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Perfect Bourbon Pecan Pie Bars: Easy Holiday Dessert

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These buttery shortbread bars are topped with a gooey, bourbon-spiked pecan filling. Easier than pie and perfect for holiday gatherings, they deliver all the flavor of pecan pie without the fuss.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) light brown sugar, packed
  • 3 large eggs, room temperature
  • 1 cup (320g) light or dark corn syrup
  • 3 tablespoons (45ml) bourbon
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups (200g) pecan halves, toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving at least 2 inches of overhang on the long sides.
  2. Make the shortbread crust: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 to 3 minutes. Add the vanilla and mix. Gradually add the flour and salt, mixing on low until a soft dough forms.
  3. Press the crust into the pan evenly. Prick the dough all over with a fork.
  4. Pre-bake the crust for 18 to 20 minutes, until the edges are lightly golden and the center is set. Let cool slightly.
  5. Prepare the filling: In a medium saucepan over medium heat, melt the ½ cup of butter. Remove from heat and stir in the brown sugar until smooth. Let cool for 2 minutes.
  6. Whisk in the eggs one at a time. Add the corn syrup, bourbon, vanilla, and salt. Whisk until smooth.
  7. Fold in the toasted pecan halves until evenly coated.
  8. Pour the filling over the crust and spread evenly.
  9. Bake for 28 to 32 minutes, until the filling is set around the edges but still slightly jiggly in the center. Tent with foil if browning too quickly.
  10. Cool completely in the pan on a wire rack for at least 2 hours, then refrigerate for 1 hour.
  11. Use the parchment sling to lift the block out onto a cutting board. Slice into 24 squares (6 rows by 4 rows) using a sharp knife, wiping the blade between cuts.

Notes

Toast pecans for best flavor. Chill bars before slicing for clean cuts. Bourbon can be replaced with strong coffee or apple cider for a non-alcoholic version. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for up to 3 months.

Nutrition

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

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