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Perfect Maple Bourbon Pecan Pie Bars

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These maple bourbon pecan pie bars combine a flaky buttery crust with a gooey, nutty filling featuring maple syrup and bourbon for a cozy, crowd-pleasing dessert.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, cold and cubed
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 2–3 tablespoons cold water
  • 3 large eggs, room temperature
  • 1 cup pure maple syrup (Grade A dark amber)
  • ½ cup packed light brown sugar
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 ½ cups pecans, roughly chopped (toasted)

Instructions

  1. In a large bowl, combine 1 ½ cups all-purpose flour, ¼ cup granulated sugar, and ¼ teaspoon salt. Add the cold, cubed butter. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Add cold water, 1 tablespoon at a time, stirring gently until the dough just comes together. Don’t overmix!
  2. Transfer the dough to the 9×9-inch baking pan. Press it evenly on the bottom and slightly up the sides. The crust should be firm and even. Pop it into the fridge while you prepare the filling to help it chill for 10 minutes.
  3. Set your oven to 350°F (175°C). While it warms, toast the pecans in a dry skillet over medium heat for about 5 minutes until fragrant, stirring frequently.
  4. In a medium bowl, whisk together 3 large eggs until frothy. Add 1 cup maple syrup, ½ cup packed light brown sugar, 2 tablespoons melted butter, 2 tablespoons bourbon, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Whisk until smooth and glossy. Stir in the toasted pecans gently to distribute evenly.
  5. Remove the crust from the fridge. Pour the filling over the chilled crust, spreading it evenly with a spatula. Place in the center of the preheated oven. Bake for 35 to 40 minutes until the filling is set but still slightly jiggly in the center. The edges should be golden brown. Be careful not to overbake.
  6. Let the bars cool completely in the pan on a wire rack. Once cool, cut into 16 squares. For neat edges, wipe your knife with a warm, damp towel between cuts.

Notes

If the crust puffs up during baking, poke it gently with a fork before pouring the filling. Let the filling rest a minute after mixing to reduce bubbles for a smoother surface. Use cold butter for a flaky crust and avoid overbaking to keep the filling gooey. Toast pecans carefully to avoid burning.

Nutrition

Keywords: maple bourbon pecan pie bars, pecan pie bars, maple syrup dessert, bourbon dessert, easy dessert bars, cozy dessert, homemade pecan bars

Find it online: https://siennaspoon.com/perfect-maple-bourbon-pecan-pie-bars-recipe-easy-homemade-cozy-dessert/