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Best Easy Maple Bourbon Pecan Pie Bars Recipe

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These Easy Maple Bourbon Pecan Pie Bars are a quick and delicious twist on classic pecan pie, featuring a buttery shortbread crust, a gooey maple-bourbon filling, and toasted pecans. Perfect for weeknights or holidays, they come together in about 45 minutes with simple ingredients.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • ½ cup unsalted butter, cold and cubed (113g, 1 stick)
  • ¼ cup granulated sugar (50g)
  • ¼ teaspoon salt
  • 1 ½ cups pecan halves (170g)
  • ½ cup unsalted butter (113g, 1 stick), melted and slightly cooled
  • ¾ cup pure maple syrup (240ml)
  • ½ cup packed brown sugar (100g)
  • ¼ cup bourbon (60ml)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly grease the parchment with butter or cooking spray.
  2. Make the shortbread crust: In a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter. Use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse sand with some pea-sized butter pieces remaining.
  3. Press the crust mixture into the prepared pan firmly and evenly (about ¼-inch thick). Prick the crust all over with a fork.
  4. Bake the crust for 15-18 minutes, until edges are just starting to turn golden. Remove from oven and set aside. Leave the oven on.
  5. Toast the pecans: In a small skillet over medium heat, toast pecan halves for 2-3 minutes, stirring frequently, until fragrant and slightly darkened. Remove from heat and set aside.
  6. Make the filling: In a large bowl, whisk together melted butter, maple syrup, brown sugar, bourbon, eggs, vanilla extract, and salt until smooth and well combined.
  7. Gently fold the toasted pecans into the filling mixture. Let sit for 2-3 minutes to absorb the liquid.
  8. Pour the pecan mixture evenly over the pre-baked crust. Use a spatula to spread the pecans into an even layer.
  9. Bake for 22-25 minutes, until the filling is set around the edges but still slightly jiggly in the center. If browning too quickly, tent loosely with foil for the last 5 minutes.
  10. Cool completely on a cooling rack for at least 2 hours. For cleaner cuts, refrigerate for 30 minutes before slicing.
  11. Use parchment handles to lift the block out of the pan. Slice into 24 bars (6 rows by 4 rows), wiping the knife clean between each slice.

Notes

For a non-alcoholic version, replace bourbon with 2 tablespoons apple cider vinegar mixed with 2 tablespoons water and 1 teaspoon vanilla extract. For gluten-free, use a 1:1 gluten-free flour blend. Toast pecans first for best texture. Let bars cool completely before slicing to avoid a gooey mess.

Nutrition

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

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