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Best Bourbon Pecan Pie Bars: Easy Holiday Dessert

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These buttery shortbread bars are topped with a rich, gooey bourbon-pecan filling. They’re easier than pie and perfect for holiday gatherings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (2 sticks, 226g) unsalted butter, cold and cut into small cubes
  • ½ cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3 cups (340g) pecans, roughly chopped
  • 1 cup (240ml) light corn syrup
  • ½ cup (100g) packed brown sugar (light or dark)
  • 4 large eggs, room temperature
  • ¼ cup (½ stick, 57g) unsalted butter, melted and slightly cooled
  • 3 tablespoons bourbon (e.g., Bulleit or Maker’s Mark)
  • 1 teaspoon 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 overhang on the long sides.
  2. In a large bowl, whisk together flour, powdered sugar, and ¼ teaspoon salt. Add cold cubed butter and cut in with a pastry cutter or fingertips until mixture resembles coarse meal with some pea-sized butter pieces.
  3. Press mixture evenly into the bottom of the prepared pan. Bake for 18-20 minutes until edges are just barely golden. Set aside to cool slightly.
  4. Spread chopped pecans on a baking sheet and toast in the oven for 5-7 minutes until fragrant. Let cool.
  5. In a large bowl, whisk together corn syrup, brown sugar, eggs, melted butter, bourbon, vanilla, and ½ teaspoon salt until smooth (about 1 minute).
  6. Spread toasted pecans evenly over the warm crust. Pour filling over pecans, covering them completely. Tap pan on counter to release air bubbles.
  7. Bake at 350°F (175°C) for 25-30 minutes until edges are set and slightly puffed but center still jiggles slightly.
  8. Cool completely on a wire rack (about 2 hours). Use parchment to lift bars out, then cut into 24 squares with a sharp knife.

Notes

Don’t overbake the crust; a light golden edge is enough. Use room temperature eggs. Toast pecans for best flavor. Let bars cool completely before slicing. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. For a non-alcoholic version, replace bourbon with 1 tsp vanilla extract mixed with 2 tbsp water or apple cider.

Nutrition

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

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