Bourbon Pecan Pie Bars Recipe

Rich, buttery pecan pie with a crunchy pecan topping is a seasonal favorite, especially in autumn and winter. Its comforting, homey flavors, often enhanced with vanilla or bourbon, make it a great dessert for holiday gatherings.

– 3 cups whole raw pecan – 3 cups all purpose flour – ¾ cup plus 5 tablespoons sugar, divided – ¾ teaspoon salt, divided – 1 cup cold unsalted butter, cubed plus ¾ cup melted unsalted butter – 2 egg yolk – 2 teaspoons apple cider vinegar – ¼ cup ice cold water – 1 cup dark corn syrup or pure cane syrup – 4 egg – ¼ cup brown sugar – 1 teaspoon vanilla – 4 tablespoons bourbon



HEAT oven to 375 F. On a dry sheet tray, toast pecans for 10 minutes until fragrant and lightly browned. 

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Pulsing cubed butter breaks it into pea-sized pieces. Whisk in vinegar and egg yolks. Stream cold water into the motor and pulse until a soft dough forms, being careful not to overprocess.

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Top dough with another parchment paper. Roll ¼ inch thick. Let it chill for an hour.

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Transfer the rolled dough to a 13x9-inch parchment-lined baking sheet.

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Shape the dough into corners and edges. Full coverage requires trimming and moving the dough. Let cool for 20 minutes while the oven heats to 375 F.

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Mix in 4 eggs, brown sugar, and 5 tablespoons granulated sugar. Combine vanilla, bourbon, and remaining ½ tsp salt. 

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For 15 minutes, blind bake the dough until just set around the edges. Remove oven weights. 

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Fill crust with toasted pecans. Pour egg and sugar mixture over pecans to the crust edge.

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Carefully transfer the dish to the oven and bake for 35–45 minutes until set. After cooling, cut into squares and serve.

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