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If you like pecan bars, you will go nuts for this bourbon and chocolate version! These chocolate bourbon pecan bars are soft, chewy, crunchy, and gooey. They’re unlike any other bar dessert I’ve made.
Layering chocolate pecan pie filling, spiked with bourbon, over a chocolate cookie crust will up your pecan bar game. Who knew that all these flavors would be so great together!
This takes pecan pie bars to a whole new level!!
The recipe is so easy. You won’t need to pull out the heavy mixer. Nope, not today – just a couple of bowls and a spatula.
I made a fairly small batch in a 9×9-inch baking pan, but I cut the bars rather large. You can always double the recipe or cut them smaller to feed more people if needed.
Start by making the chocolate cookie bottom. Simply toss together some flour, sugar, salt, and baking powder. Melt a little butter and mix in some cocoa powder. Then stir the buttery chocolate into the flour. The bottom needs to bake for about 20 minutes so that it’s sturdy enough to hold the gooey topping.
Next comes the filling. It’s similar to traditional style pecan pie filling, except I added bourbon and some melted chocolate. You could easily skip the bourbon, but I think it’s vital for flavor. Besides, all the alcohol will get baked out because these decadent bars are going back into the oven.
As the bars bake, the filling melds together, holding all the pecans into place; leaving no corner untouched with the sticky sweet filling. Each bar is rich chocolaty goodness.
The bars bake for another 25 minutes and will need to cool completely before cutting them. I actually let mine sit overnight. If you’re in a hurry you can cool them on the counter for a few minutes and then pop them into the refrigerator for about 30 minutes. They should be sturdy enough to cut by then.
Grab a tall glass of milk and sink your teeth into a soft, buttery, chewy, and crunchy dessert. The bourbon pairs nicely with the chocolate and the pecans add such a wonderful texture contrast.
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Chocolate Bourbon Pecan Bars
If you like pecan bars, you will go nuts for this bourbon and chocolate version! These chocolate bourbon pecan bars are soft, chewy, crunchy, and gooey. They’re unlike any other bar dessert I’ve made.
Ingredients
For the crust
- 7 tablespoon unsalted butter, melted
- ¼ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ cup packed light brown sugar
- 1 teaspoon salt
- ¼ teaspoon baking powder
For the filling
- ¼ cup unsalted butter
- 2 ounces semisweet chocolate
- ¾ cup packed light brown sugar
- ⅓ cup light corn syrup
- 1 tablespoon bourbon
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 large egg, room temperature, lightly beaten
- 2 cups pecans, chopped
Instructions
Make the crust
- Preheat the oven to 350ºF. Line a 9x9-inch baking pan with foil and spray with nonstick spray.
- Combine the melted butter and cocoa powder in a small bowl. Stir until smooth. In a medium bowl, combine the flour, brown sugar, salt, and baking powder. Stir to combine. Pour chocolate butter mixture into the flour and toss together until evenly mixed. The dough will the thick. Press it evenly into the bottom of the prepared pan. Bake for 20 minutes.
Make the filling
- While the crust is baking, place butter and chocolate in a large microwave-safe bowl. Microwave on high for 30 seconds. Stir well. If chocolate isn't fully melted, heat in 10-second interval until fully melted. Stir well after each interval. Whisk in the sugar, corn syrup, bourbon, vanilla, and salt until combined. Add the egg and whisk until fully incorporated.
- Pour the filling over the hot crust. Sprinkle the top with pecans. Bake for 25 minutes or until the edges begin to firm up. (The center will remain wobbly, like it is under done. That is okay. It will firm up as it cools.) Cool the bars completely on a wire rack. Lift the foil out of the pan to remove the bars and transfer to a cutting board. Cut the bars into 16 pieces.
Notes
The bars need to be cooled completely before cutting. If you are short on time, put them in the refrigerator to speed up the cooling process.
Make ahead tip
- The bars can be stored in the refrigerator for up to 5 days.
- You can freeze the bars for up to 3 months. Thaw overnight in the refrigerator.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 292Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 33mgSodium: 220mgCarbohydrates: 30gFiber: 2gSugar: 22gProtein: 3g
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.
How far in advance could you make these? Would you refrigerate or freeze or just leave out? Love these for Thanksgiving but prefer make ahead desserts for that day.
The bars can be stored in the refrigerator for up to 5 days. Or you can freeze the bars for up to 3 months. Thaw overnight in the refrigerator.
Is it okay to use a butter substitute? I have a relative with a dairy allergy.
I haven’t tested these with a butter substitute so I’m not 100% on how they would turn out. I imagine it would be okay to do though. However, there may be slight changes in taste and texture.
Jen, have you tried substituting kahlua for the bourbon?
I haven’t tried it but I’m sure it would be delicious!
The second part says microwave chocolate and butter for 30 minutes. Is that 30 seconds?
Yes, Lisa. That should read 30 seconds.
Pecans? Chocolate? Bourbon? ‘Nough said.