Save to Pinterest This decadent Bourbon Pecan Pie Bars recipe brings together the buttery bite of shortbread and a gooey bourbon-infused pecan filling for the ultimate treat. These bars capture all the best parts of classic pecan pie, in a hand-held version that slices beautifully for parties. Whenever I want to wow my family at Thanksgiving or give a little Southern comfort to a celebration, this is my go-to dessert.
I first made these for a Friendsgiving and ended up fielding recipe requests all week. Now they are a staple on my holiday cookie trays and the pan always comes home empty.
Ingredients
- Unsalted butter: Use high quality butter for the shortbread to get a truly tender base the butter should be soft to the touch before creaming
- Granulated sugar: Adds sweetness and structure to the crust buy fine grain sugar for the best blending
- All-purpose flour: This is the backbone of both the crust and the filling sift if lumpy for best texture
- Salt: Enhances all the other flavors use a fine sea salt for even seasoning
- Large eggs: Give the filling its custardy set crack eggs into a separate bowl to check for shells first
- Light brown sugar: Lends a caramel note to the filling make sure it is packed tight in the measuring cup
- Light corn syrup: Brings the gooey texture use fresh and clear corn syrup for the shiniest result
- Bourbon: Adds a layer of warmth and complexity look for a bourbon you would drink not just cook with
- Pure vanilla extract: Rounds out the filling opt for real vanilla for the deepest flavor
- Pecan halves: The star ingredient toast lightly and chop just before folding in for max crunch and aroma
- Melted butter: Binds the filling and adds richness use unsalted to control the seasoning
Instructions
- Preheat and Prepare the Pan:
- Line a nine by thirteen inch baking pan with parchment paper so the bars lift out cleanly
- Make the Shortbread Dough:
- In a large mixing bowl cream the softened butter with granulated sugar until pale and fluffy This step should take about three to four minutes use a hand mixer or stand mixer on medium speed
- Add Dry Ingredients to Dough:
- Mix in the flour and salt just until the mixture looks crumbly and even Press the dough into the bottom of the pan with your fingertips try to get it all the way to the edges in an even layer
- Bake the Crust:
- Place the pan in a preheated oven at three hundred fifty degrees Fahrenheit Bake for about eighteen to twenty minutes until the crust looks set and just turning golden at the edges You do not want it too dark
- Mix the Filling:
- While the crust is baking whisk eggs brown sugar corn syrup flour and salt together in a medium bowl until the mixture is glossy with no streaks of egg Pour in the melted butter bourbon and vanilla and whisk again Fold in the chopped pecans gently so you do not crush them
- Layer and Bake Again:
- Pour the glossy pecan mixture over the pre-baked crust While the crust should still be hot use a spatula to spread the filling all the way to the corners for even baking Return the pan to the oven and bake for twenty five to twenty eight minutes until the top is deep golden and feels just set in the center when gently tapped
- Cool and Slice:
- Let the bars cool completely in the pan on a wire rack The filling needs time to firm up Remove from the pan using the parchment paper as handles Transfer to a cutting board and slice into sixteen bars with a large sharp knife wiping clean between cuts for tidy edges
Save to Pinterest Pecans are my personal favorite nut to bake with They remind me of trips to my grandmother’s house in Georgia where she kept a pecan tree in the backyard These bars always bring me back to those cozy family afternoons
Storage Tips
Store your bourbon pecan pie bars in an airtight container at room temperature for up to three days For longer storage freeze cut bars on a tray first then transfer to a freezer bag The buttery crust stays remarkably tender even after thawing
Ingredient Substitutions
No bourbon Use all vanilla instead or try a splash of orange juice for a different twist If you only have dark corn syrup it works but will give a deeper color and slightly stronger flavor Swap pecans for walnuts or even hazelnuts if needed
Serving Suggestions
These bars are excellent straight from the pan but really shine with a dollop of freshly whipped cream or a scoop of vanilla ice cream Warm them lightly before serving for an indulgent treat Add a sprinkle of flaky finishing salt if you like a contrast
Cultural and Historical Context
Pecan pie is an icon of Southern cooking and always found on tables for Thanksgiving and other holidays The addition of bourbon is an old trick borrowed from the Kentucky Derby and favorites like bourbon balls This bar version makes pecan pie more portable for modern gatherings
Save to Pinterest Cool completely before slicing to get clean even bars Light toasting of the pecans before baking really brings out their flavor Swap in half walnuts for another Southern twist