Print

Best Maple Bourbon Pecan Pie Bars – Easy 30-Minute Recipe

maple bourbon pecan pie bars - featured image
Print Recipe

These maple bourbon pecan pie bars have that same sticky, nutty, buttery magic as a traditional pecan pie, but they come together in a fraction of the time. No rolling dough, no blind baking, no worrying about a soggy bottom crust.

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 salt
  • ¾ cup pure maple syrup (Grade A dark amber preferred)
  • ½ cup brown sugar, packed (light or dark)
  • 3 large eggs, at room temperature
  • ¼ cup unsalted butter, melted and slightly cooled
  • 3 tablespoons bourbon (e.g., Buffalo Trace or Maker’s Mark)
  • 1 teaspoon vanilla extract (pure)
  • ¼ teaspoon salt
  • 2 cups pecan halves (raw, lightly toasted)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly grease the parchment if desired.
  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 some pea-sized butter pieces. Press evenly into the prepared pan using a flat measuring cup or glass. Bake for 15-18 minutes until edges are golden and surface looks dry. Set on a cooling rack.
  3. Toast the pecans (optional but recommended): Spread pecans on a baking sheet and toast in the oven for 5-7 minutes until fragrant and slightly darker. Watch carefully to avoid burning. Let cool.
  4. Make the maple bourbon filling: In a medium bowl, whisk together maple syrup and brown sugar until sugar dissolves, about 1 minute. Add eggs one at a time, whisking well after each. Stream in melted butter while whisking constantly. Add bourbon, vanilla, and salt; whisk until combined. Fold in toasted pecans with a rubber spatula.
  5. Assemble and bake: Pour filling over warm crust. Gently tilt pan to spread evenly. Bake at 350°F (175°C) for 25-30 minutes until edges are set and center jiggles slightly like a cheesecake. A toothpick inserted near center should come out with moist crumbs, not wet batter. If top browns too fast, tent with foil for last 10 minutes.
  6. Cool completely in the pan on a wire rack for at least 2 hours. Use parchment handles to lift slab onto a cutting board. Slice into 16 squares (or 9 for larger portions). Wipe knife clean between cuts for neat edges.

Notes

Don’t overwork the crust; pulse just until coarse sand. Pour filling onto warm crust to prevent gaps. Use room temperature eggs to avoid grainy filling. Start checking bake time at 25 minutes. Cool completely (at least 2 hours) for clean slices. Bars can be stored in an airtight container at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to 3 months. Flavors deepen after a day in the fridge.

Nutrition

Keywords: maple bourbon pecan pie bars, pecan pie bars, easy pecan bars, bourbon dessert, maple dessert, shortbread crust, holiday dessert, 30-minute recipe

Find it online: https://islatable.com/best-maple-bourbon-pecan-pie-bars-easy-30-minute-recipe/