Step 1 of 16
Pecan, Hazelnut, and Maple Pie Bars
Preheat the oven to 350°F.
Step 2 of 16
Pecan, Hazelnut, and Maple Pie Bars
Arrange the pecan halves and hazelnuts in an even layer on a baking sheet.
Step 3 of 16
Pecan, Hazelnut, and Maple Pie Bars
Toast the nuts on middle rack of oven just until they smell toasty and their color has deepened slightly, 7-9 minutes.
PRO TIP Toasting the nuts before adding them to the filling ensures they stay crunchy.
Step 4 of 16
Pecan, Hazelnut, and Maple Pie Bars
When nuts are done, remove from oven and set aside to cool. Leave the oven on.
Step 5 of 16
Pecan, Hazelnut, and Maple Pie Bars
Lightly grease a 9x13-inch baking dish with butter.
Step 6 of 16
Pecan, Hazelnut, and Maple Pie Bars
Place the butter, granulated sugar, and vanilla in a large mixing bowl. Using a hand mixer, beat on low speed to blend, then increase to medium-high speed until smooth and creamy. Add the flour and salt on low speed and continue beating, scraping down the sides of the bowl as needed, until a soft dough forms.
Step 7 of 16
Pecan, Hazelnut, and Maple Pie Bars
Using clean, slightly dampened hands, press the dough into an even layer in the bottom of the prepared baking dish.
Step 8 of 16
Pecan, Hazelnut, and Maple Pie Bars
Bake the crust on middle rack of oven until it is golden brown, 28-30 minutes. Remove from oven when done. While crust bakes, prepare the filling.
Step 9 of 16
Pecan, Hazelnut, and Maple Pie Bars
Roughly chop the toasted nuts.
Step 10 of 16
Pecan, Hazelnut, and Maple Pie Bars
Place the melted butter, brown sugar, maple syrup, eggs, vanilla, salt, and bourbon (if using) in a large mixing bowl and whisk until smooth and combined. Fold in the chopped nuts.
Step 11 of 16
Pecan, Hazelnut, and Maple Pie Bars
Pour the filling evenly over the warm crust.
Step 12 of 16
Pecan, Hazelnut, and Maple Pie Bars
Bake the bars on middle rack of oven until nuts are golden brown and the center is no longer jiggly when gently shaken, about 30 minutes.
Step 13 of 16
Pecan, Hazelnut, and Maple Pie Bars
Check to see that bars are done. Remove from oven or add time as needed.
Step 14 of 16
Pecan, Hazelnut, and Maple Pie Bars
If desired, sprinkle the bars lightly with flaky sea salt.
Step 15 of 16
Pecan, Hazelnut, and Maple Pie Bars
Let the bars cool for about 30 minutes, then refrigerate for at least 2 hours for filling to set.
Step 16 of 16
Pecan, Hazelnut, and Maple Pie Bars
Slice and serve the cooled bars. Leftover bars may be stored in an airtight container at room temperature for two days, in the refrigerator for five days, or in the freezer for three months.