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Perfect Smoked Maple Pecan Pie Bars with Buttery Shortbread Base

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These smoked maple pecan pie bars combine a tender, buttery shortbread base with a smoky-sweet pecan filling, creating a cozy and indulgent dessert perfect for gatherings or a comforting treat.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ¾ cup (170g) unsalted butter, softened
  • ¼ cup (50g) granulated sugar
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 2 cups (240g) pecans, roughly chopped
  • ¾ cup (180ml) pure maple syrup
  • ½ cup packed (100g) brown sugar
  • 2 large eggs, room temperature
  • ¼ cup (57g) unsalted butter, melted
  • ¼ tsp smoked paprika
  • ⅛ tsp salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment paper, leaving an overhang for easy lifting.
  2. In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add vanilla extract and salt, mixing briefly.
  3. Gradually add all-purpose flour to the butter mixture, folding gently until just combined. The dough will be crumbly but should hold together when pressed.
  4. Press the dough evenly into the bottom of the prepared pan, covering every corner. Use the bottom of a glass or hands to smooth it out firmly.
  5. Bake the crust for 18-20 minutes or until edges are lightly golden. Remove from oven and let cool slightly.
  6. While crust bakes, combine maple syrup, brown sugar, melted butter, eggs, smoked paprika, and salt in a medium bowl. Whisk until smooth and well combined. Stir in chopped pecans.
  7. Optional: Place the filling mixture in a heatproof bowl and smoke for 10-15 minutes to add subtle smoky aroma.
  8. Pour the filling evenly over the partially baked shortbread base. Spread gently with a spatula to distribute pecans.
  9. Return pan to oven and bake at 350°F (175°C) for 25-30 minutes until filling is set but slightly jiggly in the center.
  10. Allow bars to cool completely in the pan on a wire rack for at least 2 hours. Chill in the fridge for 1 hour before slicing into squares.
  11. Use parchment paper edges to lift bars out cleanly. Serve at room temperature or chilled.

Notes

If you don’t have a smoker, use smoked paprika for a subtle smoky flavor. Soften butter properly for the shortbread base to avoid greasy or tough dough. Chill bars thoroughly before slicing to prevent stickiness. Tent with foil if filling bubbles or browns unevenly. Variations include gluten-free flour swaps, vegan substitutions, and adding spices like cinnamon or cayenne.

Nutrition

Keywords: smoked pecan pie bars, maple pecan bars, shortbread base, smoked dessert, pecan pie bars, easy pecan bars, homemade dessert

Find it online: https://avabowls.com/perfect-smoked-maple-pecan-pie-bars-recipe-easy-homemade-shortbread-base/