Maple Bourbon Pecan Pie Bars (Print)

Decadent bars with buttery shortbread and maple bourbon pecan topping, ideal for holiday treats and sharing.

# Ingredients:

→ For the Shortbread Crust

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/2 teaspoon salt

→ For the Maple Bourbon Pecan Topping

05 - 1 cup pure maple syrup
06 - 1/2 cup light brown sugar, packed
07 - 3 large eggs
08 - 2 tablespoons bourbon
09 - 2 tablespoons unsalted butter, melted
10 - 1 teaspoon vanilla extract
11 - 1/2 teaspoon salt
12 - 2 cups pecan halves

# Instructions:

01 - Preheat your oven to 175°C (350°F). Line a 9x13-inch baking pan with parchment paper, ensuring it extends over the edges for easy removal.
02 - In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Incorporate the all-purpose flour and salt, mixing until a soft dough forms.
03 - Press the dough evenly into the base of the prepared baking pan. Bake for 18 to 20 minutes, or until the edges appear lightly golden.
04 - While the crust is baking, whisk together the maple syrup, brown sugar, eggs, bourbon, melted butter, vanilla extract, and salt in a separate mixing bowl until thoroughly combined and smooth.
05 - Gently stir the pecan halves into the prepared topping mixture.
06 - Carefully pour the pecan mixture uniformly over the hot, par-baked crust. Return the pan to the oven and bake for an additional 25 to 28 minutes, until the filling is set and shows a slight puff.
07 - Allow the bars to cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Cut into 16 equal squares.

# Pro Tips:

01 -
  • Ready in just over an hour with simple ingredients
  • Perfect make ahead dessert that travels beautifully
  • Combines the beloved flavors of maple and bourbon in a portable form
02 -
  • Can be made up to 3 days ahead and stored at room temperature
  • Each bite delivers the perfect balance of buttery shortbread and gooey pecan filling
  • Much easier to serve at gatherings than traditional pie
03 -
  • Always bring your butter to room temperature naturally rather than microwaving it for the best shortbread texture. The crust is the foundation of these bars, so taking care with it pays dividends. When measuring your flour, spoon it into your measuring cup and level off with a knife rather than scooping directly from the bag, which can compact the flour and lead to a tough crust.
  • For the most complex flavor profile, try using a bourbon that has notes of vanilla and caramel rather than a very spicy or smoky variety. The maple syrup quality makes an enormous difference too—Grade A Dark Amber (formerly Grade B) has a more robust maple flavor that stands up beautifully to the bourbon and pecans.
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