I love pecan pie, it's sweet, luscious and decadent. These Tahini Maple Pecan Pie Bars give the same flavor with no eggs and no corn syrup. The maple syrup based filling gives the bars a lovely warm note paired with the brown sugar. The addition of tahini is my favorite element and gives a bit of a nutty undertone and umami.
Growing up I don't think I ever had pecan pie, it wasn't until later in life when I began hanging out with friends over various holidays when I first tried it. What was this magical pie filled with pecans, a sweet almost carmel-y flavor and just simply delicious. I love the flavors but don't always love making a pie.
I decided making bars that double as pie and that was the inspiration for these. I've also omitted eggs from the filling to make them safe for my daughter with an egg allergy. And of course, adding a bit of extra nuttiness with the tahini. They are decadent without being overly sweet. Having bars you can cut them in the size you want, I love to cut them in tiny bite size 1"x1" squares which is just enough with these rich bars.
Ingredients
Ingredients are pretty simple for these bars.
- Butter - Lots of butter!!! We are baking so it's totally acceptable! I love using salted for this recipe, but you can opt for unsalted if you prefer.
- Flour - We will use flour for the base of our shortbread crust.
- Powdered Sugar - I love powdered sugar in the shortcrust base to make it ultra flaky and tender.
- Vanilla - Vanilla in both the shortbread crust and filling.
- Brown Sugar - The depth of brown sugar is lovely in the pecan filling. Those notes of molasses really pair well with the maple syrup.
- Maple syrup - In place of corn syrup, we're using maple syrup as our filling sweetener. Since these are bars, it has more wiggle room than a traditional pie to be less dense.
- Heavy Cream - This will help thicken our filling and create that creamy texture.
- Tahini - Adding a hint of tahini to the mixture helps to play on the already nutty flavor while ensuring the bars aren't too sweet.
- Pecans - The star of the show - I love pecans and they are perfect in this dessert.
- Salt
See recipe card for quantities.
Instructions
These bars come together pretty quickly, you can even prepare the crust ahead of time and the filling later.
Step 1: Begin by preparing your crust. Preheat the oven to 375 degrees fahrenheit. Combine melted butter, flour, powdered sugar, vanilla salt into a bowl and mix until a dough forms.
Step 2: Prepare a 9x13 pan by lining with parchment paper.
Step 1: Dump your shortbread crust dough into the parchment lined pan.
Step 2: .Press your shortbread crust into the pan creating an even layer. Using a fork, prick holes throughout your dough to allow it to vent while baking.
Step 1: Bake for 20-25 minutes until golden brown.
Step 2: While your shortbread bakes, prepare your filling. In a medium sized pot add your brown sugar, maple syrup, butter, heavy cream and tahini.
Step 3: Allow mixture to come to a boil then while continuing to stir. Then reduce and simmer for about 3-4 minutes, be sure to keep stirring so it doesn't stick.
Step 4: Once bubbly and slightly thickened, turn your heat off and add your vanilla, salt and chopped pecans.
Step 5: Pour into your prepared baked shortbread crust, top with flake salt and place back into the oven at 350 degrees for 20 minutes until bubbly and begins to set.
Step 4: Top with additional chopped or whole pecans while warm out of the oven. Allow to cool completely before cutting.
Storage
These bars are perfectly fine to store on the countertop in a sealed container. They're best for about 5 days. They can be wrapped and frozen for up to 3 months. Remove from freezer and allow to thaw before enjoying.
Why We Love This Recipe
All the delicious flavor of Pecan Pie without the fuss. The addition of tahini and maple syrup really take the flavor to another level.
If you try these Tahini Maple Pecan Pie Bars, please let me know by leaving a rating and review below!
As always, I love seeing your creations. Please leave a review or share your dish with me on social media #cosetteskitchen which lets me know what is working for you! You can find me on Facebook, Instagram, Twitter , Tiktok and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!
xoxo,
Cosette
Tahini Maple Pecan Pie Bars {no eggs, no corn syrup}
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9x13 tray of bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A perfect little sweet bite that is loaded with pecans, maple and tahini flavor. These Tahini Maple Pecan Pie Bars are the most magical treat you will love!
Recipe adapted from:
https://natashaskitchen.com/pecan-pie-bars/
Ingredients
Shortbread Crust
- 2 sticks of butter, melted - unsalted or salted is fine 225 grams
- 2.5 cups all-purpose flour - 36o grams
- ¾ cup powdered sugar - 85 grams
- pinch of salt
- 1 teaspoon vanilla extract
Pecan Filling
- ¾ cup packed brown sugar - 165 grams
- ½ cup pure maple syrup (not pancake syrup) - 156 grams
- 12 Tablespoons butter - salted or unsalted 170 grams
- ¼ cup heavy cream - 60 grams
- ½ cup tahini - 128 grams
- pinch of salt
- 2 teaspoons vanilla extract
- 3.5 cups chopped pecans - 350 grams + additional for topping if desired
- flake salt
Instructions
Shortbread Crust
- Preheat the oven to 375 degrees fahrenheit and lined a 9x13 pan with parchment paper, set aside.
- Combine melted butter, flour, powdered sugar, vanilla and salt into a bowl and mix until a shaggy dough forms.
- 2 sticks of butter, melted - unsalted or salted is fine 225 grams
- 2.5 cups all-purpose flour - 36o grams
- ¾ cup powdered sugar - 85 grams
- pinch of salt
- 1 teaspoon vanilla extract
- Press your shortbread dough into the pan creating an even layer. Using a fork, prick holes throughout your dough to allow it to vent while baking. Bake for 20-25 minutes until golden brown.
Pecan Filling
- Began preparing your filling while your shortbread crust bakes.
- In a medium sized (a non-stick pot works well for this to prevent sticking) pot add your brown sugar, maple syrup, butter, heavy cream and tahini. While continuing to stir, allow mixture to come to a boil on high then reduce to a low simmer for about 3-4 minutes. Keep stirring, it can burn easily if left alone. The mixture will become a bit thicker and bubble.
- ¾ cup packed brown sugar - 165 grams
- ½ cup pure maple syrup (not pancake syrup) - 156 grams
- 12 Tablespoons butter - salted or unsalted 170 grams
- ¼ cup heavy cream - 60 grams
- ½ cup tahini - 128 grams
- Remove pot from heat and stir in your chopped pecans, pinch of salt and vanilla extract. Mix to fully coat and combine.
- pinch of salt
- 2 teaspoons vanilla extract
- 3.5 cups chopped pecans - 350 grams
- Pour your prepared pecan filling into the shortbread crust when it is fully baked.
- Return to the oven at 350 degrees Fahrenheit for 20 minutes until the filling is bubbly and set.
- Once out of the oven, top with additional chopped pecans if desired and flake salt.
- chopped pecans additional for topping if desired
- flake salt
- Allow bars to cool COMPLETELY before cutting. You can remove from pan using the parchment sheet and cut into small squares to serve.
- Store in a sealed container in a cool, dry location.
- Enjoy!
Notes
- The shortbread crust is so simple to make and doesn't require any machines or equipment. Simply a bowl and a fork to mix.
- I use an aluminum 9x13 pan but a glass Pyrex 9x13 works great
- Be sure to keep stirring your filling mixture, it is susceptible to burn. A non-stick pot works best and keep stirring with a rubber or wood spatula.
Camiella says
Decided to make these bars today for an early Thanksgiving celebration. I could wait until they were completely cool to try a corner because thwy smelled so good! For a girl who does not love pecan pie because of how sweet it is these bars are amazing! When I make them again I am definitely using salted butter because I love desserts with a bit more salt. Tip: be careful don't walk away from the the sauce as it simmers it will burn😬
Cosette Posko says
Thank you so much for your sweet review! So glad you loved them! Happy Thanksgiving!!
Xoxo,
Cosette
Tamara Moore says
WONDERFUL! Switched out the pecan pie for these and it was the best decision. I love pecan pie, but these are so much more approachable and snackable. Even people who don’t like pecan pie are obsessed with these bars. They’re super easy to make and you can go at your own pace and even sub ingredients if needed (e.g., half and half for the heavy cream).
Tereza says
Definitely adding this recipe to my list! Thanks for sharing such a unique twist on a classic treat!
Cosette Posko says
So glad to hear, I hope you love them!!!
xoxo,
Cosette