Maple Bourbon Pecan Pie Bars (Printable Version)

Gooey bars with maple and bourbon, pecans, and a crisp shortbread crust for a decadent treat.

# Components:

→ Shortbread Crust

01 - 1 cup unsalted butter, softened
02 - 2/3 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/2 teaspoon fine sea salt

→ Maple Bourbon Pecan Filling

05 - 1 cup pure maple syrup
06 - 3/4 cup packed light brown sugar
07 - 3 large eggs
08 - 3 tablespoons bourbon
09 - 2 tablespoons unsalted butter, melted
10 - 1 teaspoon pure vanilla extract
11 - 1/2 teaspoon fine sea salt
12 - 2 1/2 cups pecan halves

# Method Steps:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy lifting.
02 - In a large bowl, cream softened butter and granulated sugar until light and fluffy. Incorporate flour and salt until mixture is crumbly.
03 - Press shortbread mixture firmly and evenly into the prepared pan. Bake for 18 to 20 minutes until edges are lightly golden. Remove from oven and set aside.
04 - In a medium bowl, whisk maple syrup, brown sugar, eggs, bourbon, melted butter, vanilla, and salt until smooth.
05 - Fold pecan halves into filling mixture, ensuring they are evenly coated.
06 - Pour pecan filling over pre-baked shortbread crust in pan, spreading evenly.
07 - Bake 25 to 28 minutes, or until filling is set but slightly soft in the center; bars will firm as they cool.
08 - Allow bars to cool completely in the pan. Use parchment overhang to remove, then slice into individual portions.

# Expert Advice:

01 -
  • Satisfies that pecan pie craving with no need to fuss with rolling dough
  • Crowd friendly and easy to cut serve or pack for parties
  • Brings together maple bourbon and vanilla for gorgeous flavor
  • Bars hold their shape well and travel perfectly
02 -
  • Fiber and protein from pecans make these bars a little more satisfying than your average dessert
  • This is a freezer friendly treat with surprisingly little effort needed for big holiday impact
  • Pecan pie bars slice more neatly than traditional pie and are perfect for sharing at gatherings
03 -
  • Always check for doneness by gently shaking the pan The center should look just barely set but not jiggly When in doubt underbake slightly since they firm as they cool
  • Measuring ingredients by weight instead of volume really does improve texture I learned the hard way it is easier to overmix the crust than you think so stop as soon as the flour disappears
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