I've got a yummy little snack to have on hand while you've got guests in town (or will be traveling) this week ... Maple Pecan Bars! Reminiscent of a Pecan Pie without the crust or all the sugar, these won't last long. Feel free to double the recipe and bake on a half sheet pan for a bigger crowd. Enjoy! :)
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Maple Pecan Bars
I've got a yummy little snack to have on hand while you've got guests in town (or will be traveling) this week ... Maple Pecan Bars! These won't last long.
Print Recipe
Servings: 18 bars
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Ingredients
- 3 eggs
- ⅓ cup pure maple syrup
- 1 tablespoon butter (melted, + extra for greasing the pan)
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 2 ½ cups pecans (chopped)
Instructions
- Preheat oven to 375 degrees F. Grease a quarter sheet pan (13" X 9 ½") with butter and set aside.
- In a large bowl whisk together the eggs, syrup, tablespoon of melted butter, vanilla and salt. Fold in the pecans.
- Pour mixture into one even layer on the baking sheet. Bake until set in the center and golden brown around the edges, 14 to 16 minutes.
- Let cool, cut into bars, and serve.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Maple Pecan Bars
Amount Per Serving
Calories 128
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Cholesterol 29mg10%
Sodium 81mg4%
Potassium 80mg2%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 4g4%
Protein 2g4%
Vitamin A 65IU1%
Vitamin C 0.2mg0%
Calcium 20mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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Angel says
I have not been disappointed by any recipe on this site until now. Like others, mine was not great. It was kind of rubbery and spongey with not much flavor. I was disappointed with this one.
Laurie says
I had great success with these. No rubbery texture at all...just wonderful pecan maple deliciousness.
Pam Tiede says
Yeah, these were not great. It's all good, though, most of the recipes on here are excellent!
patsy says
Mine were flavorless and rubbery also. No one would eat them. Lots of $$ Spent on pecans went in the trash.
Sherry says
Made these and I was the only one who ate them. They don't have much flavor and have a strange texture. I ended up adding them to my oatmeal, which worked out well.
Linda Bickel says
these came out strange. the top looks great but the bottom is an odd grey color and rubbery. what the heck?
Amy Taylor (comment moderator) says
Hmm. That's odd. I'm not sure what might have gone wrong.
Sarah says
Mine too. Looked good on top but bottom was gray and rubbery. They tasted good but the texture was odd. I'm wondering if I didn't cook them long enough, although the edges were brown and the top looked done.
Sarah says
Did not mean to give it four stars ... maybe 2.
2pots2cook says
Love it. Thank you !
Heather says
Generally, I love the recipes from your blog and cookbook, but this was an exception. I had high hopes, but they fell flat. I took this to my family's Thanksgiving dinner, and no one liked it. :( It literally had no taste! I was so disappointed. I followed the directions exactly, and the end result looked like the picture, so I don't know what went wrong.
Kristi says
Could I use coconut oil in place of the butter?
Amy Taylor (comment moderator) says
Hi. We have not subbed in this recipe but you can typically sub butter and coconut oil 1:1.
Kathryn Lilley says
Adding mini chocolate chips!
teresa says
YUM!!!
Elissa says
Do these need to be refrigerated if making ahead of time??
Amy Taylor (comment moderator) says
I usually refrigerate desserts that contain milk, cream, or eggs.
Heidy says
I'll be trying these soon! They look delicious!