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Best Maple Bourbon Pecan Pie Bars: Easy Holiday Dessert

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These maple bourbon pecan pie bars feature a buttery shortbread crust, a gooey rich filling with smoky bourbon and real maple syrup, and a top layer of toasted pecans. They’re the perfect easy holiday dessert that tastes even better than the bakery version.

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 fine sea salt
  • ½ cup unsalted butter, melted and slightly cooled
  • 1 cup packed light brown sugar
  • ½ cup pure maple syrup (Grade A dark amber preferred)
  • 2 tablespoons bourbon (such as Bulleit or Maker’s Mark)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups pecan halves or pieces
  • ¼ teaspoon salt

Instructions

  1. Preheat your 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 grease the parchment with butter or non-stick spray.
  2. Make the shortbread crust: In a food processor, pulse the flour, powdered sugar, and salt together until combined. Add the cold butter cubes and pulse about 15 to 20 times, until the mixture looks like coarse meal with some pea-sized butter pieces. (Alternatively, cut the butter into the flour using a pastry cutter or two knives.)
  3. Press the crust into the pan: Dump the crumbly mixture into the prepared pan and press it down firmly and evenly using the bottom of a measuring cup. Prick the crust all over with a fork (about 15 to 20 pokes). Bake for 18 to 20 minutes, until the edges are just barely golden and the center looks set. Set the pan on a cooling rack while you make the filling.
  4. Prepare the filling: In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the maple syrup, bourbon, vanilla extract, and salt, and whisk again until combined. Let the mixture cool for 2 to 3 minutes.
  5. Add the eggs: Crack the eggs into a small bowl, then whisk them into the butter-sugar mixture. Whisk gently until just combined. Fold in the pecans with a rubber spatula.
  6. Assemble and bake: Pour the filling over the warm pre-baked crust and spread it evenly. Bake for 28 to 32 minutes, until the edges are set and the center is slightly jiggly. If the top starts browning too fast, tent the pan loosely with foil for the last 5 minutes.
  7. Cool completely: Let the bars cool in the pan on a wire rack for at least 2 hours. For the cleanest slices, chill them in the refrigerator for another hour. Use the parchment overhang to lift the whole slab onto a cutting board, then slice into squares with a sharp knife, wiping the blade clean between cuts.

Notes

For the cleanest slices, chill the bars in the refrigerator for at least 1 hour before slicing. Use a sharp knife and wipe it clean between cuts. These bars taste even better the next day as the flavors meld together. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

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

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