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Lighter Maple Bourbon Pecan Pie Bars

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These Lighter Maple Bourbon Pecan Pie Bars swap corn syrup for pure maple syrup and cut back on butter, creating a deep, woodsy sweetness with a tender, crackly top. Perfect for holiday gatherings or a special weeknight dessert, they’re quick to make and disappear fast.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (113g, 1 stick) unsalted butter, cold and cubed
  • ¼ cup (30g) powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¾ cup (240ml) pure maple syrup
  • ½ cup (100g) light brown sugar, packed
  • 3 large eggs, at room temperature
  • 3 tablespoons (42g) unsalted butter, melted
  • 2 tablespoons (30ml) bourbon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups (200g) pecan halves

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving 2 inches overhang on the long sides. Lightly grease the parchment.
  2. In a medium bowl, whisk together flour and salt. Add cold cubed butter and cut in with a pastry cutter or fork until mixture resembles coarse meal with pea-sized butter pieces. Drizzle in vanilla and powdered sugar; mix until dough starts to come together.
  3. Transfer dough to prepared pan and press evenly into the bottom. Prick all over with a fork.
  4. Bake crust for 15-18 minutes until lightly golden around the edges and set. Let cool slightly on a wire rack. Keep oven on.
  5. While crust bakes, spread pecan halves on a baking sheet and toast for 5-7 minutes until fragrant. Let cool, then roughly chop half and leave the other half whole.
  6. In a large bowl, whisk together maple syrup and brown sugar until dissolved. Add eggs one at a time, whisking well after each. Whisk in melted butter, bourbon, vanilla, and salt until smooth.
  7. Sprinkle chopped pecans evenly over par-baked crust. Pour filling over pecans. Arrange whole pecan halves on top.
  8. Bake for 25-30 minutes until filling is set around the edges but still slightly jiggly in the center. The top should be golden and crackled. Tent with foil if edges brown too quickly.
  9. Cool completely on a wire rack, at least 2 hours. For cleaner slices, refrigerate for 30 minutes after cooling.
  10. Using parchment slings, lift bars onto a cutting board. Cut into 24 squares (6×4). Wipe knife clean between cuts. Serve at room temperature or slightly warm.

Notes

For a non-alcoholic version, replace bourbon with 2 tablespoons apple cider mixed with ½ teaspoon vanilla extract. For gluten-free, use a 1:1 gluten-free flour blend with ¼ teaspoon xanthan gum. For dairy-free, substitute butter with vegan butter sticks. Bars can be made up to 3 days ahead and stored airtight at room temperature, or frozen for up to 3 months.

Nutrition

Keywords: pecan pie bars, maple bourbon, lighter dessert, holiday bars, easy pecan bars

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