short on the dark, and it worked just fine.
I've also enjoyed this just as much without the glaze. It's plenty sweet without it, especially if you're serving with cinnamon ice cream which is mandatory in my opinion. The glaze does help bring out the maple a little more with the glaze.