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Decadent Maple Bourbon Pecan Pie Bars

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These Decadent Maple Bourbon Pecan Pie Bars feature a buttery shortbread crust, a rich maple-bourbon custard filling, and toasted pecans. They’re the perfect easy fall dessert for Thanksgiving, Friendsgiving, or any cozy gathering.

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
  • ½ cup unsalted butter (for browning)
  • ¾ cup pure maple syrup (Grade A dark amber preferred)
  • ½ cup dark brown sugar, packed
  • 3 large eggs, room temperature
  • 2 tablespoons bourbon
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 2 cups pecan halves

Instructions

  1. Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides.
  2. Make the crust: In a food processor, pulse together the flour, powdered sugar, and salt until combined. Add the cold butter cubes and pulse until the mixture looks like coarse meal with some pea-sized butter pieces remaining. Do not over-process.
  3. Press the crust mixture evenly into the prepared pan using the bottom of a measuring cup. Bake for 18-20 minutes, until the edges are just barely golden. Set aside to cool slightly.
  4. Brown the butter: In a medium saucepan over medium heat, melt the ½ cup of butter. Swirl occasionally until the butter foams, then the foam subsides and brown specks form at the bottom (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl.
  5. Mix the wet ingredients: In a large bowl, whisk together the maple syrup, dark brown sugar, eggs, bourbon, vanilla extract, and salt until smooth. Slowly drizzle in the warm brown butter while whisking constantly.
  6. Spread the pecan halves evenly over the partially baked crust. Pour the maple bourbon mixture over the pecans. Do not stir.
  7. Bake for 28-32 minutes, until the filling is set around the edges but still has a slight jiggle in the center. If browning too quickly, tent loosely with foil for the last 10 minutes.
  8. Cool completely in the pan on a wire rack for at least 2 hours. For clean slices, refrigerate for another hour before cutting.
  9. Use the parchment paper handles to lift the bars out of the pan. Place on a cutting board and slice into 24 squares using a sharp knife, wiping clean between cuts.

Notes

Don’t skip browning the butter—it adds deep, nutty flavor. Use room temperature eggs to prevent the butter from seizing. Let the bars cool completely before cutting to avoid a runny filling. For clean slices, refrigerate for an hour before cutting. Store in an airtight container in the refrigerator for up to 5 days. Freeze individual bars wrapped in plastic wrap for up to 3 months.

Nutrition

Keywords: pecan pie bars, maple bourbon, fall dessert, Thanksgiving dessert, easy pecan bars, brown butter, shortbread crust

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