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Maple Bourbon Pecan Pie Bars

Maple Bourbon Pecan Pie Bars - featured image
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Buttery shortbread crust topped with a rich, gooey maple-bourbon pecan filling. These easy bars deliver all the flavor of classic pecan pie without the fuss of rolling dough.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, cold and cubed
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (60g) powdered sugar
  • 1/4 teaspoon salt
  • 3 cups (340g) pecan halves
  • 1 cup (240ml) pure maple syrup
  • 1/2 cup (100g) light brown sugar, packed
  • 3 tablespoons (45ml) bourbon
  • 3 large eggs, room temperature
  • 1/4 cup (57g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. In a large bowl, whisk together flour, powdered sugar, and 1/4 teaspoon salt. Add cold cubed butter. Using a pastry cutter or two forks, cut butter into flour mixture until it resembles coarse meal with some pea-sized butter pieces remaining.
  3. Pour mixture into prepared pan. Press firmly into an even layer using the bottom of a measuring cup.
  4. Bake crust for 18-20 minutes, until edges are just starting to turn golden and center looks set. Let cool for 10 minutes. Keep oven on.
  5. While crust bakes, spread pecan halves on a baking sheet and toast in oven for 4-5 minutes until fragrant and slightly darkened. Set aside to cool.
  6. In a medium bowl, whisk together maple syrup, brown sugar, melted butter, bourbon, vanilla extract, and 1/2 teaspoon salt until smooth.
  7. Add eggs one at a time, whisking well after each addition until mixture is glossy and uniform.
  8. Fold in toasted pecan halves with a spatula until evenly coated.
  9. Pour pecan filling over pre-baked crust and spread into an even layer.
  10. Bake at 350°F (175°C) for 28-32 minutes, until filling is set around edges but still slightly jiggly in center. If top browns too quickly, tent with foil during last 10 minutes.
  11. Remove from oven and place pan on a cooling rack. Cool completely at room temperature, about 2 hours.
  12. Once cool, use parchment overhang to lift slab out of pan. Transfer to cutting board. Slice into bars using a sharp knife, wiping blade clean between cuts.

Notes

Don’t overwork the crust; small butter pieces create flakiness. Toast pecans for best flavor. Measure maple syrup accurately (spray cup with nonstick spray). Let bars cool completely before slicing for clean edges. Bars taste even better the next day. For bourbon-free version, use 1 teaspoon bourbon extract mixed with 2 tablespoons water or apple cider.

Nutrition

Keywords: maple bourbon pecan pie bars, pecan pie bars, bourbon pecan bars, maple pecan bars, easy pecan bars, Thanksgiving dessert, fall dessert, holiday baking

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