Bourbon Pecan Pie Bars

Easy and delicious pecan pie bars infused with bourbon, perfect for a casual dessert.

Prep Time

15 minutes

Total Time

45 minutes

Calories

585 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.07/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Ingredients

Servings

1.5cupsAll-purpose flour

£0.30

0.5cupPowdered sugar

£0.40

0.3teaspoonSalt

£0.01

0.5cupCold unsalted butter(Cut into cubes)

£0.75

3tablespoonsIce water

1.5cupsPecans(Chopped)

£4.50

0.5cupUnsalted butter

£0.75

1cupBrown sugar(Packed)

£0.60

0.5cupLight corn syrup

£1.00

2Eggs(Large)

£0.60

2tablespoonsBourbon(Your favorite brand)

£0.50

1teaspoonVanilla extract

£0.20

0.3teaspoonSalt

£0.01

Total Cost

£9.62

£1.07 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
2.
In a large bowl, whisk together flour, powdered sugar, and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3.
Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
4.
Press the dough evenly into the bottom of the prepared pan. Prick the crust with a fork several times to prevent it from puffing up.
5.
Bake the crust for 15 minutes, or until lightly golden.
6.
While the crust is baking, prepare the filling. In a medium saucepan, melt butter over medium heat. Stir in brown sugar and corn syrup until smooth.
7.
Remove from heat and let cool slightly. Whisk in eggs one at a time, then stir in bourbon, vanilla extract, and salt.
8.
Stir in chopped pecans.
9.
Pour the pecan filling over the partially baked crust.
10.
Bake for 25-30 minutes, or until the filling is set and the edges are golden brown. Let cool completely in the pan before lifting out using the parchment paper overhang.
11.
Cut into bars and serve.

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My Notes

Nutrition Information

Nutrition per serving (115g)

585 kcal / 2447 kJ

Carbs

63g

24% of RDA

Fat

35g

50% of RDA

Protein

12% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

41 g

46% of RDA

Sodium

170 mg

7% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For easier cutting, chill the bars in the refrigerator for at least 30 minutes after cooling.

Toast the pecans before adding them to the filling for a more intense nutty flavor.

Adjust the amount of bourbon to your preference. You can also substitute it with rum or whiskey.

Serve with a dollop of whipped cream or vanilla ice cream for an extra decadent treat.

Cooking Equipment

Oven

9x13 inch baking pan

Mixing bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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