Salted Maple Pecan Pie Bars
Salted Maple Pecan Pie Bars
Ingredients
For the Gluten-Free Crust
- 1 1/2 cups almond flour
- 1/4 cup coconut oil, melted
- 2 tablespoons maple syrup
- 1/4 teaspoon salt
For the Maple Pecan Filling
- 1 1/2 cups pecans, roughly chopped
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, combine the almond flour, melted coconut oil, 2 tablespoons of maple syrup, and 1/4 teaspoon of salt for the crust. Mix until a dough forms.
⏱️ 3 min - 3
Press the crust mixture evenly into the bottom of the prepared baking pan. Bake for 10-12 minutes, or until lightly golden. Remove from oven and set aside.
⏱️ 12 min•🌡️ 350
- 4
While the crust bakes, prepare the filling. In another medium bowl, whisk together the 1/2 cup maple syrup, melted coconut oil, egg, vanilla extract, cornstarch, and 1/2 teaspoon of salt until well combined.
⏱️ 5 min
- 5
Stir in the roughly chopped pecans until they are fully coated with the maple mixture.
⏱️ 2 min
- 6
Pour the pecan filling evenly over the pre-baked crust in the pan. Spread it out gently with a spatula if needed.
⏱️ 1 min
- 7
Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and lightly golden brown. A slight jiggle in the center is okay, as it will continue to set as it cools.
⏱️ 25 min•🌡️ 350
- 8
Remove the bars from the oven and immediately sprinkle with the flaky sea salt. Let the bars cool completely in the pan on a wire rack for at least 2 hours before lifting them out using the parchment paper overhang. This is crucial for them to set properly.
⏱️ 120 min
- 9
Once completely cooled, slice into desired bar sizes and serve. Store any leftover bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Salted Maple Pecan Pie Bars
Ingredients
For the Gluten-Free Crust
- 1 1/2 cups almond flour
- 1/4 cup coconut oil, melted
- 2 tablespoons maple syrup
- 1/4 teaspoon salt
For the Maple Pecan Filling
- 1 1/2 cups pecans, roughly chopped
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, combine the almond flour, melted coconut oil, 2 tablespoons of maple syrup, and 1/4 teaspoon of salt for the crust. Mix until a dough forms.
⏱️ 3 min - 3
Press the crust mixture evenly into the bottom of the prepared baking pan. Bake for 10-12 minutes, or until lightly golden. Remove from oven and set aside.
⏱️ 12 min•🌡️ 350 - 4
While the crust bakes, prepare the filling. In another medium bowl, whisk together the 1/2 cup maple syrup, melted coconut oil, egg, vanilla extract, cornstarch, and 1/2 teaspoon of salt until well combined.
⏱️ 5 min - 5
Stir in the roughly chopped pecans until they are fully coated with the maple mixture.
⏱️ 2 min - 6
Pour the pecan filling evenly over the pre-baked crust in the pan. Spread it out gently with a spatula if needed.
⏱️ 1 min - 7
Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and lightly golden brown. A slight jiggle in the center is okay, as it will continue to set as it cools.
⏱️ 25 min•🌡️ 350 - 8
Remove the bars from the oven and immediately sprinkle with the flaky sea salt. Let the bars cool completely in the pan on a wire rack for at least 2 hours before lifting them out using the parchment paper overhang. This is crucial for them to set properly.
⏱️ 120 min - 9
Once completely cooled, slice into desired bar sizes and serve. Store any leftover bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
⏱️ 2 min