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Best Maple Bourbon Pecan Pie Bars Recipe (Easy & Cozy)

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These Maple Bourbon Pecan Pie Bars feature a buttery shortbread crust, a rich maple-bourbon filling, and a toasty pecan topping. They’re the perfect easy dessert for holiday gatherings or cozy evenings.

Ingredients

  • All-purpose flour, 1 ½ cups (180g)
  • Unsalted butter, ½ cup (113g), cold and cubed
  • Powdered sugar, ¼ cup (30g)
  • Vanilla extract, 1 teaspoon
  • Salt, ¼ teaspoon
  • Pure maple syrup, ¾ cup (240ml)
  • Light brown sugar, ½ cup (100g), packed
  • Large eggs, 2, at room temperature
  • Unsalted butter, 3 tablespoons (42g), melted
  • Bourbon, 2 tablespoons (30ml)
  • Vanilla extract, 1 teaspoon
  • Salt, ¼ teaspoon
  • Pecan halves, 2 cups (200g)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly grease the parchment.
  2. Spread pecan halves on a baking sheet in a single layer. Toast for 5-7 minutes, shaking halfway through, until fragrant and slightly darkened. Let cool completely, then roughly chop half of the pecans; leave the other half whole.
  3. In a food processor, combine flour, powdered sugar, and salt. Pulse to mix. Add cold cubed butter and vanilla extract. Pulse until mixture resembles coarse meal with pea-sized butter bits. Press evenly into the prepared pan. Bake for 18-20 minutes until edges are just golden. Set aside to cool slightly.
  4. In a medium bowl, whisk together maple syrup, brown sugar, and melted butter until smooth. Add eggs one at a time, whisking well after each. Stir in bourbon, vanilla extract, and salt until uniform and slightly thickened.
  5. Sprinkle the chopped pecans evenly over the pre-baked crust. Pour the maple bourbon filling over the pecans, tilting the pan to distribute evenly. Arrange whole pecan halves on top.
  6. Bake at 350°F (175°C) for 25-30 minutes, until filling is set around the edges but still has a slight jiggle in the center. If browning too quickly, tent with foil for the last 10 minutes.
  7. Cool completely on a wire rack (at least 2 hours). For clean slices, refrigerate for 30 minutes before cutting. Use the parchment sling to lift the block onto a cutting board. Slice into 24 squares with a sharp knife, wiping the blade clean between cuts.

Notes

For best results, toast the pecans and let the bars cool completely before slicing. The bars taste even better the next day. For a non-alcoholic version, replace bourbon with 1 teaspoon vanilla extract plus 1 tablespoon water or apple cider.

Nutrition

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

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