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Decadent Bourbon Pecan Pie Bars Recipe Easy Homemade with Dark Chocolate Drizzle

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These bourbon pecan pie bars feature a buttery crust, a gooey bourbon-infused pecan filling, and a silky dark chocolate drizzle, making for a rich and indulgent dessert perfect for any occasion.

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
  • 2 large eggs, room temperature
  • ¾ cup light brown sugar, packed (150g)
  • ½ cup light corn syrup (120ml)
  • 3 tbsp bourbon
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 1 ½ cups chopped pecans, toasted (150g)
  • ½ cup dark chocolate chips or chopped dark chocolate (90g), 60-70% cocoa
  • 2 tbsp heavy cream (30ml)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
  2. Make the crust: In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
  3. Press the crust into the prepared pan evenly, packing it down firmly but not too thin. Bake for 15-18 minutes until the edges are lightly golden.
  4. While the crust bakes, toast the chopped pecans in a dry skillet over medium heat for 4-5 minutes, stirring frequently until fragrant. Set aside to cool.
  5. In a medium bowl, whisk together the eggs, brown sugar, corn syrup, bourbon, vanilla extract, and salt until smooth and glossy. Stir in the toasted pecans.
  6. Pour the filling over the warm crust, spreading evenly with a spatula. Return to the oven and bake for 25-30 minutes until the filling is set but still slightly jiggly in the center.
  7. Cool completely on a wire rack, then chill in the fridge for at least 2 hours or overnight for clean slicing.
  8. Make the chocolate drizzle: Place the dark chocolate and heavy cream in a microwave-safe bowl. Microwave in 20-second bursts, stirring in between, until smooth. Let cool slightly.
  9. Drizzle the chocolate over the chilled bars using a spoon or piping bag. Let the chocolate set at room temperature or chill briefly in the fridge.
  10. Slice into squares using a sharp knife dipped in hot water and wiped dry for easier cutting.

Notes

Keep butter cold for a flaky crust. Toast pecans carefully to avoid burning. The filling should jiggle slightly when done baking. Chilling bars overnight is essential for clean slicing. Use good-quality dark chocolate with 60-70% cocoa for the drizzle. If filling bubbles too much, tent with foil after 15 minutes. Use a pie shield or foil strips to prevent crust edges from burning.

Nutrition

Keywords: bourbon pecan pie bars, pecan bars, bourbon dessert, pecan pie bars, dark chocolate drizzle, easy dessert, homemade bars

Find it online: https://chrisfeasts.com/decadent-bourbon-pecan-pie-bars-recipe-easy-homemade-with-dark-chocolate-drizzle/