Chocolate Bourbon Pecan Pie Bars are made with pecan pie filling without corn syrup atop a buttery shortbread crust. Chocolate chips, toasted pecans, a splash of bourbon, and a sprinkle of sea salt makes them fun. Toss in browned butter and you'll have the best pecan pie bars around!
4½ounces(125grams)chocolate chips, semisweet or dark chocolate (¾ cup)
¾cup(95grams)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 base: In the bowl of a stand mixture or a large bowl, whisk the flour, sugar, and salt. Using a stand mixer fitted with the paddle attachment or a hand mixer, toss in the butter 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 the butter on medium-high heat. Continue cooking the butter until it turns dark amber and smells nutty, about 8 minutes. Or, 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).
Stir in the sugars into the cooled butter until the mixture is smooth. Mix in the egg, egg yolk, bourbon (if using), vanilla, and salt. Add the flour and stir until the mixture is just combined. Finally, fold in the chocolate chips and toasted pecans. 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 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-inch squares or 1- x 2-inch rectangles.
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
Browning the butter isn't strictly necessary, but since you need to melt the butter, browning it is just letting it cook for a little longer. The nuttiness browning butter just adds flavor! Also, you can brown butter in the microwave in short burst on full power, about 3½ to 6½ minutes. Use a microwave safe bowl and lid to keep the butter from spattering.Adding bourbon (like 4 Roses, 1792 Small Batch, or Widow Jane) provides a subtle spiciness to the pecan pie bars. You can substitute Apple Brandy or Apple Cider for bourbon for another flavor profile. Either way, the alcohol bakes out, so this pie is G-rated for all age groups, or just leave out the booze altogether. You can add up to ¼ cup of bourbon if you want a more pronounced flavor. To toast whole or 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.