Print

Perfect Bourbon Pecan Pie Bars with Decadent Caramel Drizzle

bourbon pecan pie bars - featured image
Print Recipe

These bourbon pecan pie bars feature a buttery crust, rich pecan filling with a subtle bourbon kick, and a luscious caramel drizzle. Perfect for gatherings or a cozy treat, they come together quickly and deliver unforgettable flavor.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • Pinch of salt
  • 3 large eggs, room temperature
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (60ml) bourbon
  • 1/4 cup (60ml) heavy cream
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 2 cups (200g) pecan halves, toasted lightly
  • Pinch of salt
  • 1/2 cup (100g) granulated sugar (for caramel drizzle)
  • 3 tablespoons unsalted butter, cubed (for caramel drizzle)
  • 1/4 cup (60ml) heavy cream (for caramel drizzle)
  • 1/2 teaspoon sea salt (for caramel drizzle)

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, whisk together flour, granulated sugar, and a pinch of salt. Add cold, cubed butter and mix with a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized pieces. Press evenly into the bottom of a 9×9 inch baking pan. Bake for 15 minutes until lightly golden. Remove and cool slightly.
  2. Toast pecan halves in a dry skillet over medium heat for 3-4 minutes, stirring often until fragrant. Remove from heat and let cool.
  3. In a large bowl, whisk together eggs, light brown sugar, and a pinch of salt until smooth. Stir in bourbon, heavy cream, melted butter, and vanilla extract. Fold in toasted pecans gently.
  4. Pour filling over pre-baked crust and spread evenly. Bake for 30-35 minutes at 350°F (175°C), until filling is set but slightly jiggly in the center. A toothpick should come out mostly clean with a few moist crumbs. Avoid overbaking.
  5. While bars bake, make caramel drizzle: place granulated sugar in a medium saucepan over medium heat. Stir constantly until sugar melts into a deep amber liquid (5-7 minutes). Remove from heat and quickly stir in cubed butter (will bubble). Slowly pour in heavy cream, stirring continuously until smooth. Stir in sea salt. Let cool slightly.
  6. Once bars have cooled for at least 20 minutes, transfer to a cooling rack. Drizzle caramel evenly over the top. Chill bars for 1 hour before cutting into squares with a sharp knife for clean slices.

Notes

Keep butter cold for the crust to avoid greasy texture. Toast pecans lightly for extra flavor. Stir caramel constantly to avoid burning or graininess. Use a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Bars can be chilled before cutting to set caramel. Variations include gluten-free, vegan, chocolate chips, and spiced versions.

Nutrition

Keywords: bourbon pecan pie bars, caramel drizzle, pecan bars, easy dessert, bourbon dessert, pecan pie bars, quick dessert, potluck dessert

Find it online: https://lenatable.com/perfect-bourbon-pecan-pie-bars-recipe-with-easy-caramel-drizzle-guide/