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Quick & Easy Maple Bourbon Pecan Pie Bars

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These Quick Maple Bourbon Pecan Pie Bars deliver all the rich, nutty, caramelized flavor of a traditional pecan pie in a fraction of the time. With a buttery shortbread crust, a gooey maple-bourbon filling, and toasted pecans, they’re the perfect weeknight dessert or holiday treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup powdered sugar
  • ¼ teaspoon salt
  • ¾ cup cold unsalted butter, cut into small cubes
  • 3 large eggs (room temperature)
  • ¾ cup pure maple syrup (Grade A Dark Amber preferred)
  • ½ cup packed light brown sugar
  • ¼ cup unsalted butter, melted and slightly cooled
  • 2 tablespoons bourbon (or 1 teaspoon vanilla extract + 1 tablespoon apple juice)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups pecan halves or chopped pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the two long sides.
  2. Make the shortbread crust: In a large mixing bowl, whisk together the flour, powdered sugar, and salt. Add the cold, cubed butter. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse meal with some pea-sized butter pieces remaining. Press the mixture evenly into the bottom of the prepared pan. Bake for 15-18 minutes, until the edges are just starting to turn golden.
  3. While the crust bakes, make the filling: In a separate bowl, whisk the eggs until light and frothy, about 1 minute. Add the maple syrup, brown sugar, melted butter, bourbon, vanilla extract, and salt. Whisk until completely combined and smooth.
  4. Toast the pecans: Spread the pecans on a separate baking sheet and toast for 3-4 minutes, until fragrant and slightly darker. Let cool slightly.
  5. Assemble the bars: Once the crust comes out of the oven, arrange the toasted pecans in an even layer over the hot crust. Pour the filling evenly over the pecans.
  6. Bake the bars: Return the pan to the oven and bake for 22-28 minutes, or until the edges are set and the center is just slightly jiggly. A toothpick inserted near the center should come out with moist crumbs, not wet batter.
  7. Cool completely: Let the bars cool in the pan on a wire rack for at least 1 hour. For clean slices, refrigerate for another 30 minutes before cutting. Use the parchment handles to lift the entire block out of the pan, then slice into squares or bars with a sharp knife.

Notes

For the best texture, keep the butter cold for the crust. Do not overmix the filling. Let the bars cool completely before cutting to avoid a runny filling. These bars taste even better the next day. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for up to 3 months.

Nutrition

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

Find it online: https://tablemira.com/quick-and-easy-maple-bourbon-pecan-pie-bars/