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Best Easy Maple Bourbon Pecan Pie Bars Recipe

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These Quick Maple Bourbon Pecan Pie Bars feature a buttery shortbread crust, a rich maple-bourbon filling, and crunchy pecans. They’re easy to make, perfect for any occasion, and have converted even the biggest pecan pie skeptics.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup powdered sugar
  • ¾ cup cold unsalted butter, cut into small cubes
  • ¼ teaspoon salt
  • ¾ cup pure maple syrup
  • ¼ cup packed light brown sugar
  • 3 large eggs, at room temperature
  • ¼ cup unsalted butter, melted and slightly cooled
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups pecan halves or large pieces

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13-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 food processor, combine the flour, powdered sugar, and salt. Pulse a few times to mix. Add the cold butter cubes and pulse until the mixture looks like coarse sand with a few pea-sized butter pieces still visible. If making by hand, whisk dry ingredients together, then cut in cold butter using a pastry blender.
  3. Press the crust into the pan: Dump the crumbly mixture into your prepared pan. Using your fingers or the bottom of a measuring cup, press it firmly and evenly into the bottom. Don’t press it up the sides—just a flat, even layer.
  4. Bake the crust: Place the pan in the preheated oven and bake for 15-18 minutes, until the edges are just starting to turn golden and the surface looks set. Remove from the oven and set on a cooling rack while you make the filling.
  5. Toast the pecans (optional but recommended): While the crust bakes, spread the pecan halves on a small baking sheet and toast them in the oven for 4-5 minutes, until fragrant. Let them cool slightly, then roughly chop them if you prefer smaller pieces.
  6. Make the filling: In a large bowl, whisk together the maple syrup, brown sugar, eggs, melted butter, bourbon, vanilla extract, and salt. Whisk until smooth and well-combined—about 30 seconds.
  7. Add the pecans: Stir the toasted pecans into the filling mixture. Pour the entire mixture over the pre-baked crust. Use a spatula to spread it evenly.
  8. Bake the bars: Return the pan to the oven and bake for 22-27 minutes. The filling should be set around the edges but still have a slight jiggle in the center when you gently shake the pan. If the top is browning too quickly, tent the pan loosely with foil after 15 minutes.
  9. Cool completely: Place the pan on a cooling rack and let the bars cool for at least 2 hours at room temperature. Do not cut them while they’re warm.
  10. Slice and serve: Once completely cool, use the parchment overhang to lift the entire block of bars out of the pan. Place on a cutting board and slice into 24 squares (6 rows by 4 rows). For cleaner cuts, wipe your knife clean between each slice.

Notes

Don’t over-bake the filling; it should still wobble slightly in the center when pulled from the oven. Cold butter is essential for a flaky crust. Toast pecans for best flavor. Line the pan with parchment for easy removal. Bars taste even better the next day.

Nutrition

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

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