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Best Maple Bourbon Pecan Pie Bars for a Crowd

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These Best Maple Bourbon Pecan Pie Bars are the answer to every hosting dilemma you’ve ever had. They’re designed for a crowd, which means you can make one batch and feed twelve people without breaking a sweat.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13-inch baking pan with parchment paper, leaving a couple inches of overhang on the long sides.
  2. Make the crust. In a large bowl, whisk together the flour, granulated sugar, and salt. Add the cold, cubed butter and cut it into the flour mixture using a pastry cutter or two forks until the texture resembles coarse meal with some pea-sized butter pieces still visible.
  3. Press the crust into the pan. Dump the crust mixture into your prepared pan and press it firmly and evenly into the bottom. Prick the crust all over with a fork. Bake for 15-18 minutes, until the edges are just starting to turn golden. Set aside to cool slightly.
  4. Prepare the filling. In a medium bowl, whisk together the eggs until light and frothy—about 30 seconds. Add the maple syrup, brown sugar, melted butter, bourbon, vanilla extract, and salt. Whisk until well combined and smooth.
  5. Add the pecans. Spread the pecan halves evenly over the warm crust. Pour the filling mixture over the pecans, making sure it seeps down around them. Gently shake the pan to help the filling settle.
  6. Bake for 25-30 minutes. The filling should be set around the edges but still slightly jiggly in the center when gently shaken. If the crust is browning too quickly, tent the pan loosely with foil for the last 10 minutes.
  7. Cool completely in the pan on a wire rack for at least 2 hours. For the cleanest slices, refrigerate for another hour before cutting.
  8. Use the parchment paper handles to lift the entire block of bars out of the pan. Place on a cutting board and use a sharp knife to cut into squares. Wipe the knife clean between cuts for the neatest edges.

Notes

For best results, toast pecans at 350°F for 5-7 minutes before using. Bars taste even better the next day. For alcohol-free version, substitute bourbon with 3 tablespoons apple juice mixed with ½ teaspoon vanilla extract. For gluten-free, use 1:1 gluten-free flour blend. Store in airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.

Nutrition

Keywords: pecan pie bars, maple bourbon, dessert bars, crowd-pleaser, holiday dessert, pecan bars, bourbon dessert

Find it online: https://ovenmila.com/best-maple-bourbon-pecan-pie-bars-for-a-crowd/