Description
These Lighter Bourbon Pecan Pie Bars feature a buttery brown sugar shortbread crust and a silky bourbon-spiked pecan topping. They’re lighter than traditional pecan pie bars, with no heavy corn syrup, and are perfect for holiday parties or a special treat any day.
Ingredients
- 1 ½ cups all-purpose flour (spooned and leveled)
- ½ cup packed light brown sugar
- ½ cup cold unsalted butter, cut into small cubes
- ¼ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 2 large eggs, room temperature
- ½ cup pure maple syrup
- ¼ cup packed light brown sugar
- 3 tablespoons unsalted butter, melted and slightly cooled
- 2 tablespoons bourbon (e.g., Bulleit or Maker’s Mark)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cups pecan halves, roughly chopped
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly spray parchment with non-stick cooking spray.
- Make the crust: In a food processor, combine 1 ½ cups flour, ½ cup brown sugar, and ¼ teaspoon salt. Pulse to mix. Add ½ cup cold cubed butter and 1 teaspoon vanilla extract. Pulse 10-12 times until mixture resembles coarse meal with some pea-sized butter pieces. (Alternatively, cut butter into dry ingredients by hand using a pastry cutter.)
- Transfer crust mixture to prepared pan. Press firmly and evenly into bottom using a flat-bottomed measuring cup. Bake 15-18 minutes until edges are lightly golden and center is set. Set on a wire rack.
- While crust bakes, spread chopped pecans on a small baking sheet. Toast in oven (on rack below crust) for 5-7 minutes until fragrant. Watch closely to avoid burning. Let cool slightly.
- Make the filling: In a medium bowl, whisk together 2 eggs, ½ cup maple syrup, ¼ cup brown sugar, 3 tablespoons melted butter, 2 tablespoons bourbon, 1 teaspoon vanilla extract, and ¼ teaspoon salt until smooth and glossy (about 30 seconds). Stir in toasted pecans until evenly coated.
- Pour filling over pre-baked crust. Spread nuts evenly with a spatula. Bake 22-28 minutes until filling is set around edges but still slightly jiggly in center. Filling should be golden brown and bubbly.
- Cool bars completely in pan on a wire rack (about 2 hours). Do not slice while warm. Once cool, use parchment handles to lift block out of pan. Place on cutting board. For cleanest slices, chill 15 minutes in fridge, then slice into 16 squares (4×4 rows) with a sharp knife, wiping blade clean between cuts.
Notes
For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, use high-quality vegan butter sticks. For nut-free, substitute pecans with toasted pumpkin seeds or sunflower seeds. Bars taste even better the next day as flavors meld. Store in airtight container at room temperature up to 3 days, refrigerate up to 1 week, or freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 215
- Sugar: 15
- Sodium: 95
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 22
- Fiber: 2
- Protein: 3
Keywords: pecan pie bars, bourbon pecan bars, brown sugar shortbread, lighter dessert, holiday dessert, pecan bars, easy dessert