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    Recipe: Maple Bourbon Pecan Bars
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    Recipe: Maple Bourbon Pecan Bars

    Thomas McCurdy's Maple Bourbon Pecan Bars
    Maple Bourbon Pecan Bars are a favorite dessert in our house. Although they're most appropriate for autumn/winter, I make them all year round. As the weather outside is weather-ing, fire up the oven to fill the house with delicious aroma.  Your finished product will be a hit with holiday guests and late-night nibblers alike. 

    Maple Bourbon Pecan Bars
    (1 half sheet pan)

    Crust 
    580g AP Flour
    150g Confectioner's Sugar
    1t Salt
    320g Cold Unsalted Butter, cubed
    3 Egg Yolks

    Topping
    1.25c Maple Syrup
    185g Dark Brown Sugar
    70g Melted Butter
    3 Eggs
    3 Egg Yolks
    1/2c Bourbon
    1T Vanilla
    6c Pecan Halves & Pieces
    Flaky Sea Salt

    1) Pulse the first five ingredients in a food processor until the mixture resembles wet sand. Press firmly and evenly into a sprayed and parchment-lined half sheet pan. Place a piece of parchment over top, then three empty half sheet pans on top of that.

    2) Bake in a 400º oven for 15 minutes, then remove the three pans and parchment from the top of the crust and bake for 5 minutes more, or until the edges are just turning golden.

    3) Whisk together the maple, brown sugar, melted butter, eggs, yolks, bourbon and vanilla to combine. Fold in pecans. Pour over the par-baked crust, then use a spatula to evenly distribute the pans. Sprinkle generously with flaky sea salt.

    4) Bake at 400º until the topping is just set and no longer jiggly, about 25 minutes. Cool, then freeze before cutting to ensure sharp edges. One half sheet pan will yield 25 bars at 3"x2.25".

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