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Perfect Maple Bourbon Pecan Pie Bars – Easy Recipe

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These Perfect Maple Bourbon Pecan Pie Bars feature a buttery shortbread crust, a rich maple-bourbon custard filling, and plenty of crunchy pecans. They’re easier than traditional pecan pie, perfect for entertaining, and come together in a fraction of the time.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • ½ cup powdered sugar (60g)
  • ¼ teaspoon salt
  • ¾ cup unsalted butter (170g), cold and cut into small cubes
  • 1 teaspoon vanilla extract
  • ¾ cup pure maple syrup (180ml)
  • ¼ cup bourbon (60ml)
  • ½ cup packed light brown sugar (100g)
  • ¼ cup unsalted butter (57g), melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups pecan halves (200g)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly spray with non-stick cooking spray.
  2. In a food processor, combine flour, powdered sugar, and salt. Pulse to mix. Add cold cubed butter and vanilla extract. Pulse until mixture resembles coarse sand (about 10-12 pulses).
  3. Transfer crust mixture to prepared pan. Press firmly and evenly into the bottom. Prick all over with a fork. Bake for 15-18 minutes until edges are just golden. Let cool on a wire rack while making filling. Keep oven on.
  4. In a medium saucepan over medium heat, melt ¼ cup unsalted butter. Swirl occasionally until butter foams, then brown specks form and it smells nutty (about 3-4 minutes). Remove from heat immediately.
  5. Add maple syrup and bourbon to the saucepan with browned butter. Whisk to combine. Return to medium heat and bring to a gentle simmer. Let bubble for 2 minutes, stirring occasionally. Remove from heat and cool for 5 minutes.
  6. In a large bowl, whisk together brown sugar, eggs, vanilla extract, and salt until smooth. Slowly pour the warm maple-bourbon mixture into the egg mixture while whisking constantly (tempering). Stir in pecan halves.
  7. Pour filling over warm crust, spreading pecans evenly. Bake at 350°F (175°C) for 25-30 minutes until edges are set and center is slightly jiggly.
  8. Cool bars in pan on a wire rack for at least 2 hours at room temperature, then refrigerate for 1-2 hours. Use parchment handles to lift bars out. Slice into squares with a sharp knife, wiping clean between cuts.

Notes

Don’t skip par-baking the crust to avoid sogginess. Use room temperature eggs to prevent lumpy filling. Let bars cool completely and chill before slicing for clean edges. Bars improve after a day—flavors meld overnight.

Nutrition

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

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