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Cozy Maple Bourbon Pecan Pie Bars

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These cozy maple bourbon pecan pie bars feature a buttery shortbread crust, a gooey maple bourbon filling, and a crunchy pecan topping. They’re easier than traditional pecan pie and perfect for fall and winter gatherings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup powdered sugar
  • ¼ teaspoon salt
  • ¾ cup unsalted butter, cold and cut into small cubes
  • 3 large eggs, room temperature
  • ¾ cup pure maple syrup
  • ½ cup packed light brown sugar
  • ¼ cup unsalted butter, melted and slightly cooled
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 2 cups pecan halves or chopped pecans
  • Flaky sea salt (optional, for topping)
  • 1 cup heavy cream (optional, for bourbon whipped cream)
  • 2 tablespoons powdered sugar (optional, for bourbon whipped cream)
  • 1 tablespoon bourbon (optional, for bourbon whipped cream)

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 spray with non-stick cooking spray.
  2. Make the shortbread crust: In a food processor, combine 1 ½ cups all-purpose flour, ½ cup powdered sugar, and ¼ teaspoon salt. Pulse to mix. Add cold cubed butter and pulse until mixture resembles coarse sand with some pea-sized butter pieces. Press firmly into prepared pan. Bake for 18-20 minutes until edges are just golden. Set aside to cool slightly.
  3. Prepare the filling: In a large bowl, whisk 3 large eggs until light and frothy, about 30 seconds. Add ¾ cup pure maple syrup, ½ cup packed light brown sugar, ¼ cup melted butter, 2 tablespoons bourbon, and 1 teaspoon vanilla extract. Whisk until smooth. Sprinkle in 2 tablespoons all-purpose flour and ¼ teaspoon salt, whisk until no lumps remain. Fold in 2 cups pecan halves or chopped pecans.
  4. Pour filling over warm crust, spreading evenly. Bake at 350°F (175°C) for 28-32 minutes until edges are set and center jiggles slightly. Cool completely in pan on a wire rack.
  5. Once cool, use parchment handles to lift bars out. Cut into squares (6 rows by 4 rows for 24 bars). Sprinkle with flaky sea salt if desired. Serve at room temperature or slightly warm.

Notes

For best results, use cold butter for the crust and do not overmix. Toast pecans before using for extra flavor. Let bars cool completely before cutting to prevent filling from oozing. Bars can be stored at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to 3 months.

Nutrition

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

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