Print

Easy Maple Bourbon Pecan Pie Bars: Best 30-Minute Recipe

maple bourbon pecan pie bars - featured image
Print Recipe

These Easy Maple Bourbon Pecan Pie Bars are a quick and delicious twist on classic pecan pie, featuring a press-in shortbread crust and a rich maple-bourbon filling. Perfect for holidays or weeknight treats, they come together in about 30 minutes of active work and deliver all the flavor without the fuss.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, cold and cut into small cubes
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • ¾ cup pure maple syrup
  • ¼ cup light corn syrup
  • ½ cup packed light brown sugar
  • ¼ cup unsalted butter, melted
  • 3 large eggs, room temperature
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups pecan halves or chopped pecans

Instructions

  1. Preheat your 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 spray the parchment with non-stick cooking spray.
  2. Make the shortbread crust: In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¼ cup granulated sugar, and ¼ teaspoon salt. Add ½ cup cold cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining. The mixture should hold together when squeezed.
  3. Press the crust into the pan: Transfer the mixture to the prepared pan and press it evenly into the bottom. Use the bottom of a measuring cup or glass to get it flat. Bake for 15-18 minutes, until the edges are lightly golden and the center looks set but not browned.
  4. While the crust bakes, make the filling: In a large bowl, whisk together ¾ cup maple syrup, ¼ cup corn syrup, ½ cup packed brown sugar, ¼ cup melted butter, 3 room-temperature eggs, 2 tablespoons bourbon, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Whisk until completely smooth and glossy.
  5. Toast the pecans: Spread 2 cups of pecan halves on a baking sheet and toast in the oven for 5-7 minutes, until fragrant. Watch carefully to avoid burning. Let cool for a few minutes.
  6. Assemble the bars: Once the crust comes out of the oven, reduce the oven temperature to 325°F (160°C). Sprinkle the toasted pecans evenly over the hot crust. Pour the filling over the pecans, spreading evenly to the edges.
  7. Bake the bars: Bake at 325°F for 20-25 minutes, until the filling is set around the edges but still slightly jiggly in the center. It should look puffed and golden with a few cracks on the surface.
  8. Cool completely: Place the pan on a wire rack and let the bars cool for at least 2 hours at room temperature. This is crucial for the filling to set properly.
  9. Slice and serve: Once completely cool, use the parchment overhang to lift the bars out of the pan. Use a sharp knife to cut into squares or bars. Wipe the knife clean between cuts for clean slices.

Notes

Keep butter cold for a tender crust. Don’t overmix the filling. Toast pecans for best flavor. Cool completely before cutting to avoid a gooey mess. For clean slices, chill bars for 30 minutes before cutting. If filling bubbles over, place a baking sheet on the rack below to catch drips.

Nutrition

Keywords: pecan pie bars, maple bourbon, easy dessert, holiday baking, shortbread crust, 30-minute recipe

Find it online: https://rowanrecipes.com/easy-maple-bourbon-pecan-pie-bars-best-30-minute-recipe/