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Lighter Maple Bourbon Pecan Pie Bars (Easy Recipe)

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These lighter maple bourbon pecan pie bars feature a buttery shortbread crust, rich maple-bourbon filling, and toasted pecans. They’re quick to make, perfect for holiday gatherings, and a crowd-pleaser that feels indulgent without the heavy sugar crash.

Ingredients

  • All-purpose flour, 1 ½ cups (180g)
  • Unsalted butter, cold and cubed, ½ cup (113g)
  • Powdered sugar, ¼ cup (30g)
  • Vanilla extract, 1 teaspoon
  • Salt, ¼ teaspoon
  • Pure maple syrup, ¾ cup (180ml)
  • Light brown sugar, ¼ cup (50g), packed
  • Large eggs, 2, room temperature
  • Bourbon, 2 tablespoons (30ml)
  • Unsalted butter, melted, 2 tablespoons (28g)
  • Vanilla extract, 1 teaspoon
  • Salt, ¼ teaspoon
  • Pecan halves, 1 ½ cups (170g)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly spray the parchment with non-stick cooking spray.
  2. Make the shortbread crust. In a food processor, combine the flour, powdered sugar, and salt. Pulse a few times to mix. Add the cold, cubed butter and vanilla extract. Pulse until the mixture looks like coarse sand and holds together when you squeeze it—about 15-20 pulses. Don’t overprocess.
  3. Press the crust into the pan. Transfer the crust mixture to your prepared pan. Press it evenly into the bottom, using your fingers or the bottom of a measuring cup. Prick the crust all over with a fork to prevent bubbling. Bake for 15-18 minutes, until the edges are just starting to turn golden. Set aside to cool slightly.
  4. Prepare the filling. In a medium bowl, whisk together the maple syrup, brown sugar, eggs, bourbon, melted butter, vanilla extract, and salt. Whisk until smooth and well combined—about 30 seconds.
  5. Add the pecans. Spread the pecan halves evenly over the warm crust. Pour the filling mixture over the pecans, making sure it seeps down around them. Gently shake the pan to distribute the filling evenly.
  6. Bake the bars. Place the pan in the oven and bake for 25-30 minutes. The filling should be set around the edges but still slightly jiggly in the center. If the top is browning too quickly, tent loosely with foil for the last 10 minutes.
  7. Cool completely. Let the bars cool in the pan on a wire rack for at least 2 hours. Once completely cool, use the parchment handles to lift the entire block out of the pan. Place on a cutting board.
  8. Slice and serve. Use a sharp knife to cut into 16 squares (4 rows by 4 rows). For clean cuts, wipe the knife clean between each slice.

Notes

Let the crust cool for at least 10 minutes before adding the filling to avoid a soggy bottom. Use real maple syrup (Grade A dark amber) for best flavor. Eggs should be at room temperature. For clean slices, chill bars for 15 minutes before cutting and wipe knife clean between cuts. Bars can be stored at room temperature for up to 3 days or refrigerated for up to a week. Freeze individual bars for up to 3 months.

Nutrition

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

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