These Pecan Pie Bars with Bourbon Caramel are a delightful twist on the classic pecan pie, transformed into easy-to-handle bars with an extra layer of decadent flavor. Get ready to impress your friends and family with this irresistible treat.
Why You Will Love This Recipe
These Pecan Pie Bars with Bourbon Caramel are not only incredibly delicious, but also surprisingly easy to make. The buttery shortbread crust provides the perfect base for the gooey pecan filling, and the bourbon caramel adds a sophisticated touch that elevates the entire dessert. They are perfect for parties, potlucks, or any occasion where you want to serve something special. Plus, the bar form makes them much easier to serve and eat than a traditional pie. This is truly the best version of pecan pie bars!
Ingredients
For the Shortbread Crust:
- 1 ½ cups all-purpose flour
- ½ cup (1 stick) unsalted butter, cold and cubed
- ¼ cup powdered sugar
- ¼ teaspoon salt
For the Pecan Pie Filling:
- 1 cup packed light brown sugar
- ½ cup (1 stick) unsalted butter, melted
- ¼ cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups pecan halves or pieces
For the Bourbon Caramel Sauce:
- ½ cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- ½ cup heavy cream
- 1/4 teaspoon salt
- 2 tablespoons bourbon (optional)
Step-by-Step Instructions
1. Prepare the Shortbread Crust
In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of a 9×13 inch baking pan.
2. Bake the Crust
Bake the crust in a preheated oven at 350°F (175°C) for 15-20 minutes, or until lightly golden. While the crust is baking, prepare the pecan pie filling.
3. Make the Pecan Pie Filling
In a medium bowl, whisk together the brown sugar, melted butter, heavy cream, eggs, vanilla extract, and salt. Stir in the pecan halves or pieces.
4. Pour Filling Over Crust
Once the crust is lightly golden, remove it from the oven. Pour the pecan pie filling evenly over the baked crust.
5. Bake the Bars
Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and golden brown. Let the bars cool completely in the pan before cutting.
6. Prepare the Bourbon Caramel Sauce
While the bars are cooling, make the bourbon caramel. In a medium saucepan over medium heat, combine the butter, brown sugar, heavy cream, and salt. Bring to a simmer, stirring constantly, and cook for 3-5 minutes, or until the sauce has thickened slightly. Remove from heat and stir in the bourbon, if using.
7. Drizzle with Caramel and Cut
Once the Pecan Pie Bars with Bourbon Caramel have cooled completely, drizzle the bourbon caramel sauce evenly over the top. Cut into bars and serve.
Serving Suggestions
These pecan bars are delicious on their own, but they can also be paired with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. Consider serving them with a warm cup of coffee or tea. For presentation, arrange the bars artfully on a platter or tray. These Pecan Pie Bars with Bourbon Caramel are perfect for Thanksgiving, Christmas, holiday parties, or any special occasion. They also make a great homemade gift!
Storage and Reheating
Store the Pecan Pie Bars with Bourbon Caramel in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. To reheat, you can warm individual bars in the microwave for a few seconds, or bake them in a preheated oven at 300°F (150°C) for about 5-10 minutes, or until heated through. If reheating from frozen, thaw in the refrigerator overnight before reheating.
Key Details
- Prep Time: 20 minutes
- Cook Time: 40-50 minutes
- Total Time: 1 hour 5 minutes (plus cooling time)
- Servings: 24 bars
- Equipment Needed: 9×13 inch baking pan, mixing bowls, pastry blender or fingers, saucepan
Pecan Pie Bars with Bourbon Caramel
Ingredients
- For the Shortbread Crust:
- 1 ½ cups all-purpose flour
- ½ cup 1 stick unsalted butter, cold and cubed
- ¼ cup powdered sugar
- ¼ teaspoon salt
- For the Pecan Pie Filling:
- 1 cup packed light brown sugar
- ½ cup 1 stick unsalted butter, melted
- ¼ cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups pecan halves or pieces
- For the Bourbon Caramel Sauce:
- ½ cup 1 stick unsalted butter
- 1 cup packed light brown sugar
- ½ cup heavy cream
- 1/4 teaspoon salt
- 2 tablespoons bourbon optional
Instructions
- Prepare the Shortbread Crust: In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of a 9x13 inch baking pan.
- Bake the Crust: Bake the crust in a preheated oven at 350°F (175°C) for 15-20 minutes, or until lightly golden. While the crust is baking, prepare the pecan pie filling.
- Make the Pecan Pie Filling: In a medium bowl, whisk together the brown sugar, melted butter, heavy cream, eggs, vanilla extract, and salt. Stir in the pecan halves or pieces.
- Pour Filling Over Crust: Once the crust is lightly golden, remove it from the oven. Pour the pecan pie filling evenly over the baked crust.
- Bake the Bars: Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and golden brown. Let the bars cool completely in the pan before cutting.
- Prepare the Bourbon Caramel Sauce: While the bars are cooling, make the bourbon caramel. In a medium saucepan over medium heat, combine the butter, brown sugar, heavy cream, and salt. Bring to a simmer, stirring constantly, and cook for 3-5 minutes, or until the sauce has thickened slightly. Remove from heat and stir in the bourbon, if using.
- Drizzle with Caramel and Cut: Once the Pecan Pie Bars with Bourbon Caramel have cooled completely, drizzle the bourbon caramel sauce evenly over the top. Cut into bars and serve.
