Dark Chocolate Bourbon Pecan Bars
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Author:
Cooks On Main
These sweet bars are guaranteed to be a hit! Starting with classic pecan pie flavors, the addition
of dark chocolate takes these bars to a new level. The crunchy pecans, dark chocolate, and a final
sprinkle of flake salt balances out the sweetness that typifies traditional pecan pie. Easy and quick
to assemble, these bars are perfect for sharing during the holiday season ahead.
Ingredients
- 1 tablespoon butter
-
1 tablespoon cocoa powder
- 1-1/2 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 2 oz cream cheese, softened
-
1 tablespoon bourbon
- 3 large eggs
- 3/4 cup light corn syrup
- 1 cup packed brown sugar
- 1/4 cup butter, softened
- 2 tablespoons bourbon
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 6 oz dark chocolate chips
- 2 cups pecan halves, chopped
- 1/2 teaspoon flake salt, for sprinkling
For greasing the pan
Crust Ingredients
Filling Ingredients
Directions
Preheat the oven to 350° F. Prepare a 9x13-inch baking pan by greasing it generously with 1 tablespoon of butter. Then, sprinkle 1 tablespoon of cocoa powder in the pan, tap so that all the buttered surfaces are dusted with the cocoa. Shake out any excess cocoa powder.
Prepare the crust. In a large bowl, whisk together the flour, sugar, and salt, and set aside. In a stand mixer with the paddle attachment, starting on low speed, beat together the butter, cream cheese, and bourbon until incorporated. Slowly add the flour mixture until ingredients are combined into a coarse crumb texture. Scrape the sides and the base of the mixing bowl halfway through to ensure that all of the butter is evenly incorporated. Press the crust into the prepared baking pan and bake for 12-15 minutes, or until lightly browned.
Prepare the filling. In a stand mixer on medium speed, lightly beat the eggs. Add the corn syrup, brown sugar, butter, bourbon, cinnamon, and vanilla, and mix until incorporated. Fold in the chocolate chips and pour the filling into the baked crust. Top with pecans, pressing lightly with the flat side of a spatula.
Bake for 20-25 minutes, or until the top is brown, the sides start to bubble, and the inside is set but slightly jiggly. Sprinkle the baked bars with the flake salt.
Place the pan on a wire rack to cool completely. When ready, cut into bars and serve with vanilla bean ice cream, if desired.
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