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.
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
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! Tried this recipe?Let us know how it was!