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Whiskey Pecan Pie Bars

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These whiskey pecan pie bars feature a buttery shortbread crust, a gooey whiskey-infused caramel filling, and a crunchy toasted pecan topping, perfect for cozy indulgence and gatherings.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (226g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¼ tsp salt
  • 1 cup (220g) light brown sugar, packed
  • 6 tbsp (85g) unsalted butter, melted
  • ¼ cup (60ml) heavy cream
  • 3 tbsp (45ml) whiskey or bourbon
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 ½ cups (180g) chopped pecans, toasted
  • Optional: flaky sea salt for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving a slight overhang on the sides for easy removal.
  2. Prepare the shortbread crust: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
  3. Mix in the dry ingredients: Add the all-purpose flour and salt to the butter mixture. Stir on low speed just until combined; the dough will be crumbly but should hold together when pressed.
  4. Press the crust evenly into the prepared pan to about ¼ inch (6mm) thickness. Bake for 15 minutes until lightly golden but not fully browned.
  5. While the crust bakes, prepare the whiskey caramel filling: In a medium bowl, whisk together light brown sugar, melted butter, heavy cream, whiskey, vanilla extract, and a pinch of salt until smooth and glossy.
  6. Toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently. Remove from heat and cool slightly.
  7. Remove the crust from the oven. Pour the caramel filling evenly over the warm crust, then sprinkle the toasted pecans on top, pressing gently to adhere.
  8. Bake for an additional 25-30 minutes until the filling bubbles and sets around the edges but remains gooey in the center. The bars should jiggle slightly when gently shaken.
  9. Cool completely on a wire rack. Use the parchment paper overhang to lift the bars out of the pan and cut into squares or rectangles.
  10. Optional: Sprinkle flaky sea salt over the top just before serving.

Notes

Use softened but not melted butter for the crust to achieve tender, flaky layers. Toast pecans lightly to unlock oils and flavor. The caramel filling should be pourable but thick enough to hold pecans in place; adjust brown sugar or cream if too runny. Avoid overbaking to keep filling gooey. Cool bars completely before slicing to prevent caramel from running. Bars keep well at room temperature for 2 days or refrigerated up to a week. They freeze well; thaw overnight before serving.

Nutrition

Keywords: whiskey pecan pie bars, pecan bars, caramel bars, whiskey caramel, shortbread crust, holiday dessert, easy pecan pie, homemade bars

Find it online: https://pokirecipes.com/whiskey-pecan-pie-bars-recipe-easy-homemade-gooey-caramel-filling/