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Cozy Maple Bourbon Pecan Pie Bars: Easy Fall Dessert

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These maple bourbon pecan pie bars feature a buttery shortbread crust and a rich, gooey filling with maple syrup and bourbon. They’re an easier, shareable twist on classic pecan pie, perfect for fall gatherings.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, cold and cut into small cubes
  • ¾ cup (170g) unsalted butter, melted
  • 1 cup (200g) packed light brown sugar
  • ¾ cup (177ml) pure maple syrup
  • 3 large eggs, room temperature
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 ½ cups (300g) pecan halves

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides.
  2. Make the Shortbread Crust: In a food processor, pulse together the flour, granulated sugar, and salt. 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 and Bake the Crust: Dump the crumbly mixture into the prepared pan. Press it down firmly and evenly into the bottom. Bake for 18-20 minutes, until the edges are just starting to turn a light golden brown. Set aside to cool slightly while you make the filling. (Do not turn off the oven.)
  4. Make the Maple Bourbon Filling: In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the maple syrup, eggs, bourbon, vanilla extract, and salt until completely combined and glossy.
  5. Add the Pecans: Gently fold the pecan halves into the filling with a spatula, making sure they are all evenly coated.
  6. Assemble and Bake: Pour the pecan and filling mixture over the pre-baked crust, spreading the pecans into an even layer. Bake for 30-35 minutes. The filling should be set around the edges but still have a slight jiggle in the very center. If the top is browning too quickly, tent the pan loosely with foil for the last 10 minutes.
  7. Cool Completely: Place the pan on a cooling rack and let it cool completely to room temperature. For the cleanest cuts, refrigerate the pan for at least 2 hours, or overnight.
  8. Slice and Serve: Once fully chilled, use the parchment overhang to lift the entire block of bars out of the pan. Place on a cutting board and slice into squares with a long, sharp knife, wiping the knife clean between cuts.

Notes

For clean cuts, chill bars thoroughly before slicing. Use a bourbon you enjoy drinking for best flavor. If the top browns too quickly, tent with foil. Room temperature eggs emulsify better.

Nutrition

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

Find it online: https://junomeals.com/cozy-maple-bourbon-pecan-pie-bars-easy-fall-dessert/