These Kentucky bourbon pecan and chocolate dessert bars feature a buttery shortbread cookie crust topped with a gooey, one-bowl filling of rich chocolate pecan pie filling with a kick of bourbon flavor. Oven-baked for an hour, this classic Kentucky dessert recipe yields 32 decadent squares, making it perfect for celebrating the Derby or your holiday gatherings.
My Love for Kentucky Bourbon-Inspired Dessert Recipes!
Being born and raised in the bluegrass state, our blood runs Blue (Go Cats!) and smells of bourbon. Nowhere else in the world do you get the kind of bourbon whiskey that the limestone hills of Kentucky produce.
And while I actually don't like drinking it neat like my husband, I do love cooking with it! From boozy bourbon eggnog cupcakes to apple bundt cake with bourbon caramel glaze to learning to add a tablespoon or so to my mom's Southern pecan pie - there is always a "cooking" bourbon bottle in our kitchen.
I made these pecan pie chocolate bars several years back for a Derby party and they were a huge hit! I have since made them each first Saturday in May for the fastest 2 minutes in sports AND during the holidays. Having a handheld dessert bar is a great thing to bring to all your holiday gatherings and is easy for people to eat (instead of a slab of pie).
This is your classic pecan pie filling with chocolate chips and bourbon added to it. Whisk it all together in one bowl and pour it over a partly baked shortbread cookie crust - which provides the best sturdy base for a baked pie filling - making it easy to hold. Bake this in the oven for 30 minutes, let cool completely, slice in 32 small squares, and serve on a platter. Let me show you how I have made these pecan and chocolate bars for years.
Welcome to My Kitchen - Let's Bake Together!
STEP 1 - make the shortbread crust!
STEP 2 - make the filling.
STEP 3 - bake.
There are a couple of ways I have prepped this ahead of time when my schedule is busy and I am trying to save some time:
- You can make the crust 1-2 days ahead of time. Let cool completely in the pan, leave it in there, and just wrap it with plastic wrap so it is airtight. Procedd with adding the filling and baking when ready to serve.
- Pecan bourbon bars can be made up to a day in advance. You can leave it in the pan, wrap it with plastic wrap, and cut it into squares before serving. Or you can go ahead and cut them into squares and have them on a platter whichever you prefer. 🙂 I will usually keep these in the fridge until serving just to keep extra fresh!
- Finally, if you're making a way in advance or have leftovers, these freeze so well. Just place in a freezer-safe zip-top bag - remove all the air and store in the freezer for up to 6 months. Remove and let come to room temp before serving.
Recipe
Kentucky Bourbon Pecan and Chocolate Dessert Bars
- Total Time: 95 minutes
- Yield: 30 bars 1x
Description
These Kentucky bourbon pecan and chocolate dessert bars feature a buttery shortbread cookie crust topped with a gooey, one-bowl filling of rich chocolate pecan pie filling with a kick of bourbon flavor. Oven-baked for an hour, this classic Kentucky dessert recipe yields 32 decadent squares, making it perfect for celebrating the Derby or your holiday gatherings.
Ingredients
Crust
- 2 Sticks Butter - room temperature
- ¾ Cup Powdered Sugar
- ½ Cup Sugar
- 1 Tablespoon Bourbon
- 2 Cups Flour
Filling
- 2 Tablespoons Melted Butter
- 3 Eggs
- ½ Cup Brown Sugar
- ½ Cup Corn Syrup
- 3 Tablespoons Bourbon
- ½ Teaspoon Salt
- 1 Tablespoon Cornmeal
- 1 ½ Cup Pecans - chopped
- ¾ Cup Dark Chocolate Chips
Instructions
Crust
- Preheat the oven to 325 degrees.
- In a stand mixer, add your butter and beat until fluffy (2-3 minutes). Add in your sugars and mix for 4-5 minutes until light and fluffy (1-2 minutes). Scrape down the sides with a spatula.
- Add in your bourbon and flour and mix until just combined. This will be a crumbly texture.
- In a 9x13 baking sheet, lay down parchment paper that hangs over the sides. Place your crust mixture on top of the parchment paper and press down with your hands. Spread out into the corners making sure there is an even layer across the pan. Pack the shortbread crust down tightly until well packed.
- Bake for 20 minutes.
- Once finished, remove from the oven and turn the oven up to 350 degrees.
Filling
- In a large bowl add the melted butter, eggs, brown sugar, corn syrup, bourbon, salt, and cornmeal. Using a whisk, mix until everything is well combined.
- Next, add in your chopped pecans and chocolate chips and stir until mixed well.
- Pour pecan filling over pre-baked crust. Make sure the filling covers the pan in an even layer and carefully place it into the oven.
- Bake for 35-40 minutes until set in the middle. Remove from oven and let cool completely.
- Once cooled, cut into bars and enjoy!
Notes
- Vanilla can be subbed for Bourbon in the whole recipe (use 1 teaspoon in the crust and 1 tablespoon in the filling).
- These are delicious both room temp and cold. I prefer to place mine in the fridge after cooling and then cut. I find the filling to cut a little easier when it is chilled.
To Make Ahead and Freeze
- To Freeze: Make the recipe completely and let it cool. Wrap the pan with cooked bars tightly in plastic wrap (3 times) or foil - making sure all air is out and store in the freezer for 3-6 months. To thaw - place in the fridge 24 hours before needing. You may want to set it on the counter for a little bit too if not completely thawed. Sliced as desired.
- To Make Ahead: make and let completely cool. Wrap tightly in plastic wrap and store in the fridge for up to 2 days before needing. Remove from fridge and slice into squares before serving.
- Leftover can be kept in the fridge for up to 4-5 days after baking.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 16 g
- Sodium: 51.3 mg
- Fat: 12.6 g
- Carbohydrates: 23.5 g
- Fiber: 1.1 g
- Protein: 2.4 g
- Cholesterol: 36.8 mg
