Boozy Chocolate Pecan Pie Bars
Boozy Chocolate Pecan Pie Bars

Boozy Chocolate Pecan Pie Bars

5 from 1 reviews
Boozy Chocolate Pecan Pie Bars
 
Prep time
Cook time
Total time
 
If you love pecan pie, get ready for CHOCOLATE pecan pie -- a sophisticated, indulgent, rich, boozy version of your favorite. These bars are super easy and perfect for feeding a big crowd. Whip them up for Thanksgiving!
Author:
Serves: 20
Ingredients
Shortbread Crust Ingredients:
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 teaspoon salt
  • 1 cup cold Plugrá butter, cut into 1/2-inch cubes
Pecan Filling Ingredients:
  • 3 cups pecan halves
  • 12 tablespoons Plugrá butter
  • 4 ounces bittersweet chocolate chips
  • 1 1/2 cup dark corn syrup
  • 8 large eggs
  • 1 cup packed light brown sugar
  • 2 tablespoons unsweetened cocoa powder
  • 4 tablespoons bourbon
  • 1/2 teaspoon salt
Whipped Cream Ingredients:
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
Instructions
  1. Toast the pecans. Preheat your oven to 350 degrees F. Spread the pecans on a baking sheet and toast for 6-8 minutes, tossing occasionally, until fragrant. Set aside to cool.
  2. Melt the chocolate. Add the butter and bittersweet chocolate chips to a small saucepan and heat over low heat, stirring constantly, until melted and smooth. Set this aside to cool.
  3. Make the shortbread. Line a 9 x 13-inch baking pan with a foil sling sprayed with cooking spray. Process the flour, powdered sugar, and salt together for a few seconds before adding in the chunks of cold butter. Cut the butter into the flour mixture with about 6-8 pulses or until it looks like small peas. Press the mixture into the baking dish with the flat bottom of a glass or small dish, pressing the crust slightly up the sides of the pan. Bake at 350 degrees for 20 minutes or until very lightly browning. Stick it in the fridge to speed up cooling.
  4. Finish the filling. In a large bowl, whisk together the cooled melted chocolate mixture, dark corn syrup, eggs, sugar, cocoa powder, bourbon, and salt. Pour onto the prepared shortbread. Arrange the pecans evenly over the filling (‘cause no one wants the piece with no pecans!) Bake at 350 degrees for 30-40 minutes, or until the filling is set when the pan jiggles. Remove bars from the oven and let cool completely (for at least a couple of hours, perhaps even chilling in the fridge) before cutting into bars.
  5. When ready to serve, whip heavy cream and powdered sugar to stiff peaks in a chilled bowl with chilled beaters. Serve bars with freshly whipped cream. Store uneaten bars in an airtight container in the FRIDGE. Because they're not shelf-stable. Duh.

 

10 Comments on Boozy Chocolate Pecan Pie Bars

  1. naomi
    November 25, 2015 at 11:52 am (4 years ago)

    Love this boozed up classic!

    Reply
  2. heather @french press
    November 25, 2015 at 12:24 pm (4 years ago)

    and here I thought chocolate pecan pie bars couldn’t get any better, and then you went and boozed them up…my Thanksgiving dessert table just got larger!

    Reply
  3. heidi
    November 25, 2015 at 12:42 pm (4 years ago)

    spesaking of being thankful-I am thankful for your always entertaining posts.

    Reply
  4. Laura @MotherWouldKnow
    November 25, 2015 at 4:17 pm (4 years ago)

    Oh my goodness. I could almost die just from looking at these. They combine so many of my favorite ingredients. And what a lovely alternative to pie:)

    Reply
  5. sue|theviewfromgreatisland
    November 28, 2015 at 3:53 pm (4 years ago)

    What a beautiful gift to give, but I’m not sure I could bring myself to part with them!

    Reply
  6. Sabrina Modelle
    November 29, 2015 at 9:47 am (4 years ago)

    I had no idea pecan pie needed refrigeration. I would have totally poisoned my friend which is worse than not sending treats at all. So, yeah, my friending skills are not up to par either. Also, these look amazing.

    Reply
  7. Gina @ Running to the Kitchen
    November 30, 2015 at 8:21 am (4 years ago)

    The only way I could think to improve upon pecan pie is with booze and you just did it with these!

    Reply
  8. Nutmeg Nanny
    November 30, 2015 at 9:02 am (4 years ago)

    These pecan pie bars looks amazing! I honestly had zero idea they were not shelf stable. I’m pretty sure I have stored pecan pie on the counter…whoops!

    Reply
  9. flavored vodka martini recipe
    December 4, 2015 at 8:17 pm (4 years ago)

    Thanks, Sarah! I m really looking forward to making these. I m something of a purist when it comes to pecan pie, but somehow the additions of bourbon dk chocolate appeal in these bars.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *