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Creamy Maple Bourbon Pecan Pie Bars

Creamy Maple Bourbon Pecan Pie Bars - featured image
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A smarter, mess-free version of classic pecan pie featuring a buttery shortbread crust, a rich maple bourbon filling, and toasted pecans. These bars are easy to make, perfect for hosting, and deliver deep, nutty comfort in a neat, bite-sized format.

Ingredients

Scale
  • For the Shortbread Crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • For the Maple Bourbon Filling:
  • 1 cup 100% pure maple syrup
  • 1/2 cup brown sugar (light or dark)
  • 1/4 cup bourbon
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • For the Topping:
  • 1 1/2 cups pecan halves
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides, and grease lightly.
  2. In a medium bowl, whisk together flour, powdered sugar, and salt. Add cold cubed butter and work it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs with pea-sized butter pieces.
  3. Spread the crust mixture evenly into the prepared pan and press down firmly.
  4. Blind bake the crust for 15 minutes until lightly golden around the edges. Remove from oven and let cool for 10 minutes.
  5. While the crust cools, whisk together maple syrup, brown sugar, and bourbon in a large bowl until smooth.
  6. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract and salt.
  7. Pour the filling over the warm crust and sprinkle pecan halves evenly over the top.
  8. Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
  9. Let the bars cool completely in the pan to allow them to set. Lift out using the parchment overhang.
  10. Sprinkle with flaky sea salt and slice into squares.

Notes

Do not skip blind baking the crust to prevent a soggy bottom. Ensure eggs are at room temperature for proper emulsification. If the pecans start to burn before the filling is set, cover the top loosely with aluminum foil. Let bars cool completely before slicing to ensure clean cuts. Can be made 1 day ahead for better flavor melding.

Nutrition

Keywords: pecan pie bars, maple bourbon dessert, shortbread crust, easy baking, fall dessert, party dessert, gluten-free option

Find it online: https://twirltaste.com/creamy-maple-bourbon-pecan-pie-bars-best-easy-dessert/