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Best Maple Bourbon Pecan Pie Bars (Easy Fall Dessert)

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These Maple Bourbon Pecan Pie Bars feature a buttery shortbread crust topped with a gooey, nutty filling made with pure maple syrup and a splash of bourbon. They’re easy to make, perfect for gatherings, and have converted even the most stubborn pecan pie skeptics.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ teaspoon salt
  • ¾ cup (170g or 1 ½ sticks) unsalted butter, cold and cubed
  • ¾ cup (180ml) pure maple syrup
  • ½ cup (100g) packed light brown sugar
  • 3 large eggs, room temperature
  • ¼ cup (60g) unsalted butter, melted
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 ½ cups (300g) pecan halves

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving 2 inches of overhang on the long sides.
  2. In a food processor, combine flour, granulated sugar, and salt. Pulse to mix. Add cold cubed butter and pulse until mixture resembles coarse sand with a few pea-sized butter pieces. Press evenly into the prepared pan. Bake for 18-20 minutes until edges are just golden. Set aside.
  3. In a large bowl, whisk together maple syrup, brown sugar, eggs, melted butter, bourbon, vanilla extract, and salt until smooth. Fold in pecan halves.
  4. Pour filling over warm crust. Spread pecans evenly. Bake for 28-32 minutes until edges are set and center has a slight jiggle. Cool completely on a rack (at least 2 hours).
  5. Use parchment overhang to lift the block out of the pan. Slice into bars using a sharp knife, wiping clean between cuts.

Notes

For clean slices, chill bars for 30 minutes before cutting. Use a sharp knife and wipe between cuts. Bars can be stored at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

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

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