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Creamy Maple Bourbon Pecan Pie Bars

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Rich, gooey dessert bars featuring a buttery shortbread crust with cream cheese and a complex filling of maple syrup, bourbon, and pecans. These bars offer the classic flavor of pecan pie in an easy-to-make bar 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 confectioners’ sugar
  • 4 oz cream cheese, softened
  • 1 tsp vanilla extract
  • Pinch of salt
  • For the Creamy Maple Bourbon Filling:
  • 1 cup pecan halves
  • 1 cup real maple syrup (Grade A or B)
  • 1 cup dark brown sugar
  • 1/2 cup heavy cream
  • 2 tbsp bourbon whiskey
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • Pinch of salt
  • Flaky sea salt for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, combine flour, confectioners’ sugar, and a pinch of salt. Add cold cubed butter and softened cream cheese.
  3. Mix until the mixture resembles coarse crumbs and comes together when pressed. Do not overmix.
  4. Press the crust mixture firmly into the bottom of the prepared pan. Bake for 15 minutes until lightly golden. Remove and let cool.
  5. In a separate large bowl, whisk together maple syrup, brown sugar, heavy cream, and bourbon until smooth.
  6. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract and a pinch of salt.
  7. Fold in the pecan halves, reserving a handful for garnish if desired.
  8. Pour the filling over the pre-baked crust.
  9. Bake for 35-40 minutes until edges are bubbling and golden. The center may still look slightly jiggly but should not be liquid. Cover with foil if browning too quickly.
  10. Cool completely in the pan on a wire rack for at least 2 hours, or refrigerate overnight to set.
  11. Lift bars out using parchment paper and slice into 12-16 squares. Dust with powdered sugar or flaky sea salt before serving.

Notes

Ensure eggs are at room temperature to prevent curdling. Do not skip pre-baking the crust to avoid a soggy bottom. Bars must cool completely before slicing to set properly. Flavors improve after sitting for a day.

Nutrition

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

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