Description
Rich, buttery, and freezer-friendly dessert bars with a shortbread crust, caramelized brown sugar bourbon filling, and toasted pecans. Perfect for meal prep and batch cooking.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) packed light brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups (400g) packed dark brown sugar
- 1/2 cup (115g) unsalted butter, melted
- 2 large eggs, room temperature
- 1/2 cup (120ml) heavy cream
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
- 1 cup (120g) powdered sugar (optional glaze)
- 1–2 teaspoons bourbon (optional glaze)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the long sides.
- In a food processor, pulse flour, softened butter, light brown sugar, vanilla, and salt until the mixture resembles coarse sand.
- Press the crust mixture firmly and evenly into the bottom of the prepared pan. Pack it down tight using the bottom of a measuring cup.
- Bake the crust for 10 minutes until slightly golden around the edges. Remove from oven but leave the oven on.
- In a large bowl, whisk together dark brown sugar, melted butter, eggs, heavy cream, bourbon, vanilla, and salt vigorously for about one minute until smooth and glossy.
- Pour the filling over the hot crust. Sprinkle pecan halves evenly over the top.
- Bake for 35-40 minutes. The edges should be bubbly and golden, and the center should be set but still have a slight jiggle. Tent with foil if the top browns too quickly.
- Let the bars cool completely in the pan on a wire rack for 1-2 hours. Do not cut while warm.
- Lift the bars out of the pan using the parchment overhang. Dust with powdered sugar or drizzle with a glaze made from powdered sugar and bourbon.
- Cut into 16 or 20 squares. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Notes
Ensure the crust is packed down tightly to prevent crumbling. Whisk the filling well to dissolve the sugar and avoid crunchy bits. Use real bourbon for best flavor; maple syrup can be substituted if preferred. Chill bars before cutting for cleaner squares. Freeze in a single layer first to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar (approx. 1/16t
- Calories: 280
- Sugar: 32
- Sodium: 120
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 38
- Fiber: 1
- Protein: 3
Keywords: pecan pie bars, bourbon dessert, fall baking, freezer meals, meal prep dessert, brown sugar bars, easy dessert recipe