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Perfect Maple Bourbon Pecan Pie Bars Recipe (Easy & Best)

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These maple bourbon pecan pie bars are everything you want from a classic pecan pie—sticky, nutty, buttery filling—in bar form with a tender shortbread crust. The maple adds woodsy sweetness that plays off the bourbon’s warmth, and the bars are easy to make without rolling or crimping dough.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup unsalted butter, cold and cubed
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups pecan halves
  • 1 cup pure maple syrup
  • 1/2 cup brown sugar, packed
  • 3 tablespoons bourbon
  • 3 large eggs, room temperature
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Flaky sea salt (optional, for topping)
  • 1/4 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides.
  2. Make the crust: In a food processor, pulse together flour, powdered sugar, and salt until combined. Add cold cubed butter and vanilla extract. Pulse until the mixture looks like coarse sand with a few pea-sized butter pieces remaining.
  3. Press the crust mixture evenly into the prepared pan. Use the bottom of a measuring cup to flatten. Prick the crust all over with a fork.
  4. Bake the crust for 15-18 minutes, until edges are lightly golden and center is set. Let cool slightly on a rack. Keep oven on.
  5. Toast the pecans: Spread pecan halves on a baking sheet and toast for 5-7 minutes until fragrant. Let cool slightly, then roughly chop half of them; leave the other half whole.
  6. Make the filling: In a large bowl, whisk together maple syrup, brown sugar, bourbon, melted butter, vanilla, and salt until smooth. Add eggs one at a time, whisking well after each addition, until glossy and uniform.
  7. Assemble the bars: Sprinkle chopped pecans evenly over the pre-baked crust. Pour the filling over the top, then arrange whole pecan halves on top in an even layer.
  8. Bake for 25-30 minutes, until filling is set around the edges but still has a slight jiggle in the center. If edges brown too fast, tent with foil.
  9. Cool completely in the pan on a wire rack for at least 2 hours. For clean slices, refrigerate for another hour.
  10. Use parchment overhang to lift bars out of the pan. Slice into squares or rectangles, wiping knife clean between cuts.

Notes

For best results, let the crust rest overnight before baking. Use a bourbon you enjoy drinking. Cool completely before slicing to prevent runny filling. Bars taste even better the next day.

Nutrition

Keywords: maple bourbon pecan pie bars, pecan pie bars, easy pecan bars, bourbon pecan bars, maple pecan bars, holiday dessert, bar cookies

Find it online: https://lindabake.com/perfect-maple-bourbon-pecan-pie-bars-recipe-easy-and-best/