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If there was ever a nutty bar that screamed fall, it’s these ooey-gooey Brown Sugar Maple Chocolate Pecan Pie Bars. Made with brown sugar and sweet maple syrup, this sugar cookie base is soft, buttery, and has just the right amount of sweet maple flavor. But then, there’s the pecan pie topping. The topping is made sweet with maple syrup and a little brown sugar, plus eggs to keep everything extra gooey. There’s also a generous amount of nutty pecans, and of course, plenty of chocolate chips too. There’s really nothing not to love about these brown sugar maple pecan pie bars. Perfect for the weekend or even the upcoming Thanksgiving dinner. Or really…whenever you’re in need of a deliciously sweet and nutty chocolate pecan bar.

overhead photo of Brown Sugar Maple Chocolate Pecan Pie Bars

Not sure there’s a better way to welcome in the weekend than with these bars. These remind me so much of Thanksgiving, they’ve got me so excited. I’m not jumping ahead by any means, just excited for all that’s to come in the next couple of months.

The world has had a tough year, everyone can agree on that. But in my eyes, at least the holidays will end the year on a bright and happy note, you know? That means that this year I’m trying to make them even more special. I’ve already begun my planning, prep, and recipes…so excited!

Or at least I’m attempting to plan and prep. My organization skills these days are very poor, but I’m trying!

In all honesty, this recipe was pretty unplanned and happened at the last minute. And as often happens with last-minute recipes, it’s already one of my favorites. These sweet, nutty, chocolate bars combine two of my favorite desserts. They’re easy. And they’re delicious!

prep photo of pecans and chocolate chips

The Inspiration.

As I said above, these were unplanned. I was working on another recipe, one that I hope to share soon, but it just was not turning out how I had envisioned it in my head. As I was testing one recipe, I had this recipe brewing in my head.

I thought back to these glazed brown sugar maple cookies from a few weeks ago. Remembering just how much we all loved them, I thought…I’d love to use the recipe again in some way.

And then, I thought about Thanksgiving, and pie, and all the pies my family truly enjoys. Everyone’s favorite is my mom’s chocolate chip cookie pie. But for my mom, dad, and me, it’s a tie between chocolate chip cookie pie and pecan pie.

We love them both dearly.

So I began to think of marrying the two and suddenly I had a whole new recipe to test. I pretty much stopped what I was doing and started working on these. It was a good decision.

prep photo of Brown Sugar Maple Chocolate Pecan Pie Bars before baking

These bars are pretty easy, here are the steps.

Start with the base cookie layer. Instead of just a plain pie crust, I wanted to use a crust that actually enhanced the pecan pie filling. Enter the maple brown sugar cookie crust. Once baked, it’s soft, buttery, and hinted with just the right amount of maple.

And they’re simple. I’m talking really simple. Just beat the butter with sugar, add maple syrup, add an egg, add in the dry ingredients, press the dough into the pan, and bake. There is absolutely nothing fancy here and you don’t have to roll out any pie dough. Easy. Easy.

overhead close up photo of Brown Sugar Maple Chocolate Pecan Pie Bars

It’s important to pre-bake the crust before adding the pecan pie layer. So while the cookie crust bakes, make the filling.

And the filling is easy too. Mix everything together, add plenty of pecans and chocolate chips, then pour it over the pre-baked cookie crust. That’s it, simple as can be and turns out the gooiest, sweetest bars.

The key is all in the use of maple syrup. It keeps the bars sweet (with autumn flavor) and really gooey too. The chocolate chips end up melting into the maple syrup. The outcome is soft on the bottom, gooey on top…and so DELICIOUS!

side angled photo of Brown Sugar Maple Chocolate Pecan Pie Bars with 2 bars stacked on top of each other

Once the bars are out of the oven, let them cool a bit, then just slice and serve. Or if you’re like me…and have no patience at all, wait just a little bit, then cut while warm. They’re going to be a little messier, but that warm and gooey chocolate is so worth it.

I really shouldn’t recommend cutting the bars warm because it’s not the right thing to do…but I’m recommending it anyway. I’m also going to put it out there that a little flaky sea salt on top is not a bad idea either.

overhead photo of Brown Sugar Maple Chocolate Pecan Pie Bars

Buttery, sweet, hinted with brown sugar and maple, heavy on the pecans and chocolate. And extra gooey.

Pretty close to perfect. Also…if you bake these up this weekend, your house is going to smell a little bit like Thanksgiving. Yep, just a little teaser to get you excited for what’s to come.

Brown Sugar Maple Chocolate Pecan Pie Bars |

Looking for other autumn pecan recipes? Here are a few ideas: 

Slice n’ Bake Salted Chocolate Butter Pecan Cookies

Extra Sticky Maple Pecan Sticky Buns

Pecan Pie Cookies with Butter Pecan Frosting

Browned Butter Pecan Chocolate Chip Cookies

Butter Pecan Frosted Fudge Brownies

Lastly, if you make this Brown Sugar Maple Chocolate Pecan Pie Bars be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Brown Sugar Maple Chocolate Pecan Pie Bars

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 24 bars
Calories Per Serving: 315 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Pecan Filling


  • 1. Preheat the oven to 350° F. Line a 9x13 inch baking dish with parchment paper.
    2 In a large mixing bowl, cream together the butter and brown sugar. Add the maple syrup and vanilla, beat until light and fluffy. Add the egg and mix until combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball. If the dough feels too wet, add 2-4 tablespoons additional flour. Spread the dough out into the prepared dish. Bake for 10-12 minutes, until lightly golden on top.
    3. Meanwhile, make the pecan filling. In a mixing bowl, cream together the butter and brown sugar. Add the maple syrup, vanilla, and bourbon (if using) beat until combined. Add the eggs, one at a time, and mix until combined. Stir in the pecans and chocolate chips.
    4. Gently pour the pecan filling over the cookie crust, spreading the filling in an even layer. It will be thin. Return to the oven and bake another 20-25 minutes, until the bars are golden brown and just set in the center. They should wiggle a bit. Let cool, then cut into bars and enjoy!


To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.
Storing: these bars keep well for up to 1 week at room temperature or in the fridge. 
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  1. Hi, I’m really looking foward to make this amazing Brown Sugar Maple Chocolate Pecan Pie Bars but I don’t how much is half cup of butter or one and a half cup of flour.
    Do you have the recipe in grams?

    1. Hey there,
      So sorry, I will add the metric measurements for you! I hope you love the recipe, please let me know if you give it a try! xTieghan

  2. 5 stars
    These are awesome! Really easy and a definite “wow” factor. If you can, I would use really good maple syrup to really enhance that flavor. Yum!!

    1. Hey Molly,
      Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan

        1. Hi Brittany,
          Yes, that should work well for you! I hope this recipe turns out amazing, please let me know if you give it a try! xTieghan

  3. 5 stars
    These bars are rich and delightful. As someone who is not the biggest fan of pecan pie, this is a delicious twist. I made these last year at Thanksgiving and they were such a hit I’ve been asked to make them again! Can’t wait to show these off in a few days! Thanks for sharing your art with us Tieghan!

    1. Hey Leisha,
      I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan

      1. 5 stars
        Love these so so much! They’ve become a classic at home. Any recommendations for making it into a pie rather than bars?

        1. Hey Sarita,
          I love to hear that this recipe worked out for you, thanks a bunch for giving it a try! Sorry, I have never tried this as a pie:) xTieghan

  4. Hi,

    This looks like a perfect recipe for a FRIENDSgiving!! Do you have a specific bourbon you like using?

    Thank you,

    1. Hey Katie,
      I like to use 4 Roses or Off Hours bourbon. I hope you love the recipe, please let me know if you give it a try! xTieghan

      1. Tieghan,

        I am making the dough the night before! My concern is that it didn’t form a ball but I did manage to make the batter pretty thick. I put it in the 9×13 and stuck it in the fridge until I make the filling tomorrow. Do you think this will be ok?

        I also plan to use Wild Turkey 101 for my bourbon!


          1. Hey Katie,
            Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan

  5. 2 stars
    The cookie layer came out fine, but barely cooked after 12 minutes so I cooked it for 15. The top layer split, all my ingredients are room temp. It looks curdled and pretty unappealing. I hope it tastes good.

  6. 5 stars
    I made these on Thursday and cannot stop eating them. Such a perfect blend of flavors and textures. I was actually worried I’d underbaked the base once the whole thing was done and cooled because it was sort of gooey, but it actually set up more after another couple of hours and was perfect. I used Bob’s Red Mill GF flour for the base and baked for 10 min and it was just right. (I will say, I cannot agree with you about Cup 4 Cup: to me it’s the worse gf flour blend. Everything comes out with a weird spongy texture. I use Bob’s or King Arthur’s Flour brands of gf flour. But that’s the only argument I have from all the recipes I’ve now made of yours!) For eating the next day I recommend microwaving for about 15 seconds: the top will get perfectly gooey again without falling apart. Also, I live in CO as well and it’s wonderful to find a site where everything was made at high altitude. I already have to make adjustments to recipes because I eat low FODMAP and it’s nice to not have to worry about adjusting for altitude on top of that.