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Lighter Bourbon Pecan Pie Bars

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These Lighter Bourbon Pecan Pie Bars are the dessert I turn to when I want something that feels special but doesn’t require a pastry degree. They’re forgiving, adaptable, and genuinely delicious, with a buttery shortbread crust and a rich, not-too-sweet filling with warm bourbon notes.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (113g) unsalted butter, cold and cubed
  • ¼ cup (30g) powdered sugar
  • ¼ teaspoon salt
  • 2 cups (200g) pecan halves, roughly chopped
  • ½ cup (170g) light corn syrup
  • ¼ cup (60ml) pure maple syrup
  • ¼ cup (50g) brown sugar, packed
  • 2 large eggs, at room temperature
  • 3 tablespoons (42g) unsalted butter, melted
  • 2 tablespoons (30ml) bourbon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9 pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
  2. Make the crust: In a food processor, combine 1 ½ cups flour, ¼ cup powdered sugar, and ¼ teaspoon salt. Pulse a few times to mix. Add the cold, cubed butter and pulse until the mixture looks like coarse meal with some pea-sized butter chunks. Don’t over-process.
  3. Press the crust into the pan: Dump the mixture into your prepared pan and press it evenly into the bottom. Use the bottom of a measuring cup to get it flat and compact. Prick the crust all over with a fork.
  4. Bake the crust: Place it in the oven and bake for 15-18 minutes, until the edges are just starting to turn golden. Set it on a wire rack to cool slightly while you make the filling.
  5. Toast the pecans: While the crust bakes, spread your chopped pecans on a baking sheet and toast them in the oven for 5-7 minutes. Watch them carefully.
  6. Make the filling: In a medium saucepan over low heat, combine the corn syrup, maple syrup, and brown sugar. Stir gently until the sugar dissolves and the mixture is smooth—about 2 minutes. Don’t let it boil. Remove from heat and let it cool for 2 minutes.
  7. Temper the eggs: In a small bowl, whisk the eggs. Slowly drizzle about ¼ cup of the warm syrup mixture into the eggs while whisking constantly. Then pour the egg mixture back into the saucepan with the remaining syrup.
  8. Finish the filling: Whisk in the melted butter, bourbon, vanilla, and ¼ teaspoon salt until everything is smooth and glossy. Fold in the toasted pecans.
  9. Assemble and bake: Pour the filling over the pre-baked crust, spreading the pecans evenly. Bake for 22-26 minutes. The filling should be set around the edges but still have a slight jiggle in the center.
  10. Cool completely: Let the bars cool in the pan on a wire rack for at least 2 hours.
  11. Slice and serve: Use the parchment handles to lift the entire block out of the pan. Use a sharp knife to cut into 16 squares. Wipe the knife clean between cuts for neat edges.

Notes

Don’t skip toasting the pecans. Watch your oven temperature. Let the crust cool before adding the filling. Use room temperature eggs. Multitask strategically. For clean slices, chill bars for 30 minutes before cutting. Bars keep at room temperature for up to 3 days or refrigerated for up to a week. Freeze for up to 3 months.

Nutrition

Keywords: pecan pie bars, bourbon pecan bars, fall dessert, Thanksgiving dessert, easy pecan bars, lighter pecan pie

Find it online: https://lolaspoon.com/lighter-bourbon-pecan-pie-bars-easy-fall-dessert/