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Perfect Bourbon Pecan Pie Bars Recipe with Easy Buttery Shortbread Base

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These bourbon pecan pie bars feature a flaky buttery shortbread base topped with a rich, gooey bourbon pecan filling. Perfect for a quick dessert that’s both classic and with a twist.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • ¼ teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup (200g) light brown sugar, packed
  • ½ cup (120ml) pure bourbon
  • ¼ cup (60ml) heavy cream
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 cups (300g) pecan halves, toasted
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 3-4 minutes with an electric mixer.
  2. Slowly add flour and salt, mixing on low speed until dough just comes together and looks crumbly but holds when pressed.
  3. Press dough evenly into bottom of a 9×13-inch baking pan, covering every corner. Smooth out with back of spoon or lightly floured hands.
  4. Bake crust for 18-20 minutes or until edges start to turn golden. Remove and let cool slightly.
  5. While crust bakes, whisk together eggs, brown sugar, bourbon, heavy cream, melted butter, vanilla extract, and salt until smooth and glossy.
  6. Toast pecan halves in a dry skillet over medium heat for 4-5 minutes, stirring frequently. Let cool.
  7. Spread toasted pecans evenly over partially baked crust. Pour bourbon pecan filling over nuts, ensuring it seeps into all areas.
  8. Return pan to oven and bake for 25-30 minutes or until filling is set but slightly jiggly in center.
  9. Remove from oven and cool completely on wire rack. Refrigerate at least 2 hours to firm up filling.
  10. Use a sharp knife warmed under hot water and dried between cuts to slice bars into squares.

Notes

Use softened butter (not melted) for the shortbread base to get a delicate crumb. Toast pecans to enhance flavor. Chill bars before slicing for clean edges. Oven temperatures vary; use an oven thermometer to avoid overbaking. Variations include using almond flour for gluten-free, coconut oil and cream for dairy-free, or swapping bourbon with dark rum or omitting for non-alcoholic version.

Nutrition

Keywords: bourbon pecan pie bars, pecan pie bars, bourbon dessert, shortbread crust, easy pecan bars, holiday dessert, bourbon pecan recipe

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