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Irresistible Brown Sugar Bourbon Pecan Pie Bars

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These brown sugar bourbon pecan pie bars offer a perfect balance of sweet, nutty, and boozy flavors with a buttery shortbread crust and toasted pecans. Easy to make and perfect for any occasion, they deliver a comforting and crowd-pleasing dessert experience.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • ½ cup unsalted butter, cold and cubed (115g)
  • ¼ cup granulated sugar (50g)
  • ¼ tsp salt
  • 3 large eggs, room temperature
  • 1 cup light brown sugar, packed (220g)
  • 3 tbsp bourbon
  • ¼ cup unsalted butter, melted (57g)
  • 1 tsp pure vanilla extract
  • ¼ tsp salt
  • 1 ½ cups chopped pecans, toasted (180g)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and work it into the flour using a pastry cutter or fingers until the mixture resembles coarse crumbs with some pea-sized bits.
  3. Press the crust mixture evenly into the bottom of the lined pan.
  4. Bake the crust for about 15 minutes, or until it just starts to turn golden around the edges. Remove and let cool slightly.
  5. While the crust bakes, toast the pecans lightly in a dry skillet over medium heat for about 5 minutes, stirring frequently until fragrant. Set aside to cool.
  6. In a medium bowl, beat the eggs until frothy. Add the brown sugar, melted butter, bourbon, vanilla extract, and salt. Mix until smooth and glossy.
  7. Fold in the toasted pecans gently, ensuring even distribution without breaking them up too much.
  8. Pour the filling over the slightly cooled crust, spreading it evenly.
  9. Return the pan to the oven and bake for 25–30 minutes. The filling should be set but still have a slight jiggle in the center when gently shaken.
  10. Allow the bars to cool completely in the pan on a cooling rack for at least 2 hours. Chill in the fridge if desired for cleaner slicing.
  11. Use the parchment overhang to lift the bars out of the pan and cut into squares or rectangles with a sharp knife.

Notes

Use cold butter for the crust to avoid a greasy, flat base. Toast pecans carefully to avoid burning. Do not overmix the filling to prevent cracks or bubbles. Cool bars completely before slicing for clean edges. Tent with foil if filling bubbles excessively during baking.

Nutrition

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

Find it online: https://bitefuljoy.com/irresistible-brown-sugar-bourbon-pecan-pie-bars-recipe-easy-homemade-dessert-bars/