Pecan pie bars are another great alternative for a Thanksgiving dessert. I have been on a roll with the non traditional desserts lately, so why not give you guys another one! These bars do have the traditional pecan filling and a buttery shortbread bottom. I topped it off with a bourbon maple glaze that compliments the nutty taste of the bar.
Please also check out my pumpkin dump cake to get another alternative for a thanksgiving dessert!
How to make the shortbread crust?
I found this recipe in one of my maternal grandmother’s cook books.
Combine the flour, butter and sugar in a bowl. Next, with your pastry blender, mix until you get a coarse crumb mixture and then fold in the chopped pecans.
Press the crust down in a prepared 13×9 cake pan and put in oven for about 20 minutes or until the sides are golden brown (crust will only be partially done). Set aside.
Pecan pie bars filling
First, combine the brown sugar, 6 tbsp of flour, and salt in a large bowl. Whisk until mixed well. Next, add in the dark Caro syrup, eggs, vanilla and mix well.
Lastly, fold in the chopped pecans. Spread filling evenly on top of partially baked crust and put in oven for 30 minutes or until the center has set. Cool bars for 30 minutes in fridge and then cut into squares.
The Bourbon maple glaze
Even though these bars are already gooey, I just wanted to add some more amazing flavor with each bite. The Bourbon I used is one that was brewed with caramel and coffee beans.It has a smooth and distinct flavor and complimented the maple syrup and butter in the glaze.
Melt 1/4 cup of butter and 1/2 cup of maple syrup in a sauce pan on medium. Once melted you remove from heat and whisk in one cup of powdered sugar and 1 tsp of the Bourbon. You then drizzle over the pecan pie bars once they have cooled down. Cut and serve!
Delicious bar Recipes!
Pecan Pie bars
- Electric mixer with beaters
- Home Decor
- Measuring cups and spoons
- 9x13 cake pan
Shortbread crust bottom
- 1¾ cup all purpose flour
- ¾ cup butter, softened 1.5 sticks
- ⅓ cup granulated sugar
- ⅓ cup chopped pecans
- ⅔ cup dark brown sugar
- 6 tbsp all purpose flour
- 1 tsp salt
- 1½ cups dark caro syrup
- 2 tsp vanilla extract
- 1½ cup chopped pecans
Bourbon maple glaze
- ¼ cup butter
- ½ maple syrup
- 1 cup confectioner's sugar
- 1 tsp black bourbon
- Preheat oven to 350°.
- In a medium mixing bowl, combine 1¾ cup of flour, butter and granulated sugar. Beat at a medium speed until the mixture looks crumbly. Fold in ⅓ cup of chopped pecans.
- In your 9x13 cake pan press in crust mixture evenly into the bottom of the pan. Bake for 20 minutes or until the edges are light golden brown.
- In a large mixing bowl, combine dark brown sugar, 6 tbsp of flour, and salt. Whisk until mixed.
- Then add in dark caro syrup, eggs, and vanilla and mix well. Finally fold in 1½ cups of chopped pecans.
- Spread evenly over hot shortbread crust. Bake for 30 minutes or until the filling is set and a knife inserted 1 in from edge comes out clean.
Bourbon maple glaze
- In a small pot, melt butter and maple syrup on medium heat. Once that is melted and combined well, remove from heat. You then whisk in confectioner's sugar and the bourbon. Glaze over the bars.
- Store in airtight container in the fridge for 5-7 days.
- Store in a ziplock bag with parchment paper in between layers in the freezer for up to 6 months.
Fun fact of the day!
About 95% of dreams are forgotten after waking up. So why can we always remember the nightmares?
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