Impress your friends and family by giving your holiday table a bit of elegance and booze. Spike your pecan pie with bourbon and transform it into diamond cut bars!
I can’t explain my bourbon-kick lately. All I know, is that I can’t seem to get enough of it. From my bourbon sauce over an apple crostata to my triple bourbon cake which you may have seen on the Better Homes and Gardens Delish Dish blog, I went on and made a grab and go version of my bourbon pecan pie.
Believe me when I tell you, I’m not a social drinker (by choice) but if given or asked to make something with liquor, I won’t hesitate for a second! It’s just too good. There’s no doubt about that!
At the time when I made these, my grandfather’s birthday was quickly approaching. I wanted to make him something I knew he would enjoy as well as something I knew I could travel with; a cake, not so much. Remembering how much he loved my mini Kentucky Bourbon Pecan Pies, I knew I had to do it again but with a twist.
Doesn’t the sound of bourbon bring a sense of masculinity? It’s perfect for a male figure and with Thanksgiving around the corner, the timing of this treat fits right in.
I would like to believe every recipe I make is “SO easy” but let’s be honest, that wouldn’t be fair. But, I will tell you this…. this recipe in particular IS easy. Trust me. They don’t say the phrase “easy as pie” for nothing. The big difference here is that physically, the pie is flat versus traditionally cupped in a crust. There are a few more ingredients needed for the making of the crust however, using a pastry blender or a long-tined fork to cut in the butter is no different than making a traditional pie crust.
So go ahead, give this one a shot. I’m sure you’ll love the sweet chocolaty flavor I’ve also added.
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup packed light brown sugar
- 1/4 cup pecans, coarsely chopped
- 6 tablespoons cold unsalted butter, cut into small pieces
- 4 tablespoons unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1/3 cup light corn syrup
- 2 teaspoons pure vanilla extract
- 1 tablespoon bourbon or rum
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup semisweet or milk chocolate chips (optional)
- 2 cups pecans, coarsely chopped
- Heat oven to 350 degrees F. Line a 9x9 baking pan with foil leaving extra foil to hand over the sides for easy removal of the bars. Using baking spray with flour, coat the bottom and sides of foil-lined baking pan; set aside.
- In a medium bowl, whisk together flour, baking powder, salt, light brown sugar and pecans. Using a pastry blender or a long-tined fork, cut cold butter into flour-pecan mixture until the mixture resembles coarse cornmeal. Note: a few small chunks from the pecans may appear, this is ok. Pat mixture evenly in the prepared pan.
- Bake for 20 minutes or until crust is light brown and springs back when lightly touched.
- Meanwhile, in a separate bowl, mix together melted butter, light brown sugar, corn syrup, vanilla, bourbon, salt and egg until just combined.
- Pour filling mixture over prebaked crust and evenly sprinkle chocolate chips and pecans on top.
- Bake for 22 to 25 minutes or until cracks begin to form across the surface.
- Allow to cool in pan for 20 minutes before transferring to a wire rack for additional cooling, up to 40 minutes.
- Once cooled, use a serrated knife to cut into bars. Serve at room temperature. ENJOY!
Bourbon Pecan Pie Bars recipe was adapted from Pecan Bars of (p.242) Cook's Illustrated Baking Book.