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Perfect Salted Caramel Bourbon Pecan Pie Bars

salted caramel bourbon pecan pie bars - featured image
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These bars combine a buttery crust, toasted pecans, and a rich salted caramel bourbon drizzle for a deliciously indulgent treat perfect for any occasion.

Ingredients

Scale
  • 1 cup all-purpose flour (125g)
  • 1/2 cup unsalted butter, softened (113g)
  • 1/4 cup granulated sugar (50g)
  • Pinch of salt
  • 1 1/2 cups pecans, roughly chopped (about 150g), toasted
  • 3 large eggs, room temperature
  • 3/4 cup light brown sugar, packed (150g)
  • 1/4 cup unsalted butter, melted (57g)
  • 1/4 cup corn syrup or maple syrup (60ml)
  • 2 tablespoons bourbon whiskey (30ml)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/2 cup granulated sugar (100g) for caramel
  • 3 tablespoons unsalted butter (42g), cut into pieces for caramel
  • 1/4 cup heavy cream (60ml), warmed for caramel
  • 1/2 teaspoon flaky sea salt (Maldon preferred) for caramel drizzle

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch pan or line with parchment paper with overhang.
  2. In a medium bowl, cream together 1/2 cup softened butter and 1/4 cup granulated sugar until light and fluffy, about 3 minutes.
  3. Add flour and a pinch of salt to the butter mixture, mixing gently until combined. Dough should be crumbly but hold together when pressed.
  4. Press dough evenly into the bottom of the prepared pan using the back of a spoon or fingers.
  5. Bake the base for 15 minutes until lightly golden at the edges.
  6. While base bakes, toast pecans in a dry skillet over medium heat for 5 minutes, stirring frequently until fragrant. Remove and cool.
  7. In a large bowl, whisk together eggs, brown sugar, melted butter, corn syrup, bourbon, vanilla extract, and kosher salt until smooth and glossy.
  8. Stir toasted pecans into the filling until evenly coated.
  9. Pour filling over the baked base and spread evenly.
  10. Return to oven and bake for 25-30 minutes until filling is set but slightly jiggly in the center.
  11. While bars bake, make the salted caramel drizzle: heat granulated sugar in a medium saucepan over medium heat, stirring constantly until melted and amber in color.
  12. Remove from heat, stir in butter until melted, then slowly whisk in warm heavy cream (careful, it will bubble). Stir until smooth.
  13. Sprinkle in flaky sea salt and stir to combine.
  14. Let bars cool completely in the pan on a wire rack, about 1 hour.
  15. Once cooled, drizzle salted caramel generously over the bars.
  16. Use parchment paper to lift bars from pan and cut into 12 squares. For cleaner cuts, chill bars for 30 minutes before slicing.

Notes

Toast pecans for best flavor and crunch. Use room temperature eggs for smooth filling. Watch caramel closely to avoid burning. Let bars cool fully before drizzling caramel. Chill bars before slicing for cleaner cuts. Bars store well at room temperature for 3 days or refrigerated for up to a week; freeze for up to 2 months.

Nutrition

Keywords: salted caramel, bourbon, pecan pie bars, dessert bars, homemade dessert, pecan bars, caramel drizzle, easy dessert

Find it online: https://breezybake.com/perfect-salted-caramel-bourbon-pecan-pie-bars-easy-homemade-recipe/