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Creamy Maple Bourbon Pecan Pie Bars

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These easy-to-make dessert bars combine a graham cracker crust with a rich, creamy filling of maple syrup, brown sugar, and bourbon, topped with toasted pecans. They offer the classic flavor of pecan pie in a convenient, sliceable bar format.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 cup pure maple syrup (Grade B or Dark Robust)
  • 1 cup dark brown sugar, packed
  • 3 large eggs, room temperature
  • 3 tablespoons bourbon
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 cups pecan halves
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9 inch baking dish with parchment paper, leaving an overhang on the sides, and grease lightly.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until it resembles wet sand.
  3. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden and fragrant. Remove and let cool.
  4. While the crust bakes, toast pecan halves in a dry skillet over medium heat for 3-5 minutes until nutty and golden. Let cool completely and chop roughly.
  5. In a large bowl, whisk maple syrup and brown sugar until smooth. Add eggs one at a time, whisking well after each addition.
  6. Stir in bourbon, flour, and salt until the mixture is thin and glossy.
  7. Pour the filling over the cooled crust. Sprinkle toasted pecans evenly over the top.
  8. Bake for 35-40 minutes. The edges should be bubbly and slightly darkened, but the center should still have a slight jiggle.
  9. Let bars cool in the pan on a wire rack for at least 30 minutes.
  10. Refrigerate for at least 2 hours (or overnight) to set properly.
  11. Lift bars out using parchment overhang, slice into squares, and sprinkle with flaky sea salt before serving.

Notes

For clean cuts, chilling is non-negotiable. The bars continue to cook slightly after removal from the oven. If the top browns too quickly, cover loosely with foil for the last 10 minutes. For a gluten-free option, use GF graham cracker crumbs. For a nut-free version, substitute pecans with toasted sunflower or pumpkin seeds.

Nutrition

Keywords: pecan pie bars, maple bourbon dessert, graham cracker crust, easy dessert, comfort food, nutty dessert, bourbon recipe

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