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Best Maple Bourbon Pecan Pie Bars: Easy & Perfect

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These Best Maple Bourbon Pecan Pie Bars are a warm, cozy dessert with a buttery shortbread crust, a rich gooey maple-bourbon filling, and crunchy toasted pecans. They are easy to make, perfect for entertaining, and a total crowd-pleaser.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup pure maple syrup
  • 1/2 cup light brown sugar, packed
  • 1/4 cup unsalted butter, melted and cooled
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 1/2 cups pecan halves, toasted

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 two opposite sides. Lightly grease the parchment.
  2. Make the shortbread crust: In a medium bowl, beat 1 cup softened unsalted butter and 1/2 cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Add 2 cups all-purpose flour and 1/4 teaspoon salt; mix on low until dough just comes together.
  3. Press the dough evenly into the prepared pan. Prick all over with a fork. Bake for 18-20 minutes, until edges are light golden brown. Let cool on a wire rack for 10 minutes. Keep oven on.
  4. Make the filling: In a large bowl, whisk together 3 room-temperature eggs, 1 cup maple syrup, 1/2 cup packed light brown sugar, 1/4 cup melted and cooled unsalted butter, 2 tablespoons bourbon, 1 teaspoon vanilla extract, and 1/2 teaspoon salt until smooth.
  5. Gently stir in 2 1/2 cups toasted pecan halves until well coated.
  6. Pour the filling over the warm crust. Spread pecans into an even layer. Bake for 25-30 minutes, until filling is set around the edges but still slightly jiggly in the center.
  7. Cool completely in the pan on a wire rack, at least 2 hours. For clean slices, refrigerate for 1 hour before cutting.
  8. Use the parchment sling to lift the bars out of the pan. Cut into 24 squares or 16 larger bars with a sharp knife, wiping the knife clean between cuts.

Notes

Don’t overbake; the filling should still jiggle slightly in the center. Toast pecans for deeper flavor. Use a hot knife for clean cuts. Room temperature eggs are crucial. For a bourbon-free version, replace with apple cider or extra vanilla extract.

Nutrition

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

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