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Quick Maple Bourbon Pecan Pie Bars

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These Quick Maple Bourbon Pecan Pie Bars deliver all the gooey, nutty, caramelized goodness of classic pecan pie in bar form, with a buttery shortbread crust and a rich maple-bourbon filling. Ready in about 30 minutes of active work, they’re perfect for weeknight dessert emergencies or last-minute dinner invitations.

Ingredients

  • All-purpose flour, 1 ½ cups (188g)
  • Unsalted butter, cold and cubed, ½ cup (1 stick, 113g)
  • Powdered sugar, ¼ cup (30g)
  • Salt, ¼ teaspoon
  • Pecan halves, 2 cups (200g)
  • Pure maple syrup, ¾ cup (240ml)
  • Light brown sugar, packed, ½ cup (100g)
  • Unsalted butter, ¼ cup (½ stick, 57g)
  • Bourbon, 2 tablespoons (30ml)
  • Large eggs, 2
  • Vanilla extract, 1 teaspoon
  • Salt, ¼ teaspoon

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9-inch pan with parchment paper, leaving some overhang on two opposite sides.
  2. Make the crust: In a medium bowl, whisk together the flour, powdered sugar, and salt. Add the cold, cubed butter and cut it in using a pastry cutter or fork until the mixture resembles coarse sand with some pea-sized butter pieces remaining.
  3. Press the crust into the pan: Dump the crust mixture into your prepared pan and press it down firmly and evenly. Bake for 15-18 minutes, until the edges are just starting to turn golden.
  4. While the crust bakes, start the filling: Spread the pecan halves on a baking sheet and toast them in the oven for 5-7 minutes, until they smell nutty and are slightly darkened. Set them aside to cool.
  5. Make the filling: In a medium saucepan over medium heat, combine the maple syrup, brown sugar, and butter. Stir occasionally until the butter is melted and the sugar is dissolved, about 3-4 minutes.
  6. Temper the eggs: In a small bowl, whisk the eggs and vanilla together. Slowly drizzle about ¼ cup of the warm maple mixture into the eggs while whisking constantly. Pour the egg mixture back into the saucepan, whisking constantly.
  7. Finish the filling: Add the bourbon and salt to the saucepan and whisk until everything is smooth and combined. Cook over medium-low heat for 2-3 minutes, stirring constantly, until the mixture thickens slightly. Remove from heat and stir in the toasted pecans.
  8. Assemble and bake: Pour the filling over the pre-baked crust and spread it evenly. Bake for 18-22 minutes, until the filling is set around the edges but still has a slight jiggle in the center.
  9. Cool completely: Let the bars cool in the pan on a wire rack for at least 2 hours.
  10. Cut and serve: Once completely cool, use the parchment overhang to lift the bars out of the pan. Place on a cutting board and use a sharp knife to cut into 16 squares.

Notes

Keep your butter cold for the crust. Don’t skip toasting the pecans. Watch your oven temperature. Let them cool completely before cutting. Use good bourbon. For a bourbon-free version, replace with 1 tablespoon of water and 1 teaspoon of vanilla extract. For gluten-free, use a 1:1 gluten-free baking flour blend. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: pecan pie bars, maple bourbon, quick dessert, easy bars, weeknight dessert, pecan bars, bourbon dessert

Find it online: https://lumalunch.com/quick-maple-bourbon-pecan-pie-bars-easy-30-minute-dessert/