A buttery shortbread cookie crust meets a maple-pecan pie filling (no corn syrup here!) for these doubly good treats. The addition of hazelnuts and a touch of sea salt make them memorable.
Satisfy your sweet tooth with this easy-to-make recipe for Pecan, Hazelnut, and Maple Pie Bars.
1. Info for Pecan, Hazelnut, and Maple Pie Bars
- Cook Time: 1 hr 25 min
- Total Time: 1 hr 25 min
- Servings: 32
- Calories: 258.98 kcal
2. Ingredients for Pecan, Hazelnut, and Maple Pie Bars
- 1 1/2 cup pecan halves
- 1 cup hazelnuts
- Butter (softened)
- 1 cup unsalted butter (softened, for dough)
- 1/2 cup granulated sugar
- 1/2 tsp. vanilla extract (for dough)
- 2 cup all-purpose flour
- 1/2 tsp. salt (for dough)
- 6 Tbsp. unsalted butter (melted, for filling)
- 1 cup light brown sugar (packed, plus 2 Tbsp.)
- 1 cup maple syrup
- 5 large eggs
- 1 1/2 tsp. vanilla extract (for filling)
- 1/2 tsp. salt (for filling)
- 1 1/2 Tbsp. bourbon (or rum, optional)
- Flaky sea salt (optional)
Preheat the oven to 350°F.
Arrange the nuts in an even layer on a baking sheet.
Toast the nuts on middle rack of oven just until they smell toasty and their color has deepened slightly, 7-9 minutes.
When nuts are toasted, remove from oven and set aside to cool. Leave oven on.
Lightly grease a 9×13-inch baking dish with butter.
Place the butter, granulated sugar, and vanilla in a stand mixer bowl. Beat on low speed to blend, then on medium-high speed until smooth and creamy. Add the flour and salt on low speed and continue beating, scraping bowl the sides of the bowl as needed, until a soft dough forms.
Using clean, slightly dampened hands, press the dough into an even layer in bottom of the prepared baking dish.
Bake the crust on middle rack of oven until it is golden brown, 28-30 minutes. Remove from oven when done. While crust bakes, prepare filling.
Roughly chop the toasted nuts.
Whisk together the melted butter, brown sugar, maple syrup, eggs, vanilla, salt, and bourbon (if using) in a large mixing bowl until smooth and combined. Fold in chopped nuts.
Pour the filling evenly over the warm baked crust.
Bake the bars on middle rack of oven until nuts are golden brown and the center is no longer jiggly when gently shaken, about 30 minutes.
Check to see that bars are done. Remove from oven or add time as needed.
If desired, sprinkle bars lightly with flaky sea salt.
Let bars cool about 30 minutes, then refrigerate at least 2 hours for filling to set.
Slice and serve the cooled bars. Leftover bars may be stored in an airtight container at room temperature for 2 days, in the refrigerator for 5 days, or in the freezer for 3 months.