Maple Pecan Pie Bars

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  • 1 1/2 cups flour
  • 1/2 cup graham flour
  • 1/8 tsp salt
  • 1/2 tsp cinnamon
  • pinch of nutmeg
  • 3/4 cup unsalted butter, melted
  • 1/2 cup sugar
  • 2 Tbsp light brown sugar
  • 1/2 tsp vanilla extract


  • 2 Tbsp unsalted butter
  • 1 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 2 Tbsp whiskey
  • 1/2 cup Coombs Family Farms Maple Sugar
  • 3 large eggs, lightly beaten
  • 1 tsp vanilla extract
  • 1/4 tsp salt


  • 1 cup pecan halves
  • sea salt


  1. Preheat oven to 350°F and line a 13 x 9-inch baking dish with parchment paper. Whisk together flours, salt, cinnamon, and nutmeg in a medium bowl. Combine melted butter, sugars, and vanilla in a medium bowl. Add flour mixture and fold in until incorporated. Press dough evenly into bottom of prepared baking dish and bake for 18 minutes, until golden brown.
  2. Meanwhile, prepare filling. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Remove from heat to cool. Combine maple syrup and whiskey in a heavy saucepan over medium heat and simmer until mixture reaches 225ºF, about 10 to 15 minutes.
  3. While syrup is simmering, place brown butter and maple sugar in a medium bowl. Once syrup reaches 225ºF, immediately pour over brown butter and maple sugar mix-ture; let stand 1 minute before whisking until smooth. Slowly pour in eggs, whisking constantly until combined; whisk in vanilla and salt. Increase oven temperature to 400°F and pour filling over warm crust. Top with pecan halves and sea salt.
  4. Bake for 15 minutes, then reduce oven temperature to 350°F and bake an additional 15 minutes, until a knife comes out clean. Cool completely in dish on wire rack. Carefully lift parchment to remove bars from dish and place on a cutting board; cut into squares using a sharp knife. Store leftover bars in an airtight container in the refrigerator up to 2 days.