Late to the Thanksgiving party, it's been an interesting end to the year. But hopefully, these bars will delight your day! The bourbon brings out all you love in a pecan pie, and the shortbread allows for easy bite-size pieces. You may just end up eating them all...
Yield: 30-40 bars (depending on size cut)
Time: 30minutes
Shortbread Crust:
1 cup unsalted butter softened
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 tsp salt
Bourbon Pecan Pie Topping:
1/3 cup all-purpose flour
1/2 cup brown sugar (packed)
1 tsp salt
1 cup corn syrup
4 pcs large eggs
2 tsp vanilla extract
3 tbsp bourbon
2 cups pecans roughly chopped
INSTRUCTIONS
Shortbread:
Preheat the oven to 350F. Prepare a 9x13 inch baking pan by lining it with parchment paper.
Beat butter till smooth. Add all other ingredients. The mixture will resemble a coarse meal, you may need to use hands to fully incorporate all ingredients.
Press evenly and firmly onto the bottom of your pan.
Bake for 20 minutes or until the edges start turning a light golden brown. It is easy to overbake, so watch for a slight golden brown on corners, take out promptly.
Take out of the oven while you work on your filling. Do not turn the oven off.
Bourbon Pecan Pie Topping:
Put all ingredients, but pecans, in a large bowl. Stir until thoroughly combined then add the pecans.
Transfer onto your prepared crust and bake for 30-35 minutes. Cool completely in the pan before slicing into bars… Enjoy!
