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

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These Decadent Maple Bourbon Pecan Pie Bars are a love letter to fall gatherings, featuring a buttery shortbread crust, a sticky maple-bourbon caramel filling, and crunchy toasted pecans. They’re easier than a traditional pie, more portable, and absolutely irresistible.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup unsalted butter, cold and cut into small cubes
  • ¼ cup granulated sugar
  • ¼ teaspoon fine sea salt
  • ¾ cup pure maple syrup (Grade A dark amber preferred)
  • ½ cup packed light brown sugar
  • ¼ cup unsalted butter, melted and slightly cooled
  • 3 large eggs, room temperature
  • 2 tablespoons bourbon (e.g., Bulleit or Maker’s Mark)
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 2 cups pecan halves, toasted lightly
  • 1 tablespoon maple syrup (for brushing on top, optional)
  • Flaky sea salt (like Maldon, for garnish, optional)

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 two opposite sides. Lightly grease the parchment with butter or cooking spray.
  2. Make the shortbread crust: In a food processor, combine the flour, sugar, and salt. Pulse a few times to mix. Add the cold butter cubes and pulse until the mixture looks like coarse sand with a few pea-sized butter pieces still visible. Dump the mixture into the prepared pan and press it evenly into the bottom using the flat bottom of a measuring cup. Bake for 18-20 minutes, until the edges are just starting to turn golden. Set aside to cool slightly.
  3. Toast the pecans: While the crust bakes, place the pecan halves in a dry skillet over medium heat. Stir frequently for 3-5 minutes until they smell nutty and are slightly darkened. Set aside to cool.
  4. Make the filling: In a large bowl, whisk together the maple syrup, brown sugar, melted butter, eggs, bourbon, vanilla, and salt until smooth. The mixture will look a little thin.
  5. Assemble the bars: Spread the toasted pecans evenly over the warm crust. Pour the filling over the pecans, making sure it spreads evenly. Use a spatula to gently nudge the pecans into a single layer if needed.
  6. Bake: Place the pan back in the oven and bake for 22-25 minutes, until the filling is set around the edges but still has a slight jiggle in the center. The top should be golden and slightly puffed.
  7. 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 after that.
  8. Slice and serve: Use the parchment overhang to lift the entire block out of the pan. Place on a cutting board and use a sharp chef’s knife to cut into squares. Wipe the knife clean between cuts for the neatest edges. If using the optional maple glaze, brush it on right before serving and sprinkle with flaky sea salt.

Notes

For the cleanest slices, cool completely (2 hours at room temperature plus 1 hour in the fridge). Use a sharp knife and wipe clean between cuts. Toast pecans for best flavor. If you don’t have bourbon, substitute with 1 tablespoon vanilla extract mixed with 1 tablespoon water. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. Bars can be made ahead and taste even better the next day.

Nutrition

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