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Salted Chocolate Bourbon Pecan Pie Bars Recipe

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4 from 12 reviews

  • Author: Sara
  • Total Time: 55 minutes
  • Yield: 24 bars

Description

These Salted Chocolate Bourbon Pecan Pie Bars combine a buttery shortbread crust with a gooey pecan pie filling infused with bourbon and a touch of maple syrup. Topped with toasted pecans, bittersweet chocolate chips, and a rich chocolate drizzle finished with flaky sea salt, these bars are an irresistible blend of sweet, salty, and nutty flavors perfect for dessert or a special treat.

Ingredients

Shortbread Crust

  • 1 1/4 cups (6 1/4 oz) all-purpose flour
  • 1/4 cup (1 oz) confectioners’ sugar
  • 1/4 tsp table salt (or 1/2 tsp kosher salt)
  • 8 tbsp (4 oz) unsalted butter, room temperature

Pecan Pie Filling

  • 1 1/2 cups (6 oz) chopped pecans
  • 4 tbsp (2 oz) unsalted butter, melted and cooled
  • 1/2 cup (3 1/2 oz) packed light brown sugar
  • 1/4 cup (2 3/4 oz) light corn syrup
  • 2 tbsp maple syrup
  • 2 tbsp bourbon (or light rum)
  • 2 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 1 large egg
  • 2/3 cup (4 oz) bittersweet chocolate chips (or chopped bittersweet chocolate)

Chocolate Drizzle

  • 1/2 cup (3 oz) bittersweet chocolate chips
  • 1 tbsp unsalted butter
  • 1-2 pinches flaked sea salt (optional)

Instructions

  1. Prepare Shortbread Crust: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or aluminum foil, leaving an overhang to lift the bars out later. Grease the pan and liner thoroughly to prevent sticking.
  2. Make Crust Dough: In a medium bowl, combine the all-purpose flour, confectioners’ sugar, and salt. Use a food processor or your fingers to work the room temperature butter into the dry ingredients until the mixture forms clumps and no dry flour remains.
  3. Bake Crust: Press the shortbread mixture firmly and evenly into the bottom of the prepared pan using the flat bottom of a glass or measuring cup. Bake in the preheated oven for 20 minutes or until lightly browned.
  4. Toast Pecans: While the crust bakes, evenly spread chopped pecans on a baking sheet and toast them in the oven for 5 minutes to develop flavor. Remove and set aside.
  5. Prepare Filling: In a medium bowl, whisk together the melted and cooled butter, light brown sugar, light corn syrup, maple syrup, bourbon (or rum), vanilla extract, and kosher salt until smooth. Whisk in the egg thoroughly and set aside.
  6. Assemble Bars: Once the crust is baked, scatter the bittersweet chocolate chips evenly over the hot crust. Pour the pecan pie filling over the top, gently shaking the pan to spread the filling evenly. Immediately top with the toasted pecans, pressing them lightly into the filling with a spatula.
  7. Bake Pecan Bars: Return the pan to the oven and bake for 22 to 25 minutes until the top is golden brown, edges bubble, and the filling has a slight jiggle when shaken. Remove from oven and transfer to a cooling rack.
  8. Cool and Salt: Allow the bars to cool in the pan for 1 hour. During cooling, sprinkle the top with a pinch or two of flaked sea salt for a balanced salty-sweet finish.
  9. Remove Bars from Pan: After cooling for an hour, use the overhang liner to gently lift the bars out of the pan. Place on a cooling rack to reach room temperature completely.
  10. Prepare Chocolate Drizzle: Set a medium pot on the stove with 1-2 inches of water and bring it to a steaming (not boiling) simmer. Place a heatproof glass bowl over the pot, ensuring the water doesn’t touch the bottom of the bowl. Add bittersweet chocolate chips and butter to the bowl, stirring frequently until melted and smooth. Remove from heat.
  11. Drizzle Chocolate and Serve: Drizzle the melted chocolate mixture over the cooled bars. For cleaner cuts, refrigerate the bars until fully chilled. Cut into 24 bars (6 by 4 grid) and store in an airtight container for up to 5 days.

Notes

  • Use room temperature butter for easier mixing of the crust.
  • Toasting pecans enhances their flavor and crunch.
  • Bourbon can be substituted with light rum if preferred.
  • Be careful not to overbake the filling; it should jiggle slightly when done.
  • Flaked sea salt adds a lovely contrast but is optional.
  • Chilling before cutting helps achieve clean slices.
  • Store bars in a sealed container at room temperature or refrigerate for longer freshness.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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