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Cozy Maple Bourbon Pecan Pie Bars: Easy Fall Dessert

Cozy Maple Bourbon Pecan Pie Bars - featured image
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These Maple Bourbon Pecan Pie Bars are a quick and easy fall dessert featuring a buttery shortbread crust, a gooey maple-bourbon filling, and a crunchy pecan topping. Perfect for Thanksgiving, potlucks, or a cozy night in.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup powdered sugar
  • ¾ cup unsalted butter, cold and cut into small cubes
  • ¼ teaspoon salt
  • ¾ cup pure maple syrup
  • ½ cup packed light brown sugar
  • 3 large eggs, room temperature
  • ¼ cup unsalted butter, melted and slightly cooled
  • 3 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 2 cups pecan halves or pieces

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the two long sides. Lightly spray the parchment with non-stick spray.
  2. Make the shortbread crust: In a food processor, combine 1 ½ cups all-purpose flour, ½ cup powdered sugar, and ¼ teaspoon salt. Pulse a few times to combine. Add the ¾ cup cold, cubed butter and pulse until the mixture looks like coarse crumbs and the butter is about the size of small peas.
  3. Press the crust into the pan: Dump the crumb mixture into your prepared pan. Use your fingers or the bottom of a measuring cup to press it evenly into the bottom of the pan. Bake for 15-18 minutes, or until the edges are just starting to turn a light golden brown. Set aside to cool slightly.
  4. Toast the pecans: While the crust is baking, spread the 2 cups of pecans on a baking sheet. Toast them in the oven for 5-7 minutes, until they smell fragrant and are lightly browned. Set aside to cool.
  5. Make the filling: In a large bowl, whisk together ¾ cup pure maple syrup, ½ cup packed light brown sugar, and 3 large eggs until smooth. Add the ¼ cup melted butter, 3 tablespoons bourbon, and 1 teaspoon vanilla extract. Whisk until fully combined. Sprinkle the 2 tablespoons of all-purpose flour and ¼ teaspoon salt over the mixture and whisk again until no lumps remain.
  6. Assemble the bars: Sprinkle the toasted pecans evenly over the warm crust. Pour the filling over the pecans, making sure it covers them completely.
  7. Bake the bars: Place the pan back in the oven and bake for 22-28 minutes, or until the filling is set around the edges but still has a slight jiggle in the center. It should look puffed and golden.
  8. Cool completely: Let the bars cool in the pan on a wire rack for at least 2 hours. For the best results, you can even let them cool to room temperature, then refrigerate for an hour before cutting.
  9. Cut and serve: Once completely cool, use the parchment overhang to lift the entire block of bars out of the pan. Place on a cutting board and use a sharp knife to cut into squares. Wipe the knife clean between cuts for the cleanest edges.

Notes

Don’t skip toasting the pecans. Use room temperature eggs. Don’t overmix the filling. The jiggle test is your friend. Let them cool completely before cutting. Use a sharp knife for clean cuts. Multitasking tip: while the crust is baking, toast the pecans and make the filling.

Nutrition

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

Find it online: https://bitesienna.com/cozy-maple-bourbon-pecan-pie-bars-easy-fall-dessert/