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Perfect Bourbon Brown Butter Pecan Pie Bars

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These bourbon brown butter pecan pie bars offer a rich, nutty flavor with a subtle warmth from bourbon, perfect for any occasion. They feature a flaky shortbread crust and a chewy, caramelized pecan filling.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g)
  • ½ cup unsalted butter, cold and cubed (115 g)
  • ¼ cup granulated sugar (50 g)
  • ¼ teaspoon salt
  • 2–3 tablespoons cold water
  • ½ cup unsalted butter (115 g) for browning
  • ¾ cup packed light brown sugar (150 g)
  • 2 large eggs, room temperature
  • 2 tablespoons pure bourbon
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 ½ cups chopped toasted pecans (150 g)

Instructions

  1. Prep the crust: In a large bowl, combine 1 ½ cups all-purpose flour, ¼ cup granulated sugar, and ¼ teaspoon salt. Add ½ cup cold, cubed unsalted butter. Using a food processor or pastry cutter, pulse or cut the butter into the flour until the mixture resembles coarse crumbs. Add 2 tablespoons cold water and gently mix with a fork until the dough just comes together. If it seems dry, add another tablespoon. Don’t overwork the dough. Press evenly into the bottom of a greased or parchment-lined 9×9…
  2. Brown the butter: Melt ½ cup unsalted butter in a small saucepan over medium heat, stirring constantly until it turns golden brown with a nutty aroma (about 4-5 minutes). Remove from heat immediately and pour into a heatproof bowl to cool slightly.
  3. Make the filling: In a medium bowl, whisk 2 large eggs until smooth. Add ¾ cup packed light brown sugar, 2 tablespoons bourbon, 1 teaspoon vanilla extract, and ⅛ teaspoon salt. Pour in the browned butter (not hot) and whisk until combined. Stir in 1 ½ cups chopped toasted pecans.
  4. Assemble and bake: Pour the filling evenly over the chilled crust. Bake at 350°F (175°C) for 35-40 minutes until edges are set and golden brown and the center jiggles slightly. Tent with foil halfway if pecans brown too fast.
  5. Cool and slice: Remove from oven and cool completely on a cooling rack (1-2 hours) before slicing into 16 squares. Use a sharp knife and wipe between slices for clean cuts.

Notes

Watch the butter closely when browning to avoid burning. Chill the crust to prevent shrinking or sogginess. Use room temperature eggs for smooth filling. The bars are best after resting and cooling completely. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate up to a week. Freeze for up to 3 months.

Nutrition

Keywords: bourbon, brown butter, pecan pie bars, dessert bars, easy recipe, pecan bars, holiday dessert, potluck dessert

Find it online: https://tinastirs.com/perfect-bourbon-brown-butter-pecan-pie-bars-easy-recipe-for-every-occasion/