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Best Bourbon Pecan Pie Bars: Easy Family Favorite

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These bourbon pecan pie bars feature a buttery shortbread crust, a rich bourbon-spiked pecan filling, and are easier to make than traditional pie. Perfect for holidays, potlucks, or any gathering, they deliver deep, caramel-like flavor with a satisfying crunch.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (2 sticks or 226g) unsalted butter, cold and cubed
  • ½ cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3 cups (300g) pecan halves
  • 1 cup (200g) light brown sugar, packed
  • 1 cup (340g) dark corn syrup
  • ½ cup (1 stick or 113g) unsalted butter, melted
  • 4 large eggs, room temperature
  • 3 tablespoons (45ml) bourbon
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving 2 inches overhang on the two long sides. Lightly spray with cooking spray.
  2. In a food processor, combine flour, powdered sugar, and ¼ teaspoon salt. Pulse to mix. Add cold cubed butter and pulse until mixture resembles coarse sand with some pea-sized butter pieces. Do not overprocess.
  3. Press mixture firmly and evenly into the prepared pan. Prick crust all over with a fork. Bake for 18-20 minutes until edges are just golden. Set on a cooling rack.
  4. Spread pecan halves on a baking sheet and toast in the oven for 5-7 minutes until fragrant and slightly darker. Watch carefully to avoid burning. Let cool.
  5. In a large bowl, whisk together brown sugar, dark corn syrup, melted butter, eggs, bourbon, vanilla extract, and ½ teaspoon salt until smooth. Do not overwhisk.
  6. Spread toasted pecans evenly over the warm crust. Pour filling over pecans, spreading evenly. Some pecans will float to the top.
  7. Bake at 350°F (175°C) for 28-32 minutes until edges are set and center is slightly jiggly. If browning too quickly, tent with foil for last 10 minutes.
  8. Cool completely in the pan on a wire rack for at least 2 hours. Use parchment handles to lift out onto a cutting board. Cut into 16 squares with a sharp knife, wiping clean between cuts.

Notes

For cleaner cuts, chill bars for 30 minutes before slicing. Bars taste even better on day two as flavors meld. Store in an airtight container at room temperature for up to 5 days. Freeze individual bars wrapped in plastic wrap for up to 3 months.

Nutrition

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

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