Maple and Honey Pecan Bars

My sister came for a visit a few weeks ago. We had a great time. I enjoyed showing her around the area and getting to spend time with her. I honestly haven’t spent that amount of time with her in many years.

We were able to visit Savannah and stroll down River Street. We were able to go to the beach a few times and even climb a lighthouse. We of course ate all kinds of great food!

She had posted pictures of a pecan pie she made on social media before her visit. It looked fabulous. I asked her to bring her recipe so she could make it while she was here visiting. She brought the recipe and we worked together (mostly she did all of the work) to make the pie. Yum! It was delicious! It was my first time actually having pecan pie. Where has it been all of my life? I usually go for the apple, cherry, pumpkin, or my absolute favorite, sugar cream pie. I’m definitely going to start having pecan pie more often!

For Thanksgiving, I always make a pumpkin pie. We usually only have a small group of us, so I don’t usually make more than one or two desserts. Pumpkin pie is a must-have at Thanksgiving. This year, as my second dessert, I’m serving Pecan Pie Bars, inspired by none other: My sister.

Now I am changing the recipe up some and putting my own spin on it. Instead of using corn syrup as her pie recipe called, I’m going to use pure maple syrup and honey. To make it even more sinful, I’m adding some bourbon. Oh yeah!

I think I’m going to have to sneak a few bites in before Thanksgiving of these sweet and gooey Maple and Honey Pecan Bars. I don’t think I can allow these to sit around until then. Shhh…don’t tell anyone…

Here’s what I’m using:

Ingredients:
Crust:
1 and ½ cups all purpose flour
6 tbsp unsalted butter, softened
¼ cup sugar

Filling:
½ cup pure maple syrup
½ cup honey
½ cup brown sugar
3 eggs
½ stick melted, unsalted butter
1 tsp vanilla extract
¼ tsp salt
1 oz bourbon (optional)
1 ¾ cups chopped pecans

For the crust:

Blend together the softened butter and sugar.

Add the butter/sugar mixture to the flour. Using a fork or pastry blender, cut the butter into the flour.

It should resemble coarse crumbs.

Press into a foil lined, 13 x 9 inch baking dish sprayed with baking spray.  Allow the foil to hang over the sides, so you can use it as handles to remove the bars easily after baking and cooling.

Bake the crust on 350 degrees Fahrenheit for 15-18 minutes. Remove from the oven carefully. Use your oven mitts!

For the filling:

Whisk together the brown sugar, maple syrup, honey, eggs, vanilla, salt, and bourbon. Mix until combined.

Whisk in the melted butter.

Fold in the chopped pecans.

Pour the filling mixture over the partially baked crust.

Bake on 350 degrees Fahrenheit for 30-35 minutes, or until filling is set. You can also check by inserting a toothpick into the center, if the toothpick comes out clean, it is finished baking.

Allow the bars to cool to room temperature. Lift the foil by the sides to remove the bars from the baking dish. Cut the bars into squares. Store in an airtight container in the refrigerator if you’re not serving right away.

 


 

Ingredients:

Crust:
1 and ½ cups all purpose flour
6 tbsp unsalted butter, softened
¼ cup sugar

Filling:
½ cup pure maple syrup
½ cup honey
½ cup brown sugar
3 eggs
½ stick melted, unsalted butter
1 tsp vanilla extract
¼ tsp salt
1 oz bourbon (optional)
1 ¾ cups chopped pecans

For the crust: Blend together softened butter and sugar. Add the butter/sugar mixture to the flour. Using a fork or pastry blender, cut the butter into the flour. It should resemble coarse crumbs. Press into a foil lined, 13 x 9 inch baking dish sprayed with baking spray.  Allow the foil to hang over the sides, so you can use it as handles to remove the bars easily after baking and cooling.

Bake the crust on 350 degrees Fahrenheit for 15-18 minutes. Remove from the oven carefully. Use your oven mitts!

For the filling: Whisk together the brown sugar, maple syrup, honey, eggs, vanilla, salt, and bourbon. Mix until combined. Whisk in the melted butter.

Fold in the chopped pecans.

Pour the filling mixture over the partially baked crust. Bake on 350 degrees Fahrenheit for 30-35 minutes, or until filling is set. You can also check by inserting a toothpick into the center, if the toothpick comes out clean, it is finished baking.

Allow the bars to cool to room temperature. Lift the foil by the sides to remove the bars from the baking dish. Cut the bars into squares. Store in an airtight container in the refrigerator if you’re not serving right away.

 

You’ll love these gooey and sweet Maple and Honey Pecan Bars!  Happy Thanksgiving!

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