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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, a rich maple-bourbon filling, and toasted pecans. They’re easier than a traditional pie but just as satisfying, perfect for fall gatherings or a cozy treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, cold and cut into small cubes
  • ¼ cup granulated sugar
  • ¼ teaspoon fine sea salt
  • ¾ cup pure maple syrup (Grade A dark amber preferred)
  • ½ cup packed light brown sugar
  • 3 large eggs, room temperature
  • ¼ cup unsalted butter, melted and slightly cooled
  • 3 tablespoons bourbon (e.g., Buffalo Trace or Maker’s Mark)
  • 1 teaspoon vanilla extract
  • 2 cups pecan halves (plus extra for topping)
  • ¼ teaspoon salt

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 the long sides. Lightly grease the parchment.
  2. Make the shortbread crust: In a food processor, combine flour, sugar, and salt. Pulse to mix. Add cold butter cubes and pulse until mixture resembles coarse sand with a few pea-sized butter pieces (10-12 pulses). Press evenly into the prepared pan. Bake for 18-20 minutes until edges are just golden. Set aside to cool slightly.
  3. Toast the pecans: Spread pecans on a rimmed baking sheet. Toast in the oven for 5-7 minutes until fragrant and slightly darker. Watch carefully to avoid burning. Let cool completely.
  4. Make the filling: In a large bowl, whisk together maple syrup, brown sugar, and eggs until smooth and slightly thickened (about 1 minute). Add melted butter, bourbon, and vanilla; whisk until combined. Stir in toasted pecans and salt. Let sit for 5 minutes.
  5. Assemble and bake: Pour filling over warm crust. Spread pecans into an even layer. Press extra pecans on top if desired. Bake at 350°F for 25-30 minutes until edges are set but center is slightly jiggly. Tent with foil if top browns too quickly.
  6. Cool and slice: Transfer pan to a cooling rack and cool completely. Refrigerate for at least 2 hours (or overnight) for clean slices. Use parchment overhang to lift bars out, then slice with a long, sharp knife, wiping blade between cuts.

Notes

Rushing the cooling process is the number one mistake. The filling needs full chill time to set properly. Toast pecans even if you think you can skip it—they retain crunch and add flavor. For clean cuts, use a serrated knife and wipe blade between slices. Bars improve after a day or two as flavors meld.

Nutrition

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

Find it online: https://lucastable.com/best-maple-bourbon-pecan-pie-bars-easy-fall-dessert/