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Best Decadent Maple Bourbon Pecan Pie Bars Recipe

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These Decadent Maple Bourbon Pecan Pie Bars are the perfect recreation of a beloved bakery memory, featuring a buttery shortbread crust and a gooey, nutty filling with subtle maple and bourbon warmth. They’re quick to make, crowd-pleasing, and ideal for holiday gatherings.

Ingredients

Scale
  • For the Shortbread Crust:
  • 1 cup (226g) unsalted butter, cold and cubed
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • For the Maple Bourbon Filling:
  • 3 cups (340g) pecan halves
  • 1 cup (240ml) pure maple syrup
  • 1/4 cup (60ml) bourbon
  • 1/2 cup (100g) brown sugar, packed
  • 1/4 cup (57g) unsalted butter, melted and slightly cooled
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 tablespoons all-purpose flour

Instructions

  1. Preheat oven to 350°F (175°C). Spread pecan halves on a rimmed baking sheet in a single layer. Toast for 8-10 minutes, stirring halfway, until fragrant and slightly darkened. Let cool completely.
  2. Reduce oven temperature to 325°F (163°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang on the long sides.
  3. In a food processor, combine flour, powdered sugar, and salt. Pulse to mix. Add cold cubed butter and pulse until mixture resembles coarse meal with some pea-sized butter pieces. Press evenly into the prepared pan. Bake for 18-20 minutes until edges are just golden. Let crust cool completely on a wire rack.
  4. In a large bowl, whisk together maple syrup, bourbon, melted butter, brown sugar, eggs, vanilla extract, and salt until smooth. Add 2 tablespoons flour and whisk until fully incorporated.
  5. Spread toasted pecans evenly over cooled crust. Pour filling over pecans, ensuring it seeps down around them. Tap pan on counter to release air bubbles. Let sit for 5 minutes.
  6. Bake at 325°F (163°C) for 25-30 minutes until edges are set but center is slightly jiggly. Do not overbake.
  7. Cool completely in pan on wire rack (about 2 hours). Refrigerate for at least 1 hour before slicing. Use parchment overhang to lift out, then slice into squares with a sharp knife.

Notes

Let crust cool completely before adding filling to prevent sogginess. Measure bourbon carefully; too much prevents setting. Toast pecans for best flavor. For clean slices, refrigerate bars for at least 1 hour before cutting. Bars improve after a day as flavors meld.

Nutrition

Keywords: pecan pie bars, maple bourbon, shortbread crust, holiday dessert, Thanksgiving dessert, pecan bars

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