Maple Pecan Bars

There are some flavors that seem as though they were made for each other and, in my opinion, maple and pecans are a couple of them. The combination of the two flavors and the crunchy texture of pecans make for something heavenly. I have always loved pecan pie, but sometimes making a pie is a little more work and a bit more time consuming so I thought maple pecan bars would be a simpler dessert with an equally satisfying result.

These pecan bars are naturally sweetened with maple sugar and a hint of honey. They are not only gluten free, they are also completely grain free! The crust is composed of almond flour which holds together quite well while still giving it a flaky, crumbly texture. The filling tastes wonderfully of maple, butter, and vanilla.

These bars are a delicious dessert or afternoon treat with coffee or tea. Only 9 ingredients are needed and one batch makes between 9-12 tasty bars.

Ingredients You Will Need

• almond flour
• oil (avocado or olive oil) or melted, unsalted butter
• honey
• salt
• maple sugar
• unsalted / unsweetened pecans
• eggs
• melted butter, unsalted
• vanilla extract

These maple pecan bars are: nutty, crunchy, perfectly and naturally sweetened, gluten free, grain free, buttery, flaky, crumbly, and full of delicious flavor!

Another recipe with the combination of maple and pecans are my Toasted Pecan Sugar Cookies. Also check out these Meyer Lemon Bars that have the same almond flour crust as these pecan bars.

Substitution Options

With the cost of things, I realize maple sugar might be a bit much, so cane sugar can be substituted, just the maple flavor will not be present. Coconut sugar or brown sugar can also be used for a more caramel flavor.

Topping Options

• whipped cream
• berries
• vanilla ice cream

How to Make Maple Pecan Bars

To begin, preheat the oven to 350 degrees Fahrenheit and lightly oil a 9.5” (2.75qt) or 8” x 8” glass baking dish.

Then in a bowl, pour in the almond flour and salt and stir together. Next, add the oil or melted butter. Finally, add in the honey. Stir until the mixture is combined and gets clumpy. Friendly tip: lightly rubbing oil on the measuring tablespoon will make the honey just slide off the spoon.

Now, pour the mixture in the prepared baking dish. Spread it out evenly in the dish and then use the back of a fork to press down on the crust all around the dish, making it nicely compact. This will ensure it stays together rather than floating up into the filling once it is added.

Bake the crust for 17 minutes or up to 20 if you’d like it extra crisp.

In the meantime, while the crust bakes, prepare the filling. Start by melting the butter and setting it aside to cool. Then lightly beat 4 eggs in a small bowl and set it aside. Next, roughly chop pecans and set them off to the side.

Now, in a medium sized bowl, pour in the maple sugar, vanilla extract, and melted butter. Use a wire whisk and mix until combined. Then pour in the eggs and whisk until the sugar has mixed well with the eggs and there are no clumps. Stir in the pecans.

Last, but not least, pour the filling into the baked crust. Baked for another 30 minutes. Allow it to cool before cutting it into bars.

Storage Tips and Notes

• Store bars in a sealed container at room temperature for 2-3 days or refrigerate for 4-5 days for best results
• Bars can be individually wrapped and stored in the freezer. Allow them to thaw before eating or warm them up in a toaster oven
• Butter is also delicious in the crust in place of oil
• Other sugars can be used in place of maple including: cane, coconut, and brown sugar