Bourbon Pecan Pie Bars

Everything I love about pecan pie... but a whole lot easier.

These Bourbon Pecan Pie Bars have a buttery shortbread crust, a gooey pecan filling, and just enough bourbon to give them that classic Kentucky flavor. They're perfect for Thanksgiving, Derby parties, holiday cookie trays, or anytime you're craving something sweet.

I actually prefer these to traditional pecan pie because they're easier to serve, easier to transport, and nobody has to wrestle with slicing a pie.

Just make sure you let them cool completely before cutting. Trust me... it's worth the wait.

Why You'll Love This Recipe

• All the flavor of pecan pie in an easy-to-serve bar.

• Buttery shortbread crust with a gooey pecan filling.

• Perfect for holidays, Derby parties, and family gatherings.

• Easy to make ahead.

• Great for dessert trays and gifting.

  
  

Ingredients

Before you start, gather these simple ingredients.

For the Crust

• 1½ cups all-purpose flour

• ½ cup powdered sugar

• ¾ cup cold butter, cubed

  
  

For the Filling

• 2 cups chopped pecans

• 3 eggs

• ¾ cup brown sugar

• ½ cup corn syrup

• 2 tablespoons bourbon

• 1 teaspoon vanilla extract

• Pinch of salt

  
  

How to Make Bourbon Pecan Pie Bars

1. Prepare the crust.

Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper.

Mix together the flour and powdered sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Press evenly into the prepared pan.

Bake for 15 minutes.

2. Make the filling.

While the crust bakes, whisk together the eggs, brown sugar, corn syrup, bourbon, vanilla, and salt until smooth.

Stir in the chopped pecans.

3. Bake.

Pour the filling over the warm crust.

Bake for 22–28 minutes, or until the center is just set.

4. Cool.

Let the bars cool completely before slicing.

For the cleanest cuts, refrigerate for about 30 minutes before serving.

Make It Your Own

• Toast the pecans before adding them for even more flavor.

• Skip the bourbon if you prefer and add an extra teaspoon of vanilla.

• Sprinkle flaky sea salt over the bars after baking for a sweet-and-salty finish.

• Add a handful of chocolate chips to the filling for a fun twist.

Storage & Leftovers

Store the bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

These bars also freeze beautifully. Wrap individual bars or the entire pan tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

A Few Questions You Might Have

Can I make these ahead of time?

Yes! In fact, they're even better the next day after the filling has had time to set.

Do I have to use bourbon?

No. You can leave it out and replace it with an extra teaspoon of vanilla extract if you'd rather not use bourbon.

How do I know when they're done?

The edges should be set and the center should have just a slight jiggle. They'll continue to firm up as they cool.

Can I use pecan halves instead of chopped pecans?

Absolutely. Chopped pecans make the bars easier to slice, but pecan halves look beautiful for special occasions.

A Few Final Thoughts

These Bourbon Pecan Pie Bars are one of those desserts that always disappear first. They have everything you love about classic pecan pie, but they're much easier to make, serve, and share.

Whether you're bringing them to Thanksgiving dinner, a Derby party, or just making a weekend treat, they're always a crowd favorite.

If you make them, I'd love to hear what you think or how you made them your own. Leave a comment below and let me know!

Thanks for stopping by The Schmidt Table. I hope this recipe finds its way to your table soon.