Sourdough Maple Pecan Pie Bars

If you love pecan pie but don’t want to fuss with making pie crust or worrying about centers being underbaked, these Sourdough Maple Pecan Pie Bars are the answer. They start with a buttery sourdough shortbread that bakes up perfectly tender, then gets topped with a gooey maple brown sugar caramel loaded with pecans. Every bite is just as good as classic pecan pie, but easier. Top with flaky sea salt or whipped cream and you have the kind of dessert that will be vanishing from plates long before the pie ever would.

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Tools You’ll Need:

1. 9×9-inch Baking Pan- to bake your bars. I love this pan from USA Bakeware linked here.
2. Parchment paper- to line your pan for easy removal of the bars. If you skip this step they’ll stick!
3. Large Saucepan or Pot- to mix the caramel sauce.
4. Mixing bowl- to mix the shortbread crust.
5. Whisk- to mix the caramel.
6. Spatula- to spread the filling.
7. Food Processor or Pastry Cutter- to combine the shortbread crust.
8. Fork- to dock the shortbread crust.
9. Knife and Cutting Board- to chop pecans and cut the bars.

Next, Gather Your Ingredients:

1. Sourdough Discard– Adds flavor and moisture and is the magic that ferments your shortbread if desired. Can be used fed, past peak, or straight from the fridge.
2. Unsalted Butter– Used in the buttery shortbread and to make the caramel sauce. If you use salted, reduce the salt by 1/4 teaspoon.
3. All-purpose Flour– Provides structure to the shortbread crust.
4. White Granulated Sugar- Sweetens the shortbread crust for that classic flavor.
5. Sea Salt – Enhances overall flavor of the crust and caramel.
6. Vanilla Extract – Adds warm cozy flavor to the caramel.
7. Brown Sugar– Used in the caramel for that deep molasses flavor and chew.
8. Vanilla Extract– Enhances the flavor and brings warmth to the dough and the caramel.
9. Cream – use heavy cream for the caramel sauce for the best flavor and texture.
10. Honey- adds sweetness to the caramel filling and helps stabilize the filling for clean slices. If needed, you can substitute the honey for maple syrup just be aware the filling may not set up quite as well.
11. Pure Maple Syrup- used in the caramel sauce to give that maple flavor that compliments the pecans so well. If you don’t have or want to use maple syrup, you can replace it with honey in the recipe.
12. Pecans- you can use whole pecans and chop them or purchase them chopped, either way works!
13. Maldon Sea Salt (optional)- adds an extra touch to the tops for contrast and flavor. You can find it linked here.

Instructions

Step 1: Make the Shortbread Crust

To start, you need to prepare the buttery shortbread crust that makes the base of the bars. Preheat the oven to 350°F (175°C). Line a 9×9 pan with parchment, leaving overhang. Don’t skip this step, it’s key to removal of the bars later. Without the parchment they’ll stick the the pan!

You can use a food processor to make the short bread, or mix it by hand.

Combine the flour, sugar, and salt together either in a bowl if mixing by hand or in a food processor by pulsing together.

Cut the cold butter into 1/4 inch cubes, and add to the dried ingredients. If using a food processor, pulse the butter into the dry ingredients just until coarse pea-sized crumbs form. If you’re mixing this dough by hand, use a pastry cutter or fork to break up the butter to form coarse crumbs.

Add the sourdough discard to the dough, and mix either in the food processor with gentle pulses until a dough begins to form or by hand until the dough starts to come together.

If the dough is very dry and needs help coming together, don’t over work! Instead, add ice water 1 teaspoon at a time until the dough roughly holds together.

Once the dough starts to form, transfer to the pan lined with parchment and press the dough firmly and evenly into the pan. If needed, you can cover the shortbread crust with more parchment paper and press with a measuring cup to help smooth the shortbread out to make it even.

Dock the bottom with a fork all over, by making small holes all over the bottom.

Optional Overnight Fermentation: Cover the shortbread crust with plastic, and refrigerate overnight. This allows the sourdough discard to work to break down the gluten in the flour. Remove from the refrigerator and bake the next day as directed below.

Bake the crust for 20 minutes until lightly golden at the edges. Remove from the oven when the shortbread is done, but don’t turn off the oven! We are going to make the pecan filling while the crust bakes and return the bars back to the hot oven once we add the caramel pecan layer.

Step 2: Make the Caramel Pecan Filling

While the shortbread bakes, prepare the caramel pecan filling. Chop the pecans to your desired size and set aside.

In a large saucepan, melt the butter over medium/low heat.

Add the brown sugar, honey, maple syrup, heavy cream, and salt to the melted butter. Bring to a gentle simmer over medium to low heat, stirring often to avoid burning the caramel.

Once the caramel begins to bubble at the edges, reduce the heat to low and simmer for 2 more minutes to fully dissolve the sugar and thicken the caramel slightly. Remove from the heat and stir in vanilla and pecans.

Immediately pour the hot pecan filling over the warm crust, and smooth to make sure it meets the edges of the pan.

Return the pan to the oven and bake 20–25 minutes more, until the filling is bubbling and slightly darkened. The bars are done when you slightly tip the pan and the filling slowly slides to one side. It’s okay of the caramel still looks wet!

Allow these bars to cool completely, at least 2 hours to fully set up. The caramel needs time to cool to set up, so don’t rush this! Once the bars are cooled, lift the bars out of the pan using the parchment, and slice into 9-12 even squares.

Top with flaky sea salt or fresh whipped cream, and enjoy!

Yields 9-12 bars

How to Store:

Room Temperature- Store bars wrapped with plastic or in an airtight container up to 4 days.

Refrigerator- Keep up to 7 days in refrigerator. Allow bars to come to room temperature before enjoying!

FAQ’S:

Can I make these ahead?

Yes! They slice best after resting overnight.

What do I do if my crust is too crumbly?

Continue to add 1 teaspoon of ice water to the shortbread until it comes together enough to press into the pan.

Why are my bars runny?

The caramel didn’t simmer long enough or the second bake was too short. Make sure to simmer the caramel for a few minutes after it starts to bubble, and when you’re baking the bars make sure the caramel slowly slides when you tip the pan. If it’s watery, bake until it thickens.

Why did my caramel crystalize?

The sugars didn’t fully dissolve together, make sure to simmer slightly longer.

Why did my layers separate?

The crust was too cold. Make sure to pour the filling on the warm crust and return to the oven to finish baking for the best results.

Can I use different nuts?

Yes, walnuts or a pecan/walnut mix work great.

If you enjoyed this recipe, drop a comment and don’t forget to try my other seasonal recipes!

Seasonal Recipes You’ll Love:

1. Sourdough Butter Pecan Toffee Cookies
2. Sourdough Maple Pecan Sticky Buns
3. Sourdough Maple Pecan Granola (Lacto-fermented)

Sourdough Maple Pecan Pie Bars

Joselyn Buehler

If you love pecan pie but don't want to fuss with making pie crust or worrying about centers being underbaked, these Sourdough Maple Pecan Pie Bars are the answer. They start with a buttery sourdough shortbread that bakes up perfectly tender, then gets topped with a gooey maple brown sugar caramel loaded with pecans. Every bite is just as good as classic pecan pie, but easier.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Fermentation time 12 hours hrs

Servings 9

Equipment

• 9×9-inch baking pan – to bake the bars.
• Parchment paper – to line your pan for easy removal of the bars. If you skip this step they'll stick!
• Large saucepan or pot – to mix the caramel sauce.
• Mixing Bowl – to mix the shortbread crust.
• Whisk – to mix caramel sauce.
• Spatula – to spread pecan filling.
• Food Processor or Pastry Cutter – to combine the shortbread crust.
• Fork – to dock the shortbread crust.
• Knife and Cutting Board – to chop pecans and cut the bars.

Ingredients

  

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Sourdough Shortbread Crust:

• 10 tbsp (140g) unsalted butter
• 1/3 cup (65g) granulated sugar
• 1/4 cup (60g) sourdough discard
• 1 3/4 cups (220g) all-purpose flour
• 1/4 tsp fine sea salt

Caramel Pecan Filling:

• 1/2 cup (113g) unsalted butter
• 3/4 cup (165g) brown sugar
• 1/4 cup (80g) honey
• 2 tbsp (40g) maple syrup
• 1/2 cup (120g) heavy cream
• 4 cups (400g) roughly chopped pecans
• 1 1/2 tsp vanilla extract
• 1/2 tsp sea salt

Garnish:

• Maldon flaky sea salt

Instructions

 

Step 1: Make the Shortbread Crust

• To start, you need to prepare the buttery shortbread crust that makes the base of the bars. Preheat the oven to 350°F (175°C). Line a 9×9 pan with parchment, leaving overhang. Don’t skip this step, it’s key to removal of the bars later. Without the parchment they’ll stick the the pan!
• You can use a food processor to make the short bread, or mix it by hand.
• Combine the flour, sugar, and salt together either in a bowl if mixing by hand or in a food processor by pulsing together.
  1/3 cup (65g) granulated sugar, 1 3/4 cups (220g) all-purpose flour, 1/4 tsp fine sea salt
• Cut the cold butter into 1/4 inch cubes, and add to the dried ingredients. If using a food processor, pulse the butter into the dry ingredients just until coarse pea-sized crumbs form. If you’re mixing this dough by hand, use a pastry cutter or fork to break up the butter to form coarse crumbs.
  10 tbsp (140g) unsalted butter
• Add the sourdough discard to the dough, and mix either in the food processor with gentle pulses until a dough begins to form or by hand until the dough starts to come together.
  1/4 cup (60g) sourdough discard
• If the dough is very dry and needs help coming together, don’t over work! Instead, add ice water 1 teaspoon at a time until the dough roughly holds together.
• Once the dough starts to form, transfer to the pan lined with parchment and press the dough firmly and evenly into the pan. If needed, you can cover the shortbread crust with more parchment paper and press with a measuring cup to help smooth the shortbread out to make it even.
• Dock the bottom with a fork all over, by making small holes all over the bottom.
• Optional Overnight Fermentation: Cover the shortbread crust with plastic, and refrigerate overnight. This allows the sourdough discard to work to break down the gluten in the flour. Remove from the refrigerator and bake the next day as directed below.
• Bake the crust for 20 minutes until lightly golden at the edges. Remove from the oven when the shortbread is done, but don’t turn off the oven! We are going to make the pecan filling while the crust bakes and return the bars back to the hot oven once we add the caramel pecan layer.

Step 2: Make the Caramel Pecan Filling

• While the shortbread bakes, prepare the caramel pecan filling. Chop the pecans to your desired size and set aside.
  4 cups (400g) roughly chopped pecans
• In a large saucepan, melt the butter over medium/low heat.
  1/2 cup (113g) unsalted butter
• Add the brown sugar, honey, maple syrup, heavy cream, and salt to the melted butter. Bring to a gentle simmer over medium to low heat, stirring often to avoid burning the caramel.
  3/4 cup (165g) brown sugar, 1/4 cup (80g) honey, 2 tbsp (40g) maple syrup, 1/2 cup (120g) heavy cream, 1/2 tsp sea salt
• Once the caramel begins to bubble at the edges, reduce the heat to low and simmer for 2 more minutes to fully dissolve the sugar and thicken the caramel slightly. Remove from the heat and stir in vanilla and pecans.
  1 1/2 tsp vanilla extract
• Immediately pour the hot pecan filling over the warm crust, and smooth to make sure it meets the edges of the pan.
• Return the pan to the oven and bake 20–25 minutes more, until the filling is bubbling and slightly darkened. The bars are done when you slightly tip the pan and the filling slowly slides to one side. It’s okay of the caramel still looks wet!
• Allow these bars to cool completely, at least 2 hours to fully set up. The caramel needs time to cool to set up, so don’t rush this! Once the bars are cooled, lift the bars out of the pan using the parchment, and slice into 9-12 even squares.
• Top with flaky sea salt or fresh whipped cream, and enjoy!
  Maldon flaky sea salt

Notes

How to Store:

Room Temperature- Store bars wrapped with plastic or in an airtight container up to 4 days.

Refrigerator- Keep up to 7 days in refrigerator. Allow bars to come to room temperature before enjoying!

Course Dessert

Cuisine American

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