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Perfect Bourbon Pecan Pie Bars

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These bourbon pecan pie bars feature a flaky, tender crust with a rich, gooey pecan filling kissed by a hint of bourbon, making them a perfect handheld dessert for any occasion.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • 10 tablespoons (140g) unsalted butter, cold and cut into cubes
  • 3 to 4 tablespoons ice water
  • 2 large eggs, room temperature
  • 1 cup (200g) packed light brown sugar
  • ½ cup (120ml) light corn syrup (can substitute with maple syrup)
  • 4 tablespoons (55g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 2 tablespoons bourbon
  • 1 ½ cups (150g) chopped pecans, toasted lightly
  • Pinch of salt

Instructions

  1. In a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and cut into the flour using a pastry cutter or fork until mixture resembles coarse crumbs with pea-sized bits.
  2. Sprinkle 3 tablespoons ice water over the mixture and gently stir. Add extra tablespoon if dough is crumbly. Form dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Preheat oven to 350°F (175°C). In a large bowl, whisk eggs until combined. Add brown sugar, corn syrup, melted butter, vanilla extract, bourbon, and a pinch of salt. Whisk until smooth and glossy. Stir in toasted chopped pecans gently.
  4. Lightly flour a surface and roll chilled dough into a 10×10 inch square. Transfer dough to a greased or parchment-lined 9×9-inch pan, pressing into an even layer.
  5. Pour pecan filling evenly over crust and spread gently with a spatula if needed. Bake for 35-40 minutes until filling is set but slightly jiggly and crust edges are golden brown.
  6. Remove from oven and cool completely on a wire rack for about 2 hours to allow filling to firm up.
  7. Once cooled, cut into 2×2 inch bars. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Notes

Keep butter cold to ensure a flaky crust. Chill dough before rolling. Toast pecans to enhance flavor. Let bars cool completely before slicing for clean cuts. Substitute bourbon with vanilla extract and water for a non-alcoholic version. Gluten-free and dairy-free adaptations are possible.

Nutrition

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

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