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Easy Maple Bourbon Pecan Pie Bars

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These Easy Maple Bourbon Pecan Pie Bars deliver all the gooey, buttery, nutty goodness of pecan pie without the fuss of rolling dough. A shortbread crust, maple-bourbon filling, and toasted pecans come together in under an hour for a portable, crowd-pleasing dessert.

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 (Grade A Dark Amber preferred)
  • ¼ cup packed light brown sugar
  • 3 large eggs, room temperature
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 2 tablespoons bourbon (e.g., Maker’s Mark or Buffalo Trace)
  • 1 teaspoon vanilla extract (pure)
  • 2 cups pecan halves or pieces, toasted

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 the long sides. Lightly grease the parchment with butter or non-stick spray.
  2. In a large bowl, whisk together flour, powdered sugar, and salt. Add cold butter cubes. Using a pastry blender or fingertips, cut butter into flour mixture until it resembles coarse meal with some pea-sized butter pieces. Press mixture evenly into prepared pan. Bake for 18-20 minutes until edges are just golden. Set aside to cool slightly.
  3. While crust bakes, spread pecans on a small baking sheet and toast in the oven for 5-6 minutes until fragrant. Let cool.
  4. In a medium bowl, whisk together maple syrup and brown sugar until smooth. Add eggs one at a time, whisking well after each. Whisk in melted butter, bourbon, and vanilla extract until smooth and glossy.
  5. Scatter toasted pecans evenly over warm crust. Pour filling over pecans, tilting pan to distribute evenly. Bake for 35-40 minutes until edges are set and center has a slight jiggle. A knife inserted 2 inches from edge should come out clean.
  6. Cool completely at room temperature (about 2 hours). Use parchment overhang to lift slab onto a cutting board. Cut into 24 bars with a sharp knife, wiping blade clean between cuts.

Notes

Don’t overwork the crust; stop mixing as soon as butter is incorporated. Use room temperature eggs to prevent filling from seizing. Patience with cooling is non-negotiable—let bars cool completely at room temperature before slicing. Toast pecans for deeper flavor. Use a sharp knife for clean slices. Bars taste even better the day after baking.

Nutrition

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

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