Maple Chocolate Pecan Bars with Condensed Milk
Fudgy chocolate shortbread base topped with gooey maple-pecan filling made from sweetened condensed milk. These bars deliver rich cocoa depth and buttery texture with warm maple notes and crunchy pecans throughout. Perfect for potlucks, bake sales, holiday platters, or afternoon snacking. This version uses condensed milk for a silky filling that sets just enough to cut cleanly while staying moist inside.
Ingredients
- 1 cup all-purpose flourgluten-free all-purpose flour blend1 cupceliac safe
gluten-free
- ⅝ cup sugar
- ½ cup cocoa powder
- ¼ teaspoon salt(optional)
- ¾ cup butter or margarine, cold
- 2 eggs
- 1 14 ounce can sweetened condensed milk, not evaporated milk
- 1 ½ teaspoons maple flavoringpure maple extract1 1/2 teaspoonsstronger flavor
- 2 cups pecan halves or pieces
Instructions
- 1
Heat oven to 350°F.
- 2
Stir together flour, sugar, cocoa and salt in large bowl. Cut in cold butter until mixture becomes crumbly.
- 3
Stir in one beaten egg until combined.
- 4
Press mixture evenly onto bottom of ungreased 13x9x2-inch baking pan.
- 5
Bake for 25 minutes.
- 6
While crust bakes, beat sweetened condensed milk, remaining egg and maple flavoring in medium bowl.
- 7
Stir pecan halves into filling mixture.
- 8
Pour filling over hot crust, distributing pecans evenly.
- 9
Return to oven and bake for 25 minutes longer or until golden.
- 10
Cool in pan on wire rack completely.
- 11
Cut into bars.
Tips
Use cold butter cut into cubes for a crumbly, tender base. If using margarine, ensure it is also cold.
Do not use evaporated milk as a substitute for sweetened condensed milk; the filling will be too thin and won't set properly.
Distribute pecans evenly in first pour for consistent texture throughout bars.
Good to Know
Airtight container at room temperature for up to 5 days. Bars soften slightly as they age.
Prepare and bake completely up to 2 days ahead. Store covered at room temperature.
Cut into 24-36 bars depending on desired size. Serve at room temperature or slightly chilled.
Common Mistakes
Do not skip the first 25-minute crust bake to avoid a soggy, underbaked base.
Do not overbake the topping; stop at golden to avoid dry, cakey filling.
Do not use evaporated milk to prevent thin, runny filling that won't set.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
gluten-free
FAQ
Can I freeze these bars?
Yes. Cool completely, wrap individually in plastic wrap, place in airtight freezer container, and freeze up to 3 months. Thaw at room temperature for 1-2 hours before serving.
What if I don't have maple flavoring?
Substitute pure maple extract at the same amount, or use vanilla extract though the maple note will be lost. Alternatively, omit it entirely for pure chocolate-pecan bars.
How long do these stay fresh?
Stored in an airtight container at room temperature, bars keep for 4-5 days before flavors begin to fade and texture becomes stale. Refrigeration extends shelf life slightly.