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Best Easy Maple Bourbon Pecan Pie Bars for Fall Baking

maple bourbon pecan pie bars - featured image
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These cozy maple bourbon pecan pie bars have that perfect balance of rich, nutty, boozy, and salty-sweet. They’re the kind of thing you make when you want fall to taste exactly like you remember it should.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease the parchment with butter or non-stick spray.
  2. In a food processor, pulse together 1 ½ cups flour, ½ cup powdered sugar, and ½ teaspoon salt until combined. Add the cold butter cubes and pulse about 12-15 times, until the mixture looks like coarse sand with a few pea-sized butter pieces remaining.
  3. Dump the crust mixture into the prepared pan. Press it firmly and evenly into the bottom. Prick the crust all over with a fork. Bake for 18-20 minutes, until the edges are just starting to turn golden and the surface looks dry. Set aside to cool slightly.
  4. While the crust bakes, spread the pecan halves on a baking sheet and toast in the same 350°F oven for 6-8 minutes, shaking the pan halfway through. Let cool.
  5. In a large bowl, whisk together the eggs, maple syrup, brown sugar, melted butter, bourbon, and vanilla extract until smooth and well-combined.
  6. Sprinkle 2 tablespoons flour and ½ teaspoon salt over the wet mixture. Whisk gently until no flour streaks remain.
  7. Arrange the toasted pecan halves evenly over the warm crust. Pour the filling slowly and evenly over the pecans. Give the pan a gentle tap on the counter to release air bubbles.
  8. Bake for 28-32 minutes. The bars are done when the edges are set and puffed slightly, and the center jiggles just a tiny bit when you shake the pan. If the top is browning too fast, tent loosely with foil during the last 10 minutes.
  9. Cool completely on a cooling rack for at least 2 hours at room temperature. Refrigerate for another 30 minutes for the cleanest slices.
  10. Use the parchment sling to lift the entire block of bars out of the pan. Place on a cutting board and cut into squares (6 rows by 4 rows for 24 bars). Sprinkle with flaky sea salt right before serving.

Notes

Don’t skip the par-bake for a crisp crust. Room temperature eggs are important for proper emulsification. Let bars cool completely before slicing to avoid a runny filling. Flaky sea salt on top is non-negotiable.

Nutrition

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

Find it online: https://sparklespoon.com/best-easy-maple-bourbon-pecan-pie-bars-for-fall-baking/