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Best Maple Bourbon Pecan Pie Bars – Easy Holiday Dessert

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These maple bourbon pecan pie bars feature a buttery shortbread crust and a rich, fudgy filling with maple syrup and bourbon. They’re quick to make, perfect for holiday gatherings, and disappear fast at potlucks and cookie swaps.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup powdered sugar
  • ¼ teaspoon salt
  • ¾ cup unsalted butter, cold and cut into small cubes
  • ¾ cup pure maple syrup (Grade A dark amber preferred)
  • ¼ cup bourbon (Buffalo Trace or Maker’s Mark recommended)
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup unsalted butter, melted and slightly cooled
  • 2 cups pecan halves or pieces, toasted lightly
  • ¼ teaspoon salt

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 with butter or non-stick spray.
  2. Make the shortbread crust: In a medium bowl, whisk together flour, powdered sugar, and salt. Add cold butter cubes. Using a pastry cutter or two forks, cut butter into flour mixture until it resembles coarse sand with a few pea-sized butter pieces. Press mixture evenly into the prepared pan. Bake for 18-20 minutes until edges are just golden. Let cool slightly.
  3. Bloom the bourbon and maple: In a small saucepan over medium heat, combine maple syrup and bourbon. Bring to a gentle simmer, stirring occasionally. Let bubble for about 2 minutes. Remove from heat and let cool for 3-4 minutes.
  4. Make the filling: In a large bowl, whisk together brown sugar and eggs until smooth and slightly thickened, about 1 minute. Add vanilla extract, melted butter, and salt; whisk until combined. Slowly pour warm maple-bourbon mixture into egg mixture while whisking constantly. Stir in toasted pecans.
  5. Assemble and bake: Pour filling over pre-baked crust. Spread evenly with a spatula. Bake for 25-30 minutes until filling is set around edges but still has a slight jiggle in the center. A toothpick inserted near center should come out with a few moist crumbs. Let cool completely in pan on a wire rack (about 2 hours).
  6. Slice and serve: Use parchment overhang to lift bars out of pan. Place on cutting board. Use a sharp knife to cut into 24 bars (6 rows by 4 rows). Wipe knife clean between cuts for neat edges. For extra clean slices, chill bars in refrigerator for 30 minutes before cutting.

Notes

Don’t skip the parchment paper for easy lifting. Toast pecans for best flavor. Let bars cool completely before cutting to avoid runny filling. For cleaner slices, chill bars for 30 minutes before cutting. Bars taste better the next day as flavors meld. For a non-alcoholic version, replace bourbon with 2 tablespoons bourbon extract mixed with 2 tablespoons water, or use apple cider.

Nutrition

Keywords: maple bourbon pecan pie bars, holiday dessert, pecan bars, shortbread crust, easy dessert, Thanksgiving dessert, cookie swap

Find it online: https://eliplate.com/best-maple-bourbon-pecan-pie-bars-easy-holiday-dessert/