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Quick Maple Bourbon Pecan Pie Bars

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These quick maple bourbon pecan pie bars are everything you love about fall baking without the fuss of a traditional pie. Buttery shortbread crust, gooey maple-bourbon filling, and crunchy pecans come together in under an hour for an unforgettable treat.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, cold and cubed
  • 2 cups (250g) all-purpose flour
  • ½ cup (60g) powdered sugar
  • ¼ teaspoon salt
  • 1 cup (320g) pure maple syrup
  • ½ cup (100g) light brown sugar, packed
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 large eggs, at room temperature
  • 2 tablespoons (30ml) bourbon
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups (200g) pecan halves, toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides.
  2. Make the shortbread crust: In a food processor, combine 2 cups flour, ½ cup powdered sugar, and ¼ teaspoon salt. Pulse to mix. Add the cold cubed butter and pulse until the mixture looks like coarse meal with some pea-sized butter pieces remaining. Do not over-process.
  3. Press the crust mixture evenly into the prepared pan. Use the bottom of a measuring cup to flatten. Bake for 18-20 minutes, until the edges are just starting to turn golden. Set aside to cool slightly.
  4. Toast the pecans: Spread pecan halves on a baking sheet and toast for 5-7 minutes, until fragrant and slightly darkened. Set aside to cool.
  5. Start the filling: In a medium saucepan over medium heat, combine 1 cup maple syrup and ½ cup packed brown sugar. Stir until sugar dissolves, then bring to a gentle simmer. Let bubble for 2-3 minutes, stirring occasionally. Remove from heat.
  6. Finish the filling: Whisk in the melted butter, then let cool for 2 minutes. In a separate bowl, whisk the eggs until frothy. Slowly drizzle about ¼ cup of the warm maple mixture into the eggs while whisking constantly to temper. Pour the egg mixture back into the saucepan. Add bourbon, vanilla, and salt. Whisk until smooth.
  7. Assemble the bars: Spread the toasted pecans evenly over the warm crust. Pour the filling over the pecans, ensuring it seeps in between. Gently shake the pan to level.
  8. Bake for 22-25 minutes, until the filling is set around the edges but still has a slight jiggle in the center. The top should be golden brown and slightly puffed.
  9. Cool completely on a wire rack for at least 2 hours. The filling needs this time to firm up.
  10. Use the parchment overhang to lift the slab out of the pan. Place on a cutting board and cut into squares with a sharp knife, wiping the blade between cuts for clean slices.

Notes

Don’t overbake the crust; it will bake again with the filling. Toast pecans for best texture. Let bars cool completely before cutting to avoid runny filling. For clean slices, run knife under hot water between cuts. Bars can be stored at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: maple bourbon pecan pie bars, easy pecan bars, quick dessert, fall baking, Thanksgiving dessert, pecan pie bars, bourbon dessert

Find it online: https://elaraeats.com/quick-maple-bourbon-pecan-pie-bars-best-easy-recipe/