Name: Maple Bacon Bourbon Pecan Pie Bars Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Ingredients: For the Shortbread Crust:; 2 cups all-purpose flour; 1/2 cup granulated sugar; 3/4 cup unsalted butter, cold and cubed; 1/4 teaspoon salt; For the Topping:; 6 slices thick-cut bacon, cooked crisp and chopped; 2 cups pecans, roughly chopped; 3 large eggs; 1/2 cup dark brown sugar, packed; 1/2 cup pure maple syrup; 1/2 cup light corn syrup; 3 tablespoons bourbon; 2 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; 1/2 teaspoon sea salt

Ingredients

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For the Shortbread Crust:
2 cups all-purpose flour
1/2 cup granulated sugar
3/4 cup unsalted butter, cold and cubed
1/4 teaspoon salt
For the Topping:
6 slices thick-cut bacon, cooked crisp and chopped
2 cups pecans, roughly chopped
3 large eggs
1/2 cup dark brown sugar, packed
1/2 cup pure maple syrup
1/2 cup light corn syrup
3 tablespoons bourbon
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon sea salt

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Instructions

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. This “sling” allows you to lift the bars out easily once they have cooled. Lightly grease the parchment with non-stick spray.
In a medium bowl, combine the flour, sugar, and salt. Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 15 to 18 minutes, or until the edges are just barely golden brown.
While the crust bakes, fry your bacon until it is very crispy. Drain the grease on paper towels and chop the bacon into small pieces. Toast the chopped pecans in a dry skillet over medium heat for 3 to 5 minutes until they become fragrant, being careful not to burn them.
In a large bowl, whisk the eggs until smooth. Add the brown sugar, maple syrup, corn syrup, bourbon, melted butter, vanilla extract, and sea salt. Whisk until the mixture is fully combined and the sugar has dissolved. Fold in the chopped bacon and the toasted pecans.
Pour the filling over the pre-baked hot crust. Spread the pecans and bacon evenly with a spatula. Return the pan to the oven and bake for 30 to 35 minutes. The filling is done when the center is set and only jiggles slightly when the pan is moved. Remove from the oven and let the bars cool completely in the pan on a wire rack.
Once completely cool, lift the bars out of the pan using the parchment paper overhang. Use a sharp knife to cut into 16 squares. For the cleanest cuts, wipe the knife blade with a warm, damp cloth between each slice.

Cook Time: 1 hour 10 minutes