Print

Salted Caramel Bourbon Pecan Pie Bars

salted caramel bourbon pecan pie bars - featured image
Print Recipe

Rich, buttery bars with a hint of boozy warmth from bourbon, salted caramel, and toasted pecans, perfect for a decadent treat or entertaining.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • ½ cup unsalted butter (115g), cold and cubed
  • ¼ cup granulated sugar (50g)
  • ¼ teaspoon salt
  • 2–3 tablespoons cold water
  • 1 cup light brown sugar (220g), packed
  • ¼ cup unsalted butter (57g), melted
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ¾ cup salted caramel sauce (180ml), store-bought or homemade
  • 3 tablespoons bourbon
  • 1 ½ cups pecans (150g), toasted and roughly chopped
  • 1 teaspoon sea salt flakes

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
  2. Make the crust: In a mixing bowl, combine flour, granulated sugar, and salt. Add cold cubed butter and blend until mixture resembles coarse crumbs. Gradually add cold water, mixing gently until dough holds together. Press dough evenly into the bottom of the prepared pan.
  3. Bake the crust for 15-18 minutes or until edges are golden brown.
  4. Toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently. Set aside to cool.
  5. Prepare the filling: In a large bowl, whisk together brown sugar, melted butter, and eggs until smooth. Stir in vanilla extract, salted caramel sauce, and bourbon until thick but pourable.
  6. Fold toasted pecans into the filling mixture. Pour filling evenly over the pre-baked crust and smooth the top. Sprinkle sea salt flakes evenly over the surface.
  7. Bake for 25-30 minutes, until the filling is set but slightly jiggly in the center.
  8. Remove from oven and cool completely on a wire rack for about 1 hour. Chill in the refrigerator for at least 2 hours before cutting.
  9. Slice into bars using a sharp knife, wiping clean between cuts. Serve chilled or at room temperature, optionally with whipped cream or vanilla ice cream.

Notes

Use room temperature eggs to prevent curdling. Melt butter but do not overheat. Toast pecans carefully to avoid burning. Tent bars with foil if oven runs hot. Chill bars before slicing for cleaner cuts. Substitute gluten-free flour or dairy-free ingredients as needed. Bourbon can be replaced with whiskey or omitted for a non-alcoholic version.

Nutrition

Keywords: salted caramel, bourbon, pecan pie bars, dessert bars, homemade, easy recipe, pecans, caramel sauce, baking

Find it online: https://lenatable.com/salted-caramel-bourbon-pecan-pie-bars-easy-homemade-recipe-to-try-today/