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Cozy Maple Bourbon Pecan Pie Bars for Fall Baking

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These Maple Bourbon Pecan Pie Bars feature a buttery shortbread crust, a gooey pecan filling with real maple syrup, and just enough bourbon to add warmth without being boozy. They’re quick, easy, and perfect for fall gatherings.

Ingredients

Scale
  • 1 cup unsalted butter, softened (for crust)
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt (for crust)
  • 1/2 cup unsalted butter, melted (for filling)
  • 1 cup light brown sugar, packed
  • 1/2 cup pure maple syrup
  • 2 tablespoons bourbon
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt (for filling)
  • 2 cups pecan halves

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment.
  2. Make the shortbread crust: In a medium bowl, beat 1 cup softened butter and 1/2 cup granulated sugar until light and fluffy, about 2 minutes. Add 2 cups flour and 1/4 teaspoon salt; mix on low just until combined. The dough will be crumbly but should hold together when pressed.
  3. Press the crust evenly into the prepared pan. Prick all over with a fork. Bake for 18-20 minutes until edges are just golden. Set aside to cool slightly.
  4. While crust bakes, toast pecans: Spread pecan halves on a baking sheet and toast for 5-7 minutes until fragrant. Set aside to cool.
  5. Make the filling: In a large bowl, whisk together 1/2 cup melted butter and 1 cup packed brown sugar until smooth. Add 1/2 cup maple syrup, 2 tablespoons bourbon, 1 teaspoon vanilla extract, and 1/2 teaspoon salt; whisk to combine. Add eggs one at a time, whisking well after each addition.
  6. Assemble: Spread toasted pecans evenly over the warm crust. Pour filling over pecans, covering them completely. Gently nudge pecans into an even layer if needed.
  7. Bake for 25-30 minutes until edges are set and center is slightly jiggly. Cool completely in the pan on a wire rack, at least 2 hours.
  8. Use parchment handles to lift bars out of pan. Slice into squares with a sharp knife, wiping clean between cuts.

Notes

Let bars cool completely before slicing to avoid a gooey mess. For clean slices, chill bars for 30 minutes before cutting. Bars taste even better the next day. For a gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter. For alcohol-free, substitute bourbon with 1 teaspoon vanilla extract plus 1 tablespoon water or apple cider.

Nutrition

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

Find it online: https://ovenmila.com/cozy-maple-bourbon-pecan-pie-bars-for-fall-baking/