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    Home » Cuisine » Southern

    Published Apr 18, 2022 (Updated Apr 16, 2025) by Heather Bilyeu

    Kentucky Bourbon Pecan and Chocolate Dessert Bars

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    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.

    stack of 3 Bourbon Pecan and Chocolate Slab Bars on top of each other.

    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.

    Bourbon Pecan and Chocolate Slab Bars stacked on a plate with a bottle of Blanton's bourbon in the background.

    Welcome to My Kitchen - Let's Bake Together!

    STEP 1 - make the shortbread crust!

    2 sticks of butter in a stand mixer.
    In a stand mixer, add your butter and beat until fluffy.
    Butter in a stand mixer after it's been mixed for a minute so it is light and fluffy.
    This should take 2-3 minutes.
    Powdered sugar being added to a stand mixer with butter inside.
    Then add in your sugars and mix for 4-5 minutes until light and fluffy again.
    A stand mixer mixing cooking dough.
    Add in your bourbon and flour and mix.
    A stand mixer that is mixing shortbread cookie dough on a kitchen counter.
    It will be a quite thick dough and slightly crumbly.
    A 9x13 cookie sheet lined with parchment paper and shortbread cookie dough on top.
    Line down parchment paper in a 9x13 cookie sheet so that hangs over the sides. Place your crust mixture on top.
    A gloved hand pressing down shortbread cookie dough crust into a cookie sheet.
    Press down with your hands to work the dough into an even-thin layer.
    A 9x13 pan with shortbread cookie dough pressed down evenly getting ready to go into the oven to be baked.
    Spread out into the corners making sure there is an even layer across the pan. Pack the shortbread crust as much as you can. Bake in the oven at 325 for 20 minutes.

    STEP 2 - make the filling.

    Eggs, butter, brown sugar, and bourbon in a clear mixing bowl on a kitchen counter.
    In a large bowl add the melted butter, eggs, brown sugar, corn syrup, bourbon, salt, and cornmeal.
    A whisk whisking together pecan pie filling inside a mixing bowl.
    Using a whisk, mix until everything is well combined.
    Adding in pecans and chocolate chips into a clear mixing bowl and stirring with a spatula.
    Next, add in your chopped pecans and and dark chocolate chips and stir until mixed well.

    STEP 3 - bake.

    A half baked shortbread cookie crust and pecan pie filling on a kitchen counter.
    Pour filling over pre-baked crust. Make sure the filling covers the pan in an even layer and carefully place it back into the oven.
    The filling of chocolate pecan pie poured over a cookie crust inside a 9x13 sheet pan getting ready to be baked in an oven.
    Bake for 40-45 minutes until set in the middle. Remove from oven and let cool completely.
    Slicing pecan chocolate pie bars on a cutting board with a knife.
    Once the bars are completely cooled, lift up the sides of the parchment paper and remove from the pan. Place on a cutting board and using a long knife, slice 7 cuts along the short side...
    Slicing pecan chocolate pie bars on a cutting board with a knife - making 32 small squares.
    ...and 3 cuts along the long side. This will give you 32 small bite-sized squares to serve to friends and family!

    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:

    1. 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.
    2. 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!
    3. 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.
    Bourbon Pecan and Chocolate Slab Bars cut and laying on a table.
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    Recipe

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    3 bourbon pecan and chocolate slab bars stacked on each other.

    Kentucky Bourbon Pecan and Chocolate Dessert Bars


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    • Author: Heather Bilyeu
    • Total Time: 95 minutes
    • Yield: 30 bars
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    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

    Scale

    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

    1. Preheat the oven to 325 degrees.
    2. 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.
    3. Add in your bourbon and flour and mix until just combined. This will be a crumbly texture.
    4. 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.
    5. Bake for 20 minutes.
    6. Once finished, remove from the oven and turn the oven up to 350 degrees.

    Filling 

    1. 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.
    2. Next, add in your chopped pecans and chocolate chips and stir until mixed well.
    3. 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.
    4. Bake for 35-40 minutes until set in the middle. Remove from oven and let cool completely.
    5. 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

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    Tag @fuelingasouthernsoul on Instagram and hashtag it #fuelingasouthernsoul

    Please rate and review below!

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    Disclosure. Some of the links below are affiliate links, which means that if you click on a product link, I may receive compensation. This compensation comes at no additional cost to you, and as always I only recommend products I trust! Heather Bilyeu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
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    Filed Under: Bars, Christmas, Easter, Fall, Southern, Thanksgiving, Valentine's Tagged With: Bourbon, Chocolate, Cornmeal, Pecan

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    Hi, I'm Heather! Grab a glass of wine, a blanket, and a cozy seat on your back porch. I am so glad you are here! Born and raised in Kentucky and with proper southern roots, my love for entertaining and hospitality runs deep within my soul. There is nothing that I love more than having people around my table and loving them through food and drink!

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