Print

Bourbon Pecan Pie Bars

bourbon pecan pie bars - featured image
Print Recipe

These bourbon pecan pie bars feature a flaky butter crust and a sweet, nutty filling with a subtle hint of bourbon, perfect for an easy yet impressive dessert.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (226g) unsalted butter, cold and cubed
  • 2 tbsp granulated sugar
  • 1/2 tsp salt
  • 4–6 tbsp ice water
  • 1 1/2 cups (150g) pecans, chopped
  • 3/4 cup (150g) brown sugar
  • 1/2 cup (120ml) light corn syrup
  • 3 large eggs, room temperature
  • 1/4 cup (56g) unsalted butter, melted
  • 2 tbsp bourbon
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  1. Make the crust: In a large bowl, whisk together flour, sugar, and salt. Cut in cold, cubed butter using a pastry cutter or food processor until mixture resembles coarse crumbs with pea-sized bits. Slowly add ice water, one tablespoon at a time, mixing gently just until dough comes together (about 5-7 minutes).
  2. Press the dough evenly into a greased 9×13 inch baking pan, slightly up the sides. Chill in the fridge for 15 minutes.
  3. Toast the chopped pecans on a baking sheet in a 350°F (175°C) oven for 8-10 minutes, stirring once, until fragrant and lightly browned. Let cool slightly.
  4. Prepare the filling: In a medium bowl, whisk eggs, brown sugar, light corn syrup, melted butter, bourbon, vanilla extract, and salt until smooth and well combined.
  5. Stir toasted pecans into the filling mixture and pour evenly over the chilled crust.
  6. Bake in a preheated 350°F (175°C) oven for 35-40 minutes until the filling is set but slightly jiggly in the center and crust edges are golden brown. Tent with foil if edges brown too fast after 30 minutes.
  7. Cool completely on a wire rack for at least 2 hours before slicing.
  8. Slice into squares using a sharp knife, wiping clean between cuts. Serve at room temperature or chilled.

Notes

Keep butter and ice water cold to ensure a flaky crust. Do not overmix dough to avoid toughness. Toast pecans evenly to bring out flavor. Bake until filling is set but slightly jiggly. Cool completely before slicing for clean cuts. Substitute bourbon with vanilla extract plus cinnamon for a non-alcoholic version. Use gluten-free flour blend for gluten-free adaptation.

Nutrition

Keywords: bourbon pecan pie bars, pecan pie bars, bourbon dessert, flaky butter crust, easy pecan bars, holiday dessert

Find it online: https://prismtaste.com/bourbon-pecan-pie-bars-recipe-easy-homemade-flaky-butter-crust/