Love pecan pie but not the fuss of making a pie crust? These Chocolate Bourbon Pecan Pie Bars pair a buttery shortbread crust with a gooey pecan filling made without corn syrup. Toasted pecans, browned butter, chocolate chips, and a splash of bourbon create rich, caramel-like flavor in every bite.
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[November, 2021: I've reworked the recipe and updated this post with all new pictures. Enjoy!]
Quick Recipe Summary ✨
Chocolate Bourbon Pecan Pie Bars:
Everything you love about pecan pie in an easy-to-slice bar, featuring a buttery shortbread crust, gooey pecan filling, chocolate chips, and a splash of bourbon.
No corn syrup needed: Brown sugar and browned butter create rich caramel flavor while toasted pecans add extra crunch and nuttiness.
Holiday-worthy, make-ahead friendly: Easy to transport, easy to slice, and even easier to disappear from the dessert table. Perfect for cookie trays, potlucks, and Thanksgiving dessert tables.
Active Time: About 25 minutes • Bake Time: about 45 minutes • Total Time: About 1 hour 15 minutes
Difficulty Level: ⭐⭐ Easy-Medium. Simple ingredients and straightforward steps, with a few tips to ensure perfectly set bars.
Yield: 16 to 24 bars • Freezer-friendly: Up to 3 months • Make-ahead: Bake 1 to 2 days ahead for stress-free entertaining.
👉 Follow the detailed instructions, baking tips, and troubleshooting guide below to make rich, chocolatey pecan pie bars with clean slices and just the right amount of bourbon flavor.
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Why this recipe works
- Shortbread crust stays sturdy enough to support the filling while still being buttery and tender
- Browning the butter adds deep toffee-like flavor that makes these bars taste much more complex than traditional pecan pie
- Toasted pecans bring extra crunch and intensify the nutty flavor in every bite
- Chocolate and bourbon work together to balance the sweetness while adding warmth and complexity
- The filling bakes up firm enough for neat slices while still staying soft, rich, and satisfyingly gooey
Pecan pie is a favorite treat at our house, especially at Thanksgiving, but sometimes I don't want to fuss with making pie crust. Well, I've converted cookies into cake, so why not pies into bars? It's like having a portion-controlled piece of pie in your hand. And you know how much I love portion control.
Essentially, pie bars (aka slab pies) are just pies that sit on a base rather than in a pie shell. When I make pecan pie bars (aka Derby Pie Bars), they're essentially pecan pie filling atop a shortbread crust.
And why not add chocolate and bourbon to the mix? Folks, I give you Chocolate Bourbon Pecan Pie Bars! They are a big hit with my family, and are really easy to make.
Chocolate bourbon pecan bars are more than just pecan pie bars with a shortbread crust. The chocolate gives a rich counterpoint to balance the sweetness of the filling, Browned butter adds a nuttiness that's enhanced by the toasted pecans.
And the buttery shortbread crust lets you hold it in your hand. Perfect for portability and portion control!
Packed in a lunchbox, taken to a picnic, or served up at Thanksgiving dinner, Chocolate Bourbon Pecan Pie Bars are a welcome pecan pie substitute. No fussing with pie crust!
Pecan pie in the palm of your hand? Yes, please!
⭐⭐⭐⭐⭐
I LOVE pecans!! How exciting to find a new way of eating them!
- Georgia Mae
Recipe Ingredients
The filling ingredients are a modified version of my Maple Bourbon Pecan Pie recipe. By the way, if you left out the pecans, you'd have something similar to brown sugar bars!
You'll need the following ingredients to make this pecan bar recipe:
Ingredient Notes
Pecans: Toast them whole or use coarsely chopped pecans. Bake them at 350°F for 8 to 10 minutes, then let them cool a bit. You can also use unsalted dry-roasted chopped pecans and skip the baking step entirely.
Brown Sugar: Using dark brown sugar adds its molasses flavor, a key feature of pecan pie bars.
Butter: We upped the ante of this pecan bar recipe by browning the butter. Why? Brown butter toasts the milk solids in the butter, giving it a wonderfully rich nutty flavor that really amps up the volume of what you're making.
Browning the butter isn't strictly necessary, but since you need to melt the butter anyway, browning it is just letting it cook for a little longer. Brown butter just adds to the flavor!
Bourbon: Choose a bourbon you like to drink. I like the spicy flavor the bourbon brings to the batter - the more you use, the more pronounced the flavor will be.
Because we're not baking these pecan bars for a long time, not all the alcohol will bake out. This is an adults-only treat, and is not pregnancy- or kid-friendly. To make them safe, you can replace the bourbon with apple cider or leave it out and increase the vanilla extract to 1 tablespoon.
Chocolate chips: Like the "black bottom" in my pecan pie recipe, chocolate adds a rich flavor along with a note of bitterness, especially if you use dark chocolate chips.
No corn syrup (or maple or golden syrup): These are pecan bars without corn syrup Otherwise, the filling will sort of ooze out, and that would make for some messy eating.
See the recipe card for a full list of ingredients and measurements.
Best bourbons for bourbon pecan pie bars
The bourbon you choose can subtly change the flavor of these bars. Since the filling already has rich notes of brown sugar, toasted pecans, and chocolate, look for a bourbon with flavors that complement rather than overpower the dessert. Save the really expensive bottles for sipping, and use a good-quality bourbon you'd happily enjoy in a glass.
- Wheated Bourbon: Soft and approachable with notes of caramel, vanilla, and honey. Great if you want the bourbon flavor to blend seamlessly into the filling.
👉 Try Maker's Mark or Maker's Mark 46. - High-Rye Bourbon: Adds a touch of baking spice and peppery warmth that pairs especially well with chocolate and toasted pecans.
👉 Try Four Roses Small Batch or High West Double Rye. - Classic Kentucky Bourbon: Balanced flavors of vanilla, brown sugar, and oak make it a reliable choice for almost any baking recipe.
👉 Try Jim Beam or Knob Creek. - Higher-Proof Bourbon: Bolder oak and caramel flavors remain more noticeable after baking. Use a little less if you prefer a subtler bourbon presence.
👉 Try Old Forester 1920 Prohibition Style or Maker's Mark Cask Strength. - Want more ideas? Browse my Bourbon Whiskey reviews for other bottles that lean caramel-forward, spicy, or oakier depending on how bold you want the bourbon flavor to be.
No matter which bourbon you choose, the goal is to complement the chocolate and pecans, not overwhelm them. Think of the bourbon as the supporting actor that helps all the other flavors shine.
How to make pecan pie bars
This is an easy pecan bar recipe - just make the shortbread crust and mix up the filling. No problem, mate!
Step 1: Make the shortbread base
Whisk the flour, sugar, and salt together (photo 1).
Todd in the softened butter and beat the mixture until the dough clumps together (photo 2).
Press the shortbread dough evenly across the bottom and ¼-inch up the sides of an 8- x 8-inch baking pan lined with parchment paper. To get the dough really flat, cover it with plastic wrap and smooth the top with a pie pan roller (photo 3).
Bake the shortbread base at 350°F for 15 minutes, until very pale golden. Remove the pan from the oven and set aside.
Keep the parchment paper out
See those binder clips? That's a trick I've learned to keep the parchment paper away from the filling as it's baking. Just fold the parchment paper over to the outside of the pan, and clip in place. Remember to let the clips cool before removing them from the pan.
No more baked-in parchment paper to ruin the look of your treats!
Step 3: Brown the butter
Melt the butter over medium-high heat. Continue cooking the butter until it turns dark amber and smells nutty, about 8 minutes.
Alternatively, you can brown butter in the microwave in short burst on full power for about 3½ to 6½ minutes until the butter is dark amber (this depends on your microwave's power). Use a microwave safe bowl and lid to keep the butter from spattering, and be careful removing the bowl - it will be hot!
Immediately transfer the butter to a large bowl after the butter has browned and stir to cool. To speed the process, place the bowl in the freezer or in an ice bath (half water, half ice) for a few minutes. You want the butter to be just warm to the touch (about 90°F on a digital thermometer).
Step 4: Make the filling
Stir the sugars into the cooled butter until the mixture is smooth. Mix in the egg, egg yolk, bourbon (if using), vanilla extract, and salt (photo 4).
Add the flour and stir until the mixture is just combined. Finally, fold in the chocolate chips and toasted pecans (photo 5).
The batter will be lighter in color and not as gooey as pecan pie filling would be, but that's fine.
Step 5: Bake the bars
Pour the pecan batter over the par-baked crust and spread with a small offset spatula. If you'd like, lightly sprinkle the top with sea salt before baking. Bake the bars at 350°F for 20 to 25 minutes, until top is firm and golden brown (photo 6).
Transfer the bars to a wire rack and allow them to cool completely in the pan.
Step 6: Portion the bars
Once cooled, transfer the slab from the pan to a cutting board using the parchment paper as a sling. Cut it into 2-inch squares or 1- x 2-inch rectangles (photo 7).
Storage and make-ahead instructions
Storage instructions: Store the bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for a week. You can also freeze the bars in an airtight bag for longer storage.
Make-ahead instructions: Pecan pie bars can be made ahead, which is especially helpful for holiday baking. A possible make-ahead holiday timeline can be:
- 3 Days Before: Toast pecans
- 2 Days Before: Bake bars
- Serving Day: Slice and plate
Preheating the oven properly
Many ovens have some sort of signal when it reaches the temperature you set. However, many times that's not yet the case. To make sure the oven is fully at your desired temperature, let it continue to heat for 20 minutes before you start baking. That will ensure there are no hot spots in the oven.
If you have an oven thermometer, you can also find out if your oven's thermostat is accurate or if you have to adjust the temperature you set above or below what you need. They're inexpensive and really useful to protect against underbaked or over-baked items.
Questions asked and answered
Here are some questions you might have...
Browning butter is just cooking the butter past melting until it turns a dark brown color and smells nutty, about 8 minutes.
You have to be vigilant though…the butter can go from brown to burnt in a few seconds, so it needs to be watched carefully. and taken off the heat as soon as the color turns amber (black butter is not what we're after!).
Yes! You can brown butter in the microwave in short burst on full power for about 3½ to 6½ minutes until the butter is dark amber (this depends on your microwave's power). Use a microwave safe bowl and lid to keep the butter from spattering, and be careful removing the bowl - it will be hot!
Most of the alcohol gets burned off during baking, but not all (due to the relatively short baking time). The vanilla, caramel, and spice notes remain, and the flavor becomes more subtle after cooling.
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More bar cookie and brownie recipes to try
Recipe
Chocolate Bourbon Pecan Pie Bars
Equipment
Ingredients
For the shortbread base
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, softened and cubed
For the filling
- 6 tablespoons unsalted butter, browned, see Recipe Notes
- ⅓ cup dark brown sugar
- ⅓ cup granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 to 2 tablespoons bourbon, optional, see Recipe Notes
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 6 tablespoons all-purpose flour
- 4½ ounces chocolate chips, semisweet or dark chocolate (¾ cup)
- ¾ cup pecans, toasted and coarsely chopped, see Recipe Notes
- sea salt flakes, if desired
- powdered sugar, for dusting, optional
Instructions
- Heat the oven to 350 °F. Spray an 8-× 8-inch baking pan with baking spray, then line with parchment paper leaving a 2-inch overhang on two sides. If desired, use two medium binder clips to hold the parchment paper to the sides of the baking pan.
- Make the shortbread base: In the bowl of a stand mixture or a large bowl, whisk 1 cup all-purpose flour, ¼ cup granulated sugar, and ¼ teaspoon kosher salt. Using a stand mixer fitted with the paddle attachment or a hand mixer, toss in ½ cup unsalted butter (softened) and beat until the dough clumps together.
- Transfer the shortbread dough to the prepared baking pan and press it evenly across the bottom and ¼-inch up the sides. To get the dough really flat, cover it with plastic wrap and smooth the top with a pie pan roller.
- Bake the shortbread crust for 15 minutes, until very pale golden. Remove the pan from the oven and set aside.
- Make the filling: In a saucepan with a heavy bottom, melt 6 tablespoons unsalted butter over medium-high heat. Continue cooking the butter until it turns dark amber and smells nutty, about 8 minutes. Alternatively, you can brown butter in the microwave in short burst on full power for about 3½ to 6½ minutes until the butter is dark amber (this depends on your microwave's power). Use a microwave safe bowl and lid to keep the butter from spattering, and be careful removing the bowl - it will be hot!
- Immediately transfer the butter to a large bowl and stir to cool. To speed the process, place the bowl in the freezer or in an ice bath (half water, half ice) for a few minutes. You want the butter to be just warm to the touch (about 90 °F on a digital thermometer).
- Add in ⅓ cup dark brown sugar and ⅓ cup granulated sugar into the cooled butter and stir until the mixture is smooth. Mix in 1 large egg, 1 large egg yolk, 1 to 2 tablespoons bourbon (if using), 1 teaspoon pure vanilla extract, and ¼ teaspoon kosher salt. Add 6 tablespoons all-purpose flour and stir until the mixture is just combined. Finally, fold in 4½ ounces chocolate chips and ¾ cup pecans (toasted). The batter will be lighter in color and not as gooey as pecan pie filling would be, but that's fine.
- Pour the pecan batter over the par-baked crust and spread with a small offset spatula. If you'd like, lightly sprinkle the top with sea salt flakes before baking.
- Bake the bars for 20 to 25 minutes, until top is firm and golden brown. Transfer the bars to a wire rack and allow them to cool completely in the pan.
- Once cooled, transfer the slab from the pan to a cutting board using the parchment paper as a sling. Cut it into 2 x 2-inch squares or 1- x 2-inch bars. Dust with powdered sugar, if desired. Serve and enjoy!
- Storage instructions: Store the bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for a week. You can also freeze the bars in an airtight bag for longer storage.
Notes
- 3 Days Before: Toast pecans
- 2 Days Before: Bake bars
- Serving Day: Slice and plate
Georgia Mae says
I LOVE pecans!! How exciting to find a new way of eating them!
Tammy says
Thanks, Georgia Mae!