Bourbon Chocolate Pecan Pie Bars! A gooey, bourbon & chocolate-infused pecan filling is baked atop a brown sugar shortbread crust. A perfect alternative to pecan pie for the holidays and beyond!
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This recipe was originally posted on November 10, 2016 and updated on November 17, 2021.
Is pecan pie a staple on your Thanksgiving or holiday dessert table?
This year, try a hand-held version that is perfect for packaging up and gifting: Bourbon Chocolate Pecan Pie Bars!
Bursting with all the nutty goodness of a traditional pecan pie, this twist on the beloved classic features a gooey center (that happens to be made without corn syrup), melty chocolate chips and a hint of bourbon all baked atop a brown sugar shortbread crust.
There’s no need for fussing with perfect pie crust or fiddling with forks — these Bourbon Chocolate Pecan Pie Bars are as easy to make as they are to gobble up!
Need to round out your holiday dinner menu? Try some of my other favorites such as Boursin Mashed Potatoes, Butternut Squash Stuffing or Vegetarian Sheet Pan Stuffing and Ruth’s Chris Sweet Potato Casserole.
This recipe is naturally vegetarian and can be made gluten-free and dairy-free/vegan. (See Variations & Substitutions area below.)
Ingredients
These pecan pie bars are made with simple ingredients and don’t contain any corn syrup unlike many classic pecan pie recipes. Here’s what you’ll need:
- Flour. Flour is used to create the shortbread crust.
- Butter. Butter helps make the shortbread crust tender and crumbly, and also adds flavor and a nice mouthfeel to the pecan filling.
- Brown sugar & granulated sugar. The combination of brown & granulated sugar in the filling creates great flavor and texture! I also used brown sugar in the crust to give it a deeper flavor than traditional shortbread.
- Eggs. As always, eggs help with structure. They will help the filling set.
- Bourbon. Bourbon adds a hint of caramel flavor to the bars! If you do not want to include alcohol, feel free to omit or replace with another teaspoon of vanilla extract.
- Vanilla extract. A classic flavor in baked goods that helps to bring out the sweetness and add depth.
- Semi-sweet chocolate chips. I like using semi-sweet since they’re a perfect blend of sweet & bitter, but feel free to use dark chocolate chips or milk chocolate chips (just know that milk chocolate will make the bars much sweeter.)
- Pecans. Can’t have pecan pie (or pecan pie bars) without the pecans! Use store-bought pecan chips or buy them whole and give them a rough chop before adding.
Directions
These bars are so easy to make that they’re perfect for last minute holiday gatherings or potlucks. They can also be made ahead. (In fact, I think they’re even better the day after baking!) Here’s how you do it:
Start by preheating the oven to 350°F. Line an 8×8 inch baking pan with foil or parchment paper, allowing the “flaps” to extend over the sides for easy lifting — this will make it much easier to remove the pecan pie bars from the pan once they’re baked, not to mention make cleanup a snap. Give the foil or parchment a light spray with non-stick spray and set aside.
Next, make the shortbread crust: In a medium bowl, mix together flour, brown sugar and butter until the mixture is crumbly (it should look like wet sand) and can hold its shape when squeezed together. Press the mixture into the prepared baking pan — I like to use the bottom of a measuring cup or a glass to press it down. Bake the crust for 12-14 minutes or until it is just starting to brown, then remove it from the oven.
Meanwhile, in a large bowl, beat together the eggs, granulated sugar, brown sugar, butter, bourbon (if using) and vanilla extract until smooth. Add 1 cup of chocolate chips and 1 cup of chopped pecans (the rest will be used to sprinkle on top after baking) and stir to combine.
Pour the filling mixture into the semi-baked crust, then return the pan to the oven for another 25 to 30 minutes or until the center is just set and no longer jiggly.
Remove the pan from oven and sprinkle with additional chocolate chips and pecans immediately. The heat will help to slightly melt the chips and help the extra pecans adhere to the top once it cools.
Let it cool completely. Once cooled, use the overhanging flaps to pull the whole thing out of the pan. Use a sharp knife to cut the bars into squares or rectangles for serving.
FAQ’s
Yes. Make the bars as directed and then cool completely. Place them in an airtight container in the refrigerator for up to 3 days.
Alternatively, the cooled bars may be wrapped in plastic wrap and then foil, and frozen for up to 2 months.
Sure! Simply omit the bourbon or add an extra teaspoon of vanilla extract in its place.
The filling for these pecan pie bars will remain slightly gooey when fully baked, but you’ll want to make sure that the mixture isn’t liquidy at the end of the bake time. Give the pan a jiggle — it should move slightly in the center, but not slosh around. Under-baking will result in runny pecan pie bars. If the mixture isn’t set at the end of the bake time, just continue to bake for 3-5 minute increments, then test again until it is set.
No! Though classic pecan pie usually calls for corn syrup (it helps keep the sugar from crystalizing and keeps the texture smooth), it isn’t necessary, especially not in these bars!
Due to the amount of moisture in the filling, I would refrigerate these. Pies and desserts with a high moisture content are much more likely to grow bacteria and spoil at room temperature, so it’s best to be safe.
Use your favorite! I like Maker’s Mark, Elijah Craig or Woodford Reserve. Each bourbon has a different flavor profile and notes, so they will each result in a slightly different flavor for your pecan pie bars.
Variations & Substitutions
Want to try a different version of these Bourbon Chocolate Pecan Pie Bars? Here are a few ideas!
- Add a hint of cinnamon, nutmeg or cloves to the filling for warm, fall flavors.
- Add a few tablespoons of toffee bits to the topping or filling.
- Brown the butter before adding it to the filling for another layer of flavor.
- Give the bars a German chocolate vibe by adding 1/2 cup of flaked coconut to the filling.
- Try dark rum or Kahlua in place of bourbon for a boozy twist.
- Finish the bars off with a sprinkle of Fleur de Sel sea salt.
Diet-specific Substitutions:
- Gluten-Free: Use your favorite one-to-one gluten-free flour blend in place or regular all-purpose flour for the crust.
- Vegan or Dairy-Free: Use plant-based butter and vegan egg substitute (such as JUST Egg) in place of regular.
Other Pie Recipes
Need a few more pie ideas? Check these out!
- Amaretto Pumpkin Pie
- Sweet Potato Pie with Gingersnap Crust
- Hazelnut Chocolate Chunk Pie
- Pumpkin Dutch Apple Pie with Speculoos Crumble
Bourbon Chocolate Pecan Pie Bars
2 comments
LuAnn
Can this recipe be doubled for a 13×9 baking pan?
thekitchenprep
So sorry I missed this! I haven’t tried doubling the recipe, but I feel like it could work with some tweaks to the baking time. Let me know if you were successful!