Bourbon Pecan Pie Bars (Printable Version)

Buttery bars topped with rich bourbon pecan filling and tender shortbread crust. Ideal for celebrations or holidays.

# What You'll Need:

→ Shortbread Crust

01 - 1 cup unsalted butter, softened
02 - 2/3 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/2 teaspoon salt

→ Bourbon Pecan Filling

05 - 3 large eggs
06 - 1 cup light brown sugar, packed
07 - 2/3 cup light corn syrup
08 - 2 tablespoons all-purpose flour
09 - 1/4 teaspoon salt
10 - 2 tablespoons unsalted butter, melted
11 - 2 tablespoons bourbon
12 - 1 teaspoon pure vanilla extract
13 - 2 cups pecan halves, roughly chopped

# Steps to Follow:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large mixing bowl, beat together softened unsalted butter and granulated sugar until light and fluffy.
03 - Add flour and salt to the butter-sugar mixture, mixing until the dough is crumbly and well combined.
04 - Evenly press the dough into the prepared pan. Bake for 18 to 20 minutes, until lightly golden.
05 - While the crust bakes, whisk eggs, brown sugar, corn syrup, flour, and salt in a medium bowl until smooth. Mix in melted butter, bourbon, and vanilla, then fold in chopped pecans.
06 - Spread the pecan mixture evenly over the hot crust.
07 - Return pan to the oven and bake for 25 to 28 minutes, until filling is set and golden brown.
08 - Let bars cool completely in the pan on a wire rack. Use the parchment overhang to lift out, then cut into bars.

# Additional Tips::

01 -
  • Quick to prep with simple steps
  • Makes a crowd-pleasing dessert for holidays or any special gathering
  • A rich shortbread crust that holds up well for slicing and serving
  • Bourbon brings warmth and depth without overpowering
  • Easy to adapt for non-alcoholic or nut-free guests
02 -
  • Rich in plant-based fats from pecans which keep you feeling satisfied
  • Freezer friendly and great for make ahead events
  • One batch makes sixteen generous bars so perfect for sharing
03 -
  • Do not rush creaming the butter and sugar This is the foundation for a tender shortbread crust
  • Toast your pecans in a dry skillet or low oven for five minutes for extra flavor
  • Run your knife under hot water and wipe dry between cuts for picture-perfect bars
  • Cover with foil for the last ten minutes of baking if the top darkens too quickly
  • Never skip the cooling step or the filling will be too soft to slice cleanly

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