Bourbon Pecan Pie Bars Recipe – Irresistible 30-Min Dessert

Oh my gosh, let me tell you about these Bourbon Pecan Pie Bars – they’re like all the best parts of Thanksgiving dessert but in perfect little handheld squares! I first made them for a potluck last fall when I realized dragging a whole pie to the party just wasn’t happening. The moment that bourbon hit the mixing bowl with the toasted pecans? Magic. That rich, caramel-y smell filled my whole kitchen and my neighbor actually knocked on the door asking what I was baking!

What I love most is how these bars give you that classic pecan pie flavor with this wonderful boozy depth from the bourbon, but they’re so much easier to serve than slicing a pie. They’ve become my go-to for holiday gatherings, bake sales, and honestly… sometimes just because I want something sweet with my afternoon coffee. Trust me, once you try these, you’ll understand why I always keep pecans and bourbon stocked in my pantry!

Ingredients for Bourbon Pecan Pie Bars

Here’s everything you’ll need to make these irresistible bars – and trust me, every ingredient plays a special role! I always measure everything before starting because once that bourbon hits the bowl, things get exciting fast. Make sure your butter is cold (I pop it in the freezer for 10 minutes while prepping other ingredients) and your brown sugar is packed tight – no loose scoops here!

• 1 1/2 cups all-purpose flour (I sometimes use half whole wheat for nuttiness)
• 1/2 cup unsalted butter, cold and cubed (the colder, the flakier the crust!)
• 1/4 cup granulated sugar
• 1/4 teaspoon salt (don’t skip – it balances the sweetness)
• 3 large eggs at room temperature
• 1 cup brown sugar, packed (dark brown gives deeper flavor)
• 1/2 cup light corn syrup (the secret for that perfect gooey texture)
• 2 tablespoons bourbon (plus extra for the baker – just kidding… maybe)
• 2 teaspoons vanilla extract (the good stuff makes a difference)
• 2 cups chopped pecans (I like a mix of fine and coarse chops)

How to Make Bourbon Pecan Pie Bars

Now for the fun part – let’s turn these ingredients into magic! I promise it’s easier than it looks, and the smell alone is worth the effort. Just follow these steps, and you’ll have bars that’ll make everyone think you’re a professional baker (we’ll keep our little secrets between us).

Preparing the Crust

First things first – that buttery crust foundation! Preheat your oven to 350°F (175°C) and line your 8×8-inch pan with parchment paper – trust me, you’ll thank me later when those bars slide right out. Now, here’s my trick: pulse the flour, cold butter cubes, granulated sugar, and salt in the food processor just until it looks like wet sand. Don’t overdo it – we want crumbs, not dough! Press this heavenly mixture firmly into your pan (I use the bottom of a measuring cup to get it even). Bake for 15 minutes until it’s lightly golden – that’s your cue it’s ready for the good stuff.

Making the Bourbon Pecan Filling

While the crust bakes, let’s make that luscious filling! In a big bowl, whisk together the eggs, packed brown sugar, corn syrup, bourbon (take a little sniff – heavenly, right?), and vanilla until smooth as silk. Now gently fold in those pecans – I like to reserve a handful to sprinkle on top for pretty presentation. When your crust is ready, pour this glorious mixture right over it. The bourbon aroma at this point? Absolutely intoxicating (in the best way).

Baking and Cooling

Pop those beauties back in the oven for 25-30 minutes. You’ll know they’re ready when the edges are set but the center still has a slight jiggle – like a perfectly set custard. Now comes the hardest part: waiting! Let them cool completely in the pan (at least 2 hours) before lifting out with the parchment paper and slicing. I know it’s tempting, but cutting warm bars is a recipe for sticky disaster. The wait makes that first bite even more magical!

Tips for Perfect Bourbon Pecan Pie Bars

After making these bars more times than I can count (okay, maybe I can count, but who’s keeping track?), I’ve learned a few tricks that make all the difference:

• Toast your pecans first – just 5 minutes in a 350°F oven brings out their natural oils and makes the flavor pop
• Chill your crust for 10 minutes before baking – this prevents shrinking and gives you that perfect crisp texture
• Use a warm knife for clean cuts – dip it in hot water and wipe dry between slices (game changer!)
• Let them cool completely – I know it’s hard, but rushing this means gooey, messy bars instead of perfect squares
• Add bourbon to taste – start with 2 tbsp, then add another teaspoon if you want more kick (I usually do!)

Ingredient Substitutions and Notes

Life happens, and sometimes you need to improvise – here’s how to keep these bars amazing even with swaps! Maple syrup works beautifully instead of corn syrup (just reduce oven temp by 25°F as it browns faster). No bourbon? Try dark rum or 1 tsp bourbon extract with 2 tbsp apple juice. For gluten-free, I’ve had great results with 1:1 gluten-free flour blends. And if pecans aren’t your thing, walnuts make a delicious alternative – though I’ll always be team pecan for that classic flavor!

Serving and Storing Bourbon Pecan Pie Bars

Here’s the best part – enjoying your masterpiece! I love serving these bars slightly warm with a scoop of vanilla ice cream melting over the top – the contrast of cold cream and warm bourbon pecan goodness is unreal. For storage, keep them in an airtight container at room temperature for up to 3 days (if they last that long!). They freeze beautifully too – just wrap individual bars tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature when those pecan pie cravings hit!

Bourbon Pecan Pie Bars Nutrition Information

Now, let’s talk nutrition – though honestly, with flavors this good, who’s counting? Each decadent bar (about 1/12th of the batch) contains roughly 280 calories, with 16g of that glorious pecan-studded fat and 32g of sweet, sweet carbs from the brown sugar and corn syrup. These are estimates of course – your exact numbers might vary slightly depending on how generously you pour that bourbon!

FAQs About Bourbon Pecan Pie Bars

Let me answer the questions I get asked most about these addictive little bars! First up: “Can I leave out the bourbon?” Absolutely – just swap it for 2 tbsp orange juice and 1 tsp vanilla extract. Still delicious! “How do I avoid a soggy crust?” That pre-bake is crucial – 15 minutes until golden ensures a crisp base. And my favorite: “Whole pecans or chopped?” I prefer a mix – chopped for texture inside, with a few pretty halves pressed on top before baking. There you have it – bar wisdom from my kitchen to yours!

Go Make These Bourbon Pecan Pie Bars Already!

What are you waiting for? Grab that bourbon and let’s get baking! I promise these bars will become your new favorite dessert – whether it’s for a fancy dinner party or just because Tuesday deserves something special. Don’t forget to take a picture of your masterpiece (that glossy pecan topping is pure Instagram gold) and tag me so I can see your handiwork. And hey, if you discover any brilliant twists on the recipe – maybe a dash of cinnamon or a sprinkle of sea salt on top – you better share those too! Happy baking, my fellow dessert lovers!

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