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Perfect Maple Bourbon Pecan Pie Bars: Easy Holiday Dessert

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These Perfect Maple Bourbon Pecan Pie Bars feature a buttery shortbread crust, a rich maple-bourbon filling, and crunchy toasted pecans. They’re an easy, crowd-pleasing holiday dessert that’s even better than traditional pecan pie.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, cold and cut into small cubes
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (60g) powdered sugar
  • 1/4 teaspoon salt
  • 3 large eggs, at room temperature
  • 3/4 cup (180ml) pure maple syrup
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (57g) unsalted butter, melted
  • 2 tablespoons (30ml) bourbon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups (200g) pecan halves, raw and unsalted
  • Optional: flaky sea salt for finishing

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 two opposite sides. Lightly grease the parchment and exposed pan edges.
  2. Make the shortbread crust: In a food processor, combine flour, powdered sugar, and salt. Pulse to combine. Add cold butter cubes and pulse until mixture resembles coarse meal with some pea-sized butter pieces. Press evenly into the prepared pan. Bake for 18-20 minutes until edges are just golden. Cool on a wire rack for 10 minutes.
  3. Toast the pecans: Spread pecan halves on a baking sheet and toast for 5-7 minutes until fragrant and slightly darkened. Let cool slightly, then roughly chop, leaving some halves whole if desired.
  4. Make the filling: In a medium bowl, whisk eggs until frothy. Add maple syrup, brown sugar, melted butter, bourbon, vanilla, and salt. Whisk until smooth.
  5. Assemble: Spread chopped pecans evenly over the warm crust. Pour filling over pecans, tilting pan to distribute evenly.
  6. Bake for 28-32 minutes until edges are set and center is slightly jiggly. Tent with foil if browning too quickly. Cool completely in pan on a wire rack (at least 2 hours, preferably overnight).
  7. Slice: Use parchment sling to lift bars out of pan. Trim edges if desired, then cut into 24 bars (about 2×2 inches). Sprinkle with flaky sea salt before serving.

Notes

Don’t skip the parchment sling for easy removal. Toast pecans for best flavor. Let bars cool completely before slicing to avoid a runny filling. Bars taste even better the next day. For a bourbon-free version, substitute with 2 tablespoons apple cider or additional maple syrup.

Nutrition

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

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