Honey Maple Pecan Bars 35.000

Deb Lindsey for The Washington Post

Holiday Cookies 2013 Dec 4, 2013

Here, a rich, buttery shortbread base is topped with a chewy caramel that carries a hint of its namesake maple flavor.

Make Ahead: The bars can be stored between sheets of waxed paper in an airtight container for up to 10 days. They can be frozen for up to 1 month. Defrost thoroughly before serving.

35 - 40 bars

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 35-40 bars

  • For the crust
  • 24 tablespoons (3 sticks) chilled salted butter, cut into small chunks
  • 1 cup confectioners' sugar
  • 2 large eggs
  • 4 cups flour, preferably unbleached
  • For the filling
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup good-quality honey
  • 1/4 cup pure maple syrup
  • 12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into several pieces
  • 1 tablespoon vanilla extract
  • 4 cups pecan halves or pieces, toasted (see NOTE)


For the crust: Preheat the oven to 350 degrees. Line a 15-by-17-inch rimmed baking sheet with parchment paper.

Combine the butter and confectioners' sugar in a food processor. Pulse for 20 seconds, then stop to add the eggs and flour; process just long enough to form a dough. Transfer to the baking sheet and press evenly to cover the parchment, including all the way into the corners and up the sides of the baking sheet; you'll need the edges to contain the filling. Bake for 8 minutes, then use a fork to prick the dough in several places. Bake for 15 minutes or until golden. Cool slightly.

Once the crust is out of the oven, make the filling: Combine the brown sugar, honey, maple syrup and butter in a deep saucepan over medium-high heat. Cook, stirring, until the butter has melted. Once the mixture comes to a boil, cook for 2 minutes. Remove from the heat and stir in the vanilla extract and pecans.

Pour over the crust, using a spatula to spread the filling evenly. Bake (at 350 degrees) for 20 minutes; the filling should be somewhat bubbly.

Cool completely before cutting into 35 to 40 bars.

NOTE: Spread the pecans in a single layer on a rimmed baking sheet. Toast in a 325-degree oven until fragrant and lightly browned. Cool completely before using.

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Recipe Source

Adapted from "The Fallingwater Cookbook: Elsie Henderson's Recipes & Memories," by Suzanne Martinson with Jane Citron and Robert Sendall (University of Pittsburgh Press, 2008).

Tested by Meaghan Wolff.

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