Bourbon-Chocolate Pecan Pie Bars are going to be the newest addition to your holiday baking list. A crunchy, bourbon pecan pie layer with dark chocolate on top of a shortbread crust make these bars hard to resist.

Remember a few days ago, when I was all crazy busy and complaining about how crazy busy I was? I was basically whining and being all Lloyd Christmas in Dumb and Dumber.

“… our pets heads are falling off!“

I do think it was a good thing I was so busy; I didn’t have time to bake and then eat all the holiday cookies and bars. These bars have been my kryptonite—in a good way. They are very similar to my Mom’s famous nut cups.

My kids eat candy for like 4 days straight around Halloween and they are doing just fine! If I wanna eat a cookie or bar (or five of each) this time of year, why the heck not?

Speaking honestly, I am actually so glad to have book two in the bag and able to feel less frazzled and more present especially with my family. Last week was a big week. Aside from all the book stuff, jack turned three and aged out of early intervention speech services and right into early childhood 3-year-old preschool.

He was very unsure about the whole process. This week I have been his little cheerleader at drop off and it seems to be going better.

For now. Ha!

Andy and I got to bake cookies together while Jack was at school. The one-on-one time with him has been lacking since Jack’s speech therapy started. He loved having me all to himself.

I caught up on laundry and my holiday baking. I even have a few cookie and appetizer recipes coming at you over the next two weeks. So, when I said I missed being busy, cough, Mom, I was just being sarcastic.

On another serious note, if somebody doesn’t come and take these bourbon-chocolate pecan pie bars off my hands, I will have to roll out of the house to all my holiday gatherings.

Any takers?

Bourbon-Chocolate Pecan Pie Bars

Yield: 24 bars

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Crunchy, bourbon and chocolate pecan pie layer on top of a shortbread crust.

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Ingredients

• crust:
• 2 cups all-purpose flour
• 3/4 cup confectioners sugar
• 1 cup unsalted butter, room temperature
• 1/2 tsp salt
• filling:
• 1/4 cup unsalted butter, melted
• 3/4 cup packed light brown sugar
• 1/2 cup light corn syrup
• 3 large eggs
• 2 tbsp bourbon
• 1/2 tsp salt
• 2 cups toasted pecan halves
• 1 cup dark chocolate chunks

Instructions

1. Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish with butter, line with parchment, and then butter the parchment to ensure the bars are easy to remove.
2. To make the crust, in am electric stand mixer fitted with the paddle attachment, combine the flour, sugar, butter, and salt. Mix on medium/low until crumbly but combined.
3. Pour the crust into the prepared baking dish. Use your hands to press the dough out into one even layer on the bottom of the baking dish.
4. Bake the crust for 12-15 minutes until slightly golden on the edges. When done baking, remove from oven and leave the oven on.
5. For the filling, in a medium mixing bowl, whisk together the butter, brown sugar, corn syrup, eggs bourbon, and salt until combined and glossy. Mix in the chocolate and pecans.
6. Pour the filling over the crust. Spread out chocolate and pecans evenly all the way to the edges of the crust.
7. Bake the bars for 25-30 minutes until no longer jiggly in the center. Let cool completely before slicing.

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