Bourbon Pecan Pie Bars

Bourbon and pecans. These two ingredients really are a match made in heaven. And who doesn’t love a good pecan pie? Bourbon Pecan Pie Bars

Well, I’ve combined all of these flavors into a Bourbon Pecan Pie Bar that is decadent, delicious and best of all — bite size. These bars are great for parties and they are one of my favorite desserts to make during the Holidays. I serve them at Thanksgiving, Christmas and many other times throughout the year. Serve these at your next get-together or just make a batch to hoard at home. Add a dollop of Bourbon whipped cream* for some extra decadence when you serve them.

how good is that

Bourbon Pecan Pie Bars
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Crust Ingredients
  1. ½ cup pecans
  2. 1/3 cup brown sugar
  3. 1/3 cup white sugar
  4. 2 ½ cups flour
  5. ½ teaspoon salt
  6. 2 ½ sticks unsalted butter, cut into cubes
Filling Ingredients
  1. ½ stick of unsalted butter
  2. 1 cup corn syrup
  3. 1 cup brown sugar
  4. 5 eggs
  5. 1 ½ teaspoons salt
  6. 1 teaspoon vanilla
  7. 1 tablespoon bourbon
  8. 2 cups pecan halves
To make the crust
  1. In the bowl of a food processor, pulse the pecans to fine bits, and then add sugar, flour and salt and pulse to combine. Add the butter in small amounts at a time and pulse. Continue until you have added all the butter and it forms a dough.
  2. Line a 13 x 9 baking pan with parchment paper, ( I like to spray the pan first with cooking spray so that the parchment sticks to the pan.) Next, press the dough into the pan so it covers the entire bottom of the pan, and press it up the sides ½ inch or so. Chill the dough for 1 hour or more.
  3. Preheat the oven to 350 degrees.
  4. Take the chilled dough and prick the entire bottom with a fork. This will help it stay flat during baking, if it does puff up at all while baking, press gently with a spoon to flatten it back. Bake until golden about 30 minutes.
  5. Remove from oven and set aside to cool.
To make the filling
  1. Once crust is cooled you can start the filling.
  2. Preheat oven to 350 again.
  3. Melt butter over medium heat. Whisk in sugar and corn syrup, until combined. Remove from heat and whisk in eggs one at a time, and then add salt, vanilla and bourbon. Finally stir in all the pecan halves.
  4. Pour filling into cooled crust and place in oven. Bake for 35-40 minutes until it’s fully set and doesn’t jiggle in the center.
  5. Remove from oven and let cool. Serve at room temperature with Bourbon whipped cream.*
  1. *Note — To make Bourbon whipped cream: Whip cream, add a teaspoon of sugar, and bourbon to taste! Yum!
Shaun Myrick

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