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Chocolate Bourbon Pecan Bars Recipe

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3.9 from 11 reviews

  • Author: Sara
  • Total Time: 1 hour 10 minutes
  • Yield: 16 bars

Description

These Chocolate Bourbon Pecan Bars combine a crunchy graham cracker crust with a luscious homemade caramel layer and a chunky pecan-chocolate topping infused with bourbon. Baked to golden perfection, these rich and nutty bars are perfect for dessert or a sweet snack.

Ingredients

Crust

  • 136 grams graham crackers (9 sheets)
  • 56 grams salted butter, melted (1/4 cup)
  • 1/2 teaspoon Diamond Crystal kosher salt

Pecan Topping

  • 150 grams pecan halves (1 1/2 cups, plus extra for topping)
  • 1 large egg white
  • 85 grams chocolate chips (1/2 cup)
  • 1 teaspoon vanilla extract
  • 1 tablespoon bourbon
  • 1/4 teaspoon Diamond Crystal kosher salt

Caramel

  • 113 grams salted butter (8 tablespoons)
  • 125 grams lightly packed dark brown sugar (1/2 cup and 2 tablespoons)
  • 3 tablespoons heavy cream
  • 1 tablespoon bourbon

Instructions

  1. Preheat Oven: Position a rack in the center of the oven and preheat to 350°F (175°C) to ensure even baking.
  2. Prepare Pan: Line an 8×8-inch baking dish with parchment paper for easy removal of the bars later.
  3. Make Graham Cracker Crust: In a food processor, pulse graham crackers, melted butter, and 1/2 teaspoon kosher salt until the mixture resembles wet sand. Press this crust evenly into the bottom of the prepared baking dish.
  4. Prepare Pecan Mixture: Without cleaning the food processor, add pecan halves, egg white, chocolate chips, vanilla extract, bourbon, and 1/4 teaspoon kosher salt. Process until chunky, similar to a crumble topping. Set aside.
  5. Bake Crust: Bake the crust alone for 12-14 minutes, or until the edges turn golden brown but the surface remains mostly pale.
  6. Make Caramel: While the crust bakes, melt butter and brown sugar in a medium pan over medium heat, stirring constantly. Allow to bubble gently for 3-4 minutes until thickened. Remove from heat, then stir in heavy cream and bourbon quickly until smooth and pourable.
  7. Assemble Layers: Pour the warm caramel evenly over the baked crust. Lightly tap the pan on the counter to help caramel spread to edges.
  8. Add Pecan Topping: Scatter the pecan mixture evenly over the caramel layer, pushing close to the edges. Dot any gaps with additional pecan halves.
  9. Bake Bars: Return the pan to the oven and bake for 10-11 minutes until the pecan topping is dry and set. The caramel will bubble around the edges—this is normal.
  10. Cool and Set: Let the bars cool completely in the fridge or freezer for at least 45 minutes to firm up the caramel layer.
  11. Slice and Serve: Use a sharp knife to cut the bars into 16 equal pieces and enjoy this rich and flavorful treat.

Notes

  • Use Diamond Crystal kosher salt for accuracy in saltiness; adjust accordingly if using other salts.
  • Ensure the caramel is warm but not too hot when pouring over the crust to prevent melting the crust.
  • Chilling the bars thoroughly before slicing helps to achieve clean cuts without sticky edges.
  • Extra pecan halves added on top provide a decorative finish and added crunch.
  • Store leftovers in an airtight container in the fridge to maintain freshness.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/chocolate-bourbon-pecan-bars-recipe/