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Cozy Bourbon Pecan Pie Bars: Easy Holiday Dessert

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These buttery, gooey bourbon pecan pie bars feature a crisp shortbread crust and a rich, boozy filling with perfectly toasted pecans. They’re the ultimate portable holiday dessert that’s even better than traditional pecan pie.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (1 stick / 113g) unsalted butter, cold and cubed
  • ¼ teaspoon salt
  • 2 cups (200g) pecan halves
  • ½ cup (1 stick / 113g) unsalted butter, melted
  • 1 cup (200g) packed light brown sugar
  • ½ cup (120ml) light corn syrup
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 tablespoons bourbon
  • ½ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly spray with non-stick spray.
  2. In a stand mixer or large bowl, combine flour, granulated sugar, and salt. Add cold, cubed butter. Mix on medium-low speed until mixture resembles coarse sand and small peas. Do not overmix.
  3. Press crust mixture evenly into the prepared pan. Bake for 15-18 minutes until edges are lightly golden. Remove from oven and let cool slightly.
  4. While crust bakes, make the filling: In a medium saucepan over medium heat, melt ½ cup butter. Remove from heat. Whisk in brown sugar, corn syrup, eggs, vanilla extract, bourbon, and salt until smooth and glossy.
  5. Spread pecan halves evenly over the hot par-baked crust. Pour bourbon filling mixture evenly over pecans. Do not stir.
  6. Bake for 30-35 minutes until filling is set around the edges but still has a slight jiggle in the center. The top should be deep golden brown and slightly puffed. If browning too quickly, tent with foil for last 10 minutes.
  7. Cool completely in the pan on a wire rack for at least 2 hours. The filling needs this time to fully set.
  8. Once completely cool, use parchment handles to lift bars out of pan. Place on cutting board and cut into 24 squares with a sharp knife, wiping clean between cuts.

Notes

Use a bourbon you enjoy drinking, like Buffalo Trace or Maker’s Mark. Don’t overbake the crust – par-bake for just 15-18 minutes. Room temperature eggs are important for a smooth filling. The bars taste even better the next day as flavors meld. For clean cuts, wipe knife between each cut. Store in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months.

Nutrition

Keywords: bourbon pecan pie bars, pecan bars, holiday dessert, pecan pie bars, bourbon dessert, easy pecan bars, Christmas dessert, Thanksgiving dessert

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