Bourbon Chocolate Pecan Bars



For the Shortbread Crust:

  • 1 C. unsalted butter, melted
  • 1/2 C. sugar
  • 1 tsp. bourbon
  • 1/2 tsp. salt
  • 2 C. flour

For the Chocolate Pecan filling:

  • 3 lg. eggs
  • 3/4 C. sugar
  • 3/4 C. light corn syrup
  • 2 Tbls. bourbon
  • 2 Tbls. melted butter
  • 1 1/2 C. chopped pecans
  • 1 1/2 C. chocolate chips


Preheat oven to 350 degrees.  Spray a 9×13 pan with Pam and set aside.

Make the crust:  In mixing bowl, whisk together melted butter, sugar, bourbon and salt.  Stir in flour and combine until crumbly.  Press evenly into prepared pan.  Bake 12-15 minutes, until edges are golden. Remove from oven and set aside.

Make the filling:  In medium sized mixing bowl, whisk together eggs, sugar, corn syrup, bourbon, and melted butter.  Stir in pecans and chocolate chips.

Assemble and bake:  Pour filling over top of warm crust.  Return pan to oven and bake 25-30 minutes, until filling is set.  Remove from oven and cool completely on wire rack.  Cut into bars.


I store these cookie bars in the refrigerator.