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Best Maple Bourbon Pecan Pie Bars (Easy Family Favorite)

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These maple bourbon pecan pie bars feature a buttery shortbread crust and a rich, complex filling with warm smoky sweetness. Perfect for family gatherings or late-night cravings, they’re easy to make without a rolling pin and reheat beautifully.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, cold and cut into small cubes
  • ¾ cup (180ml) pure maple syrup
  • ¼ cup (60ml) bourbon
  • ½ cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups (200g) pecan halves, roughly chop half of them

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13 pan with parchment paper, leaving some overhang on two sides.
  2. Make the shortbread crust: In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes. Use a pastry cutter or fingertips to cut the butter into the flour until the mixture looks like coarse sand with some pea-sized butter pieces.
  3. Press the crust into the pan: Dump the crumbly mixture into the prepared pan. Press it down firmly and evenly. Bake for 18-20 minutes, until the edges are just starting to turn golden.
  4. While the crust bakes, make the filling: In a small saucepan over medium heat, combine the maple syrup and bourbon. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until slightly reduced and thickened.
  5. Whisk the wet ingredients: In a medium bowl, whisk together the brown sugar, eggs, melted butter, vanilla, and salt until smooth. Slowly pour the warm maple-bourbon mixture into the bowl while whisking constantly.
  6. Add the pecans: Stir in the pecan halves and chopped pecans.
  7. Assemble and bake: Pour the filling over the hot crust. Spread the pecans evenly with a spatula. Bake for 28-32 minutes, until the filling is set around the edges but still has a slight jiggle in the center.
  8. Cool completely: Let the bars cool in the pan on a wire rack for at least 2 hours. For the cleanest slices, refrigerate for another hour before cutting.
  9. Slice and serve: Use the parchment paper to lift the whole block out of the pan. Use a sharp knife to cut into 24 bars. Wipe the knife clean between cuts.

Notes

Don’t overbake the crust; pull it when edges are just barely colored. Watch the filling when reducing maple syrup and bourbon—stir often to avoid burning. Room temperature eggs are important to prevent seizing. For clean cuts, chill bars completely before slicing. Bars taste even better the next day. Can be frozen for up to 3 months.

Nutrition

Keywords: pecan pie bars, maple bourbon, shortbread crust, easy dessert, holiday dessert, family favorite, pecan bars

Find it online: https://bakebelle.com/best-maple-bourbon-pecan-pie-bars-easy-family-favorite/