Print

Best Brown Sugar Bourbon Pecan Pie Bars: Easy 30-Minute Dessert

brown sugar bourbon pecan pie bars - featured image
Print Recipe

These Best Brown Sugar Bourbon Pecan Pie Bars are a quick and easy dessert with a buttery shortbread crust, gooey brown sugar caramel filling, and toasted pecans, enhanced with a hint of bourbon for warmth and depth.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup packed dark brown sugar (for crust)
  • ½ cup unsalted butter, cold and cut into small cubes
  • ¼ teaspoon salt (for crust)
  • ¾ cup packed dark brown sugar (for filling)
  • ½ cup light corn syrup
  • ¼ cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt (for filling)
  • 1 ½ cups pecan halves or chopped pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides. Lightly grease the parchment with butter or non-stick spray.
  2. In a food processor, combine the flour, dark brown sugar, and salt. Pulse a few times to mix. Add the cold, cubed butter. Pulse until the mixture looks like coarse sand—about 10 to 12 pulses. If making by hand, whisk dry ingredients, then cut in butter using a pastry cutter or fingertips until coarse crumbs form.
  3. Pour the crust mixture into the prepared pan. Press it down firmly and evenly into the bottom using the bottom of a measuring cup or a flat glass. Bake for 15 minutes, until the edges are just barely golden and the center looks set. Set aside to cool slightly.
  4. In a medium bowl, whisk together the dark brown sugar, corn syrup, melted butter, eggs, bourbon, vanilla extract, and salt until smooth and well combined. Do not over-whisk. Fold in the pecan halves or chopped pecans.
  5. Pour the filling over the warm crust. Spread it evenly with a spatula. Bake for 25 to 30 minutes, until the edges are set and the center is just barely jiggly—like a firm Jell-O. The top will be deep golden brown and slightly puffed.
  6. Let the bars cool in the pan on a wire rack for at least 2 hours. After completely cool, use the parchment overhang to lift the entire slab out of the pan. Place on a cutting board and slice into 16 squares.

Notes

Cold butter is essential for a flaky crust. Do not over-bake the crust initially. Use the jiggle test for the filling. Let bars cool completely for at least 2 hours before cutting. For a non-alcoholic version, substitute bourbon with apple cider or cold coffee. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter.

Nutrition

Keywords: brown sugar bourbon pecan pie bars, pecan pie bars, bourbon pecan bars, easy pecan pie bars, shortbread pecan bars, Thanksgiving dessert, holiday dessert

Find it online: https://tablemira.com/best-brown-sugar-bourbon-pecan-pie-bars-easy-30-minute-dessert/