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Whiskey Pecan Pie Bars

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Irresistible whiskey pecan pie bars with salted caramel drizzle, combining the warmth of whiskey, crunchy pecans, and luscious salted caramel for a perfect homemade dessert.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (190g)
  • 1/2 cup unsalted butter, cold and cubed (115g)
  • 1/4 cup granulated sugar (50g)
  • 1/4 tsp salt
  • 2–3 tbsp cold water
  • 3 large eggs, room temperature
  • 1 cup light brown sugar, packed (200g)
  • 1/4 cup unsalted butter, melted (55g)
  • 2 tbsp whiskey (bourbon or rye recommended)
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 cups chopped pecans, toasted (about 150g)
  • 1 cup granulated sugar (200g) for caramel
  • 6 tbsp unsalted butter, cut into pieces (85g) for caramel
  • 1/2 cup heavy cream, warmed (120ml) for caramel
  • 1 tsp sea salt (adjust to taste) for caramel

Instructions

  1. Preheat oven to 350°F (175°C). In a bowl, combine flour, sugar, and salt. Cut in cold cubed butter until mixture resembles coarse crumbs. Add cold water 1 tablespoon at a time until dough just comes together.
  2. Press dough evenly into the bottom of a lined 9×13 inch baking pan. Bake for 15-18 minutes or until lightly golden. Let cool slightly.
  3. In a bowl, whisk eggs with brown sugar until smooth. Stir in melted butter, whiskey, vanilla extract, and salt. Fold in toasted chopped pecans.
  4. Pour filling evenly over the warm crust and spread gently.
  5. Bake for 30-35 minutes until filling is set but slightly jiggly in the center. A toothpick should come out mostly clean with a few moist crumbs. Let bars cool completely on a wire rack (about 1 hour).
  6. To make salted caramel, heat sugar in a heavy-bottomed saucepan over medium heat, stirring constantly until melted into a smooth amber liquid.
  7. Carefully add butter and stir until combined. Slowly pour in warm heavy cream while stirring. Allow caramel to boil for 1 minute, then remove from heat and stir in sea salt. Let cool slightly.
  8. Drizzle salted caramel generously over cooled bars. Use a spoon or offset spatula to create swirls or an even layer.
  9. Chill bars in the refrigerator for 30 minutes to set caramel before slicing into squares.

Notes

Press crust firmly and evenly before baking to prevent shrinking. Cool bars completely before adding caramel to avoid melting through. Toast pecans for 5 minutes in a dry pan to enhance flavor. Use parchment paper for easy removal. Stir caramel constantly to prevent burning. Bars taste better after chilling overnight.

Nutrition

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

Find it online: https://vexifood.com/whiskey-pecan-pie-bars-recipe-easy-homemade-salted-caramel-dessert/