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Perfect Maple Bourbon Pecan Pie Bars

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These maple bourbon pecan pie bars feature a buttery shortbread crust, a rich and gooey filling packed with toasted pecans, and just enough bourbon and maple to make them unforgettable. Perfect for impressing guests without stress, they can be made a day ahead and cut into neat squares.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup unsalted butter, cold and cut into small cubes
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons cold water (add more if needed, one teaspoon at a time)
  • 1 ½ cups pecan halves (toasted for 5 minutes at 350°F)
  • ¾ cup pure maple syrup (Grade A Dark Amber recommended)
  • ½ cup packed light brown sugar
  • ¼ cup unsalted butter
  • 3 large eggs, room temperature
  • ¼ cup bourbon (Buffalo Trace or Maker’s Mark recommended)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 tablespoons all-purpose flour

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two opposite sides.
  2. Make the shortbread crust: In a large bowl, whisk together flour, sugar, and salt. Add cold butter cubes and cut them in using a pastry cutter or your fingertips until the mixture looks like coarse sand with some pea-sized butter pieces. Add vanilla and cold water, then stir until the dough just comes together. Don’t overwork it.
  3. Press the crust into the pan: Transfer dough to the prepared pan and press evenly into the bottom. Use the bottom of a measuring cup to compact it. Prick the crust all over with a fork. Bake for 15-18 minutes, until edges are just starting to turn golden. Set aside to cool slightly.
  4. Toast the pecans: Spread pecan halves on a baking sheet and toast in the oven for 5-7 minutes, until fragrant and slightly darker. Let cool, then roughly chop.
  5. Make the filling: In a medium saucepan over medium heat, combine maple syrup, brown sugar, and ¼ cup butter. Stir until butter melts and sugar dissolves, about 3 minutes. Remove from heat and let cool for 5 minutes.
  6. Add the eggs and bourbon: In a separate bowl, whisk the eggs lightly. Slowly drizzle the warm maple mixture into the eggs while whisking constantly. Then whisk in bourbon, vanilla, salt, and flour until smooth.
  7. Assemble the bars: Sprinkle toasted pecans evenly over the pre-baked crust. Pour the filling over the pecans. Give the pan a gentle tap on the counter to release air bubbles.
  8. Bake: Place pan in the oven and bake for 25-30 minutes, until edges are set and center is just slightly jiggly. A toothpick inserted near the center should come out with a few moist crumbs.
  9. Cool completely: Let bars cool in the pan on a wire rack for at least 2 hours. For clean cuts, refrigerate for another hour before slicing. Use parchment overhang to lift the whole block out, then cut into squares with a sharp knife.

Notes

Don’t skip chilling the bars before slicing for clean cuts. Toast pecans for deeper flavor. Use real maple syrup, not pancake syrup. For bourbon-free version, substitute with 2 tablespoons apple cider vinegar mixed with 2 tablespoons water plus 1 extra teaspoon vanilla. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze individual bars wrapped in plastic wrap for up to 3 months.

Nutrition

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

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