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Perfect Bourbon Pecan Pie Bars

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These bourbon pecan pie bars offer a cozy, comforting dessert with a buttery crust, gooey filling, and crunchy toasted pecans, enhanced by a subtle warmth from bourbon. Perfect for casual gatherings or a nostalgic treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g)
  • ½ cup unsalted butter, cold and cubed (115 g)
  • ¼ cup granulated sugar (50 g)
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup light corn syrup (240 ml)
  • 1 cup packed brown sugar (220 g)
  • ¼ cup unsalted butter, melted (60 g)
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 ½ cups pecan halves, lightly toasted (150 g)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan or line it with parchment paper, leaving some overhang for easy removal.
  2. Make the crust: In a medium bowl, combine 1 ½ cups all-purpose flour, ¼ cup granulated sugar, and ¼ teaspoon salt. Cut in ½ cup cold, cubed unsalted butter using a pastry cutter, food processor, or your fingers until the mixture resembles coarse crumbs. Avoid overworking.
  3. Press the crust firmly and evenly into the bottom of the prepared pan. Smooth it out using the bottom of a glass or your fingertips. Bake for 15 minutes or until edges start to turn golden. Remove from oven and set aside.
  4. Prepare the filling: In a large bowl, whisk together 2 large eggs, 1 cup light corn syrup, 1 cup packed brown sugar, ¼ cup melted unsalted butter, 2 tablespoons bourbon, 1 teaspoon vanilla extract, and ¼ teaspoon salt until smooth and slightly frothy.
  5. Toast the pecans: Spread 1 ½ cups pecan halves on a baking sheet and toast in the oven for 5-7 minutes until fragrant but not burned. Let cool slightly, then fold gently into the filling mixture.
  6. Pour the filling evenly over the pre-baked crust, spreading with a spatula to cover the entire surface.
  7. Bake for 30-35 minutes at 350°F (175°C), or until the filling is set but still slightly jiggly in the center. A toothpick inserted near the edge should come out clean. Avoid overbaking.
  8. Cool completely on a wire rack for at least 2 hours before slicing to allow the filling to firm up.
  9. Slice into bars using a sharp knife, wiping the knife clean between cuts for neat edges.

Notes

For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. For dairy-free, replace butter with solid coconut oil (flavor will change). Toast pecans carefully to avoid burning. Prebake crust to prevent sogginess. Cool bars completely before slicing for clean cuts. Bars can be refrigerated or frozen for longer storage. Reduce bourbon or replace with vanilla extract for less alcohol flavor.

Nutrition

Keywords: bourbon pecan pie bars, pecan bars, bourbon dessert, easy pecan bars, homemade dessert, cozy dessert, pecan pie bars

Find it online: https://lucydishes.com/perfect-bourbon-pecan-pie-bars-recipe-easy-homemade-cozy-dessert/