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Best Maple Bourbon Pecan Pie Bars (Easy 40-Min Recipe)

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These maple bourbon pecan pie bars feature a buttery shortbread crust, gooey maple caramel filling, and toasted pecans with a hint of bourbon. Ready in about 40 minutes, they’re the perfect fall dessert for gatherings or cozy nights in.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup powdered sugar
  • ¾ cup unsalted butter, cold and cubed
  • ¼ teaspoon fine sea salt
  • ¾ cup pure maple syrup (Grade A dark amber preferred)
  • ½ cup brown sugar, packed (light or dark)
  • 3 large eggs, room temperature
  • ¼ cup unsalted butter, melted and slightly cooled
  • 2 tablespoons bourbon (such as Bulleit or Maker’s Mark)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups pecan halves or pieces (toasted if possible)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides.
  2. Make the shortbread crust: In a food processor, combine flour, powdered sugar, and ¼ teaspoon salt. Pulse to mix. Add cold, cubed butter and pulse until mixture resembles coarse sand with some pea-sized butter pieces. Do not over-process.
  3. Press the crust mixture evenly into the prepared pan using the bottom of a measuring cup or glass. Bake for 15-18 minutes until edges are just starting to turn golden. Set aside to cool slightly.
  4. Toast the pecans (optional): Spread pecans on a baking sheet and toast in the oven for 5-7 minutes, watching carefully. Let cool completely.
  5. Make the filling: In a large bowl, whisk together maple syrup and brown sugar until smooth. Add eggs one at a time, whisking well after each. Whisk in melted butter (not hot), bourbon, vanilla, and ¼ teaspoon salt. The filling will be thin.
  6. Assemble: Spread toasted pecans evenly over the warm crust. Slowly pour the filling over the pecans, ensuring even distribution.
  7. Bake for 22-26 minutes until edges are set and center is just slightly jiggly (like a good cheesecake). A toothpick inserted near the center should come out with moist crumbs, not wet batter.
  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 parchment overhang to lift the entire block out of the pan. Cut into squares with a sharp knife, wiping the blade clean between cuts.

Notes

Don’t over-bake the crust; it will continue to cook when the filling is added. Room temperature eggs are essential to prevent the butter from seizing. Use the jiggle test for doneness. Cool completely before cutting for clean slices. For alcohol-free version, replace bourbon with 2 tablespoons extra maple syrup plus 1 teaspoon vanilla. Bars can be stored at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to 3 months.

Nutrition

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

Find it online: https://ariaappetite.com/best-maple-bourbon-pecan-pie-bars-easy-40-min-recipe/