Boozy Bourbon Pecan Bars

Image grid of bourbon pecan bars

I’ve been making these bourbon pecan bars, which I adapted from a Martha Stewart recipe, for many years. Their rich buttery shortbread hits your taste buds first, then your mouth explodes with bourbon and pecans and sweetness. I typically double the mixture for parties, but for a small 9×13 dish worth, these ingredient portions should serve thee well.

Boozy Bourbon Pecan Bars

These scrumptious boozy pecan bars are a firm favorite at any party I bring them to. Double the recipe because they go fast!
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Prep Time 15 mins
Cook Time 18 mins
Course Dessert
Cuisine American
Servings 12


  • oven
  • saucepan
  • food processor



  • 1 1/2 cups flour
  • 1 large egg
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 1 stick - 1/2 cup butter


  • 1/2 cup 1 stick unsalted butter, cut into chunks
  • 1/4 teaspoon salt
  • 6 tablespoons bourbon
  • 1/4 cup light corn syrup
  • 1/4 cup heavy cream
  • 3/4 cup packed light-brown sugar
  • 8 ounces about 2 cups coarsely chopped pecans



  • Preheat oven to 375ºF. Line a 9×13-inch baking pan with foil. Combine flour, sugar, and salt in a large bowl very evenly (I use a food processor for this). Add butter in chunks; pulse the food processor until mixture resembles corn meal, and then add the egg; after pulsing the egg in, stop when a sticky dough forms. Transfer this shortbread dough to the pan; and with a spatula or your fingers, press the dough evenly into bottom of the pan. Pop in the freezer until it's firm, about 10 minutes.
  • Then, prick the bottom of dough with a fork and bake until lightly golden, 23 to 26 minutes. Set it aside to cool while we start making the delicious filling.


  • Bring out a big pot and combine the butter, corn syrup, and brown sugar over medium-high heat until all is melted and bubbling/boiling, whisking constantly to avoid burning the sugar. Once all combined and melted, let is bubble without stirring for 2-3 minutes, the mixture will start to look a bit lighter. After that, take it off the heat, and mix in the salt, bourbon and cream. Lastly, add the pecans.
  • Spoon the heavenly mixture evenly over the shortbread, and even out everything with your utensil so it’s nice and evenly coated with nuts.
  • Bake until bubbling throughout the pan and a gorgeous brown color, 18 to 20 minutes. Cool completely in pan.
  • Using foil, lift cake from pan; peel off foil. With a sharp knife, trim edges (if desired). Cut crosswise into 8 even strips; cut each strip into 6 even rectangles to make 48 bars.


This recipe is a crowd favorite so be prepared to double this recipe if you so choose!
Keyword bars, pecans
Tried this recipe?Let me know how it was!
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