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Perfect Maple Bourbon Pecan Pie Bars (Easy Recipe)

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These Perfect Maple Bourbon Pecan Pie Bars feature a buttery shortbread crust, a rich maple-bourbon filling, and toasted pecans. They’re sliceable, crowd-pleasing, and taste even better the next day.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup powdered sugar
  • ½ teaspoon fine sea salt
  • ¾ cup unsalted butter, cold and cut into small cubes
  • ¾ cup pure maple syrup (Grade A dark amber preferred)
  • ½ cup packed light brown sugar
  • 3 large eggs, room temperature
  • ¼ cup unsalted butter, melted and slightly cooled
  • 3 tablespoons bourbon (e.g., Bulleit or Maker’s Mark)
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
  • 2 cups pecan halves, toasted

Instructions

  1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving 2 inches overhang on two sides. Lightly spray with non-stick cooking spray.
  2. Make the shortbread crust: In a large bowl, whisk together flour, powdered sugar, and salt. Add cold butter cubes and mix with an electric mixer on medium-low until mixture resembles coarse sand with some pea-sized butter pieces. Press evenly into prepared pan. Prick dough all over with a fork (about 20 pricks). Par-bake for 12 minutes until set but not browned. Cool on a wire rack for 10 minutes.
  3. Toast the pecans: Spread pecan halves on a small baking sheet. Toast in the 350°F oven for 6-8 minutes until fragrant. Let cool completely.
  4. Make the filling: In a large bowl, whisk together maple syrup, brown sugar, eggs, melted butter, bourbon, vanilla extract, and salt until smooth and glossy (about 30 seconds). Gently fold in toasted pecan halves.
  5. Assemble and bake: Pour filling over par-baked crust and spread evenly. Bake at 350°F for 30-35 minutes until edges are set and center has a gentle jiggle. If top browns too quickly, tent with foil after 20 minutes. Cool completely in pan on a wire rack (about 2 hours).
  6. Slice and serve: Lift bars out using parchment handles. Place on cutting board and cut into 24 squares (6 rows by 4 rows) with a sharp knife, wiping clean between cuts.

Notes

Cool completely before slicing to avoid a gooey mess. Bars taste better the next day. For a bourbon-free version, use 2 teaspoons bourbon extract mixed with 2 tablespoons water. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking blend containing xanthan gum. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze individual bars wrapped in plastic wrap for up to 3 months.

Nutrition

Keywords: pecan pie bars, maple bourbon, shortbread crust, Thanksgiving dessert, fall baking, easy recipe

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