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Best Easy Maple Bourbon Pecan Pie Bars

Maple bourbon pecan pie bars - featured image
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These Maple Bourbon Pecan Pie Bars feature a buttery shortbread crust, a silky maple-bourbon filling, and toasted pecans. They’re deceptively simple to make and perfect for gatherings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup powdered sugar
  • ¾ cup cold unsalted butter, cut into small cubes
  • ¼ teaspoon salt
  • ¾ cup pure maple syrup
  • ½ cup packed light brown sugar
  • ¼ cup unsalted butter, melted
  • 3 large eggs, at room temperature
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 2 cups pecan halves
  • 1 tablespoon melted butter
  • Pinch of flaky sea salt
  • ½ cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon milk or cream

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 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 1 ½ cups all-purpose flour, ½ cup powdered sugar, and ¼ teaspoon salt. Pulse a few times to mix. Add the ¾ cup cold cubed butter and pulse until the mixture looks like coarse meal with some pea-sized butter pieces remaining—about 10 to 12 pulses.
  3. Press the crust into the pan: Dump the crumbly mixture into your prepared pan and press it evenly into the bottom. Bake for 15 to 18 minutes, until the edges are just barely golden. Set the pan on a cooling rack.
  4. Toast the pecans (optional but recommended): Spread the 2 cups of pecan halves on a baking sheet and toast them in the oven for 5 to 7 minutes, keeping a close eye on them. Remove and let them cool slightly.
  5. Make the filling: In a large bowl, whisk together ¾ cup maple syrup, ½ cup packed brown sugar, and ¼ cup melted butter until smooth. Add 3 room-temperature eggs, one at a time, whisking well after each addition. Stir in 2 tablespoons bourbon and 1 teaspoon vanilla extract. Finally, whisk in 2 tablespoons flour and ¼ teaspoon salt until the mixture is completely smooth and slightly thickened.
  6. Assemble the bars: Arrange the toasted pecan halves evenly over the warm crust. Pour the maple bourbon filling slowly and evenly over the pecans.
  7. Bake: Return the pan to the oven and bake for 22 to 27 minutes. The filling should be set around the edges but still have a slight jiggle in the center when you gently shake the pan.
  8. Cool completely: Let the bars cool in the pan on a wire rack for at least 2 hours. Once cool, use the parchment sling to lift the whole block out onto a cutting board.
  9. Make the glaze (if using): Whisk together ½ cup powdered sugar, 2 tablespoons maple syrup, and 1 tablespoon milk or cream until smooth. Drizzle over the cooled bars. Let the glaze set for about 15 minutes before slicing.
  10. Slice and serve: Use a sharp knife to cut into squares. Wipe the knife clean between cuts for the neatest presentation.

Notes

Keep butter cold for the crust. Don’t overbake the filling—pull when center still wobbles. Let bars cool fully before slicing. Use a hot knife for clean cuts. Toast pecans for extra depth. Bars taste even better the next day.

Nutrition

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

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