Maple Pecan Shortbread Squares

Very easy and super delicious. I used dark brown sugar for the crust and added extra pecans. Baked it a few minutes longer because the center of the topping was still a little soft. The result is what I called “maple pecan pie bites”. My friend asked for pecan pie for a dinner party dessert and was very pleased.

I and guests really enjoyed this recipe. I didn’t change anything other than doubling it up so I had enough for all. I am now sharing the recipe with others, they wanted it! Great job and thank you for sharing. From my picture you may think it a little overdone but not at all. Was perfect.

I used sucanat in place of the brown sugar. It has a slight molasses undertone. I let the maple syrup dissolve the(second half of) sucanat for about 10 minutes before adding the egg and pecans. I doubled the amount of pecans. After adding the pecan mixture to the crust, I baked a little longer, 15-16 minutes, due to the extra pecans. I liked this very much. I am making these to pass out to neighbors for the holidays, along with some home made dog treats, also from this site.

These bars had great flavor and my son loved them. They are ooey gooey without using any corn syrup, which I appreciate. However, they are incredibly thin and the short bread layer is relatively soft. I would like to see it a little more crunchy. Additionally, do not “beat” the eggs, they will become to bubbly. I should have watched the video, where you simply stir the ingredients together. For these reasons, the next time I will probably stick with M. Stothmann’s quick pecan pie bars from this site.

OMG. Sooooooo easy and soooo good. Can’t wait until I get some vanilla ice cream for a topping. Yum Yum

Wonderful recipe! The only thing I did different was to use a parchment lined pan. I get a lot of requests for the recipe with this one.

I made these for a church coffee hour. I wanted to have a gluten-free option and so, as another reviewer did, I used Bob’s 1-to-1 gluten free flour. Nobody even realized they were gluten-free and of the four items I made, these were by far the most popular. Everybody said how delicious they were. I will be making these often.

Delicious! I used egg substitute with heavy cream. Makes 8 servings.

I doubled the recipe. They are a keeper!

Trying to figure out if/how you can ask a question. I’d like to try the cupcake tin with liners but wonder if cooking times changed? Quantity of shortbread per cupcake? Quantity of topping per cupcake? Is there a way to reply or should I just look for a recent review for the answers? Thanks!

I’ve made this recipe as written, and gluten free, and both are excellent. I substituted an equal measure of Bob’s Red Mill 1-to-1 gluten free flour blend for the all-purpose flour and it worked out wonderfully. I have made a couple of tiny additions that really make the flavor even better: I add a pinch of sea salt to both the shortbread and to the pecan topping. I also add a small splash of vanilla extract to the shortbread. These small additions really take these bars over the top.

Amazing!!! I doubled the recipe, and added a touch of maple syrup to the shortbread dough before baking. Otherwise, made as directed. Very sweet, absolutely delicious. My biggest problem is going to be staying out of them!

I think this is a wonderful recipe; easy, tasty, and not too sweet. I made more by making 11/2 recipe. Added a little coconut and Carmel flavoring. I’m sure to make this again and again!

This recipe should have a much higher rating. The bars are delicious, very easy to make and look like you spent hours slaving over them.

Perfect recipe! One of the best things on Allrecipies. Just beware, once you eat one, you’ll crave them for the rest of your life.

Where have these been all my life? Delicious! Next time I might put a scant amount of coarse sea salt on top. Definitely a keeper! Thanks

I made this exactly according to the recipe. The maple was not detectable AT ALL. Pure maple syrup is very expensive where I live so I feel it was a waste of an ingredient and may just use corn syrup the next time. Either way, these were delicious and gone in one day!

This is my family’s new favorite desert and it is so easy to make!! Only difference I did was I melted the stick of butter so I could mix it by hand instead of getting the mixer out. They are great!!

I have made this at least 3 times now! I double the topping recipe and make it in muffin tins for easier clean up etc. I also find that they harden up overnight so make a day ahead.

Very easy to make with few ingredients. If you like the top of pecan pie, you’ll love these.

We used walnuts instead of pecans but it still turned out delicious! I will definitely make it again.