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Lighter Maple Bourbon Pecan Pie Bars

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These Lighter Maple Bourbon Pecan Pie Bars are everything you want from the classic dessert—the gooey, nutty, buttery filling and that signature crunch—but they don’t leave you feeling like you need a nap afterward. The maple syrup adds a deep, almost woodsy sweetness that plays perfectly with the warm kick of bourbon.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, cold and cubed
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 2–3 tablespoons ice water
  • ¾ cup pure maple syrup
  • ¼ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups pecan halves or chopped pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13-inch baking pan with parchment paper, leaving an overhang on the two long sides. Lightly grease the parchment with a little butter or non-stick spray.
  2. Make the crust. In a large mixing bowl, whisk together the flour, granulated sugar, and salt. Add the cold, cubed butter. Using a pastry cutter or two forks, cut the butter into the flour mixture until it resembles coarse meal with pea-sized butter pieces. Drizzle in the ice water, one tablespoon at a time, tossing with a fork until the dough just starts to come together.
  3. Press the crust into the pan. Transfer the dough to your prepared pan. Press it evenly into the bottom, using your fingers or the bottom of a flat measuring cup. Prick the crust all over with a fork. Bake for 15-18 minutes, until the edges are just lightly golden. Set the pan on a cooling rack while you make the filling.
  4. Prepare the filling. In a medium bowl, whisk together the maple syrup, brown sugar, eggs, melted butter, bourbon, vanilla extract, and salt until smooth and well combined.
  5. Add the pecans. Sprinkle the pecan halves or chopped pecans evenly over the pre-baked crust. Pour the maple-bourbon mixture over the pecans, making sure it spreads evenly. Use a spatula to gently nudge them into a single, even layer if needed.
  6. Bake the bars. Return the pan to the oven and bake for 22-28 minutes. The filling should be set around the edges but still have a slight jiggle in the center when you gently shake the pan. If the edges start to look too dark before the center is set, tent the pan loosely with foil.
  7. Cool completely. Place the pan on a cooling rack and let the bars cool completely at room temperature—at least 2 hours. Once cool, use the parchment overhang to lift the entire block out of the pan and onto a cutting board.
  8. Slice and serve. Use a sharp chef’s knife to cut the bars into squares or rectangles. For clean slices, wipe the knife clean between cuts. Usually cut into 24 small bars (4 rows by 6 rows) or 12 larger bars.

Notes

Don’t skip the pre-bake for the crust. Use room temperature eggs. Watch the baking time. Let them cool completely. Toast your pecans first (optional but recommended).

Nutrition

Keywords: pecan pie bars, maple bourbon, lighter dessert, fall baking, Thanksgiving dessert, pecan bars, bourbon pecan

Find it online: https://piperplate.com/try-this-recipe-lighter-maple-bourbon-pecan-pie-bars/