Bourbon Pecan Pie Bars

Bourbon Pecan Pie Bars

Make Bourbon Pecan Pie Bars with a buttery shortbread crust and gooey bourbon-pecan filling—chill, slice, and share.

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Yield24

Ingredients

Instructions

Step 1: Preheat and prepare the pan

Preheat the oven to 400°F and line a 9x13-inch rectangular baking pan with a sheet of parchment paper or a silicone baking mat so it overhangs the short sides for easy removal. Lightly pat the parchment so it sits flat in the corners and set the lined pan nearby on your work surface.

Step 2: Make the shortbread crust

Place the Walker Pure Butter Shortbread Triangles into a food processor or blender and pulse until they become a fine, even crumb with a faint powdery texture. Transfer the crumbs into a medium microwave-safe bowl, pour the six tablespoons of melted unsalted butter over them, and stir thoroughly until every grain is evenly moistened and cohesive. Press the buttery crumb mixture firmly and evenly into the bottom of the prepared 9x13 pan, creating a smooth, compact base with slightly raised edges.

Step 3: Par-bake the crust

Slide the lined pan with pressed crust into the preheated oven and par-bake for 10 minutes at 400°F. Remove the pan and allow the crust to cool very slightly while you assemble the filling — the crust should feel set but still warm when you begin to fill it.

Step 4: Beat the filling base

In a large mixing bowl, combine the two tablespoons of melted butter, half a cup of granulated sugar, one teaspoon of pure vanilla extract, and two tablespoons of all-purpose flour. Beat these together at medium speed until the mixture becomes light, slightly aerated and pale, about 2–3 minutes.

Step 5: Incorporate the eggs and liquids

Add the two large eggs to the creamed sugar mixture and continue beating until fully incorporated and glossy, scraping down the sides once so everything is homogeneous. Pour in the 1/4 cup bourbon, 1/4 cup light corn syrup, and 1/3 cup evaporated milk and mix just until the filling is smooth and fluid, with a shiny, slightly viscous sheen.

Step 6: Fold in nuts and chips, fill the crust

Gently fold 1 1/4 cups of pecans (roughly chopped or halved for texture) and 1/2 cup chocolate chips into the filling so the nuts remain well coated and distribute evenly. Pour the glossy, pecan-studded filling into the pre-baked shortbread crust, smoothing the top slightly so pecans peek through the surface and chocolate chips are visible.


Step 7: Bake until just set

Return the filled pan to the oven and bake at 400°F for 15–20 minutes, watching for the filling to set: it should no longer be jiggly but retain a slight softness in the center. Test with a toothpick — if it comes out clean or with a few tacky crumbs, the bars are done. The top will be golden-brown and the pecans toasted and glossy.

Step 8: Cool, chill, and slice

Allow the pan to cool on the counter until the filling firms, then refrigerate the pan for at least three hours to fully set. Use the parchment overhang to lift the rectangular slab from the pan, slice into bars with a sharp knife for clean edges, and arrange them in a compact rectangular stack for serving.


Notes