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!
Preheat the oven to 350°F . Line an 8x8 inch baking pan with foil (or parchment paper), allowing the "flaps" to extend over the sides for easy lifting. Spray with non-stick spray and set aside.
For Crust: In a bowl, mix together flour, butter and brown sugar until the mixture is crumbly and can hold its shape when squeezed together. Press the mixture into the prepared baking pan. Bake for 12-14 minutes or until just starting to brown.
For Filling: Meanwhile, in a large bowl, beat together the eggs, granulated sugar, brown sugar, butter, bourbon and vanilla until smooth. Add chocolate chips and pecans and stir to combine.
Pour into the baked crust, then return to the oven for another 25 to 30 minutes or until the center is just set and no longer jiggly.
Remove from oven and sprinkle with additional chocolate chips and pecans. Let cool completely.
Use the overhanging flaps to pull out of the pan. Cut with a sharp knife to serve.