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Quick Bourbon Pecan Pie Bars: Easy Slice-and-Serve Dessert

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These Quick Bourbon Pecan Pie Bars deliver all the deep, nutty, boozy flavor of a classic pecan pie in a fraction of the time and with zero fuss. No rolling out dough, no blind baking, no worrying about a cracked filling—just press, pour, bake, and slice for a perfect, portable dessert.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, cold and cubed
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • ¾ cup packed light brown sugar
  • ½ cup light corn syrup
  • 2 large eggs, room temperature
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 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 overhang on two opposite sides.
  2. Make the crust: In a large bowl, combine flour, granulated sugar, and salt. Add cold, cubed butter. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining. Press the mixture evenly into the bottom of the prepared pan. Bake for 15 minutes, until the edges are just starting to turn golden. Remove from the oven and set aside.
  3. Toast the pecans: While the crust bakes, toast the pecans in a dry skillet over medium heat, stirring constantly for 3-4 minutes until fragrant and slightly darkened. Set aside to cool slightly.
  4. Make the filling: In a medium bowl, whisk together brown sugar and corn syrup until smooth. Add eggs one at a time, whisking after each. Stir in melted butter, bourbon, and vanilla until combined. Do not over-whisk.
  5. Assemble and bake: Sprinkle the toasted pecans evenly over the warm crust. Pour the filling over the pecans. Bake for 25-30 minutes, until the edges are set and the center is just slightly jiggly when gently shaken. A toothpick inserted near the center should come out with a few moist crumbs.
  6. Cool and slice: Place the pan on a wire rack and let it cool completely—at least 30 minutes. Once cool, use the parchment overhang to lift the bars out onto a cutting board. Use a sharp knife to cut into 16 squares, wiping the knife clean between cuts.

Notes

Don’t skip par-baking the crust—it prevents sogginess. Use room-temperature eggs for a smooth filling. Measure flour correctly by spooning and leveling. Start checking for doneness at 25 minutes; the center should have a slight jiggle. Let bars cool completely before slicing for clean edges. For best flavor, make a day ahead—bars taste even better the next day. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: bourbon pecan pie bars, pecan pie bars, quick pecan bars, bourbon dessert, easy pecan pie, slice-and-serve dessert, Thanksgiving dessert, holiday bars

Find it online: https://cookluma.com/quick-bourbon-pecan-pie-bars-easy-slice-and-serve-dessert/