Maple Bacon Bourbon Pecan Pie Bars Recipe
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 10 minutes
- Diet: Standard
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup dark corn syrup or pure maple syrup
- 1/2 cup packed light brown sugar
- 2 tablespoons high-quality bourbon
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple extract (optional)
- 2 cups chopped pecans
- 6–8 strips of thick-cut bacon, cooked until crispy and crumbled
Instructions
- Step 1: Preheat and Prepare – Preheat your oven to 350°F (175°C). Line a 9×9 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal later. Lightly grease the parchment with non-stick spray.
- Step 2: Create the Shortbread Crust – In a medium bowl, cream together the softened butter and granulated sugar until smooth. Stir in the flour and salt until the mixture resembles coarse crumbs. Press this mixture firmly and evenly into the bottom of your prepared baking pan.
- Step 3: Par-bake the Base – Place the crust in the oven and bake for 12-15 minutes, or until the edges are just beginning to turn a light golden brown. Remove from the oven and let it cool slightly while you prepare the filling.
- Step 4: Whisk the Liquid Filling – In a large mixing bowl, beat the eggs lightly. Whisk in the syrup (corn or maple), brown sugar, bourbon, vanilla extract, and maple extract until the sugar has dissolved and the mixture is well combined.
- Step 5: Fold in the Mix-ins – Gently stir in the chopped pecans and about three-quarters of your crumbled bacon. Save the remaining bacon to sprinkle on top for a beautiful presentation.
- Step 6: Final Bake – Pour the filling over the par-baked crust. Sprinkle the remaining bacon bits evenly over the top. Return the pan to the oven and bake for 30-35 minutes. The filling should be set around the edges but still have a slight, very gentle jiggle in the center.
- Step 7: Cool and Slice – Remove the pan from the oven and place it on a wire rack. Let the bars cool completely at room temperature for at least 2 hours. This is crucial for the bars to set properly so they can be sliced into clean squares.