Thanksgiving is just around the corner. These Bourbon Chocolate Pecan Pie Bars will become your family’s favorite recipe for years to come!

Thanksgiving is just around the corner. These Bourbon Chocolate Pecan Pie Bars will become your family's favorite recipe for years to come! | via Broma Bakery | #pecanpie #bourbonpecanpie #bars

Two bourbon recipes in a row? Judge me.

My love affair with pecan pie happened in high school. We were visiting my grandfather in Georgia. It still amazes me that he moved to Georgia. He’s a New England boy through and through, hailing from Stratford, CT, pitstopping at Yale, and settling down in the Boston suburbs. Downtown Atlanta was the last place I would’ve guessed for this 70 year old to move to. But, he loves it and power to him.

One night, we had dinner at his friends’ house, which from the road looked like a small ranch, but as soon as you stepped inside went back for miles, eventually ending at a huge screened in patio over a gorgeous sloping garden. These people were the epitome of Southern Hospitality, serving us mountains of food and making us feel warmed and welcomed. 

Towards the end of the night we had all retired to the patio, our bellies full and happy. But no dinner party is complete without dessert. And no Georgian dinner party is complete without pie (at least that’s what I think). The hosts brought out a chocolate pecan pie and vanilla ice cream, sat it on the table, and served everyone a big slice.

Thanksgiving is just around the corner. These Bourbon Chocolate Pecan Pie Bars will become your family's favorite recipe for years to come! | via Broma Bakery | #pecanpie #bourbonpecanpie #bars

And that, my friends, was when I fell in love.

The crust soft and cookie-like, the pecans crunchy and salty, the chocolate rich and dark. It. Was. Perfection.

So I asked for the recipe and took it home with me. And guess what? I fucking lost the piece of paper I wrote it on.

So basically from that point on I’ve been trying to recreate this chocolate pecan pie. And you know what? This recipe comes pretty close. The crust is made with cream cheese for an added tanginess and moisture. The filling is made with honey instead of corn syrup, giving it a warm and slightly floral note. And the chocolate? Well, duh. It’s abundant.

Confession: Every time I took a picture of these bars, I’d “restyle” them and a piece would break off. Then I ated it.

RECIPE

Bourbon Chocolate Pecan Pie Bars

Serves 9 bars     adjust servings

Ingredients

For the crust

  • 1 1/2 cups all-purpose flour
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 cup light (or medium) brown sugar
  • 2 oz cream cheese, softened
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt

For the pecan pie filling

  • 3/4 cup honey
  • 3/4 cup light (or medium) brown sugar
  • 2 eggs
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 2 tablespoons bourbon (optional)
  • 2 1/2 cups chopped pecans (roasted & salted preferred)
  • 4 oz bittersweet chocolate, roughly chopped

Instructions

  1. Preheat oven to 350°F. Line a 8"x8" baking pan with parchment paper and set aside.
  2. In a standing mixer fitted with a beater blade, mix together all of the crust ingredients on medium speed until just combined. At first the mixture will be dry, then pea-sized chunks will begin to form. As soon as the dough comes together, stop mixing. Place into baking pan and pat down dough so it is even throughout the pan. Bake for 10 minutes, until the dough begins to rise and turn the slightest golden brown.
  3. While the dough is baking, make your pecan pie filling. In a medium bowl, whisk together the honey, brown sugar, eggs, butter, salt, vanilla extract, and bourbon (if using). Chop your chocolate and pecans and set everything aside.
  4. Once the dough has cooked for 10 minutes, remove it from the oven and sprinkle your chopped pecans over the dough. Next, sprinkle the chopped chocolate, tossing it gently with your fingers to combine with the pecans. Pour the sugar mixture over the chocolate and pecans, using a spatula to disperse it evenly.
  5. Bake for 30 minutes, then remove from oven and place tin foil over your pan. Cook for an additional 10 minutes with the foil. This will help your center to cook while preventing the top from browning!!
  6. Remove from oven and allow to cool for at least 2 hours in the fridge before cutting into 9 bars and serving!!

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37 comments

Reply

I’m not judging LOL… actually my husband says that you are doing a great job!! Bourbon and pecans sounds delicious. Pinned!!

Sarah | Broma Bakery
Reply

Hahaha. Love that you two love it!! Thanks for pinning, Oriana 🙂

Reply

You know what? I don’t really like actual pecan pie. At least I don’t like any of the versions I’ve had so far which were to sickly sweet for my tastes. I do love every other form of pecan pie, especially bars. I haven’t even tried this yet and I already know I am going to love it. Bourbon should be in absolutely everything, if you ask me. You know what would make these pecan pie bars even better? If I had one in my hand right now! 😉

Sarah | Broma Bakery
Reply

Ahh, yes! I don’t really like pie in general. I think it’s because I don’t like pie crust. I definitely like cream cheese cookie crust though. Virtually sending you some!

Reply

Oh no judgment from me. And snacking on the crumbs is the best part of food photography!

Sarah | Broma Bakery
Reply

Isn’t it, though? Hehehe

Reply

These literally look life changing. Thank you for this!

Sarah | Broma Bakery
Reply

And thank you for sharing it, Kathleen! Woohoo!

Reply

I love your story about pecan pie! I would love to sit on a porch and eat a few (or 5) of these squares!

Sarah | Broma Bakery
Reply

Right? 5 is appropriate 😉

Reply

Love these and love the addition of cream cheese to the crust. I’m pretty sure I couldn’t be trusted around these 😉

Sarah | Broma Bakery
Reply

Nor could I. Ate my weight in these yesterday…

Reply

What a lovely story! The first time I had pecan pie was when a boy I once loved baked one for me. All the more reason to love it, right 🙂 I’m so glad you made these into bars!

Sarah | Broma Bakery
Reply

You need to write about that story. I want to know all the delicious details! If my boyfriend baked for me, I’d swoon.

Reply

My roots are in Texas so I totally get the Southern hospitality thing (and the pecans)… LOL! I’d be that pissed off too had I lost a most important piece of paper! LOL! 😀 Good job on your recreation; they are beautiful! And there goes that bourbon again – love it!! I am all about non traditional Thanksgivings… you’ve given me two very important reasons of late to keep it up! I think these would be delightful with a scoop of your bourbon apple pie ice cream! Yeooowww!!

Sarah | Broma Bakery
Reply

Oh, so I’m sure you have the MOST amazing pie recipes up your sleeve!!

Reply

These pecan pie bars look so delicious.. definitely can see myself chowing down on a couple of them!

Sarah | Broma Bakery
Reply

Thanks, Thalia! They were diiiiivine

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These look insanely delicious! I love all the flavours going on!

Sarah | Broma Bakery
Reply

Thanks, Lilli! Hope you’re having a great weekend 🙂

Reply

Ha, I always nibble off bits of food that look like “imperfections” when I do my photo shoots! These bars look like the perfect dessert to indulge in!

Sarah | Broma Bakery
Reply

Hahaha, so glad to hear you do it, too, Lisa!

Reply

These sound fantastic! I live in a rural area with no car, so getting to the grocery store cann sometimes be a problem. I was thinking of making these, but the only ingredient on which I’m a little short in the honey. Would it work, do you think, to use 1/2 honey and 1/2 corn syrup (the leatter being in regular pecan pie)?

Sarah | Broma Bakery
Reply

Absolutely, 1/2 corn syrup would be a perfect substitute. Happy baking, Jessalyn!

Reply

Thanks, Sarah! I’m really looking forward to making these. I’m something of a purist when it comes to pecan pie, but somehow the additions of bourbon & dk chocolate appeal in these bars.

Sarah | Broma Bakery
Reply

You wont be disappointed 🙂

Nor was I! They came out beautifully–so many layers of flavor. Exquisite! I’m posting a link on Facebook (again) with my highest recommendation, now that I can say I’ve actually made them. They were really easy. Oh–I didn’t have roasted, salted pecans, but I did toast mine on a baking sheet in a 350 degree oven for about 6 minutes. Amazing, the difference in flavor.

Sarah | Broma Bakery

Thank you SO much, Jessalyn! I’m so glad you enjoyed them. And thank you for posting them on Facebook!
Good call on roasting them– it makes all the difference!

Reply

Hi Sarah,

These look beyond amazing. I am so excited to try them. Do you have any replacement suggestions for the cream cheese in the crust if trying to make this dairy free?

Thanks!!

Sarah | Broma Bakery
Reply

Hi Maya! I can’t say for sure, but I would try an extra 1/4 cup of butter, or something dairy-free like daiya!

Reply

Thanks for posting… I’m looking forward to baking these.
One correction, though. “The filling is made with honey instead of cornstarch”… I think you mean corn SYRUP!

Sarah | Broma Bakery
Reply

Oh goodness, you’re so right Catherine! Thanks for pointing that out! Fixed now 🙂

Reply

I would love to try this recipe. My only question is, do i store them in the fridge and how long do they last. I want to send some festival goodies to my family here and want to know if this item would take the shipping.
Thank you

Sarah | Broma Bakery
Reply

Definitely at least 4 days– these are one of those desserts that gets better with time!

Reply

Can I make this as a pie instead?

Sarah | Broma Bakery
Reply

Definitely, it would be AMAZING as a pie. I would just be sure to only put the crust dough on the bottom of the pie tin.

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