Bourbon Pecan and Chocolate Slab Bars are simply irresistible and 100% addicting. They are the perfect dessert for your Derby party, holiday tables or any special occasion.
It is that time of year again! April is bursting at the seams here in Louisville getting ready for the fastest 2 minutes in sports. Bourbon pecan and chocolate slab bars are a spin
Chocolate Pecan Pie (commonly known as Derby Pie) is a Kentucky staple and a must-have dessert at any and all Derby occasions!
It is your classic pecan pie that you love at Thanksgiving but with luscious chocolate included in the filling. It is one of my chocolate-loving husband's favorite things in this world and for good reason.
I turned this classic recipe into a bar making it perfect for easy entertaining and every all to enjoy! Thick buttery shortbread crust, sticky sweet filling, and all the goodness in one irresistible bite!
They are easy to share, no forks needed, and this makes enough for a small army. Or really just enough for your party. 🙂
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Ingredients
This recipe consists of to seperate parts.
The crust. And the Filling.
For the crust you will need:
- Butter
- Powdered Sugar
- Sugar
- Bourbon
- Flour
And the filling you will need:
- Butter
- Eggs
- Brown Sugar
- Corn Syrup
- Bourbon
- Salt
- Cornmeal
- Pecans
- Dark Chocolate Chips
How to Make
The first thing you will need to do is make and partially bake the buttery shortbread crust.
- Preheat the oven to 325 degrees.
- In a stand mixer, add your butter and beat until fluffy - about 2-3 minutes. Add in your sugars and mix for 4-5 minutes until light and fluffy.
- 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.
While the crust is cooking, you can get your filling together. It is super simple and can be made with 1 bowl and whisk!
- 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 and dark chocolate chips and stir until mixed well.
- 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.
- Bake for 40-45 minutes until set in the middle. Remove from oven and let cool completely.
- Once cooled cut into bars and enjoy!
Frequently Asked Questions
You better believe you can make bourbon pecan and chocolate slab bars in advance!
To Make Ahead: you can make this recipe up to 48 hours before needing to serve. Make the recipe and let cool completely. Wrap tightly in plastic wrap and store in the fridge. Remove and slice into squares when ready to serve. These can be served cold or at room temp.
To freeze: Make the recipe completely and let 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.
Any of them are great! Coming from the heart of bourbon country there are so many great options! My mom always baked with Maker's Mark. Rule of thumb I use, if you don't like to drink it, don't bake with it. Buffalo Trace, Four Roses Single Barre and Small Batch, Mitchers Rye, and Old Grand Dad 114 are some great options to drink and bake with under $50.
Yes, just sub out for 1 teaspoon of vanilla in the crust and 1 tablespoon of vanilla in the filling.
With a liquidy filling, you want to make sure it is cooked completely so you don't end up with a soupy bar when you slice into them. When the time is up, wiggle the pan and there should be minimal to no jiggle in the center and the center be set. If there is some jiggle to it, place it back in the oven and continue baking 5 minutes at a time until the center is set.
Wrap any leftovers you have tightly in plastic wrap or an airtight container and keep in the fridge for 4-5 days.
More Derby Party Worthy & Pie Recipes
- Kentucky Derby Hot Brown Sliders
- How to Make a Cheese Board
- Classic Southern Deviled Eggs
- Whipped Feta Dip with Honey and Pistachios
- Sausage Ball Recipe
- Southern Pumpkin Pie
- My Mom's Apple Pie Recipe
- Mama's Pecan Pie
- Apple Hand Pies
- Key Lime Pie
Bourbon Pecan and Chocolate Slab Bars
- Total Time: 95 minutes
- Yield: 30 bars 1x
Description
Bourbon Pecan and Chocolate Slab Bars are simply irresistible and 100% addicting. They are the perfect dessert for your Derby party, holiday tables, or any special occasion.
Ingredients
Crust
- 2 Sticks Butter
- 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. Add in your sugars and mix for 4-5 minutes until light and fluffy.
- 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 40-45 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
Keywords: Bourbon Pecan and Chocolate Slab Bars
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