Print

Best Easy Maple Bourbon Pecan Pie Bars Recipe

maple bourbon pecan pie bars - featured image
Print Recipe

These Quick Maple Bourbon Pecan Pie Bars are a happy accident turned go-to dessert. With a buttery shortbread crust, rich maple-bourbon filling, and crunchy toasted pecans, they’re faster and easier than traditional pecan pie but just as delicious.

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
  • ¾ cup pure maple syrup (Grade A Dark Amber preferred)
  • ½ cup packed light brown sugar
  • 3 large eggs, room temperature
  • ¼ cup unsalted butter, melted
  • 2 tablespoons bourbon (such as Bulleit or Maker’s Mark)
  • 1 teaspoon vanilla extract (pure)
  • ¼ teaspoon salt
  • 2 cups pecan halves (toasted lightly)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly grease the parchment with butter or non-stick spray.
  2. Make the shortbread crust: In a medium bowl, whisk together flour, sugar, and salt. Add cold cubed butter and cut in with a pastry cutter or two forks until mixture resembles coarse sand with a few pea-sized butter pieces. Press firmly and evenly into the prepared pan. Bake for 15-18 minutes until edges are just golden. Set aside to cool slightly.
  3. Toast the pecans: Spread pecan halves on a baking sheet and toast in the oven for 5-7 minutes until fragrant and slightly darker. Watch closely to avoid burning. Let cool.
  4. Make the filling: In a small saucepan over medium heat, combine maple syrup, brown sugar, and melted butter. Stir until sugar dissolves and mixture is smooth, about 2 minutes. Remove from heat and let cool for 5 minutes. In a large bowl, whisk eggs and vanilla until frothy. Slowly drizzle the warm maple mixture into the eggs, whisking constantly. Add bourbon and salt, and whisk until combined.
  5. Assemble: Spread toasted pecans evenly over the par-baked crust. Pour the filling over the pecans, covering them completely. Tap the pan gently on the counter to release air bubbles.
  6. Bake for 25-30 minutes until edges are set and center is slightly jiggly (like cheesecake). A knife inserted near the center should come out mostly clean with a little sticky residue. Do not overbake.
  7. Cool completely in the pan on a wire rack, about 2 hours. Do not cut while warm. Once cool, use parchment handles to lift the slab onto a cutting board. Cut into 16 squares (4×4) with a sharp knife, wiping clean between cuts.

Notes

Don’t skip toasting the pecans—it enhances their crunch and flavor. Cold butter is essential for a tender crust. Let bars cool completely before slicing to avoid a gooey mess. For cleaner cuts, chill bars in the fridge for 30 minutes before slicing. The flavors deepen after a day, so making ahead is recommended.

Nutrition

Keywords: maple bourbon pecan pie bars, easy pecan bars, quick dessert, Thanksgiving dessert, pecan pie bars, maple syrup dessert, bourbon dessert

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