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Bourbon Pecan Pie Bars: Easy Crowd-Pleasing Dessert

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These bourbon pecan pie bars have all the gooey, nutty, caramelized goodness of a classic pecan pie, but in a fraction of the time and with way less stress. The shortbread crust is sturdy enough to hold up to a crowd, and the filling sets into a perfect, slightly chewy layer.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, cold and cubed
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon salt
  • 3 cups (300g) pecan halves
  • 1 cup (200g) light brown sugar, packed
  • 3 large eggs, room temperature
  • 3 tablespoons (45ml) bourbon
  • 1/4 cup (57g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) light corn syrup
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the long sides. Lightly grease the parchment with butter or non-stick spray.
  2. In a food processor, combine cold cubed butter, flour, sugar, and salt. Pulse 10-12 times until the mixture looks like coarse sand with some pea-sized butter pieces remaining. If doing by hand, cut the butter into the dry ingredients using a pastry cutter until you get the same texture.
  3. Press the crumbly mixture firmly and evenly into the prepared pan. Bake for 18-20 minutes until the edges are lightly golden. Set aside to cool slightly.
  4. Spread pecan halves on a baking sheet and toast in the oven for 5-7 minutes, shaking the pan halfway through. Let cool completely, then roughly chop half of the pecans. Leave the other half whole.
  5. In a medium bowl, whisk together brown sugar, eggs, bourbon, melted butter, vanilla extract, corn syrup, and salt until smooth and well-combined, about 30 seconds.
  6. Sprinkle the chopped pecans evenly over the pre-baked crust. Pour the filling over the top, tilting the pan gently to spread it evenly. Arrange the whole pecan halves on top.
  7. Bake for 25-30 minutes until the filling is set around the edges but still slightly jiggly in the center. If the top is browning too quickly, tent loosely with foil for the last 10 minutes.
  8. Cool completely in the pan on a wire rack for at least 2 hours. For cleaner slices, refrigerate for another hour before cutting.
  9. Use the parchment overhang to lift the entire block out of the pan. Place on a cutting board and cut into squares using a sharp knife, wiping the knife clean between cuts.

Notes

For a non-alcoholic version, replace the bourbon with 2 tablespoons of apple cider vinegar plus 1 tablespoon of vanilla extract. Let the bars cool completely before slicing to avoid a runny filling. The bars taste even better the next day.

Nutrition

Keywords: bourbon pecan pie bars, pecan bars, easy dessert, holiday dessert, potluck dessert, shortbread crust

Find it online: https://ovenmila.com/bourbon-pecan-pie-bars-easy-crowd-pleasing-dessert/