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Perfect Bourbon Pecan Pie Bars with Buttery Shortbread Crust

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These bourbon pecan pie bars transform the classic pecan pie into easy-to-handle bars with a rich, buttery shortbread crust and a gooey, caramelized pecan filling with a subtle bourbon warmth.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • ¼ teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup (220g) packed light brown sugar
  • ½ cup (120ml) light corn syrup (or substitute with maple syrup)
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 2 cups (240g) pecan halves, toasted
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a large bowl, beat 1 cup softened unsalted butter with ½ cup granulated sugar until creamy and smooth, about 2 to 3 minutes. Add 2 cups all-purpose flour and ¼ teaspoon salt, mixing on low until combined and crumbly but holding together when pressed.
  3. Press the dough evenly into the prepared pan, covering every corner. Bake for 15-18 minutes until lightly golden on the edges.
  4. While the crust bakes, toast 2 cups pecan halves in a dry skillet over medium heat for 3-4 minutes, stirring often. Set aside to cool.
  5. In a medium bowl, whisk together 3 large room-temperature eggs and 1 cup packed light brown sugar until smooth. Add ½ cup light corn syrup, 3 tablespoons melted butter, 2 tablespoons bourbon, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Whisk until fully combined.
  6. Fold the toasted pecans into the filling mixture.
  7. Remove the crust from the oven and immediately pour the pecan filling evenly over it. Return to oven and bake for 25-30 minutes until the filling is set but slightly wobbly in the center.
  8. Cool bars completely in the pan on a wire rack for at least 2 hours. Use the parchment overhang to lift bars out and cut into squares.
  9. For clean slices, warm a sharp knife under hot water, dry it, and wipe the blade between cuts.

Notes

Use room temperature eggs for smooth filling. Toast pecans carefully to avoid burning. Let bars cool completely before cutting to avoid mess. For gluten-free, substitute flour with gluten-free blend containing xanthan gum. For dairy-free, use plant-based butter and coconut syrup instead of corn syrup. Warm knife for clean slicing.

Nutrition

Keywords: bourbon pecan pie bars, pecan bars, shortbread crust, bourbon dessert, easy pecan pie, holiday dessert, homemade pecan bars

Find it online: https://lenatable.com/perfect-bourbon-pecan-pie-bars-recipe-easy-homemade-buttery-shortbread-crust/