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Perfect Maple Bourbon Pecan Pie Bars: Easy Holiday Recipe

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These Maple Bourbon Pecan Pie Bars are a forgiving, foolproof dessert that packs all the sticky, nutty, buttery goodness of a classic pecan pie into a portable, shareable bar. With a buttery shortbread crust and a rich, gooey filling enhanced with warm bourbon, they’re the star of any cookie swap or holiday table.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (113g) unsalted butter, cold and cut into small cubes
  • ¼ cup (30g) powdered sugar
  • ¼ teaspoon salt
  • 2 cups (200g) pecans, roughly chopped
  • 3 large eggs, at room temperature
  • ½ cup (160g) pure maple syrup
  • ½ cup (100g) light brown sugar, packed
  • ¼ cup (57g) unsalted butter, melted
  • 2 tablespoons (30ml) bourbon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides.
  2. In a medium bowl, whisk together the flour, powdered sugar, and salt. Add the cold, cubed butter. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it looks like coarse meal with some pea-sized butter pieces remaining.
  3. Press the crumbly mixture firmly and evenly into the bottom of the prepared pan. Bake for 15-18 minutes, until the edges are just starting to turn golden. Set aside to cool slightly.
  4. While the crust is baking, spread the chopped pecans on a separate baking sheet and toast them in the oven for 3-5 minutes, until fragrant. Watch carefully to avoid burning.
  5. In a large bowl, whisk the eggs until light and frothy. Add the maple syrup, packed brown sugar, melted butter, bourbon, vanilla, and salt. Whisk until completely combined and smooth.
  6. Sprinkle the toasted pecans evenly over the warm crust. Pour the filling over the pecans, spreading it out evenly.
  7. Bake for 25-30 minutes, or until the edges are set and the center is just slightly jiggly. If the top is browning too quickly, tent loosely with foil for the last 10 minutes.
  8. Let the bars cool completely in the pan on a wire rack for at least 2 hours. The filling will continue to set as it cools.
  9. Once cool, use the parchment overhang to lift the entire block of bars out of the pan. Place on a cutting board and cut into squares with a sharp knife, wiping the knife clean between each slice.

Notes

For clean cuts, let bars cool completely and wipe knife between slices. For a bourbon-free version, substitute with 1 teaspoon vanilla extract and 1 tablespoon apple cider. For a gluten-free version, use a 1:1 gluten-free baking flour blend. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

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

Find it online: https://coracooks.com/perfect-maple-bourbon-pecan-pie-bars-easy-holiday-recipe/