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Maple Pecan Cookie Bars

Bars —
December 6, 2019
Bars —
December 6, 2019

Maple Pecan Cookie Bars

Goooooooood morning. Have you had a good cookie week? BECAUSE WE HAVE. So far 🙂 Don’t worry, we’re only on

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Maple Pecan Cookie Bars

easy maple pecan cookie bars with buttery shortbread crust

Goooooooood morning. Have you had a good cookie week? BECAUSE WE HAVE. So far 🙂 Don’t worry, we’re only on day 5 of 7, so there’s still plenty more cookie content to come after these maple pecan cookie bars.

But first, let’s give these maple pecan pie bars the spotlight they deserve.

overhead shot of maple pecan pie bars

What are Maple Pecan Cookie Bars?

Think pecan pie, but less liquid, and just like…better? Don’t get me wrong, I love pecan pie, but sometimes I want a flaky, buttery shortbread crust topped with a salty-sweet maple pecan topping. The two combine to make a seriously addicting, perfectly sweet cookie bar that is pretty much the tastiest thing ever.

maple pecan cookie bars on a cookie sheet

How to store Maple Pecan Cookie Bars

Now that we’re more than halfway through cookie week, you might be up to your eyeballs in cookies. And I get it: the baked goods can really pile up.

These pecan cookie bars have all the staples of a killer cookie exchange recipe: quick, easy, delicious, and easy to transport. I can almost guarantee that these pecan pie bars won’t be around this long, but if you do need to, store them in a flat layer in airtight container or plastic bag at room temperature for 3 days, in the fridge for 7, or in the freezer for up to 3 months!

overhread shot of maple pecan pie bars

See you tomorrow for some more weekend cookie baking inspo.

It might involve chocolate…

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Maple Pecan Cookie Bars

★★★★★ 4.5 from 2 reviews

Holiday cookie exchange in your future? We got you covered with these easy maple pecan cookie bars complete with a buttery shortbread base and maple topping

Print It

Holiday cookie exchange in your future? We got you covered with these easy maple pecan cookie bars complete with a buttery shortbread base and maple topping

Print It
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 16 bars 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 16 bars 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american
Units:
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 16 bars 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american

Ingredients

for the cookie crust

  • 3/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1/4 teaspoon salt

for the maple pecan topping

  • 1/3 cup maple syrup, room temperature
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple extract
  • 1/2 teaspoon salt
  • 1 tablespoon butter, melted
  • 1 tablespoon flour
  • 2 cups pecan halves

Instructions

  1. Preheat the oven to 350°F and line a 9 x 9 pan with parchment paper. Set aside.
  2. Make the cookie crust by combining the butter, sugar, and vanilla, beating until combined and fluffy. Add the flour and salt and beat until just combined. The dough will be a little crumbly!
  3. Press the cookie crust into prepared pan into an even layer. Set aside.
  4. Make the maple pecan topping. In a large bowl combine the melted butter and the flour, whisking until a thick paste forms. Add the maple syrup, egg, vanilla extract, maple extract, and salt whisking until fully incorporated. Add the pecans and fold to combine.
  5. Pour the maple pecan filling over the cookie crust, evening out into a layer. Bake for 40 minutes or until set! Allow to cool completely before cutting into bars and serving!

Keywords: easy, quick and easy, holiday, christmas, cookie exchange

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    • Hi Jay! Unfortunately you cannot just leave out the egg as it’s necessary for the texture and the bind of the batter. You could try substituting the egg for a flax egg! You can find our guide to substitutions here.

      Reply

    • Yes! You’ll lose some of the maple flavor, but you could sub it for agave, a mild flavored honey, or 1/3 cup brown sugar + 1 Tablespoon of water!

      Reply

    • Hey Sarah! It will totally change the taste, but if you want these to be almond flavored it would work perfectly!

      Reply

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