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Easy No-Corn-Syrup Pecan Pie Bars

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These pecan pie bars feature a tender, buttery crust and a rich, gooey pecan filling made without corn syrup, using maple syrup instead for a natural sweetness and deep flavor.

Ingredients

Scale
  • 1 ½ cups (180 g) all-purpose flour
  • ⅓ cup (65 g) granulated sugar
  • ¼ teaspoon salt
  • ½ cup (113 g) unsalted butter, cold and cubed
  • 2–3 tablespoons ice-cold water
  • 2 large eggs, room temperature
  • ⅔ cup (160 ml) pure maple syrup (Grade A amber preferred)
  • ½ cup (100 g) packed brown sugar
  • 3 tablespoons (43 g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 ½ cups (150 g) chopped pecans, toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease or line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, ⅓ cup granulated sugar, and ¼ teaspoon salt.
  3. Add the cold, cubed ½ cup unsalted butter. Use a pastry cutter or two forks to blend the butter into the flour mixture until it resembles coarse crumbs.
  4. Sprinkle 2 tablespoons of ice-cold water over the mixture and gently mix with a fork. Add another tablespoon if still dry. Press the dough evenly into the bottom of the prepared pan, including the corners.
  5. Bake the crust for 15-18 minutes, or until light golden. Remove from oven but keep oven on.
  6. While the crust bakes, whisk 2 large eggs until combined. Add ⅔ cup maple syrup, ½ cup packed brown sugar, 3 tablespoons melted butter, 1 teaspoon vanilla extract, and ⅛ teaspoon salt. Whisk until smooth and glossy.
  7. Fold in 1 ½ cups chopped toasted pecans evenly into the filling.
  8. Pour the filling over the hot crust and spread evenly with a spatula.
  9. Bake for 25-30 minutes, until the filling is just set but slightly jiggly in the center and the top is golden brown.
  10. Cool completely in the pan on a wire rack for at least 2 hours before slicing.
  11. Slice into bars using a sharp knife, wiping the blade clean between cuts for neat edges.

Notes

Keep butter cold for a flaky crust. Toast pecans for best flavor. Bake crust partially before adding filling to prevent sogginess. Cool bars completely before slicing for clean cuts. Tent with foil if filling bubbles too much during baking.

Nutrition

Keywords: pecan pie bars, no corn syrup, maple syrup, homemade dessert, easy pecan bars, buttery crust, pecan pie filling

Find it online: https://jodierecipes.com/easy-no-corn-syrup-pecan-pie-bars-recipe-perfect-for-homemade-desserts/