Gooey Bourbon Pecan Pie Bars Recipe – Easy Buttery Shortbread Crust

Let me set the scene for you: the aroma of toasted pecans and rich, caramelized brown sugar swirling through my kitchen, bourbon wafting in the air, and the first crackly bite of a golden shortbread crust sending little buttery flakes everywhere. That’s the magic of these gooey bourbon pecan pie bars. Honestly, it’s the kind of scent that grabs you by the nose and just tugs you into the kitchen—kids, spouses, and even the neighbors have wandered in, following that unmistakable, sweet smell.

The first time I baked these pecan pie bars, I was standing in my grandma’s kitchen, trying to recreate her legendary pecan pie, but without all the fuss of rolling out dough. I was probably knee-high to a grasshopper, with flour on my face and determination in my heart. When I pulled the pan from the oven and saw that bubbling, gooey filling over a crisp shortbread crust, it was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

These bars have become a staple for every family gathering, especially during the holidays. My family can’t stop sneaking slivers off the cooling rack (can I blame them?), and friends never believe how simple they are to make. They’re dangerously easy and deliver pure, nostalgic comfort in every bite. Whether you’re planning your Thanksgiving dessert table, need a sweet treat for a chilly afternoon, or just want to brighten up your Pinterest board with something irresistible, these gooey bourbon pecan pie bars with buttery shortbread crust are it.

After countless tests (all in the name of research, of course), I can say for sure: you’re going to want to bookmark this one. It’s the kind of recipe that feels like a warm hug, every single time.

Why You’ll Love This Recipe

I’ve baked more than my fair share of pecan pie bars, and trust me, these are the ones you’ll keep coming back to. Years of holiday baking, plus a few kitchen disasters, taught me exactly what makes a perfect bar: crisp but tender crust, gooey filling, and that unmistakable hint of bourbon. Here’s why this recipe stands out (and why it’s my go-to for impressing a crowd):

• Quick & Easy: These come together in under an hour, so you can whip them up even on a busy weeknight or right before guests arrive.
• Simple Ingredients: Everything you need is probably already in your pantry—no wild goose chases to specialty stores.
• Perfect for Every Occasion: Thanksgiving, Christmas, potlucks, bake sales, or just a cozy Saturday at home—these bars fit right in.
• Crowd-Pleaser: Kids love the sweetness, adults love the bourbon twist, and everyone goes back for seconds (or thirds).
• Unbelievably Delicious: The balance of salty-sweet, crunchy-gooey, and a pop of bourbon makes these next-level comfort food.

This isn’t just another pecan pie bar recipe. The secret here is the buttery shortbread crust—a little thicker than most, so it holds up to the gooey filling and provides a melt-in-your-mouth texture. Plus, the bourbon isn’t just an afterthought; it’s a real flavor boost that brings out the caramel and nutty notes without overpowering.

After years of tweaking, I’ve nailed the ratio of filling to crust (and learned that a little flaked sea salt on top is a game changer). Whether you’re a seasoned baker or a total newbie, these bars are forgiving, flexible, and seriously satisfying. They’re the kind of treat you make once, and then crave every November. You know, the recipe that makes you close your eyes after the first bite and just sigh in happiness? That’s these bars.

What Ingredients You Will Need

This gooey bourbon pecan pie bars recipe uses classic, wholesome ingredients to deliver bold flavor and that signature, chewy texture. Most are pantry staples, and you’ve got room to swap a few based on what you have at home. Here’s everything you’ll need:

For the Buttery Shortbread Crust

• All-purpose flour (120g per cup) – forms the sturdy, tender base
• Powdered sugar – for melt-in-your-mouth sweetness and a smooth texture
• Unsalted butter, melted – I use real butter for the richest flavor; salted butter works too, just skip the extra salt
• Pinch of salt – just enough to balance the sweetness and bring out the richness of the crust

For the Gooey Pecan Pie Filling

• Large eggs – room temperature helps the filling come together smooth
• Light corn syrup – gives that classic, sticky-sweet pecan pie texture
• Packed brown sugar – dark or light works; I love dark for extra caramel notes
• Bourbon – your favorite sipping bourbon (don’t use the cheap stuff—trust me, you’ll taste the difference)
• Vanilla extract – I use pure vanilla for the best aroma
• Chopped pecans – go for fresh, good quality nuts; toasting them lightly first makes the flavor pop
• Butter, melted – adds silkiness and ties the filling together
• Salt – a tiny pinch for flavor balance

Optional Toppings

• Flaky sea salt – a sprinkle on top takes these bars over the top
• Whole pecan halves – for a pretty finish (totally optional, but so pretty for serving)

Ingredient Tips:

• If you’re gluten-free, swap in your favorite 1:1 gluten-free flour blend for the crust.
• No bourbon? Substitute with 1–2 teaspoons extra vanilla, or try dark rum for a twist.
• To make it dairy-free, use a quality vegan butter in both the crust and filling.
• For a twist, mix in a handful of mini chocolate chips to the filling—kids love this one!

I usually reach for King Arthur flour and Land O’Lakes butter for consistent results, but any trusted brands will do. The real trick is using fresh pecans—if they’ve been sitting in the pantry for months, give them a sniff; if they smell stale, grab a new bag. Out-of-season? Store-bought pecan halves work just fine.

Equipment Needed

You don’t need a fancy kitchen to whip up these gooey bourbon pecan pie bars with buttery shortbread crust. Here’s what you’ll need (plus a few swaps if you’re in a pinch):

• 9×13-inch baking pan (23×33 cm) – metal or glass is fine; for thicker bars, use a 9×9-inch pan
• Parchment paper – makes lifting the bars easy and cleanup a breeze
• Mixing bowls – at least two: one for the crust and one for the filling
• Whisk – for smooth, lump-free filling
• Measuring cups and spoons – accuracy matters for both crust and filling
• Rubber spatula – handy for scraping every last bit of batter
• Sharp knife – for cleanly slicing the cooled bars

If you don’t have parchment paper, you can grease the pan well with butter or nonstick spray, but parchment gives you the easiest release (I learned this the hard way after chiseling bars out of a pan one Thanksgiving!). A hand mixer isn’t necessary for these bars, but if you prefer, you can use one for the crust. As for budget options, dollar-store mixing bowls and measuring cups work just fine—just keep them dry and rust-free for longevity.

How to Make Gooey Bourbon Pecan Pie Bars with Buttery Shortbread Crust

1. Preheat and Prep:
   • Preheat your oven to 350°F (175°C).
   • Line a 9×13-inch (23×33 cm) baking pan with parchment paper, letting the edges hang over the sides for easy lifting later.
   • If you’re out of parchment, grease the pan well with butter.
2. Make the Shortbread Crust:
   • In a medium bowl, whisk together 2 cups (240g) all-purpose flour, 1/2 cup (60g) powdered sugar, and 1/2 teaspoon salt.
   • Pour in 1 cup (226g) melted unsalted butter; stir with a spatula until the mixture is evenly combined and crumbly (it should look like wet sand—if it’s too dry, add another tablespoon of melted butter).
   • Press the mixture firmly into the bottom of your prepared pan. Use your hands or the bottom of a measuring cup to get an even, compact layer.
   • Bake for 20–22 minutes, until lightly golden and set. Don’t overbake—just enough for the edges to turn golden.
3. Prepare the Pecan Pie Filling:
   • While the crust bakes, whisk together 3 large eggs in a large bowl until well blended.
   • Add 1 cup (240ml) light corn syrup, 1 cup (200g) packed brown sugar, 1/4 cup (60ml) bourbon, and 1 tablespoon vanilla extract. Whisk until smooth and glossy.
   • Stir in 2 tablespoons (28g) melted butter and a pinch of salt.
   • Fold in 2 cups (200g) chopped pecans (toasted if you like extra flavor).
4. Assemble and Bake:
   • Pour the pecan filling evenly over the hot shortbread crust (don’t let the crust cool; the filling sets best with a warm crust).
   • If you want a pretty finish, dot the top with whole pecan halves.
   • Bake for 25–30 minutes, until the filling is just set but still jiggles slightly in the center. If the edges puff up, that’s normal—they’ll settle as they cool.
   • Tip: If the filling starts to get too dark, loosely tent with foil for the last 10 minutes.
5. Cool and Slice:
   • Let the bars cool completely in the pan—at least 2 hours. This helps the filling set and makes slicing cleaner (yes, it’s hard to wait, but it’s worth it!).
   • Use the parchment paper to lift the bars onto a cutting board. Slice into 24 squares with a sharp knife, wiping the blade clean between cuts for neat edges.
   • Sprinkle with flaky sea salt if you like a sweet-salty finish.

Preparation Notes: If your bars seem runny, they probably needed a few more minutes in the oven. If they’re too firm, reduce the baking time next batch. The filling should be set but not hard—think gooey but sliceable, like classic pecan pie. For best results, chill the bars for an hour before slicing, especially if your kitchen is warm.

Top Cooking Tips & Techniques

• Toast Your Pecans: Always, always toast your pecans for 7–8 minutes at 350°F (175°C) before adding them to the filling. It makes a world of difference—trust me, I’ve forgotten and regretted it!
• Don’t Overmix the Filling: Whisk just until smooth. Overmixing can add too much air, making the filling puff then collapse.
• Watch the Bake Time: Ovens run hot or cold—if your bars are browning too quickly, tent with foil. My first batch turned almost black on top (oops), so now I check at 20 minutes and adjust as needed.
• Line the Pan: Parchment paper is your friend. If you skip it, you’ll probably end up chiseling out bars (been there, done that, lots of elbow grease involved).
• Cool Completely: The bars need to cool to set properly. If you cut them while warm, they’ll ooze everywhere. Pop the pan in the fridge for a quicker set—especially handy if you’re short on time.
• Multitasking: Make the filling while the crust bakes. It saves 20 minutes and keeps the process moving (I learned this after too many cold crusts and sloshy fillings).
• For Consistency: Measure your ingredients carefully, especially the flour and syrup. A kitchen scale helps if you have one.
• Crust Troubleshooting: If your crust looks dry after mixing, add a bit more melted butter—just a teaspoon at a time. If it’s greasy, add a sprinkle more flour.

Honestly, these little touches make every batch turn out just right. I’ve had my share of runny fillings and crumbly crusts, but with these tips, you’ll get gooey, perfect bars every time.

Variations & Adaptations

• Gluten-Free Pecan Pie Bars: Swap the all-purpose flour for a 1:1 gluten-free blend (like King Arthur’s or Bob’s Red Mill). The texture stays buttery and crisp, and nobody will know the difference.
• Chocolate Bourbon Pecan Pie Bars: Stir in 1/2 cup (85g) mini chocolate chips to the filling before baking. The melty chocolate with bourbon and pecans? Out of this world.
• Maple Pecan Pie Bars: Replace half the corn syrup with pure maple syrup for a deeper, more complex sweetness. It’s a cozy twist, perfect for fall.
• Nut-Free Option: Substitute chopped sunflower seeds or pumpkin seeds (pepitas) for pecans. The bars won’t taste quite the same, but they’re delicious and safe for nut allergies.
• Vegan Adaptation: Use a vegan butter and a flax “egg” (1 tablespoon ground flaxseed + 2.5 tablespoons water, mixed and rested 5 minutes per egg). Use corn syrup and brown sugar as directed.
• Mini Bars: Bake in a mini muffin pan for bite-sized treats, reducing the bake time to 15–18 minutes.

My personal favorite? Swapping in a splash of dark rum instead of bourbon and adding a handful of dried cherries for a little tartness. If you love experimenting, these bars are the perfect canvas—play around, and you’ll find a new family favorite!

Serving & Storage Suggestions

These gooey bourbon pecan pie bars are best served at room temperature, where the crust is crisp and the filling is perfectly chewy. Arrange them on a pretty platter, dust with a little powdered sugar, or fan out a few whole pecan halves on top for that “wow” factor. For a true Southern touch, add a dollop of whipped cream or a scoop of vanilla ice cream on the side.

Pair with hot coffee, strong black tea, or—if you’re feeling extra—an after-dinner glass of bourbon. For holiday tables, they look stunning alongside pumpkin pie or spiced apple cake.

To store, cover the bars tightly and keep at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze in an airtight container for 2 months (separate layers with parchment). To refresh, let thaw at room temp or warm gently in a 300°F (150°C) oven for 5 minutes. The flavors deepen as they sit, so they’re often even better the second day!

Nutritional Information & Benefits

Each bar (based on 24 servings) is approximately 240 calories, with 13g fat, 28g carbohydrates, and 3g protein. They’re a treat for sure—rich, sweet, and satisfyingly decadent. Pecans add a hearty dose of healthy fats, fiber, and magnesium, while eggs offer a little protein boost.

Dietary considerations: These bars are naturally vegetarian and can be made gluten-free or dairy-free with easy swaps. They do contain nuts, eggs, and dairy (unless modified), so keep that in mind for allergies. I like to think of them as an occasional indulgence—soul food that’s good for the heart, if not the waistline.

Honestly, life’s too short to skip dessert, especially when it’s homemade and shared with people you love.

Conclusion

If you’re searching for a dessert that’s easy to make, guaranteed to impress, and bursting with classic Southern comfort, these gooey bourbon pecan pie bars with buttery shortbread crust are it. The balance of crisp crust, gooey filling, and a pop of bourbon flavor just can’t be beat. It’s the kind of recipe you’ll reach for again and again—whether for holidays, bake sales, or just because you need a little sweetness after a long day.

Make them your own: swap nuts, play with flavors, or double the recipe for a crowd. That’s the beauty of baking at home—you get to create something special, just for you. Personally, I love these bars for the memories they spark and the smiles they bring to the kitchen. I hope they become a favorite in your home, too.

So, what are you waiting for? Leave a comment below if you try them, share your own twist, or pass the recipe along to a fellow dessert lover. Happy baking—and remember, don’t forget the bourbon!

Frequently Asked Questions

Can I make these bourbon pecan pie bars without alcohol?

Absolutely! Just swap the bourbon for an extra teaspoon of vanilla extract or a little orange juice. The bars will still be delicious and kid-friendly.

Do I need to toast the pecans?

It’s not required, but toasting pecans for 7–8 minutes at 350°F (175°C) makes their flavor pop. Totally worth the extra step, trust me.

Can I freeze these pecan pie bars?

Yes! Slice the cooled bars, layer them between sheets of parchment, and freeze in an airtight container for up to 2 months. Thaw at room temperature before serving.

What’s the best way to get clean slices?

Let the bars cool completely, then use a sharp knife wiped clean between cuts. Chilling the bars for an hour beforehand helps, too.

Can I use a different type of nut?

Definitely! Walnuts, hazelnuts, or even a mix work well. Just stick to the same amount as the recipe calls for, and chop them to a similar size.

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