Bourbon Pecan Pie Bars

I had pecan pie for the first time just five years ago at my aunt Janece's house, and was instantly in love! Pecans are one of my very favorite nuts, and caramelized with brown sugar? Yes, please! These bars are made even better with Brown Sugar Bourbon. The alcohol cooks out, so it's a perfect dessert for the whole family! And with the holidays just around the corner, you need these on your baking list!

These bourbon pecan pie bars are so easy - it literally takes one bowl, a spatula, and about 15 minutes of hands-on time. Perfect for the holidays, right? And I love that these bars can be made ahead of time, so if I'm hosting a dinner it's one less thing to do on the day of! And these bars are actually even better the next day, when the flavors have had a chance to really come together.

Making these bourbon pecan pie bars could not be more simple, and they could seriously not be more delicious! Even better? Serve them with whipped cream, with an extra dash of Brown Sugar Bourbon! (I do a pint of heavy whipping cream and 2 tablespoons Brown Sugar Bourbon.) Sooooo good, you guys!

Shortbread Crust Ingredients:

2 cups all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon salt
3/4 cups (1.5 sticks) cold salted butter, cubed

Filling Ingredients:

3 large eggs
1 cup dark corn syrup (or 1 cup honey!)
1/3 cup granulated sugar
2/3 cups brown sugar
3 Tablespoons butter, melted
1 teaspoon vanilla extract
2 Tablespoons Brown Sugar Bourbon
2 cups halved pecans
1/4 teaspoon salt


Preheat the oven to 350 degrees F. Grease a 9x13 dish well with butter, and line with parchment paper so that it hangs over the two long sides of the pan.

Combine the dry ingredients in a large mixing bowl, and whisk until combined. Add the cold butter, and rub in with your fingers until it resembles bread crumbs. Sprinkle evenly into the baking dish, and press into the bottom. Bake for 20 minutes or until it's set.

While the crust is baking, prepare the filling. Lightly whisk the eggs in the large mixing bowl you used for the crust. Add the remaining ingredients, corn syrup (or honey), through salt. Mix together with a spatula until combined.

Pour the filling over the crust when it's done baking (no need for it to cool), and bake for 25-30 minutes or until the middle is set. Allow to cool completely before serving, and store covered at room temperature. Use a knife to cut around the edges of the pan to remove. Enjoy!

Kirsten Bell

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