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Best Maple Bourbon Pecan Pie Bars – Easy 30-Minute Recipe

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These Maple Bourbon Pecan Pie Bars are rich, cozy, and surprisingly simple. They come together in about 30 minutes of active time with a buttery shortbread crust, a maple-bourbon filling, and crunchy pecans.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup unsalted butter, cold and cubed
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • ¾ cup pure maple syrup (Grade A dark amber preferred)
  • ½ cup packed light brown sugar
  • 2 large eggs (room temperature)
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons bourbon (e.g., Buffalo Trace or Maker’s Mark)
  • 1 teaspoon vanilla extract (pure)
  • ½ teaspoon salt
  • 1 ½ cups pecan halves

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides.
  2. Make the shortbread crust: In a medium bowl, whisk together flour, sugar, and salt. Add cold cubed butter. Using a pastry cutter or fingertips, work the butter into the flour mixture until it resembles coarse meal with some pea-sized butter pieces remaining. Press evenly into the prepared pan. Bake for 15-18 minutes, until edges are just starting to turn golden. Set aside.
  3. Make the filling: In a small bowl, whisk together maple syrup, brown sugar, eggs, melted butter, bourbon, vanilla, and salt until smooth.
  4. Spread pecan halves evenly over the warm crust. Pour the filling over the pecans, ensuring even distribution.
  5. Bake for 22-25 minutes, until the filling is set around the edges but still slightly jiggly in the center. The center should have a slight wobble when you pull it out.
  6. Cool completely in the pan on a wire rack—at least 2 hours. Once cool, use the parchment handles to lift the block out. Slice into 16 squares (or 9 for larger bars) using a sharp knife, wiping clean between cuts.

Notes

Keep the butter cold for the crust to ensure a tender, flaky texture. Do not overmix the crust. Toast pecans for deeper flavor if desired. Let bars cool completely before slicing to avoid runny filling. Use a sharp knife for clean slices. For bourbon-free version, substitute with equal amount of milk or cream plus ½ teaspoon vanilla extract. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use vegan butter sticks and 2 flax eggs. Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.

Nutrition

Keywords: maple bourbon pecan pie bars, pecan pie bars, easy pecan bars, bourbon pecan bars, maple pecan bars, shortbread crust pecan bars

Find it online: https://zoeplate.com/best-maple-bourbon-pecan-pie-bars-easy-30-minute-recipe/