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Best Maple Bourbon Pecan Pie Bars Recipe

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These maple bourbon pecan pie bars feature a buttery shortbread crust, a gooey maple-bourbon filling, and toasted pecans. They’re quick, easy, and perfect for any gathering.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup powdered sugar
  • ¼ teaspoon salt
  • ¾ cup unsalted butter, cold and cut into small cubes
  • ½ cup unsalted butter, melted
  • ¾ cup packed light brown sugar
  • ½ cup pure maple syrup
  • ¼ cup bourbon
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups pecan halves or chopped pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides.
  2. Make the shortbread crust: In a food processor, combine the flour, powdered sugar, and salt. Pulse a few times to mix. Add the cold butter cubes and pulse until the mixture looks like coarse meal with some pea-sized butter pieces remaining.
  3. Press the crust into the pan: Dump the crumbly mixture into your prepared pan. Use your fingers or the bottom of a measuring cup to press it evenly into the bottom. Bake for 18-20 minutes, until the edges are just barely golden. Let it cool on a wire rack while you make the filling.
  4. Prepare the filling: In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the maple syrup, bourbon, eggs, vanilla, and salt. Whisk vigorously until everything is fully combined and slightly thickened, about 1 minute.
  5. Arrange the pecans: Sprinkle the pecan halves evenly over the warm crust. Pour the filling over the top, making sure it covers all the pecans. Gently shake the pan to help the filling settle into the corners.
  6. Bake the bars: Place the pan back in the oven and bake for 25-30 minutes. The filling should be set around the edges but still slightly jiggly in the center. You’ll know it’s done when the top is golden brown and a toothpick inserted near the center comes out with just a few moist crumbs attached.
  7. Cool completely: Let the bars cool in the pan on a wire rack for at least 2 hours. For cleaner slices, refrigerate for another hour before cutting.
  8. Cut and serve: Use the parchment overhang to lift the entire block of bars out of the pan. Place on a cutting board. Use a sharp knife to cut into squares or rectangles. Wipe the knife clean between cuts for the neatest edges.

Notes

Toast pecans first for deeper flavor. Use real maple syrup, not pancake syrup. For clean cuts, chill bars completely and run knife under hot water between slices. Bars taste even better the next day.

Nutrition

Keywords: maple bourbon pecan pie bars, pecan pie bars, maple bourbon bars, easy pecan bars, holiday dessert

Find it online: https://cooksybite.com/best-maple-bourbon-pecan-pie-bars-recipe/