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Best Maple Bourbon Pecan Pie Bars (Easy Homemade Recipe)

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

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup powdered sugar
  • ¾ cup unsalted butter, cold and cubed
  • ¼ teaspoon salt
  • 3 large eggs, room temperature
  • ¾ cup pure maple syrup
  • ½ cup packed light brown sugar
  • ¼ cup unsalted butter, melted
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 2 cups pecan halves
  • ½ teaspoon salt
  • Flaky sea salt for finishing (optional)
  • ¼ cup dark chocolate chips (optional, for drizzle)
  • 1 teaspoon coconut oil (optional, for drizzle)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. Make the shortbread crust: In a food processor, pulse flour, powdered sugar, and salt until combined. Add cold cubed butter and pulse until mixture resembles coarse sand with a few pea-sized butter pieces (10-12 pulses). Alternatively, cut butter into dry ingredients using a pastry cutter or fingertips.
  3. Press crust mixture firmly and evenly into the prepared pan. Use the bottom of a measuring cup to pack it down. Bake for 18-20 minutes until edges are just golden. Set on a wire rack to cool.
  4. Toast pecans: Spread pecan halves on a baking sheet and toast in the same 350°F oven for 5-7 minutes, stirring once, until fragrant. Watch carefully to avoid burning. Let cool.
  5. Make the filling: In a medium bowl, whisk eggs until uniform and slightly frothy. Add maple syrup, brown sugar, melted butter, bourbon, vanilla, and salt. Whisk until fully combined and smooth.
  6. Fold toasted pecans into the filling with a spatula until all pieces are coated.
  7. Pour filling over the warm crust. Gently tilt the pan to spread evenly. Bake at 350°F for 28-32 minutes until edges are set and center has a slight jiggle. A knife inserted near the center should come out mostly clean.
  8. Cool completely in the pan on a wire rack (about 2 hours). For cleaner slices, refrigerate for an additional hour.
  9. Lift bars out using parchment overhang. Place on a cutting board and slice into 16 squares using a sharp chef’s knife, wiping blade clean between cuts.
  10. Optional: Sprinkle with flaky sea salt before serving. For chocolate drizzle, melt dark chocolate chips with coconut oil and drizzle over cooled bars.

Notes

For best results, use room temperature eggs and real maple syrup. The bars taste even better the next day as flavors meld. For gluten-free, use a 1:1 gluten-free baking flour blend. For a bourbon-free version, substitute with apple cider or water plus ½ teaspoon bourbon extract. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze individual bars wrapped in plastic wrap for up to 3 months.

Nutrition

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

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