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If there was ever a nutty bar that screamed fall, it’s these ooey-gooey Brown Sugar Maple Chocolate Pecan Pie Bars. Made with brown sugar and sweet maple syrup, this sugar cookie base is soft, buttery, and has just the right amount of sweet maple flavor. But then, there’s the pecan pie topping. The topping is made sweet with maple syrup and a little brown sugar, plus eggs to keep everything extra gooey. There’s also a generous amount of nutty pecans, and of course, plenty of chocolate chips too. There’s really nothing not to love about these brown sugar maple pecan pie bars. Perfect for the weekend or even the upcoming Thanksgiving dinner. Or really…whenever you’re in need of a deliciously sweet and nutty chocolate pecan bar.
Not sure there’s a better way to welcome in the weekend than with these bars. These remind me so much of Thanksgiving, they’ve got me so excited. I’m not jumping ahead by any means, just excited for all that’s to come in the next couple of months.
The world has had a tough year, everyone can agree on that. But in my eyes, at least the holidays will end the year on a bright and happy note, you know? That means that this year I’m trying to make them even more special. I’ve already begun my planning, prep, and recipes…so excited!
Or at least I’m attempting to plan and prep. My organization skills these days are very poor, but I’m trying!
In all honesty, this recipe was pretty unplanned and happened at the last minute. And as often happens with last-minute recipes, it’s already one of my favorites. These sweet, nutty, chocolate bars combine two of my favorite desserts. They’re easy. And they’re delicious!
The Inspiration.
As I said above, these were unplanned. I was working on another recipe, one that I hope to share soon, but it just was not turning out how I had envisioned it in my head. As I was testing one recipe, I had this recipe brewing in my head.
I thought back to these glazed brown sugar maple cookies from a few weeks ago. Remembering just how much we all loved them, I thought…I’d love to use the recipe again in some way.
And then, I thought about Thanksgiving, and pie, and all the pies my family truly enjoys. Everyone’s favorite is my mom’s chocolate chip cookie pie. But for my mom, dad, and me, it’s a tie between chocolate chip cookie pie and pecan pie.
We love them both dearly.
So I began to think of marrying the two and suddenly I had a whole new recipe to test. I pretty much stopped what I was doing and started working on these. It was a good decision.
These bars are pretty easy, here are the steps.
Start with the base cookie layer. Instead of just a plain pie crust, I wanted to use a crust that actually enhanced the pecan pie filling. Enter the maple brown sugar cookie crust. Once baked, it’s soft, buttery, and hinted with just the right amount of maple.
And they’re simple. I’m talking really simple. Just beat the butter with sugar, add maple syrup, add an egg, add in the dry ingredients, press the dough into the pan, and bake. There is absolutely nothing fancy here and you don’t have to roll out any pie dough. Easy. Easy.
It’s important to pre-bake the crust before adding the pecan pie layer. So while the cookie crust bakes, make the filling.
And the filling is easy too. Mix everything together, add plenty of pecans and chocolate chips, then pour it over the pre-baked cookie crust. That’s it, simple as can be and turns out the gooiest, sweetest bars.
The key is all in the use of maple syrup. It keeps the bars sweet (with autumn flavor) and really gooey too. The chocolate chips end up melting into the maple syrup. The outcome is soft on the bottom, gooey on top…and so DELICIOUS!
Once the bars are out of the oven, let them cool a bit, then just slice and serve. Or if you’re like me…and have no patience at all, wait just a little bit, then cut while warm. They’re going to be a little messier, but that warm and gooey chocolate is so worth it.
I really shouldn’t recommend cutting the bars warm because it’s not the right thing to do…but I’m recommending it anyway. I’m also going to put it out there that a little flaky sea salt on top is not a bad idea either.
Buttery, sweet, hinted with brown sugar and maple, heavy on the pecans and chocolate. And extra gooey.
Pretty close to perfect. Also…if you bake these up this weekend, your house is going to smell a little bit like Thanksgiving. Yep, just a little teaser to get you excited for what’s to come.
Looking for other autumn pecan recipes? Here are a few ideas:
Slice n’ Bake Salted Chocolate Butter Pecan Cookies
Extra Sticky Maple Pecan Sticky Buns
Pecan Pie Cookies with Butter Pecan Frosting
Browned Butter Pecan Chocolate Chip Cookies
Butter Pecan Frosted Fudge Brownies
Lastly, if you make this Brown Sugar Maple Chocolate Pecan Pie Bars be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Brown Sugar Maple Chocolate Pecan Pie Bars
Servings: 24 bars
Calories Per Serving: 183 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 sticks (1/2 cup) salted butter, at room temperature
- 1/2 cup packed dark brown sugar
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 egg, at room temperature
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Pecan Filling
- 4 tablespoons salted butter, at room temperature
- 1/2 cup packed dark brown sugar
- 1/2 cup real maple syrup
- 2 teaspoons vanilla extract
- 2 eggs, at room temperature
- 1 tablespoon bourbon (optional)
- 2 cups roughly chopped pecans
- 1 - 1 1/2 cups semi-sweet chocolate chips
Instructions
- 1. Preheat the oven to 350° F. Line a 9x13 inch baking dish with parchment paper.2 In a large mixing bowl, cream together the butter and brown sugar. Add the maple syrup and vanilla, beat until light and fluffy. Add the egg and mix until combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball. If the dough feels too wet, add 2-4 tablespoons additional flour. Spread the dough out into the prepared dish. Bake for 10-12 minutes, until lightly golden on top. 3. Meanwhile, make the pecan filling. In a mixing bowl, cream together the butter and brown sugar. Add the maple syrup, vanilla, and bourbon (if using) beat until combined. Add the eggs, one at a time, and mix until combined. Stir in the pecans and chocolate chips. 4. Gently pour the pecan filling over the cookie crust, spreading the filling in an even layer. It will be thin. Return to the oven and bake another 20-25 minutes, until the bars are golden brown and just set in the center. They should wiggle a bit. Let cool, then cut into bars and enjoy!
Notes
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.
Storing: these bars keep well for up to 1 week at room temperature or in the fridge.
This post was originally published on October 23, 2020
Hello Tieghan,
they look out delicious! Could you give also the metric scale of the ingredients?
Thank xou!
Hi Hannah,
I am so sorry I don’t have the metric measurements. Have you tried using an online calculator?
Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Wow these look incredible and I’m definitely gonna give them a try!!!! We have a nut allergy in our house. Do you think they’d be ok without the pecans? Or can anyone think of any good substitutes for the pecans that aren’t nuts, but could still give that delicious crunch?
Hey Erica,
I suppose I would you additional chocolate chips. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi there. Can I substitute almond flour for the regular flour? Thanks
Hey Valerie,
I would recommend using Cup4cup GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Were the giveaway winners announced? ??????
Hey Aylah,
Yes, the giveaway winners were messaged on IG on Friday. Thanks so much for entering! xTieghan
These look incredible! I think I am going to make them for my birthday. If I like thicker bars, can I bake them in a nine inch pan or will they be a little too thick?
Hey Abigail,
That would be fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
My dinner guests are getting this for dessert tomorrow night! Can’t wait to try it out! Looks delicious ?
Thank you so much Rose! xTieghan
I made these today! The topping was delicious, but the bottom was a bit dry / not super flavorful. I would try increasing the pecan topping and decrease the bottom next time. 🙂
Thank you Meredith! xTieghan
Great recipe! Planning on using it for Thanksgiving, since we’ll be having a small one this year. One of our favorites has been chocolate pecan pie.
Love that! Thank you so much Joyce! xTieghan
I am so looking forward to making the brown sugar maple chocolate chip pecan pie bars…they look delicious! I have been a fan and follower of HBH for many years now and have enjoyed making so many of your delicious recipes.
I was so sad to discover that my entire ‘SAVED RECIPES BOX’ suddenly disappeared this week…I had hand chosen and cultivated years of baking and cooking recipes of yours…my HBH ‘recipe box’ has been my go-to every night…from your maple glazed salmon with roasted pears and Brussels sprouts, to your chocolate chip s’mores skillet cookie…
Is there anyway someone at HBH can please talk me through somehow retrieving my entire recipe box? I can’t even imagine having to go back through eight years of every day recipes to find my favorites again… I’m really hoping someone can take the time to help me… Thank you so much for your time
?
Hi Shoshana! I am so sorry about that. I will try to get this fixed right away. Do you mind sending me an email? (contact@halfbakedharvest.com) It will be easier to keep in contact that way! I hope you continue to enjoy my recipes! xTieghan
I made your chocolate peanut butter (pumpkin patch) cake last weekend hoping I would go into labor. I’m still working on the cake (even told my kids they could have some for breakfast the morning after brother comes), but looks like I’ll be making these next!
I am so happy you tried that cake and loved it!! I hope you love these just as much! Also, congrats on your pregnancy! I hope everything goes amazing for you! xTieghan
Oh my, I know my husband would LOVE these. I need to check and see if I have the chocolate chips.
Thanks for all your hard work!
Thank you Charlotte! I hope you both love these!! xTieghan
Hi this looks and sounds beautiful! Wondering whether I could double the filling amount, keeping the amount of pecans (and choc) the same, so I get a gooey-er result? Thanks in advance !
Hey Carmen,
Yes that would work, just make sure your pan can hold all of the filling! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Wow this looks incredible! Going to have to make a batch this weekend!
Yes you should! I hope these turn out amazing for you, Sasha! xTieghan
Good Morning.
Looks yummy.
But i cannot have any (brown) chocolate. I do substitute White Often
I know it would change this greatly….but any other suggestions?
thank you so much.
Hey Mort,
Are you referring to the chocolate chips? You could certainly use white chocolate chips here in place of the regular chocolate chips! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Oh wow, these look amazing and thank you so much for this recipe. I have saved this one in my recipe box and will make this in the near future 🙂
Love that! I am really glad this turned out so well for you, Colleen! Thank you! xTieghan