Print

Best Maple Bourbon Pecan Pie Bars Recipe

maple bourbon pecan pie bars - featured image
Print Recipe

These maple bourbon pecan pie bars feature a buttery shortbread crust, a rich maple-bourbon filling, and crunchy pecans. They’re easier than a traditional pie and perfect for holidays or any gathering.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches overhanging on the long sides.
  2. Make the shortbread crust: In a food processor, combine 1 ½ cups all-purpose flour, ½ cup powdered sugar, and ¼ teaspoon salt. Pulse to mix. Add ¾ cup cold, cubed unsalted butter and pulse until the mixture looks like coarse sand with a few pea-sized butter pieces remaining.
  3. Press the crust into the pan: Dump the crumbly mixture into the prepared pan. Press it evenly into the bottom using your fingers or the bottom of a measuring cup. Prick the crust all over with a fork.
  4. Par-bake the crust: Bake for 15-18 minutes, until the edges are just barely golden and the surface looks dry. Set on a wire rack to cool slightly.
  5. Make the maple bourbon filling: In a large bowl, whisk together ¾ cup pure maple syrup, ½ cup packed light brown sugar, and ¼ cup melted unsalted butter until smooth. Add 3 room-temperature eggs, one at a time, whisking well after each. Stir in 2 tablespoons bourbon and 1 teaspoon vanilla extract. Whisk in 2 tablespoons all-purpose flour and ¼ teaspoon salt until no lumps remain.
  6. Prepare the pecans: In a separate bowl, toss 2 cups pecan halves with 1 tablespoon melted butter.
  7. Assemble the bars: Pour the filling over the warm par-baked crust. Sprinkle the buttered pecans evenly over the top.
  8. Bake: Place the pan in the oven and bake for 25-30 minutes. The edges should be set and slightly puffed, but the center will still jiggle slightly. If the top is browning too quickly, tent loosely with foil after 20 minutes.
  9. Cool completely: Let the bars cool in the pan on a wire rack for at least 2 hours, then refrigerate for another 1-2 hours.
  10. Slice and serve: Once fully cooled and set, use the parchment overhang to lift the entire slab out of the pan. Place on a cutting board and cut into squares using a sharp knife, wiping the knife clean between cuts.

Notes

Don’t skip the par-bake to ensure a crisp crust. Use room temperature eggs to prevent the filling from seizing. Cool completely before slicing for clean edges. Bars taste even better after a day or two as flavors meld.

Nutrition

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

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