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Best Bourbon Pecan Pie Bars: Easy Family Favorite Recipe

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These bourbon pecan pie bars feature a buttery shortbread crust topped with a gooey, rich filling studded with pecans and a warm, boozy kick. They’re the perfect no-fuss dessert for family gatherings, bake sales, or holiday parties.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup powdered sugar
  • ¾ cup unsalted butter, cold and cut into small cubes
  • ¼ teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup light corn syrup
  • ½ cup packed brown sugar (light or dark)
  • ¼ cup granulated sugar
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons bourbon (e.g., Bulleit or Maker’s Mark)
  • 1 teaspoon vanilla extract
  • 2 cups pecan halves
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides.
  2. Make the shortbread crust: In a food processor, combine flour, powdered sugar, and salt. Pulse to mix. Add cold butter cubes and pulse until mixture looks like coarse sand with a few pea-sized butter pieces remaining. Do not over-process.
  3. Dump the crust mixture into the prepared pan and press evenly into the bottom using the bottom of a measuring cup. Bake for 18-20 minutes until edges are just barely golden. Let cool on a wire rack for 10 minutes.
  4. Prepare the bourbon pecan filling: In a large bowl, whisk eggs until frothy (about 30 seconds). Add corn syrup, brown sugar, granulated sugar, melted butter, bourbon, vanilla, and salt. Whisk until completely combined and smooth.
  5. Arrange pecan halves evenly over the warm crust. Pour the filling mixture over the pecans, ensuring it spreads evenly. Gently shake the pan to settle everything.
  6. Bake for 28-32 minutes until filling is set around the edges but still slightly jiggly in the center. If top browns too quickly after 25 minutes, tent loosely with foil.
  7. Let bars cool completely in the pan on a wire rack (at least 2 hours or overnight). Use parchment handles to lift the slab onto a cutting board. Slice into 24 bars (6 rows by 4 rows).
  8. Serve at room temperature or chilled. Store in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to 3 months.

Notes

Don’t overbake the crust; it should be just barely set. Measure flour correctly by spooning and leveling. Let bars cool completely before slicing to avoid runny filling. For a non-alcoholic version, substitute bourbon with 2 tablespoons apple juice or water mixed with 1 teaspoon bourbon extract. Bars taste even better the next day after flavors meld.

Nutrition

Keywords: bourbon pecan pie bars, pecan bars, bourbon dessert, easy pecan bars, holiday dessert, bake sale recipe, shortbread crust

Find it online: https://ovenmila.com/best-bourbon-pecan-pie-bars-easy-family-favorite-recipe/