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Lightened-Up Maple Bourbon Pecan Pie Bars: Easy Fall Dessert

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These Lightened-Up Maple Bourbon Pecan Pie Bars feature a brown butter shortbread crust and a silky maple bourbon filling. They’re the perfect fall dessert with less sugar and deeper flavor than traditional pecan pie.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1/2 cup unsalted butter, browned and cooled slightly
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons cold water (only if needed)
  • 2 large eggs, room temperature
  • 2/3 cup pure maple syrup (grade A dark amber preferred)
  • 1/3 cup packed light brown sugar
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons bourbon (such as Bulleit or Maker’s Mark)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves, roughly chopped

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch square baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
  2. Brown the butter for the crust: In a small saucepan over medium heat, melt 1/2 cup butter. Swirl occasionally until butter foams and milk solids turn golden with a nutty aroma. Immediately pour into a heatproof bowl and let cool for 5 minutes.
  3. Make the shortbread crust: In a medium bowl, whisk together flour, 1/4 cup sugar, and 1/4 teaspoon salt. Pour in cooled brown butter and 1 teaspoon vanilla. Stir with a rubber spatula until mixture looks like damp sand. If too dry, add cold water 1 tablespoon at a time. Press evenly into prepared pan. Bake for 18-20 minutes until edges are just golden.
  4. Prepare the filling while crust bakes: In a small bowl, whisk eggs until uniform and slightly frothy. Add maple syrup, brown sugar, melted butter, bourbon, 1 teaspoon vanilla, and 1/4 teaspoon salt. Whisk until smooth and sugar mostly dissolved. Stir in chopped pecans.
  5. Assemble and bake: Pour filling over hot crust immediately. Spread pecans evenly. Bake for 25-30 minutes until edges are set and puffed, center still jiggles slightly.
  6. Cool completely in pan on a wire rack for at least 2 hours. For cleanest slices, refrigerate for another hour.
  7. Slice and serve: Use parchment overhang to lift block out of pan. Cut into 16 squares (4×4). Wipe knife clean between cuts.

Notes

For clean slices, refrigerate bars for at least 1 hour before cutting. The flavors deepen after a day or two. For a non-alcoholic version, substitute bourbon with 2 tablespoons apple cider plus 1/4 teaspoon vanilla extract. For gluten-free, use a 1:1 gluten-free baking blend.

Nutrition

Keywords: pecan pie bars, maple bourbon, fall dessert, brown butter shortbread, easy dessert, Thanksgiving dessert

Find it online: https://gleamgulp.com/lightened-up-maple-bourbon-pecan-pie-bars-easy-fall-dessert/