Pecan Pie Bars with Chocolate and Bourbon

Chocolate, Cookie, Desserts, Southern / Friday, September 10th, 2010

Few things in life are truly worthy of a two-syllable damn.

These Chocolate, Bourbon and Pecan Pie Bars are definitely on that list.

Each one has a buttery, brown sugar shortbread crust topped with this beautiful mess of a filling that crackles right on the top. The filling is gooey, like you’d expect a pecan pie filling to be, but the chocolate give it a luxuriousness that you won’t find with corn syrup. If you’re a texture person, like me, you’ll love that pecan crunch and the chewiness of the coconut.

And then there’s the bourbon.

Of course, the bourbon is completely optional, but it does make the flavor of the bars more complex and cuts the sweet, which is no small task.

Making the bars couldn’t be easier – you mix the crust in a stand mixer, and stir the filling by hand – but slicing them can be tricky. What works for me is to let them cool to room temperature in the pan, and then chill them in the refrigerator before you cut into them. If you slice the bars at room temperature, they’ll break and get runny. But if you chill them, you’ll be able to make nice, clean cuts with a sharp knife or bench scraper.

Don’t worry when the tops of the bars shatter. They’re meant to be cracked.

I love the bars fully loaded, but if you’re craving a more traditional pecan pie experience, just leave out the chocolate and bourbon.

These bars would make a great Thanksgiving dessert, since they’re ridiculously easy, they can be baked in large quantities at once. and they can be sliced ahead of time. Plus, you won’t have to wonder whether your pecan pie filling is going to set up or run like the Mississippi.

Wait, did I just mention Thanksgiving?

Pass the bourbon. And another pie bar.

Chocolate, Bourbon and Pecan Pie Bars

Adapted from Rebecca Rather’s “The Pastry Queen”

To double the recipe, use a 12 by 17-inch baking dish.

Makes about 15

    Crust:

  • 3/4 cup (1 1/2 sticks; 12 tablespoons) unsalted butter, room temperature
  • 1/2 cup firmly packed light brown sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
    Filling:

  • 2 ounces bittersweet or semisweet chocolate
  • 1 tablespoon unsalted butter
  • 4 large eggs
  • 3 cups firmly packed light brown sugar
  • 1/8 cup bourbon (optional)
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup sweetened flaked coconut
  • 1 cup pecan halves
  1. Preheat the oven to 350 degrees F. Grease a 10-inch square baking pan with butter or cooking spray, and line it with parchment paper, leaving a 2-inch overhang. Spray or butter the parchment.
  2. For the Crust: Using a mixer fitted with a paddle attachment, beat the butter on medium for about 1 minute. Add the sugar, and beat until fluffy. Add the flour and salt; mix on low speed until evenly incorporated but still crumbly. Press the mixture evenly over the bottom of the prepared pan. Bake the crust for about 20 minutes, until it has darkened to a deep golden brown.
  3. For the Filling: Place the chocolate and 1 tablespoon butter in a bowl or glass measuring cup, and melt it in the microwave. Let it cool.
  4. In a large bowl, whisk the eggs and brown sugar until blended.
  5. Stir in the cooled chocolate, bourbon, butter, vanilla, flour and salt.
  6. Stir in the coconut and pecans.
  7. Pour the filling over the cooled crust, spreading evenly. Bake until set, 25 to 30 minutes.
  8. Cool thoroughly, at least 30 minutes, in the pan. Then chill the bars in the refrigerator before cutting into 3-inch squares. Store bars in the refrigerator.

Storage: Wrapped airtight, these bars will keep in the freezer for up to three weeks.

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24 thoughts on “Pecan Pie Bars with Chocolate and Bourbon”

  2. I made the maple pecan pie squares you posted last year for Thanksgiving AND Christmas, but after seeing these today, I know what I'll be making this year instead!

  4. You are killing me. Really. All I have to say is that I better not have diabetes after this baby is born, because this would be worth my entire carb count for the day.

    Holy pecans. This is amazing.

  5. Oh my.. My mouth is WATERING for a taste of these bars. I haven't thought about what to do for Thanksgiving..but I think i've already made my mind up what dessert must be. ;)

  9. So I'm officially drooling. I could probably eat an entire pan of these…which would make my stomach a little grumpy but my inner food goddess very happy. I am all about pecan pie, and I don't think you can ever go wrong with some chocolate. Thanks for sharing!

  10. Oh wow, these are to die for. I am hungry just looking at them! Great job. Nice blog, too, this is my first visit but I will definitely be back!

  14. I made these last night. Definitely do not plan to eat these the same day you make them, unless you make them in the morning and they have all day to chill. I made the mistake of trying to cut them after only an hour in the fridge and they were too runny. Also, I lined the pan with Reynold's nonstick foil. Best stuff ever, the bars came right off.

  19. These were a huge hit when I made them; however, even after refrigerating them for 24 hours, they still were runny when I cut them and served them. Any suggestions for firming them up?

  20. I made these today for Thanksgiving dessert. If heaven had a taste, it would be Chocolate Bourbon Pecan Pie Squares!! The very BEST thing I ever made in my life!

  21. I just made these and they are divine. I let them cool in the pan for 45 minutes, refrigerated them for 2 hours, and froze them for 30 minutes. I had no problems cutting them and they set fine. Thanks for the delicious recipe!

  22. I made these for Thanksgiving. An absolutely scrumptious sounding idea, but unfortunately just way too sweet for my taste. (And I like sweet, but I guess not that sweet.) Ended up tossing the leftovers. Thanks for the idea of combining chocolate, bourbon, pecans and coconut. I'll definitely be on the lookout for other recipes like this, but that tone down the raw sweetness factor.

  24. I made these and loved them. So decadent, so amazing. Thanks for the awesome recipe!

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