Bourbon Chocolate Pecan Pie Bars

This decadent pie is the perfect mix of rich chocolate and sweet, nutty pecan. The brown sugar in this recipe caramelizes around the edges and creates a crisp crust on top that’s just begging to be eaten with your fork.

These “salted chocolate bourbon pecan pie bars” are a perfect dessert for the holidays. The salty-sweet combination is sure to satisfy any sweet tooth.

Thanksgiving is almost approaching. For years to come, these Bourbon Chocolate Pecan Pie Bars will be your family’s favorite recipe!

Is it possible to have two bourbon recipes in a row? Please do not pass judgment on me.

In high school, I fell in love with pecan pie. We were in Georgia to see my granddad. The fact that he relocated to Georgia still astounds me. He’s a true New Englander, having grown up in Stratford, Connecticut, attended Yale, and now lives in the Boston suburbs. This 70-year-relocation old’s to downtown Atlanta was the farthest thing from my mind. But he enjoys it, so more power to him.

We had supper at his friends’ place one night, which appeared like a tiny ranch from the road but extended back for miles once you got inside, finally ending in a massive screened in patio over a magnificent sloping garden. These folks embodied Southern Hospitality, feeding us mounds of food and making us feel warm and welcome. 

We had all gone to the terrace towards the end of the night, our tummies full and pleased. Dessert, on the other hand, is a must-have for every dinner gathering. And (at least in my opinion), no Georgian dinner gathering is complete without pie. The hosts brought out a chocolate pecan pie with vanilla ice cream, placed it on the table, and cut a huge piece for everyone.

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That, my friends, was the point at which I fell in love.

The chocolate is deep and dark, the crust is soft and cookie-like, the nuts are crisp and salty, and the crust is soft and cookie-like. It was the epitome of perfection.

As a result, I requested the recipe and carried it home with me. What’s more, guess what? I fucked up and misplaced the sheet of paper on which I had written it.

So, essentially, I’ve been attempting to reproduce this chocolate pecan pie since then. What’s more, you know what? This recipe is a close second. Cream cheese is used to make the crust, which adds tanginess and wetness. Honey is used instead of corn syrup in the filling, giving it a pleasant, somewhat flowery flavor. What about the chocolate? Well, of course. It’s plenty.

Confession: I “restyled” these bars every time I took a photo of them, and a piece would break off. After that, I ate it.

Print

  • Sarah Fennel is the author of this piece.
  • Time to prepare: 2 hours and 20 minutes
  • Time to prepare: 40 minutes
  • Time required: 3 hours
  • 9 bars 1x yield
  • Sarah Fennel is the author of this piece.
  • Time to prepare: 2 hours and 20 minutes
  • Time to prepare: 40 minutes
  • Time required: 3 hours
  • 9 bars 1x yield

Scale:

1x2x3x

  • Sarah Fennel is the author of this piece.
  • Time to prepare: 2 hours and 20 minutes
  • Time to prepare: 40 minutes
  • Time required: 3 hours
  • 9 bars 1x yield

Ingredients

To make the crust

  • 1 1/2 cups flour (all-purpose)
  • 1 stick unsalted butter, room temperature 1/2 cup
  • 1/4 cup brown sugar, light (or medium)
  • 2 ounces softened cream cheese
  • vanilla extract (two tablespoons)
  • a half teaspoon of salt

To make the pecan pie filling, combine all of the ingredients in a mixing bowl.

  • honey, 3/4 cup
  • 3/4 cup brown sugar, light (or medium)
  • 2 eggs
  • 2 teaspoons melted butter
  • a half teaspoon of salt
  • 1 tbsp extract de vanille
  • bourbon (2 tblsp) (optional)
  • 2 1/2 cups pecans, chopped (roasted & salted preferred)
  • Bittersweet chocolate, 4 oz., coarsely chopped

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Set aside an 8′′x8′′ baking tray lined with parchment paper.
  2. Combine all of the crust ingredients in a standing mixer equipped with a beater blade on medium speed until barely incorporated. The mixture will be dry at first, then pea-sized bits will develop. Stop mixing as soon as the dough comes together. Place the dough in the baking pan and pat it down to make it level. Bake for 10 minutes, or until the dough rises and becomes a light golden brown color.
  3. Make the pecan pie filling while the dough is baking. Whisk together the honey, brown sugar, eggs, butter, salt, vanilla extract, and bourbon in a medium mixing basin (if using). Set aside your chocolate and pecans once they’ve been chopped.
  4. Remove the dough from the oven after it has cooked for 10 minutes and top it with chopped pecans. Sprinkle the chopped chocolate on top, gently mixing it in with the pecans with your fingers. Using a spatula, evenly distribute the sugar mixture over the chocolate and pecans.
  5. Bake for 30 minutes, then remove from oven and cover with tin foil. With the foil on, cook for a further 10 minutes. This will aid in the cooking of the middle while keeping the top from browning!!
  6. Remove from the oven and chill in the fridge for at least 2 hours before cutting into 9 bars and enjoying!!

 

Watch This Video-

These salted chocolate pecan pie bars are the perfect dessert for any time of year. They’re simple to make, and have a rich flavor that is sure to please anyone!

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