Maple Pecan Pastry Bars
- Anthology of Crumbs
- Oct 4
- 1 min read
1
Searing the Beef
The crust should be fully cooled before pouring on the pecan filling — this helps it stay crisp beneath the caramelized layer.
These bars slice best once completely cooled, or even slightly chilled, to keep the filling from sticking to the knife.
Store in an airtight container at room temperature for up to 5 days, or refrigerate for a firmer texture.
They also freeze beautifully: wrap tightly and freeze for up to 1 month; thaw at room temperature before serving.
A small sprinkle of flaky sea salt over the top, just as the bars come out of the oven, adds a subtle balance to the sweetness.
Serve as is, or warm gently and pair with a spoonful of whipped cream or a scoop of vanilla ice cream for a richer dessert.
Notes
1
Preheat the oven to 375°F (190°C). Butter and line a 9×13-inch baking pan with parchment, leaving some overhang for easy removal.
2
For the crust: In a stand mixer fitted with a paddle, beat the butter and brown sugar on medium speed until pale and fluffy, about 2 minutes. Add salt, then the flour one cup at a time, mixing just until large clumps form.
3
Press the dough evenly into the prepared pan, about ¼-inch thick. Prick with a fork, then chill for 20 minutes. Bake until lightly golden, 20–22 minutes. Remove from oven and set on a rack to cool. Reduce oven temperature to 325°F (165°C).
4
For the filling: In a medium saucepan, melt butter with both sugars, honey, cream, and salt over medium-high heat. Stir constantly until the mixture comes to a steady boil and coats the back of a spoon, about 1–2 minutes. Remove from heat, stir in pecans and vanilla.
5
Pour the hot filling evenly over the cooled crust, spreading with a spatula so the nuts are evenly distributed.
6
Return the pan to the oven and bake until the filling bubbles across the surface, 18–20 minutes.
7
Cool completely on a rack. Once cooled, lift out using the parchment overhang. Place on a cutting board, filling side up, and slice into bars with a long sharp knife, wiping the blade between cuts for clean edges.
Instructions
20 tablespoons (285 g) unsalted butter (room temperature)
1 cup (200 g) light brown sugar (firmly packed)
½ teaspoon salt
3 ¼ cups (410 g) all purpose flour
Crust
9 tablespoons (125 g) unsalted butter
⅔ cup (140 g) light brown sugar (firmly packed)
7 tablespoons (145 g) honey
3 tablespoons (40 g) granulated sugar
3 tablespoons (45 ml) heavy cream
¼ teaspoon salt
2 ¼ cups (225 g) pecan halves
½ teaspoon pure vanilla extract
Filling
Maple Pecan Pastry Squares
Anthology of Crumbs
Falling somewhere between a pie and a cookie, these pastry squares begin with a golden crust that supports a thick, glossy pecan topping. Sweetened with brown sugar and honey, the filling bubbles into every corner, creating a bar that feels indulgent yet home-baked. A variation on pecan pie, but portable, shareable, and just as irresistible for dessert, an afternoon bite, or tucked into a lunchbox.
Servings :
24
Calories:
Prep Time
25 min
Cooking Time
40 min
Rest Time
1 hr (cooling)
Total Time
2 hr 5 min
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