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Best Maple Bourbon Pecan Pie Bars: Easy Crowd-Pleasing Recipe

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These maple bourbon pecan pie bars feature a buttery shortbread crust, a rich maple-bourbon filling, and a crunchy pecan topping. Perfect for potlucks and holiday gatherings, they feed a crowd with minimal fuss and taste even better the next day.

Ingredients

Scale
  • 2 cups all-purpose flour (280g)
  • 1/2 cup granulated sugar (100g)
  • 3/4 cup unsalted butter (170g), cold and cut into small cubes
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup pure maple syrup (320g)
  • 1/2 cup packed light brown sugar (100g)
  • 1/4 cup unsalted butter (57g), melted
  • 3 large eggs, room temperature
  • 2 tablespoons bourbon (30ml)
  • 1 tablespoon all-purpose flour (8g)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups pecan halves (200g)
  • 1 tablespoon melted butter
  • A pinch of flaky sea salt (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving 2 inches overhang on long sides. Lightly spray parchment with non-stick spray.
  2. Make the shortbread crust: In a large bowl, whisk together flour, sugar, and salt. Add cold butter cubes and vanilla. Using a pastry cutter or fingertips, work butter into flour until mixture resembles coarse meal with some pea-sized butter pieces. Press evenly into prepared pan. Bake for 18-20 minutes until edges are just golden.
  3. While crust bakes, spread pecan halves on a small baking sheet and toast for 5-7 minutes until fragrant and slightly darkened. Let cool, then toss with 1 tablespoon melted butter.
  4. Make the filling: In a medium bowl, whisk together maple syrup, brown sugar, melted butter, eggs, bourbon, flour, vanilla, and salt until completely smooth.
  5. Pour filling over hot crust. Scatter toasted, buttered pecans evenly on top. Sprinkle with flaky sea salt if using.
  6. Bake for 28-32 minutes until filling is set around edges but still slightly jiggly in center. If top browns too quickly, tent with foil after 25 minutes.
  7. Cool in pan on a wire rack for at least 2 hours. Refrigerate for another hour before cutting.
  8. Use parchment handles to lift slab onto cutting board. Cut into 24 squares (6 rows by 4 rows) with a sharp knife, wiping clean between cuts.

Notes

Let bars cool completely before cutting to avoid runny filling. They taste even better the next day. For a bourbon-free version, replace bourbon with 2 tablespoons apple cider or water plus 1 teaspoon vanilla extract. Store in refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: maple bourbon pecan pie bars, pecan pie bars, maple bourbon dessert, shortbread crust, crowd-pleasing dessert, holiday baking, potluck dessert

Find it online: https://dinadishes.com/best-maple-bourbon-pecan-pie-bars-easy-crowd-pleasing-recipe/