Coconut Maple Pecan Bars
Indulge in the irresistible flavors of Coconut Maple Pecan Bars, a decadent treat perfect for any occasion. These bars feature a buttery, crumbly crust topped with a luscious combination of shredded coconut, toasted pecans, and a rich maple syrup glaze. The toasted pecans add a delightful crunch, while the unsweetened coconut provides a subtle nuttiness that perfectly balances the sweet, caramel-like filling. Crafted with simple ingredients, including pure maple syrup and a touch of vanilla, these bars are easy to assemble yet deliver complex flavors in every bite. Baked to golden perfection, they’re ideal for dessert platters, snack tables, or even as a make-ahead sweet treat. Ready in just over an hour and yielding 16 squares, these bars are as beautiful as they are delicious—perfect for sharing or savoring solo!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups unsalted butter
- 0.5 cups light brown sugar
- 0.25 teaspoons salt
- 1 cups shredded unsweetened coconut
- 1.5 cups pecans
- 0.75 cups pure maple syrup
- 0.5 cups granulated sugar
- 0.25 cups heavy cream
- 1 teaspoons vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal later.
In a medium bowl, combine the all-purpose flour, light brown sugar, and salt. Cut the unsalted butter into small cubes, then use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs.
Press the crust mixture evenly into the prepared baking pan. Bake for 15 minutes, then remove from the oven and set aside.
While the crust is baking, roughly chop the pecans and toast them in a skillet over medium heat for 5-7 minutes, stirring occasionally, until fragrant. Set aside.
In a medium saucepan, combine the maple syrup, granulated sugar, and heavy cream. Heat the mixture over medium heat, stirring constantly, until the sugar dissolves and the mixture begins to bubble gently. Remove from heat and stir in the vanilla extract.
Spread the shredded coconut evenly over the baked crust. Top it with the toasted pecans, spreading them out in a single layer.
Pour the maple syrup mixture evenly over the pecans and coconut, ensuring that everything is well-coated.
Return the pan to the oven and bake for 25-30 minutes, or until the filling is bubbling and the top is golden brown.
Remove from the oven and allow the bars to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the bars out of the pan and onto a cutting board.
Cut the bars into 16 squares and serve. Store any leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
4292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.8 g | 328% | |
| Saturated Fat | 111.6 g | 558% | |
| Polyunsaturated Fat | 32.4 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 698 mg | 30% | |
| Total Carbohydrate | 499.4 g | 182% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 320.9 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1579 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
