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Cozy Bourbon Pecan Pie Bars: Easy Holiday Dessert

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These cozy bourbon pecan pie bars feature a buttery press-in crust, a rich bourbon-spiked pecan filling, and a perfect balance of sweet and nutty flavors. They’re easy to make, crowd-pleasing, and taste even better the next day.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup packed light brown sugar
  • ½ cup unsalted butter, melted
  • ¼ teaspoon salt
  • ½ cup finely chopped pecans (optional)
  • 3 large eggs, room temperature
  • ¾ cup light corn syrup
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups pecan halves

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. Make the crust: In a medium bowl, whisk together flour, brown sugar, and salt. If using, add finely chopped pecans. Pour in melted butter and stir with a fork until mixture resembles wet sand and holds together when squeezed. Press firmly and evenly into the bottom of the prepared pan. Bake for 15-18 minutes, until edges are just golden and center is set. Set aside to cool slightly.
  3. Prepare the filling: In a large bowl, whisk eggs until uniform and slightly frothy, about 30 seconds. Add corn syrup, both sugars, melted butter, bourbon, vanilla extract, and salt. Whisk until fully combined and smooth. Do not overmix.
  4. Assemble the bars: Spread pecan halves evenly over the warm crust. Slowly pour the filling over the pecans, ensuring it seeps down and fills gaps. Gently tap the pan on the counter to release air bubbles.
  5. Bake at 350°F (175°C) for 28-32 minutes, until filling is set around the edges but still has a slight jiggle in the center. If top browns too quickly, tent loosely with foil after 20 minutes.
  6. Cool completely in the pan on a wire rack, about 2 hours at room temperature or 45 minutes in the refrigerator. Use parchment handles to lift the block out of the pan. Cut into bars (6 rows by 4 rows for 24 bars) using a sharp knife, wiping clean between cuts.

Notes

For best results, use room temperature eggs and let bars cool completely before cutting. The bars taste even better the next day. To toast pecans, spread on a baking sheet and bake at 350°F for 5-7 minutes before using. For clean cuts, run knife under hot water and dry between cuts.

Nutrition

Keywords: bourbon pecan pie bars, pecan pie bars, bourbon pecan bars, holiday dessert, easy pecan bars, no-roll crust, make-ahead dessert

Find it online: https://willarecipes.com/cozy-bourbon-pecan-pie-bars-easy-holiday-dessert-2/