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Lighter Maple Bourbon Pecan Pie Bars

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These Lighter Maple Bourbon Pecan Pie Bars are a quick and easy 30-minute recipe that delivers all the rich, nutty flavor of traditional pecan pie with a lighter twist. Made with pure maple syrup and a touch of bourbon, they feature a buttery shortbread crust and a chewy pecan filling that’s perfect for holidays or everyday treats.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9-inch pan with parchment paper, leaving some overhang on two opposite sides.
  2. Make the crust: In a medium bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces still visible. Drizzle in 2 tablespoons of ice water and stir with a fork until the dough just comes together. If it seems dry, add another tablespoon of water.
  3. Press the crust into the pan: Transfer the dough to your prepared pan. Press it evenly into the bottom—not up the sides. Use the bottom of a measuring cup to get it flat. Prick the dough all over with a fork.
  4. Blind bake the crust: Bake for 15-18 minutes, until the edges are just starting to turn golden. Remove from the oven and let it cool slightly while you make the filling.
  5. 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.
  6. Add the pecans: Stir in the toasted pecans until evenly coated.
  7. Pour the filling over the crust: Carefully pour the pecan filling over the warm pre-baked crust. Spread it evenly with a spatula.
  8. Bake: Return the pan to the oven and bake for 22-26 minutes. The filling should be set around the edges but still have a slight jiggle in the center when you gently shake the pan.
  9. Cool completely: Let the bars cool in the pan on a wire rack for at least 2 hours. For the cleanest slices, refrigerate for another hour before cutting.
  10. Slice and serve: Use the parchment overhang to lift the entire block of bars out of the pan. Place on a cutting board and slice into 16 squares with a sharp knife. Wipe the knife clean between cuts for neat edges.

Notes

Keep butter cold for a flaky crust. Don’t overwork the dough. Watch the filling carefully to avoid overbaking. Let bars cool completely before cutting for clean slices. Use a plastic knife for the neatest cuts. Bars can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: pecan pie bars, maple bourbon, lighter dessert, easy pecan bars, holiday dessert, 30-minute recipe

Find it online: https://dahliadishes.com/lighter-maple-bourbon-pecan-pie-bars-easy-30-min-recipe/