Why make a whole pie when you can make pie bars that are just as delicious and a fraction of the work? These Bourbon Chocolate Pecan Pie Bars will become your family’s favorite recipe for years to come!
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Why make a whole pie when you can make pie bars that are just as delicious and a fraction of the work? These Bourbon Chocolate Pecan Pie Bars will become your family’s favorite recipe for years to come!
Bourbon Chocolate Pecan Pie Bars
We can all agree the pecan pie is the highlight of Thanksgiving. If you disagree, please show yourself the door. Kidding, kidding….but truly these bourbon chocolate pecan pie bars have been the star of our Thanksgiving table for nearly 10 years. And with good reason! These pie bars are made with a tangy cream cheese shortbread crust and a bourbon chocolate pecan pie filling that is equal parts gooey, crunchy, salty, sweet, and chocolatey. They come together in a pinch–no rolling and shaping pie dough required–and are perfect for sharing with a crowd!
What are bourbon chocolate pecan pie bars?
We love classic pecan pie, but this fun twist on a classic adds in a few extra flavors to give you a nuanced and gourmet tasting pecan pie bar! Instead of regular pie crust, these bars use a buttery soft, tender shortbread as the base. It’s sturdy enough to hold the filling and is simply pressed into your pan so you don’t need to break out the rolling pin! Pecan pie filling is usually made with a combination of corn syrup, brown sugar, eggs, and pecans, but these bourbon chocolate pecan pie bars have a few twists and additions that take these babies over the edge. 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, so every bite is flavor packed.
I’m literally salivating as I write. These are SO GOOD.
Your shopping list for these chocolate pecan pie bars
With Thanksgiving mere weeks away, I have taken up residence at the grocery store. They know my name. Luckily these bars call for mostly pantry staples like flour, butter, sugar, etc. so hopefully you don’t have to make a special trip for too many ingredients. Here’s everything you’ll need to make these!
Pecans
Bittersweet chocolate
All-purpose flour
Light brown sugar
Unsalted butter
Cream cheese
Salt
Honey
Eggs
Vanilla extract
Bourbon
Can you make these bourbon chocolate pecan pie bars ahead of time?
Oven space is precious for the holidays, so if we can prep something ahead you best believe we’re making it ahead of time. Luckily, these pecan pie bars hold up beautifully in the fridge (or freezer!) so you can make them up to three days in advance and store tightly covered in the fridge! When ready to serve, take the bars out of the fridge and let them come to room temperature before slicing and serving!
Preheat the oven to 350°F. Line an 8x 8-inch pan with parchment paper on all sides and set aside.
First, make the crust. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, brown sugar, butter, cream cheese, vanilla and salt. Beat on low speed, gradually increasing to medium. At first the mixture will be dry, then pea-sized chunks will begin to form and eventually clump together into a dough. As soon as the dough clumps together, stop mixing. Place into baking pan and pat down the dough into an even layer. Bake until the crust has risen slightly and is a light golden brown, 10 minutes.
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). Set aside.
Chop your chocolate and pecans and place in a large bowl. Toss to combine. Set aside.
Once the dough has cooked for 10 minutes, remove from the oven and top with the pecans and chocolate. Pour the sugar mixture over the chocolate and pecans, using a spatula to disperse it evenly.
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!
Remove from oven and allow to cool for at least 2 hours in the fridge before cutting into 9 large bars or 16 smaller bars and serving!!
There was an issue with my bars. When I cut them after several hours in the fridge, the center was still very much liquidy. I was able to salvage most of it but the middle parts were too messy. The taste was good and the crust held up, but maybe the bake time could use some additional minutes. Or maybe the filling needs a thickener?
These were a nice break from a pie! Love doing a bar for this time a year. I wish my crust was a little bit harder, but it was delicious! I did find the chocolate a little bit overpowering and rich, but that may just be personal preference. As far and the filling, I wish it was a little bit more like a traditional pecan pie, that may have been because of the honey. Overall I liked it and so did my guests. I think I am just more of a traditional girlie when it comes to the classic pean pie.
Reading this recipe I would appreciate some clarification: is there any reason why the chocolate and pecans can’t be combined prior to evenly placing it over the crust? It seems that would be easier than attempting to do it once in the pan. Thanks!
Leave a comment and rate this recipe!
There was an issue with my bars. When I cut them after several hours in the fridge, the center was still very much liquidy. I was able to salvage most of it but the middle parts were too messy. The taste was good and the crust held up, but maybe the bake time could use some additional minutes. Or maybe the filling needs a thickener?
Hi Dom! I’m so sorry to hear your bars didn’t hold up! It sounds like they maybe needed to be cooked longer! What can of pan did you bake them in?
These were a nice break from a pie! Love doing a bar for this time a year. I wish my crust was a little bit harder, but it was delicious! I did find the chocolate a little bit overpowering and rich, but that may just be personal preference. As far and the filling, I wish it was a little bit more like a traditional pecan pie, that may have been because of the honey. Overall I liked it and so did my guests. I think I am just more of a traditional girlie when it comes to the classic pean pie.
★★★★
It is quite hard to find the ingredients but I think it it worth it all the hardworks
Reading this recipe I would appreciate some clarification: is there any reason why the chocolate and pecans can’t be combined prior to evenly placing it over the crust? It seems that would be easier than attempting to do it once in the pan. Thanks!
Fantastic! I increased the chocolate chips to 1 cup and it was splendid!
★★★★★