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Cozy Bourbon Pecan Pie Bars: Easy Fall Dessert

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These bourbon pecan pie bars take all the best parts of a classic pecan pie and wrap them up in an easy, shareable format. With a buttery shortbread crust, rich caramel filling, and a warm hint of bourbon, they’re the perfect fall dessert without the fuss of a full pie.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • ½ cup unsalted butter, melted
  • 1 cup packed light brown sugar
  • ½ cup honey or maple syrup
  • 3 large eggs, room temperature
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups pecan halves or chopped pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13-inch baking pan with parchment paper, leaving an overhang on the long sides.
  2. Make the shortbread crust: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy—about 2-3 minutes with an electric mixer, or 4-5 minutes by hand. Add the flour and salt, and mix until a soft dough forms.
  3. Press the crust into the pan: Transfer the dough to your prepared pan and press it evenly into the bottom. Prick the crust all over with a fork. Bake for 15-18 minutes, until the edges are just starting to turn golden. Set aside to cool slightly.
  4. Prepare the filling: In a medium bowl, whisk together the melted butter, brown sugar, honey (or maple syrup), eggs, bourbon, vanilla extract, and salt. Whisk until smooth and well-combined—about 1 minute.
  5. Add the pecans: Stir in the pecan halves or chopped pecans until they’re all coated in the filling mixture.
  6. Assemble and bake: Pour the pecan filling over the pre-baked crust, spreading it evenly with a spatula. Bake for 25-30 minutes, until the filling is set around the edges but still slightly jiggly in the center.
  7. Cool completely: Place the pan on a cooling rack and let it cool for at least 2 hours. For cleaner slices, refrigerate for 30 minutes before cutting.
  8. Slice and serve: Use the parchment overhang to lift the entire block out of the pan. Place it on a cutting board and use a sharp knife to cut into squares. Wipe the knife clean between cuts for neat edges.

Notes

Don’t over-bake the crust; it will go back in the oven with the filling. Room temperature eggs are important to prevent a grainy texture. Use a good-quality bourbon you’d actually drink. Let the bars cool completely for clean slices. For best flavor, make them a day ahead. To toast pecans, spread on a baking sheet and toast at 350°F for 5-7 minutes until fragrant.

Nutrition

Keywords: bourbon pecan pie bars, pecan bars, fall dessert, easy pecan pie, shortbread crust, bourbon dessert, Thanksgiving dessert

Find it online: https://lolaspoon.com/cozy-bourbon-pecan-pie-bars-easy-fall-dessert/