Description
Delicious bars combining the nutty richness of pecans with warm maple syrup and a touch of flaky sea salt.
Ingredients
Scale
- 1 cup salted butter, melted (226 grams)
- 2 cups + 3 tablespoons all-purpose flour, spooned & leveled (284 grams)
- 1/2 cup light brown sugar, packed (110 grams)
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup salted butter (113 grams)
- 1/2 cup pure maple syrup
- 1/2 cup light brown sugar, packed (110 grams)
- 3 tablespoons heavy cream, at room temperature (45 grams)
- 2 large eggs, at room temperature
- 3 and 1/4 cups pecan halves
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 teaspoon cinnamon
- 1/2 cup cold heavy cream (120 grams)
- 3 tablespoons powdered sugar (22 grams)
- 1 teaspoon vanilla extract
- Flaky sea salt, for topping
- Ice cream (optional for serving)
Instructions
- Prep the oven: Preheat your oven to 350℉ (175℃). Spray a 9×13 pan with cooking spray and line it with parchment paper for easy removal.
- Make the crust: In a medium bowl, melt the 1 cup of salted butter. Stir in the flour, brown sugar, cinnamon, and salt until you form coarse crumbs. Press this mixture evenly into the bottom of your prepared pan. Use a fork to prick the crust all over. Bake for 18-20 minutes until lightly golden. Set aside to cool.
- Make the pecan pie filling: In a separate medium bowl, beat the two large eggs and set them aside. In a medium pot, combine the remaining 1/2 cup of salted butter, maple syrup, brown sugar, and heavy cream. Heat over medium, stirring to combine until melted. Bring to a gentle boil, stirring for about 3 minutes.
- Temper the eggs: Remove the pot from the heat. Spoon out 1/3 cup of the butter/sugar mixture into a glass measuring cup, and drizzle it slowly into the eggs while whisking vigorously.
- Combine: Stir in the pecans, salt, vanilla, and cinnamon. Pour this filling mixture over the baked crust.
- Bake again: Return the pan to the oven and bake for another 28 to 34 minutes until the center has a slight jiggle and a toothpick inserted comes out mostly clean.
- Cool & slice: Allow the bars to cool completely in the pan before slicing into squares.
- Make whipped cream: In a large bowl, beat the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Serve: Slice the cooled bars and serve topped with the whipped cream and a sprinkle of flaky sea salt.
- Store: Keep leftovers in an airtight container in the fridge for 3-4 days.
Notes
Feel free to experiment with mix-ins or toppings to make this recipe your own!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 300
- Sugar: 18g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg