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Perfect Bourbon Pecan Pie Bars Recipe Easy Homemade Shortbread Crust

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These bourbon pecan pie bars feature a rich, flaky shortbread crust topped with a warm, smoky bourbon pecan filling. They are easy to make, crowd-pleasing, and perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ⅓ cup (65g) granulated sugar
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, cold and cut into cubes
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 1 cup (220g) packed light brown sugar
  • 4 tablespoons (57g) unsalted butter, melted
  • ½ cup (120ml) light corn syrup (can substitute with maple syrup)
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons (45ml) bourbon
  • ¼ teaspoon salt
  • 1 ½ cups (150g) chopped pecans

Instructions

  1. Preheat oven to 350°F (175°C). In a large bowl, whisk together flour, granulated sugar, and ½ teaspoon salt. Add cold cubed butter and vanilla extract. Use a food processor or pastry cutter to work butter into flour until mixture resembles coarse crumbs with some pea-sized pieces (3–5 minutes).
  2. Transfer dough into a greased 9×13-inch baking pan. Press firmly and evenly across the bottom to create a compact layer. Bake for 18–20 minutes until edges start to turn golden. Let cool slightly.
  3. In a medium bowl, whisk eggs until frothy (about 1 minute). Add packed light brown sugar, melted butter, light corn syrup, vanilla extract, bourbon, and ¼ teaspoon salt. Mix until smooth and shiny. Stir in chopped pecans last.
  4. Pour pecan filling evenly over the warm shortbread crust. Spread to edges with a spatula. Bake for 25–30 minutes until filling is set but slightly jiggly in the center and edges are bubbling and browned.
  5. Remove from oven and cool completely on a wire rack. Refrigerate for at least 2 hours or overnight for best slicing results.
  6. Cut into 12 or 16 bars using a sharp knife, wiping the knife clean between cuts. Serve chilled or at room temperature.

Notes

Let the crust cool slightly before pouring the filling to avoid sogginess. Use cold butter for flaky crust. Do not overmix dough to prevent toughness. Use room temperature eggs for smooth filling. The filling should jiggle slightly when done to keep moistness. Chill bars before slicing for clean cuts. Toast pecans lightly for deeper flavor if desired.

Nutrition

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

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