BROWN SUGAR BOURBON MAPLE PECAN PIE BARS

If you love Pecan Pie, perfectly gooey Brown Sugar Bourbon Maple Pecan Pie Bars are a delicious twist on the classic Thanksgiving dessert!  Made with brown butter, the brown sugar shortbread cookie base is soft, buttery, and melts in your mouth. But the real treat is in the pecan pie topping – sweetened with just the right amount of brown sugar, sweet maple syrup, and filled with toasty pecan pieces. 

The secret ingredient? Tender tiny bits of sweet medjool dates add a layer of flavor, texture and sweetness that makes for the perfect fall treat. Brown Sugar Bourbon Maple Pecan Pie Bars are perfect for Thanksgiving dessert tables and other special celebrations, or whenever you need a sweet and nutty, buttery pecan pie bar.

TO MAKE BROWN BUTTER IS EASY!

• In a small saucepan, melt butter over medium heat.
• Once melted, stir frequently and watch closely for the formation of light brown specs on the bottom of the pan and a nutty aroma.
• Once you see brown specs, stir for just a few more seconds (it browns VERY quickly).  
• Remove from the heat and immediately pour into a different bowl to prevent it from burning. Let cool for 5-10 minutes. 
• Brown Butter adds the BEST flavor to this recipe!

TEMPERING EGGS? NOTHING TO WORRY ABOUT!

TEMPERING THE EGGS IS KEY!  Tempering means you’ll add a hot liquid to the beaten eggs, to prevent them from scrambling.  If you add eggs directly to a hot syrup, you'll end up with a scrambled egg mixture - and tempering the eggs will prevent this!

By starting with room temperature eggs and slowly whisking a tiny bit of the hot syrup into the beaten eggs, you are slowly bringing up their temperature – not shocking them.  

And then you’ll slowly drizzle and whisk that warm egg mixture into the remaining hot syrup mixture, and you’ll end up with a perfectly silky smooth filling!  

Once the bars are out of the oven, let them cool a bit before serving. Or if you’re like me and have no patience at all, wait just a little bit, then slice them up and eat while warm!  They’re going to be a little bit messier, but that warm and gooey pecan filling is so worth it!  To take these bars to the next level, sprinkle with a little flaky sea salt on top right before serving – SO GOOD!

ARE THESE BROWN BUTTER BOURBON MAPLE PECAN PIE BARS REALLY BETTER THAN PECAN PIE?

Without a doubt!  And it's fabulous when you can make these ahead of time and have them waiting to serve when company arrives - or you have a secret craving!

BROWN BUTTER BOURBON MAPLE PECAN PIE BARS

If you love Pecan Pie, perfectly gooey Brown Butter Bourbon Maple Pecan Pie Bars are a delicious twist on the classic Thanksgiving dessert!  Made with brown butter, the brown sugar shortbread cookie base is soft, buttery, and melts in your mouth. But the real treat is in the pecan pie topping – sweetened with just the right amount of brown sugar, sweet maple syrup, and filled with toasty pecan pieces. 

​The secret ingredient? Tender tiny bits of sweet medjool dates add a layer of flavor, texture and sweetness that makes for the perfect fall treat. Brown Butter Bourbon Maple Pecan Pie Bars are perfect for Thanksgiving dessert tables and other special celebrations, or whenever you need a sweet and nutty, buttery pecan pie bar.
​

INGREDIENTS:
Brown Butter Shortbread Crust:
1 cup (230g, 2 sticks) unsalted butter
½ cup (110g) dark brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2 cups (250g) all-purpose flour
 
Pecan Pie Topping:
½ cup (115g, 1 stick) unsalted butter
½ cup (110g) packed brown sugar (light or dark)
½ cup (120ml) pure maple syrup (NOT pancake syrup!)
2 tablespoons (30ml) heavy cream
2 large eggs (beaten)
2 tablespoons (30ml) bourbon (optional)
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
2 cups coarsely chopped pecans
1 cup chopped medjool dates
Sea salt flakes (to sprinkle on top)
 
HOW I MAKE THESE:

1. Remove eggs from refrigerator and allow to come to room temperature.
2. PREPARE BROWN BUTTER: Slice the butter up into pieces and place in a light-colored small heavy pan. (A light colored pan helps you see exactly when the butter begins browning.)  Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam.  Keep stirring frequently. After 5-8 minutes, the butter will begin browning – you’ll notice lightly browned specks begin to form at the bottom of the pan and it will start to have a nutty aroma.  Once browned, remove from heat and allow to cool for 5 minutes before using.
3. Preheat oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides (this creates a sling that you’ll use to remove the bars after baking and cooling); set prepared pan aside.
4. PREPARE BROWN SUGAR SHORTBREAD CRUST:  In a medium bowl, whisk together the cooled brown butter, brown sugar, vanilla extract, and salt. Stir in the flour until evenly combined.
5. Press the crust mixture evenly into the prepared baking pan, using your hands or the back of a spoon to evenly flatten into the pan.
6. Bake for 15 minutes – make sure to leave your oven set at 350 degrees after you remove pan from oven.  While crust is baking, prepare your pecan topping.
7. PREPARE PECAN PIE TOPPING:  In a medium saucepan, combine the butter, brown sugar, maple syrup, and heavy cream.  Whisk to combine the ingredients and cook over medium heat until the brown sugar is dissolved, stirring frequently.
8. Bring mixture to a boil, reduce heat slightly and allow to boil for 3 minutes, stirring frequently. Remove from heat.
9. TEMPER EGGS:  Whisk the egg in a small heat-safe bowl until frothy, and then slowly drizzle ½ cup of syrup into the egg as you continue to whisk constantly (whisk continuously so that the eggs don’t scramble).  Once the egg and syrup mixture are fully combined and smooth, then slowly pour this mixture back into the hot syrup mixture, whisking constantly until combined.
10. Whisk in the bourbon, vanilla extract and cinnamon.
11. Stir in the chopped pecans and date pieces. 
12. Once crust has finished baking, evenly pour pecan pie filling over warm crust (use a spatula to evenly distribute the filling if needed).  
13. Return pan to oven and continue baking at 350F for 20-25 minutes, or until a toothpick inserted in the center comes out mostly clean – it will be slightly jiggly in the center.  If the top is getting too brown as it bakes, cover loosely with aluminum foil.
14. Remove pan from oven, set on a wire rack, and allow to cool completely.  Sprinkle sea salt flakes on top of cooled bars if desired.
15. Once cool, use the parchment paper sling to pull the pecan cookies out of the pan and then slice into bars.
16. Cover and store leftover bars at room temperature or in the refrigerator for up to 1 week.

 
YIELD:  24 servings

RECIPE NOTES:

TO MAKE BROWN BUTTER IS EASY!  In a small saucepan, melt butter over medium heat. Once melted, stir frequently and watch closely for the formation of light brown specs on the bottom of the pan and a nutty aroma. Once you see brown specs, stir for just a few more seconds (it browns VERY quickly).  Remove from the heat and immediately pour into a different bowl to prevent it from burning.  Let cool for 5-10 minutes. 

BROWN BUTTER:  You can substitute unsalted butter for the brown butter.

DARK BROWN SUGAR:  You can substitute light brown sugar for the dark brown sugar in this recipe – but I prefer and recommend using dark brown sugar for best flavor and results!

TO TOAST PECANS OR NOT:  I’ve made this recipe both ways, and either way is perfect! 

TEMPERING THE EGGS IS KEY!  Tempering means you’ll add a hot liquid to the beaten eggs, to prevent them from scrambling.  If you add the eggs directly to the pan of boiling syrup, you will end up with a scrambled egg mixture. By starting with room temperature eggs and slowly whisking a tiny bit of the hot syrup into the beaten eggs, you are slowly bringing up their temperature – not shocking them.  And then you’ll slowly drizzle and whisk that warm egg mixture into the remaining hot syrup mixture.  You’ll end up with a perfect silky smooth filling! 

GLUTEN FREE PECAN PIE BARS:  To make gluten free, use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. 
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MAKE AHEAD INSTRUCTIONS:  These bars freeze well up to 3 months, stored in an airtight container in the freezer.  Thaw overnight in the refrigerator, then bring to room temperature before serving.

Original recipe created by Snowflakes & Coffeecakes and posted November 2012; revised and republished November 2022.
 
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