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Best Easy Maple Bourbon Pecan Pie Bars Recipe

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These maple bourbon pecan pie bars feature a buttery shortbread crust, a gooey maple-bourbon filling, and crunchy pecan halves. They’re easier than a traditional pie, perfect for holidays or casual gatherings, and taste even better the next day.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup powdered sugar
  • ¾ cup unsalted butter, cold and cut into small cubes
  • ¼ teaspoon fine sea salt
  • ¾ cup pure maple syrup (grade A dark amber preferred)
  • ½ cup brown sugar, packed (light or dark)
  • 3 large eggs, room temperature
  • ¼ cup unsalted butter, melted and slightly cooled
  • 2 tablespoons bourbon (e.g., Bulleit or Maker’s Mark)
  • 1 teaspoon vanilla extract
  • 2 cups pecan halves
  • ½ teaspoon salt

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.
  2. Make the shortbread crust: In a food processor, combine flour, powdered sugar, and salt. Pulse to mix. Add cold butter cubes and pulse in 1-second bursts until mixture looks like damp sand with small pea-sized butter pieces. Press evenly into the prepared pan. Bake for 18-20 minutes until edges are just golden and center is dry. Set aside; leave oven on.
  3. Prepare the filling: In a large bowl, whisk together maple syrup, brown sugar, and eggs until smooth. Whisk in melted butter, bourbon, vanilla extract, and salt until glossy. Gently fold in pecan halves with a spatula until evenly coated.
  4. Assemble and bake: Pour filling over warm crust. Spread pecans into an even layer. Bake at 350°F for 28-32 minutes until edges are set and center is slightly jiggly (like cheesecake). Top should be deep golden brown.
  5. Cool completely in pan on a wire rack (about 2 hours). Then refrigerate for at least 1 hour to firm up.
  6. Lift bars out using parchment overhang. Place on cutting board and slice into 24 squares (6×4 rows) with a sharp chef’s knife, wiping knife clean between cuts.

Notes

For best results, toast pecans at 350°F for 5-7 minutes before using. Chill bars thoroughly before cutting for clean edges. Bars can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. For a non-alcoholic version, substitute bourbon with 2 tablespoons apple cider and ½ teaspoon vanilla extract.

Nutrition

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

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