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Decadent Chocolate Bourbon Pecan Pie Bars

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These bars combine the classic flavors of pecan pie with chocolate and a splash of bourbon for a rich, gooey, and indulgent treat that’s quick and easy to make.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g)
  • ½ cup unsalted butter, cold and cubed (113 g)
  • ¼ cup granulated sugar (50 g)
  • ¼ tsp salt
  • 3 large eggs, room temperature
  • 1 cup light brown sugar, packed (220 g)
  • ⅓ cup unsalted butter, melted (75 g)
  • 2 tbsp bourbon (30 ml)
  • 1 tsp vanilla extract
  • ¼ cup light corn syrup (60 ml)
  • ¼ tsp salt
  • 1 ½ cups chopped pecans, toasted (150 g)
  • 1 cup semi-sweet chocolate chips (180 g)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch pan or line it with parchment paper, leaving overhang for easy removal.
  2. In a medium bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with pea-sized bits.
  3. Press the crust evenly into the bottom of your prepared pan. Use the back of a spoon or your fingers to smooth it out. Bake for 15 minutes, or until the edges are lightly golden. Remove from oven and set aside.
  4. Spread chopped pecans on a baking sheet and toast them in the oven for 5–7 minutes, watching closely to prevent burning.
  5. In a large bowl, whisk the eggs until frothy. Add brown sugar, melted butter, bourbon, vanilla, corn syrup, and salt. Whisk until smooth and glossy.
  6. Fold in the toasted pecans and chocolate chips gently, ensuring even distribution without deflating the mixture.
  7. Pour the filling over the pre-baked crust, spreading it evenly with a spatula.
  8. Bake for 30–35 minutes, or until the filling is set but still slightly jiggly in the center. A toothpick inserted near the center should come out with just a few moist crumbs.
  9. Cool completely on a wire rack (about 1–2 hours). Chill the bars in the refrigerator for at least 1 hour after cooling for best slicing.
  10. Slice into squares using a sharp knife, wiping it clean between cuts for neat edges.

Notes

[‘Keep butter cold when making the crust for a flakier texture.’, ‘Toast pecans carefully to deepen flavor and avoid raw taste.’, ‘Do not overbake the filling; it should be slightly jiggly in the center.’, ‘Use room temperature eggs to avoid curdling.’, ‘Chill bars before slicing for cleaner cuts.’, ‘Use bourbon thoughtfully to avoid overpowering the flavor.’, ‘If filling bubbles over, place a baking sheet on the rack below to catch drips.’, ‘If crust is too soft, bake an extra 3–5 minutes without drying the filling.’]

Nutrition

Keywords: pecan pie bars, chocolate bourbon bars, pecan dessert, bourbon dessert, easy dessert bars, holiday dessert, chocolate pecan bars

Find it online: https://tastytuck.com/decadent-chocolate-bourbon-pecan-pie-bars-easy-recipe-for-indulgent-treats/