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
- food processor
- 1 1/2 cups flour
- 1 large egg
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1 stick – 1/2 cup butter
BOURBON PECAN MIXTURE
- 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.
LET’S MAKE THE 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.