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Wholesome Maple Bourbon Pecan Pie Bars – Easy 30-Min Recipe

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These Wholesome Maple Bourbon Pecan Pie Bars are a quick and easy dessert with a buttery shortbread crust, sticky maple-bourbon pecan filling, and perfectly toasted pecans. Ready in about 30 minutes of active prep, they’re perfect for gatherings or a cozy treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup whole wheat pastry flour
  • ½ cup powdered sugar
  • ¾ cup cold unsalted butter, cut into small cubes
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¾ cup pure maple syrup (grade A dark amber)
  • ¼ cup brown sugar, packed
  • 3 large eggs, room temperature
  • 3 tablespoons unsalted butter, melted and slightly cooled
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups pecan halves or roughly chopped pecans

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment and exposed sides of the pan with butter or cooking spray.
  2. Make the crust: In a medium bowl, whisk together all-purpose flour, whole wheat pastry flour, powdered sugar, and salt. Add cold butter cubes and vanilla extract. Using a hand mixer on low speed (or a pastry cutter), cut the butter into the flour mixture until it resembles coarse meal with some pea-sized butter pieces remaining. Do not overmix.
  3. Press the crust mixture evenly into the prepared pan using your fingers or the bottom of a measuring cup. Prick the crust all over with a fork. Bake for 18-20 minutes, until edges are just golden and center looks dry. Set aside to cool slightly.
  4. While the crust bakes, spread pecans on a separate baking sheet and toast for 5-7 minutes until fragrant. Watch carefully to avoid burning. Let cool slightly, then roughly chop if desired.
  5. Make the filling: In a large bowl, whisk together maple syrup, brown sugar, eggs, melted butter, bourbon, vanilla extract, and salt until smooth and well combined (about 30 seconds). Do not over-whisk.
  6. Sprinkle toasted pecans evenly over the warm crust. Slowly pour the filling over the pecans, tilting the pan to spread evenly. Bake for 25-30 minutes, until edges are set and center is just slightly jiggly (like a soft-set cheesecake). Top should be golden brown and slightly puffed.
  7. Cool completely in the pan on a wire rack for at least 2 hours, or until room temperature. The filling needs this time to set properly.
  8. Once cool, use parchment handles to lift the entire block out of the pan. Place on a cutting board and slice into 16 squares (or 9 for larger bars). For clean cuts, wipe the knife clean between each slice.

Notes

For best flavor, use real maple syrup (grade A dark amber) and a bourbon you’d drink. For a non-alcoholic version, replace bourbon with 1 tablespoon extra maple syrup and ½ teaspoon vanilla extract. Toast pecans lightly for extra flavor. Let bars cool completely before slicing to avoid a messy filling. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze individual bars wrapped in plastic wrap for up to 3 months.

Nutrition

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

Find it online: https://evabake.com/wholesome-maple-bourbon-pecan-pie-bars-easy-30-min-recipe/