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Easy Bourbon Pecan Pie Bars: Best Fall Dessert Recipe

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These easy bourbon pecan pie bars deliver all the deep, nutty, caramelized flavor of a classic pecan pie without the fuss. With a buttery shortbread crust and a gooey bourbon-pecan filling, they’re ready in about 45 minutes and perfect for weeknights or holidays.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • ¼ teaspoon salt
  • ½ cup (1 stick / 113g) unsalted butter
  • 1 cup (200g) light brown sugar, packed
  • ½ cup (170g) honey or light corn syrup
  • 2 large eggs, at room temperature
  • 2 tablespoons (30ml) bourbon
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups (200g) pecan halves

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 grease the parchment and exposed sides of the pan.
  2. Make the shortbread crust: In a large bowl, beat softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add flour and salt, mix on low until just combined. The dough will be crumbly but hold together when pinched.
  3. Press the dough evenly into the prepared pan. Prick all over with a fork. Bake for 15-18 minutes, until edges are just golden and center is dry and set. Set aside to cool slightly; leave oven on.
  4. Start the filling: In a medium saucepan over medium heat, melt ½ cup butter. Add brown sugar and honey (or corn syrup). Stir constantly with a whisk until smooth and bubbling gently, about 2-3 minutes. Remove from heat.
  5. Let the butter-sugar mixture cool for 2-3 minutes. In a small bowl, lightly whisk the eggs. Slowly drizzle about ¼ cup of the warm sugar mixture into the eggs while whisking constantly (tempering). Pour the egg mixture back into the saucepan. Add bourbon, vanilla, and salt. Whisk until smooth.
  6. Sprinkle pecan halves evenly over the par-baked crust. Pour the filling over the pecans, covering them completely. The pecans will float slightly.
  7. Bake for 20-25 minutes, until the filling is set around the edges but still has a slight jiggle in the center. The top should be deep golden brown.
  8. Cool completely in the pan on a wire rack, about 2 hours. Do not cut while warm.
  9. Once cool, use the parchment overhang to lift the bars out of the pan. Slice into 24 squares (6 rows by 4 rows) using a sharp knife, wiping clean between cuts. Serve at room temperature or slightly warmed.

Notes

For best results, use room temperature eggs and let the bars cool completely before slicing. 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 adding to the bars.

Nutrition

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

Find it online: https://willarecipes.com/easy-bourbon-pecan-pie-bars-best-fall-dessert-recipe/