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Best Maple Bourbon Pecan Pie Bars (Easy & Buttery)

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These Maple Bourbon Pecan Pie Bars are a buttery, decadent twist on classic pecan pie, made in a simple bar form with a foolproof shortbread crust and a rich maple-bourbon filling. Perfect for holidays or any time you crave a comforting, crowd-pleasing dessert.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, melted and browned (for crust)
  • ½ cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • ¼ teaspoon salt
  • 3 large eggs, at room temperature
  • ¾ cup (240ml) pure maple syrup
  • ½ cup (100g) light brown sugar, packed
  • 3 tablespoons (45ml) bourbon
  • ¼ cup (½ stick / 57g) unsalted butter, melted (for filling)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 ½ cups (280g) pecan halves, toasted

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly spray with non-stick spray.
  2. Toast the pecans: Spread pecan halves on a rimmed baking sheet. Bake for 6-8 minutes, stirring halfway, until fragrant and slightly darkened. Let cool completely.
  3. Brown the butter for the crust: In a small saucepan over medium heat, melt 1 cup unsalted butter. Swirl constantly until it turns golden-brown and smells nutty, about 5-7 minutes. Pour into a medium bowl and let cool for 5 minutes.
  4. Make the crust: To the browned butter, add ½ cup granulated sugar and 1 teaspoon vanilla extract. Whisk to combine. Add 2 cups all-purpose flour and ¼ teaspoon salt. Stir with a spatula until a soft, crumbly dough forms.
  5. Press the crust: Transfer dough to prepared pan. Press firmly and evenly into the bottom. Prick all over with a fork. Bake for 15-18 minutes until edges are just golden. Let cool slightly on a wire rack.
  6. Make the filling: In a large bowl, whisk 3 room-temperature eggs until light and frothy. Add ¾ cup maple syrup, ½ cup packed light brown sugar, 3 tablespoons bourbon, ¼ cup melted unsalted butter, 1 teaspoon vanilla extract, and ½ teaspoon salt. Whisk until smooth.
  7. Assemble the bars: Scatter toasted pecans evenly over the warm pre-baked crust. Pour the filling over the pecans, covering them completely.
  8. Bake: Return pan to oven and bake for 25-30 minutes. The filling should be set around the edges but still have a slight jiggle in the center. Tent with foil if browning too quickly.
  9. Cool completely: Transfer pan to a wire rack and cool at room temperature for at least 2-3 hours. Do not refrigerate.
  10. Slice and serve: Use parchment overhang to lift bars onto a cutting board. Slice into squares with a sharp knife, wiping clean between cuts.

Notes

Don’t skip toasting the pecans or browning the butter—they add crucial flavor. Use the jiggle test to avoid overbaking. Let bars cool completely before slicing for clean cuts. For a non-alcoholic version, replace bourbon with strong brewed coffee or apple cider.

Nutrition

Keywords: pecan pie bars, maple bourbon, pecan bars, easy dessert, holiday dessert, shortbread crust, bourbon pecan

Find it online: https://cravemila.com/best-maple-bourbon-pecan-pie-bars-easy-and-buttery/