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Cozy Bourbon Pecan Pie Bars: Easy Holiday Dessert

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These buttery, nutty bars feature a shortbread crust, a sticky-sweet bourbon-infused filling, and toasted pecans. They’re quick to make, perfect for holiday gatherings, and have a way of converting bourbon skeptics.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup powdered sugar
  • ¾ cup cold unsalted butter, cut into small cubes
  • ¼ teaspoon fine sea salt
  • ¾ cup packed light brown sugar
  • ¾ cup light corn syrup
  • 3 large eggs, room temperature
  • 3 tablespoons unsalted butter, melted and slightly cooled
  • 2 tablespoons bourbon
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 2 cups pecan halves

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides.
  2. Make the crust: In a food processor, combine flour, powdered sugar, and salt. Pulse to mix. Add cold butter cubes and pulse until mixture resembles coarse meal with some pea-sized butter pieces. Press evenly into prepared pan. Bake for 18-20 minutes until edges are lightly golden and center is set.
  3. While crust bakes, toast pecans: Spread pecan halves on a baking sheet and toast for 5-7 minutes until fragrant and slightly darker. Set aside to cool.
  4. Make the filling: In a large bowl, whisk together brown sugar and corn syrup until smooth. Add eggs one at a time, whisking well after each. Whisk in melted butter, bourbon, vanilla, and salt until smooth and slightly thick.
  5. Assemble: Arrange toasted pecan halves evenly over warm crust. Pour filling over pecans, spreading to edges. Tap pan gently to release air bubbles.
  6. Bake for 25-30 minutes until filling is set around edges but still slightly jiggly in center. Top should be deep golden brown.
  7. Cool completely in pan on a wire rack for at least 2 hours.
  8. Slice and serve: Use parchment overhang to lift slab out of pan. Cut into squares with a sharp chef’s knife, wiping clean between cuts.

Notes

Don’t skip pre-baking the crust. Use room temperature eggs. Let bars cool completely before slicing. For cleaner cuts, run knife under hot water and wipe between cuts. Bars taste even better the next day.

Nutrition

Keywords: bourbon pecan pie bars, holiday dessert, pecan bars, bourbon dessert, easy holiday recipe

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