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Perfect Maple Bourbon Pecan Pie Bars 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 easy to make, slice cleanly, and are perfect for fall gatherings.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (210g)
  • ½ cup granulated sugar (100g)
  • ¾ cup unsalted butter, cold and cubed (170g)
  • ¼ teaspoon salt
  • 3 large eggs, room temperature
  • ¾ cup pure maple syrup (240ml)
  • ½ cup packed light brown sugar (100g)
  • ¼ cup unsalted butter, melted (57g)
  • 2 tablespoons bourbon (30ml)
  • 1 teaspoon vanilla extract
  • 2 ½ cups pecan halves (250g)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving overhang on the long sides. Lightly spray with non-stick spray.
  2. In a food processor, combine flour, sugar, and salt. Pulse to mix. Add cold cubed butter and pulse until mixture resembles coarse sand with some pea-sized butter pieces. Press firmly into prepared pan. Prick crust with a fork.
  3. Bake crust for 15-18 minutes until edges are golden and surface looks dry. Set on a cooling rack. Keep oven on.
  4. Spread pecan halves on a baking sheet and toast in the oven for 5-7 minutes until fragrant and slightly darkened. Let cool.
  5. In a medium bowl, whisk eggs until frothy. Add maple syrup, brown sugar, melted butter, bourbon, and vanilla extract. Whisk until smooth and glossy.
  6. Arrange toasted pecans evenly over pre-baked crust. Slowly pour filling over pecans, tilting pan to cover evenly.
  7. Bake at 350°F (175°C) for 25-30 minutes until edges are set and center is slightly jiggly. Tent with foil if browning too quickly.
  8. Cool in pan on a wire rack for at least 2 hours at room temperature, then refrigerate for 1-2 hours before slicing.
  9. Use parchment handles to lift bars out of pan. Cut into squares with a sharp knife, wiping blade clean between cuts.

Notes

For best results, use real maple syrup (not pancake syrup) and a bourbon you’d drink. Let bars cool completely before slicing to ensure clean cuts. Bars taste even better the next day. For a non-alcoholic version, replace bourbon with 2 tablespoons apple cider and ½ teaspoon vanilla extract.

Nutrition

Keywords: maple bourbon pecan pie bars, pecan pie bars, maple bourbon dessert, fall dessert, Thanksgiving dessert, bar cookies

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