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Wholesome Bourbon Pecan Pie Bars

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These Wholesome Bourbon Pecan Pie Bars are a cross between a pecan pie and a shortbread cookie, with a buttery crust and a rich, gooey filling spiked with bourbon. They come together in under an hour, making them perfect for last-minute gatherings, fall celebrations, or a cozy weekend treat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (160g) pure maple syrup
  • 1/4 cup (80g) corn syrup
  • 3 tablespoons (42g) unsalted butter, melted
  • 2 tablespoons bourbon (e.g., Buffalo Trace or Maker’s Mark)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups (200g) pecan halves, toasted and roughly chopped (reserve some whole for topping)
  • Flaky sea salt (optional, for sprinkling)
  • 1/2 cup dark chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly grease the parchment.
  2. Make the shortbread crust: In a large bowl, beat 1 cup softened unsalted butter with an electric mixer on medium speed until creamy (about 1 minute). Add 1/2 cup powdered sugar and 1 teaspoon vanilla extract; beat until combined. Gradually add 2 cups all-purpose flour and 1/4 teaspoon salt, mixing on low until a soft dough forms. Press the dough evenly into the prepared pan. Prick all over with a fork.
  3. Bake the crust for 15 minutes, until lightly golden around the edges but still pale in the center. Set on a cooling rack.
  4. Toast the pecans (optional but recommended): Spread 2 cups pecan halves on a baking sheet and toast in the oven for 5-7 minutes, shaking halfway, until fragrant. Let cool slightly, then roughly chop half; leave the other half whole for topping.
  5. Make the filling: In a medium bowl, whisk 3 room-temperature eggs until light and frothy (about 30 seconds). Add 1 cup packed light brown sugar, 1/2 cup maple syrup, 1/4 cup corn syrup, 3 tablespoons melted butter, 2 tablespoons bourbon, 1 teaspoon vanilla extract, and 1/2 teaspoon salt. Whisk until smooth and glossy. Stir in the chopped pecans.
  6. Pour the filling over the pre-baked crust. Arrange the whole pecan halves on top.
  7. Bake at 350°F (175°C) for 25-30 minutes, until the edges are set and the center has a slight jiggle. Tent with foil if edges brown too quickly.
  8. Cool completely on a rack (at least 2 hours). For cleaner cuts, refrigerate for 30 minutes after cooling. Use the parchment sling to lift the block out, then cut into 24 squares (6×4). Wipe the knife clean between cuts.

Notes

Don’t overbake the crust; it bakes again with the filling. Room temperature eggs are crucial for proper emulsification. Measure bourbon carefully—2 tablespoons is the sweet spot. Patience with cooling is essential to avoid runny filling. Use good parchment paper for easy removal. For gluten-free, use a 1:1 gluten-free flour blend. For no-bourbon, substitute with 1 teaspoon vanilla extract plus 1 tablespoon water or apple cider. Bars taste even better the next day.

Nutrition

Keywords: bourbon pecan pie bars, pecan pie bars, bourbon pecan bars, easy dessert bars, fall dessert, Thanksgiving dessert, cookie swap recipe, shortbread crust, maple syrup, homemade pecan bars

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