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Cozy Maple Bourbon Pecan Pie Bars: Easy Fall Dessert

maple bourbon pecan pie bars - featured image
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These maple bourbon pecan pie bars feature a buttery shortbread crust and a rich, gooey filling with toasted pecans. They’re easier than a traditional pie, more portable, and perfect for fall gatherings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup powdered sugar
  • ¾ cup unsalted butter, cold and cut into small cubes
  • ¼ teaspoon salt
  • ¾ cup pure maple syrup
  • ½ cup packed light brown sugar
  • ¼ cup bourbon
  • ¼ cup unsalted butter, melted
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups pecan halves or chopped pecans
  • Flaky sea salt (optional, for topping)
  • ½ teaspoon cinnamon or nutmeg (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease the parchment and exposed sides of the pan.
  2. In a food processor, combine flour, powdered sugar, and ¼ teaspoon salt. Pulse to mix. Add cold butter cubes and pulse until mixture resembles coarse meal with some pea-sized butter pieces (10-12 pulses).
  3. Press the mixture evenly into the prepared pan. Bake for 15-18 minutes until lightly golden around the edges. Set on a cooling rack; keep oven on.
  4. While crust bakes, spread pecans on a baking sheet and toast for 5-7 minutes until fragrant. Let cool slightly, then roughly chop if desired.
  5. In a large bowl, whisk together maple syrup, brown sugar, and bourbon until sugar starts to dissolve. Add melted butter and whisk until smooth.
  6. Add eggs one at a time, whisking well after each. Stir in vanilla and ¼ teaspoon salt. Fold in toasted pecans.
  7. Pour filling over pre-baked crust. Bake for 25-30 minutes until set around edges but slightly jiggly in center. Cool completely in pan on a rack (at least 2 hours or refrigerate 1 hour).
  8. Use parchment overhang to lift bars out of pan. Cut into squares with a sharp knife, wiping blade clean between cuts.

Notes

For clean slices, cool completely before cutting. Bars can be made ahead and taste even better the next day. For a non-alcoholic version, substitute bourbon with ¼ cup apple cider plus 1 teaspoon vanilla extract. Toast pecans for best texture.

Nutrition

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

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