Maple Nut Bars

Maple bars are basically a portable version of pecan pie.  The crust for the bars is more of a shortbread than pie crust but the top layer of gooey, mapley goodness is the same.

This recipe tastes better with wheat flour mixed in with the white flour for the shortbread.  The wheat flour gives it some backbone that is a nice platform for the intense maple-nut combo up top.  Also, consider trying hazelnuts with the pecans.



  • 1 cup white flour
  • ½ cup wheat flour
  • ¾ cup brown sugar
  • 14 Tbsp butter, softened


  • ¾ cup brown sugar
  • ¾ cup Sugarmaker’s Cut Maple Syrup
  • 3 eggs
  • Pinch of salt
  • 1 tsp vanilla
  • 3 Tbsp butter, melted
  • 1 ½ cups chopped pecans, hazelnuts or both


To make the crust, preheat oven to 350.  Lightly grease a 9 x 13 inch pan.  Combine all of the crust ingredients in a medium sized bowl.  Use your fingers or a fork to blend the butter in with the dry ingredients until there are no butter chunks left and the consistency is crumbly.  Pour into the pan and press the crumbly bits down until it forms one even layer.  Put in the oven for about 10 minutes or until it starts to faintly brown, then remove from the oven.

In the meantime, combine the sugar, maple syrup, and eggs in a bowl until thoroughly combined.  Add the salt, vanilla, melted butter, pecans and stir.  Pour over the partially baked crust, making sure the nuts are evenly distributed.  Return to the oven and bake until the top is set, about 18 minutes.  Remove from the oven, let cool and then cut into squares for serving.


[recipe by Runamok Syrups]

By |2018-03-01T14:53:07+00:00March 1st, 2018|Recipes|0 Comments