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Bourbon Pecan Pie Bars

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These bourbon pecan pie bars feature a buttery shortbread crust topped with a gooey, bourbon-infused pecan filling, perfect for casual gatherings or a sweet treat with a nostalgic twist.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup light brown sugar, packed
  • 1/2 cup light corn syrup (or pure maple syrup)
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 2 tablespoons bourbon whiskey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves, toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Make the shortbread crust: In a large bowl, cream together 1 cup softened unsalted butter and 1/2 cup granulated sugar using an electric mixer on medium speed until fluffy and pale, about 2-3 minutes.
  3. Add 2 cups all-purpose flour and 1/4 teaspoon salt; mix on low speed just until the dough comes together. The texture should be crumbly but hold when pressed.
  4. Press the crust evenly into the bottom of the prepared pan. Bake for 18-20 minutes or until lightly golden around the edges.
  5. While the crust bakes, whisk together 3 large eggs, 1 cup packed light brown sugar, and 1/2 cup light corn syrup in a medium bowl until combined.
  6. Add 1/4 cup melted unsalted butter, 2 tablespoons bourbon, 1 teaspoon vanilla extract, and 1/4 teaspoon salt; mix thoroughly until smooth and glossy.
  7. Fold in 1 1/2 cups toasted pecan halves.
  8. Pour the filling over the warm crust and spread evenly with a spatula.
  9. Bake for 25-30 minutes until the filling is set but slightly jiggly in the center. A toothpick inserted near the center should come out clean or with a few moist crumbs.
  10. Cool completely in the pan on a wire rack for at least 2 hours. Chill in the refrigerator for about an hour before slicing for best results.
  11. Use the parchment overhang to lift the bars out of the pan and cut into 12-16 squares with a sharp knife, wiping the blade between cuts for clean edges.

Notes

Use a metal baking pan lined with parchment paper for easy removal. Toast pecans before folding into the filling for extra crunch and flavor. Avoid overbaking the filling to prevent a chewy texture. Chill bars before slicing to help them set. If filling bubbles too much, tent with foil halfway through baking.

Nutrition

Keywords: bourbon pecan pie bars, pecan bars, bourbon dessert, shortbread crust, easy dessert, homemade bars, pecan pie bars

Find it online: https://katedishes.com/bourbon-pecan-pie-bars-recipe-easy-homemade-bars-with-buttery-crust/