No-Bake Maple Pecan Bars

No-Bake Maple Pecan Bars

Chewy oat bars bound with maple and toasted pecans, no oven required.

Total 2 hr 5 min Makes 16 bars Calories 265/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Tree nuts, Peanuts, Dairy

These no-bake bars layer toasted pecans and oats into a chewy, maple-sweetened base set firm in the fridge. A quick stovetop maple mixture binds everything together, making this a simple make-ahead snack or lunchbox treat. Ready in under an hour with minimal cleanup.

Ingredients

  • 2 cups pecans, chopped
  • 3 cups old-fashioned rolled oats
  • 1/2 cup unsalted butter
  • 3/4 cup pure maple syrup
  • 1/2 cup packed brown sugar
  • 1/2 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1/2 cup dried cranberries

Method

  1. Line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.

  2. Toast the chopped pecans in a dry 9-inch skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 5 minutes.

  3. In a large bowl, combine the toasted pecans, rolled oats, and dried cranberries.

  4. In a medium saucepan over medium heat, melt the butter with the maple syrup and brown sugar, stirring until the sugar dissolves.

  5. Bring the mixture to a gentle boil and cook, stirring constantly, for 2 minutes to slightly thicken.

  6. Remove from heat and stir in the peanut butter, vanilla extract, and sea salt until smooth.

  7. Pour the hot syrup mixture over the oat mixture and stir until fully coated.

  8. Transfer the mixture to the prepared pan and press firmly and evenly into the pan using a spatula or the back of a greased measuring cup.

  9. Refrigerate uncovered until firm, at least 2 hours.

  10. Lift out using the parchment overhang, slice into 16 bars, and serve chilled or at room temperature.

Rate this recipe

★ 4.7 (1)

No-Bake Maple Pecan Bars

These no-bake bars layer toasted pecans and oats into a chewy, maple-sweetened base set firm in the fridge. A quick stovetop maple mixture binds everything together, making this a simple make-ahead snack or lunchbox treat. Ready in under an hour with minimal cleanup.

2 hr 5 min 16 bars 265 cal

Ingredients

  • 2 cups pecans, chopped
  • 3 cups old-fashioned rolled oats
  • 1/2 cup unsalted butter
  • 3/4 cup pure maple syrup
  • 1/2 cup packed brown sugar
  • 1/2 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1/2 cup dried cranberries

Method

  1. 1

    Line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.

  2. 2

    Toast the chopped pecans in a dry 9-inch skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 5 minutes.

  3. 3

    In a large bowl, combine the toasted pecans, rolled oats, and dried cranberries.

  4. 4

    In a medium saucepan over medium heat, melt the butter with the maple syrup and brown sugar, stirring until the sugar dissolves.

  5. 5

    Bring the mixture to a gentle boil and cook, stirring constantly, for 2 minutes to slightly thicken.

  6. 6

    Remove from heat and stir in the peanut butter, vanilla extract, and sea salt until smooth.

  7. 7

    Pour the hot syrup mixture over the oat mixture and stir until fully coated.

  8. 8

    Transfer the mixture to the prepared pan and press firmly and evenly into the pan using a spatula or the back of a greased measuring cup.

  9. 9

    Refrigerate uncovered until firm, at least 2 hours.

  10. 10

    Lift out using the parchment overhang, slice into 16 bars, and serve chilled or at room temperature.