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Maple Bourbon Pecan Pie Bars

Maple Bourbon Pecan Pie Bars

Chelsea Colbath
Classic pecan pie gets updated with a whole wheat + oat shortbread crust, and a bourbon-maple filling.
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Time 30 minutes
Servings 8

Ingredients
  

Crust

  • 1/4 cup 4T room temperature butter
  • 2 Tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 cup white whole wheat flour
  • 1/3 cup oats
  • 1/8 teaspoon baking powder
  • a pinch of salt

Filling

  • 2 eggs
  • 2/3 cup bourbon barrel-aged maple syrup or sub regular maple
  • 1 Tablespoon cornstarch
  • 1 Tablespoon melted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup toasted pecans chopped

Instructions
 

  • 1. Preheat oven to 375 degrees Fahrenheit, and line a standard loaf pan with parchment paper. Dump all crust ingredients into the bowl of a standing mixer and mix on medium speed until combined (or mix well by hand with a wooden spoon). Scoop dough into the loaf pan, and flatten to cover the bottom of the pan. Put crust in the freezer to chill while you make the filling.
  • 2. Whisk all filling ingredients, except pecans, until fully combined. Add in pecans and stir to combine. Remove crust from the freezer and pour filling on top. Bake for 25-30 minutes, or until filling is no longer jiggly. Let cool completely, then cut into 8 squares. Serve at room temperature.

Notes

This recipe yields 8 bars. If you're feeding a crowd, double the recipe and bake it in an 8x8 square pan and increase the baking time to 35-40 minutes.