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Perfect Maple Bourbon Pecan Pie Bars

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These bars combine a flaky buttery crust with a gooey, nutty filling enhanced by maple syrup and bourbon for a warm, cozy dessert perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (180g)
  • ½ cup unsalted butter (115g), cold and cubed
  • ¼ cup granulated sugar (50g)
  • ¼ teaspoon salt
  • 2–3 tablespoons cold water
  • 3 large eggs, room temperature
  • ¾ cup pure maple syrup (180ml)
  • ½ cup light brown sugar (100g), packed
  • 3 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 ½ cups pecans (150g), roughly chopped and toasted

Instructions

  1. In a large bowl, combine the all-purpose flour, sugar, and salt. Toss in the cold cubed butter. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
  2. Slowly add cold water, one tablespoon at a time, mixing gently until the dough just comes together. Do not overwork it.
  3. Line a 9×9-inch baking pan with parchment paper if using. Press the dough evenly into the bottom of the pan, compacting it firmly to create a solid base.
  4. Chill the crust in the fridge for about 15 minutes to help it set up before baking.
  5. Preheat oven to 350°F (175°C). Bake the chilled crust for 15 minutes or until it starts to turn golden at the edges. Remove from oven and let cool slightly.
  6. In a medium bowl, whisk the eggs until lightly frothy. Add the maple syrup, brown sugar, bourbon, vanilla extract, and salt. Whisk until the sugar dissolves and the mixture is smooth and shiny.
  7. Fold the chopped toasted pecans gently into the filling mixture, distributing them evenly without crushing.
  8. Pour the filling over the pre-baked crust, spreading it evenly.
  9. Bake at 350°F (175°C) for 30 to 35 minutes, or until the filling is set but still slightly jiggly in the center and the edges are golden and bubbly.
  10. Let the bars cool completely in the pan on a wire rack. For neat squares, chill in the fridge for an hour before cutting.
  11. Use a sharp knife to cut into bars, wiping the knife clean between cuts. Serve at room temperature or slightly chilled.

Notes

To prevent pecans from sinking, toss them lightly with a teaspoon of flour before folding into the filling. Pre-bake the crust to avoid sogginess and ensure firm bars. Watch the bars closely after 30 minutes to avoid overbaking. Toast pecans lightly for enhanced flavor. Use a serrated or warmed knife for clean slicing.

Nutrition

Keywords: maple bourbon pecan pie bars, pecan pie bars, bourbon dessert, maple syrup dessert, easy pecan bars, holiday dessert, homemade bars

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