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Quick Maple Bourbon Pecan Pie Bars

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These Quick Maple Bourbon Pecan Pie Bars are a fast, easy dessert that tastes like a classic pecan pie but in half the time. With a buttery shortbread crust, rich maple-bourbon filling, and toasted pecans, they’re perfect for weeknights or last-minute gatherings.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (1 stick, 113g) unsalted butter, cold and cut into small cubes
  • ¼ cup (30g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 3 large eggs, at room temperature
  • ¾ cup (240ml) pure maple syrup
  • ½ cup (100g) packed light brown sugar
  • ¼ cup (½ stick, 57g) unsalted butter, melted
  • 2 tablespoons (30ml) bourbon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 ½ cups (170g) pecan halves, roughly chop half, leave half whole

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×9 inch square baking pan with parchment paper, leaving an overhang on two opposite sides. Lightly grease the parchment with butter or non-stick spray.
  2. Make the shortbread crust: In a food processor, combine 1 ½ cups all-purpose flour, ¼ cup powdered sugar, and a pinch of salt. Pulse to mix. Add the cold, cubed butter and 1 teaspoon vanilla extract. Pulse until the mixture looks like coarse sand with a few pea-sized butter pieces remaining. Do not over-process.
  3. Press the crust into the pan: Dump the crumbly mixture into the prepared pan. Use your fingers or the flat bottom of a measuring cup to press it into an even layer. Prick the crust all over with a fork. Bake for 15 minutes, until the edges are just starting to turn golden. Set the pan on a cooling rack. Leave the oven on.
  4. Toast the pecans (optional but recommended): While the crust is baking, spread the pecan halves on a baking sheet and toast in the oven for 4-5 minutes, until fragrant. Watch closely. Remove and let cool slightly, then roughly chop half of them. Keep the other half whole for the top.
  5. Make the filling: In a large mixing bowl, whisk together 3 room-temperature eggs, ¾ cup maple syrup, ½ cup packed light brown sugar, ¼ cup melted butter, 2 tablespoons bourbon, 1 teaspoon vanilla extract, and ¼ teaspoon salt until smooth and well combined.
  6. Add the pecans: Stir in the chopped pecans. Reserve the whole pecan halves for the top.
  7. Assemble and bake: Pour the filling over the pre-baked crust. Arrange the reserved whole pecan halves on top in an even pattern. Bake for 22-25 minutes, until the edges are set and the center is just slightly jiggly when gently shaken. It will continue to set as it cools.
  8. Cool completely: Place the pan on a cooling rack and let cool to room temperature (about 1 hour). Then refrigerate for at least 30 minutes before cutting.
  9. Slice and serve: Use the parchment overhang to lift the entire block of bars out of the pan. Place on a cutting board. Use a sharp chef’s knife to cut into 16 squares (4 rows by 4 rows). Wipe the knife clean between cuts. Serve at room temperature or slightly chilled.

Notes

For a more stable filling, whisk the eggs, maple syrup, and brown sugar together in a saucepan first. Heat gently over medium-low for about 2 minutes, stirring constantly, until warm. Then whisk in the melted butter and bourbon off the heat. This ‘tempering’ step helps the filling set up faster and prevents any eggy texture. Do not overbake; the center should look slightly jiggly when you pull them out. Refrigerate before slicing for clean cuts.

Nutrition

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

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