Can I make this ahead of time or frozen?

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.

What is the best bourbon to use in this recipe?

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.

Can I make bourbon pecan and chocolate slab bars without bourbon?

Yes, just sub out for 1 teaspoon of vanilla in the crust and 1 tablespoon of vanilla in the filling.

How do I know the filling is cooked all the way?

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.

How do I store the leftovers?

Wrap any leftovers you have tightly in plastic wrap or an airtight container and keep in the fridge for 4-5 days.

Bourbon Pecan and Chocolate Slab Bars

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

Scale

Crust

2 Sticks Butter
3/4 Cup Powdered Sugar
1/2 Cup Sugar
1 Tablespoon Bourbon
2 Cups Flour

Filling

2 Tablespoons Melted Butter
3 Eggs
1/2 Cup Brown Sugar
1/2 Cup Corn Syrup
3 Tablespoons Bourbon
1/2 Teaspoon Salt
1 Tablespoon Cornmeal
1 1/2 Cup Pecans - chopped
3/4 Cup Dark Chocolate Chips

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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 tsp in the crust and 1 tbsp 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