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Article: Pecan Bars with Shortbread Crust

Pecan Bars with a Shortbread Crust using Wabanaki Maple Syrup

Pecan Bars with Shortbread Crust

Shortbread Crust:

  • 1/3 cup 82.5 ml Butter, softened
  • ¼ cup 60 ml Brown Sugar
  • 1 cup 250 ml All Purpose Flour
  • ¼ tsp 1.25 ml Salt

Maple-Pecan Filling:

  • 1 cup 250 ml Pecans, chopped
  • 2 large Eggs
  • 1 tsp 5 ml Vanilla Extract
  • ½ cup 125 ml Brown Sugar
  • ½ cup 125 ml Wabanaki Maple Syrup
  • 1 tbsp 15 ml All Purpose Flour
  • ¼ tsp 1.25 ml Salt



  1. Preheat the oven to 350°F. Line a 9”x9” pan with parchment paper; set aside.
  2. Place butter and brown sugar into a medium bowl and beat until smooth. 
  3. Add flour and salt and mix just until coarse crumbs form (not a solid ball of dough). 
  4. Press the crust mixture into the bottom of the prepared pan and bake for 13-15 minutes or until very lightly browned. 
  5. Remove crust from oven and allow to cool slightly. 
  6. Sprinkle chopped pecans in an even layer over the shortbread crust.
  7. In a large bowl, beat eggs and vanilla. Add brown sugar, maple syrup, flour, and salt, and whisk to combine. 
  8. Pour filling over the crust and bake for 25-30 minutes or until the filling has set. 
  9. Remove from oven and let cool in the pan. Once cooled, cut into squares, and serve.