Print

Kentucky Bourbon Pecan Pie Bars

Kentucky Bourbon Pecan Pie Bars - featured image
Print Recipe

These Kentucky Bourbon Pecan Pie Bars feature a flaky buttery crust and a rich, gooey pecan filling with a subtle warmth from Kentucky bourbon. Perfect for gatherings or a comforting sweet treat.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (115g) unsalted butter, cold and cubed
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 3–4 tablespoons ice water
  • 3 large eggs, room temperature
  • 1 cup (220g) packed light brown sugar
  • ¼ cup (60ml) pure Kentucky bourbon
  • 6 tablespoons (85g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 ½ cups (150g) chopped pecans, toasted

Instructions

  1. Prepare the crust: In a large bowl, combine 1 ½ cups (190g) all-purpose flour, 2 tablespoons granulated sugar, and ¼ teaspoon salt. Cut in ½ cup (115g) cold, cubed unsalted butter using a pastry cutter or food processor until mixture resembles coarse crumbs. Slowly add 3 to 4 tablespoons ice water, one tablespoon at a time, mixing gently until dough just comes together. Avoid overworking.
  2. Press and chill the crust: Transfer dough to a 9×9-inch square baking pan. Press evenly across bottom and up sides forming a thin, uniform layer. Cover with plastic wrap and refrigerate at least 15 minutes.
  3. Bake the crust: Preheat oven to 350°F (175°C). Bake chilled crust for 15 minutes or until edges start to turn golden. Remove and set aside.
  4. Make the filling: In a mixing bowl, whisk 3 large eggs, 1 cup (220g) packed light brown sugar, ¼ cup (60ml) Kentucky bourbon, 6 tablespoons (85g) melted unsalted butter, 1 teaspoon vanilla extract, and ½ teaspoon salt until smooth. Stir in 1 ½ cups (150g) toasted chopped pecans.
  5. Assemble and bake: Pour filling evenly over pre-baked crust. Bake for 35 to 40 minutes until filling is set but slightly jiggly in center. Let bars cool completely on a wire rack before cutting into squares.

Notes

Keep ingredients cold for a flaky crust. Do not overmix dough to avoid toughness. Toast pecans carefully to avoid burning. Use room temperature eggs for smooth filling. Watch baking time closely to keep filling gooey. Let bars cool completely before slicing for clean cuts. Bars can be chilled for 30 minutes to firm up before cutting. Substitute gluten-free flour for gluten-free version. Bourbon can be halved or replaced with vanilla extract for milder flavor.

Nutrition

Keywords: bourbon pecan pie bars, pecan bars, bourbon dessert, southern dessert, pecan pie bars, easy pecan bars, homemade dessert

Find it online: https://realityeats.com/kentucky-bourbon-pecan-pie-bars-recipe-easy-homemade-5-step-guide/