Featured in “Junt’s Dessert Contest 2025: Maple Pecan Bars, Cookies, Cake, and…Eggs.”

Yield: 24 bars
Prep: 30 mins | Bake: 40 mins | Cooling: 2+ hours (overnight is better)

MAPLE CANDIED PECANS
2 cups Pecan halves
3 tbsp Pure maple syrup
2 tbsp Brown sugar
1 tbsp Butter
1/2 tsp Salt
Tiny pinch Cayenne (optional)

SHORTBREAD BASE
2 cups All-purpose flour
1 cup Butter, cold and cubed (2 sticks)
1/2 cup Powdered sugar
1/2 tsp Salt
1 tsp Vanilla extract

SALTED CARAMEL LAYER
3/4 cup Butter (1.5 sticks)
1 cup Brown sugar, packed
1/4 cup Heavy cream
2 tbsp Maple syrup
3/4 tsp Salt
1 tsp Vanilla

DARK CHOCOLATE TOP
1.5 cups Dark chocolate chips (60-70% cacao)
1 tbsp Coconut oil or butter
Flaky sea salt for finishing (Maldon is good)

1. Make the candied pecans first (can be done 2-3 days ahead). Preheat oven to 325°F and line a baking sheet with parchment. Combine maple syrup, brown sugar, and butter in a saucepan over medium heat. Stir until melted and dissolved. Add pecans, toss to coat, cook 2-3 mins until syrup thickens. Spread on sheet, sprinkle with salt, bake 12-15 mins stirring halfway. Let cool completely—they crisp as they cool.

2. For the shortbread base, preheat oven to 350°F. Line a 9×13 pan with parchment, leaving overhang for easy removal. Pulse flour, powdered sugar, and salt in food processor. Add cold butter and vanilla, pulse until crumbly. Press evenly into pan and prick all over with a fork. Bake 20-22 mins until edges are light golden. Cool 10 mins but keep oven on.

3. While shortbread cools, make the caramel. Melt butter in a saucepan over medium heat. Add brown sugar and stir until dissolved. Bring to a boil stirring constantly, boil 1 minute. Remove from heat and carefully whisk in the cream (it will bubble), then the maple syrup, salt, and vanilla.

4. Pour caramel immediately over the warm shortbread and spread evenly. Scatter about 1.5 cups of the candied pecans over top and press gently into the caramel. Bake 12-14 mins until caramel is bubbling. Cool 15 mins.

5. Melt chocolate and coconut oil together—microwave in 30 second bursts stirring between, or use a double boiler. Pour over the caramel layer and spread evenly. Arrange remaining candied pecans on top. Sprinkle with flaky sea salt.

6. Refrigerate at least 2 hours, overnight is better. Let sit at room temp 10 mins before cutting. Use a sharp knife and wipe it clean between cuts for clean edges. Cut into 24 bars (6×4 grid).

NOTES
– Dark chocolate is important, it balances the sweetness. Don’t use milk chocolate.
– Don’t skip the flaky salt on top. Salt + chocolate contrast is key.
– These are rich. Cut them into reasonable portions.
– Serve at room temp so the caramel is slightly soft, not rock hard.
– Make pecans 2-3 days ahead, assemble bars the day before, cut day of.