This easy Salted Caramel Maple Pecan Pie Bars recipe is my go-to when I want the warm, nostalgic flavors of pecan pie but not the fuss of rolling pastry or fussing with a pie plate. I discovered this approach on a rushed holiday afternoon when I needed a dessert that tasted like it had taken hours but came together in one bowl and a single pan. The result was a buttery shortbread-like base that sets the stage for a lusciously sticky maple filling studded with pecans, finished with a glossy drizzle of salted caramel. Every bite has that perfect contrast of crunchy nuts, tender crust, and a chewy, caramelized top.

What makes these bars feel special is how approachable they are: no mixer, no temperamental fillings, and very forgiving timing. I often make them when guests arrive last minute or when I want a sliceable dessert to bring to potlucks or Thanksgiving. My family calls them “cheater” pecan pie because they capture the same deep toasty flavor and caramel notes, but they’re faster and far less fussy. The aroma while baking is enough to gather everyone into the kitchen—warm maple, butter, and toasted pecans—and the salted caramel drizzle at the end gives them that bakery-finish that makes people swoon.

Ingredients

• All-purpose flour (crust): 1 cup. Look for a fresh, unbleached brand; it gives the crust structure without tasting floury. Spoon into the cup and level off for accuracy.
• Brown sugar (crust and filling): 1/3 cup for crust and 1/3 cup for filling, packed. I use light brown sugar for a milder molasses tone, but dark brown adds deeper caramel notes.
• Unsalted butter (crust): 1/2 cup very soft. Room-temperature butter ensures quick incorporation—too cold and the crust won’t bind, too melted and it’ll be greasy.
• Large egg (filling): 1. Acts as the binder and helps the filling set into a sliceable, slightly custardy texture.
• Maple or pancake syrup (filling): 1/3 cup. I sometimes use sugar-free pancake syrup for fewer calories, but pure maple syrup gives a richer, more complex flavor.
• Vanilla extract (filling): 1 tablespoon. Use pure vanilla for the best aromatic lift.
• Salt (optional): A pinch to taste. If using salted pecans or a pre-salted caramel, you may omit or reduce the salt.
• Pecans (filling): 1 cup. Raw, unsalted halves are ideal so you control the roast and salt levels. Chop if you prefer smaller bites.
• Salted caramel sauce (finish): About 1/4 cup for drizzling. Store-bought or homemade both work beautifully; use a thicker sauce for show-stopping ribbons on top.

Instructions

Preheat and prepare the pan: Preheat the oven to 350°F (175°C). Line an 8-by-8-inch baking pan with aluminum foil and spray lightly with cooking spray. Lining the pan with foil makes it easy to lift the bars out after cooling and saves cleanup—the filling is sticky. Make the crust: In a large bowl, combine 1 cup flour and 1/3 cup packed brown sugar. Cut in 1/2 cup very soft unsalted butter using two forks, a pastry cutter, or your fingertips until the mixture resembles coarse sand with pea-sized lumps. The softer the butter, the faster this comes together. Press the mixture evenly into the prepared pan, packing firmly with a spatula or your fingers to form a smooth, compact base. Bake the crust: Bake the crust for 17 to 18 minutes until it’s just set and beginning to color at the edges. Do not overbake because the pan will go back into the oven once the filling is added. Prepare the filling: In the same large bowl (wipe it out first if there are big crumbs), whisk 1 large egg with 1/3 cup packed brown sugar, 1/3 cup maple or pancake syrup, 1 tablespoon vanilla, and a pinch of salt if using. Stir in 1 cup pecans until they are evenly coated with the mixture. Let the filling rest briefly while the crust bakes. Assemble and bake: Give the filling one last stir and gently pour it over the hot crust, spreading the pecans evenly so they lie flat—this prevents uneven browning and burning at the edges. Return the pan to the oven and bake for 16 to 19 minutes, checking at 16 minutes: the center should be set and not jiggly; it will firm as it cools. Cool and finish: Place the pan on a wire rack to cool for at least 1 hour before drizzling with about 1/4 cup salted caramel sauce and slicing into 9 bars. Use the foil to lift the bars out for clean slicing.

Storage Tips

Store bars in an airtight container at room temperature for up to 5 days. For longer storage, wrap individual bars tightly in plastic wrap and place them in a resealable freezer bag or airtight container for up to 6 months. To reheat, microwave a single bar for 10–15 seconds to soften the caramel slightly, or warm in a low oven (300°F / 150°C) for 5–8 minutes. If frozen, thaw in the refrigerator overnight before bringing to room temperature and finishing with a fresh drizzle of caramel.

Ingredient Substitutions

If you don’t have maple syrup, use pancake syrup or a light corn syrup for similar texture, though flavor will be milder. Swap pecans for walnuts for a different nuttiness, or use a mix of chopped pecans and toasted coconut for a crunch variation. For a dairy-free version, use a vegan butter and a dairy-free caramel sauce; texture will be slightly different but still delicious. Reduce sugar slightly if you prefer less sweetness, but beware the filling may be less sticky and set differently.

Serving Suggestions

Serve bars slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream for a classic combo. For a brunch table, pair with coffee and fresh fruit. Garnish with flaky sea salt for contrast, or add a few toasted pecan halves on top of the caramel drizzle for presentation. They make a lovely portable dessert for potlucks, packed in a single layer separated by parchment.

Cultural Background

Pecan pie originated in the Southern United States, where native pecans have been used in desserts for generations. These bars are a modern, simplified adaptation that keeps the spirit of that Southern classic—sweet syrupy filling and toasted pecans—while making it more accessible for everyday baking. The salted caramel finish is a contemporary twist that enhances the pie’s inherent sweet-salty appeal.

Seasonal Adaptations

In autumn, swap maple syrup for bourbon-maple by adding 1 tablespoon bourbon to the filling for a boozy depth. For winter holidays, stir in 1/4 teaspoon ground cloves or cinnamon for warm spice. In spring and summer, lighten the topping with a lemon-sugar glaze instead of caramel for brighter notes. Adjust nut mix seasonally to incorporate toasted hazelnuts or almonds if pecans are scarce.

Meal Prep Tips

Double the batch and freeze half for later—slice frozen or thawed bars cleanly with a sharp knife warmed in hot water. Bake in disposable foil pans for gifting, and include a small jar of salted caramel so recipients can finish just before serving. To streamline prep, measure dry ingredients into labeled jars ahead of time for holiday baking sessions.

These bars are a joyful intersection of convenience and indulgence—simple techniques and thoughtful finishes create a dessert that’s both everyday-friendly and party-ready. I hope you enjoy sharing them as much as I do.