Ok, yes, these do lean a little close to Turtle Bars, but these Chocolate Bourbon Pecan Bars were actually inspired by pecan pie, I PROMISE. I usually make my fiancé a bourbon pecan pie for Thanksgiving, and this year it slipped the list (a crime, I know), but I was offered sweet sweet redemption when I got the chance to make these into sweet, sweet pecan bars. There’s a buttery graham cracker crust, a small (but mighty!) chocolate pecan filling, and a bourbon caramel that stays sticky-sweet and gooey even if the bars are kept in the fridge. It’s my dream dessert. And even though they are “bars,” the cookie dunkability is a 10/10.
And ,of course, pair them with some hot cocoa or a holiday cocktail and you’ve have a complete holiday nightcap. And the best part? This dessert is easy to make ahead of time, so there’s no fuss in making them in time for a party or packing them for transportation.
Table of contents
The ingredients you’ll need for these pecan bars
Good news! These pecan bars are so simple to make and use ingredients that you might already have on hand. A lot of what goes into these bars are holiday staple ingredients, so even if you end up having extra at the end of this recipe, everything is good to in the pantry. Here’s what you’ll need:
GRAHAM CRACKER CRUST
- 136 grams of graham cracker (9 graham cracker sheets)
- 56 grams salted butter, melted (1/4 cup)
- 1/2 teaspoon Diamond Crystal kosher salt
PECAN CRUMBLE
- 150 grams pecan halves (1 1/2 cup), plus extra for topping
- 1 large egg white
- 85 grams chocolate chips (1/2 cup)
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon
- 1/4 teaspoon Diamond Crystal kosher salt
BOURBON CARAMEL FILLING
- 113 grams salted butter (8 tablespoons)
- 125 grams lightly packed dark brown sugar (1/2 cup and 2 tablespoons)
- 3 tablespoons heavy cream
- 1 tablespoon bourbon
How to make the graham cracker crust
You can’t go wrong with a classic graham cracker crust. It’s crumbly, buttery, slightly sweet and SO easy to make. All you need is the ingredients and a good processor, and then presto, you’ve got the dreamiest crust for your pecan bars.
- Position a rack to the center of the oven and preheat to 350°F.
- Line an 8 by 8-inch baking dish with parchment paper.
- In a food processor, add the graham crackers, melted butter and 1/2 teaspoon kosher salt. Pulse until it is the texture of wet sand.
- Press the graham cracker crust evenly into the bottom of the baking dish.
- When the oven is ready, bake just the graham cracker crust for 12-14 minutes, or until the edges are golden brown but nothing else has taken on any color.
How to make the pecan crumble
One of the best parts of these pecan bars is the bourbon. It adds a unique richness and complexity that will set these apart from other desserts on the table. Everyone will be asking what your secret is, and you’ll get to say, “Bourbon.”
- To make the pecan crumble, there’s no need to wipe out the food processor (unless you have wayyyy too many graham cracker bits in there). Add the pecans, egg white, chocolate chips, vanilla, bourbon, and 1/4 teaspoon of salt. Process until the mixture is chunky, almost like a crumble topping. Set aside.
- Once the crust is out of the oven and the caramel is layered on top, the pecan crumble is packed right on top.
How to make the bourbon caramel filling
The star of this show is the bourbon caramel filling. It’s chewy, and decadent and truly makes these pecan bars the perfect holiday dessert. Here’s how to make it:
- While the crust is baking, prepare the caramel. Set a medium pan over medium heat and add the brown sugar and butter. All the butter to fully melt, stirring constantly to combine it with the sugar. Let this come to a gentle bubble, and then let it bubble, stirring occasionally, for 3-4 minutes or until thick.
- Turn off the heat on the burner and add the heavy cream and bourbon. Stir quickly to combine. Remove the pan from the heat and continue to stir until you see it turn into a pourable, rich caramel.
- Pour the caramel over the set graham cracker crust. Lightly tap the baking pan on the counter to make sure the caramel hits all the edges.
Making these bars ahead of time
This dessert is great to bring to parties because it doesn’t need to show up hot or cold, just room temp.
To make these bars ahead of time, I suggest making them the morning-of so they have plenty of time to cool and you don’t feel too rushed. It’s key that these bars are allowed to cool for at least 45 minutes before serving, otherwise, the caramel will be too hot and the bars will not hold a shape.
Or, store them in the fridge overnight if the holiday party is the next day, then take them out of the fridge for about 2 hours, slice them, pack them and you’re ready to go!
How to store these pecan bars
These bars aren’t high maintenance. To store them, slice them up and store them in an air-tight container on the counter or in the fridge. These pecan bars will last for about 3 days at room temperature and about 4 to 5 days in the fridge.
If you keep them in the fridge, these bars are best served at room temperature, so make sure to take them out for a while before serving.
Looking for similar dessert recipes?
You’re in luck! I’ve got lots of holiday ideas for you.
Why is everything in grams?
Baking is a very finicky and exact science. The only way to ensure complete accuracy is through measuring by weight, and not volume. As much as I wish I could give you multiple ways to measure ingredients, in this recipe measuring by cups might cause some volatility and miss-matched results. I want to ensure you get the best results with this recipe (and I want to keep this recipe fool-proof!) so I highly recommend getting a small affordable kitchen scale if you want to move forward with this particular recipe!
And that’s everything for these Chocolate Bourbon Pecan Bars!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Chocolate Bourbon Pecan Bars
Equipment
- 1 small food processor
- 1 8 by 8-inch baking dish
- 1 sheet of parchment paper
Ingredients
For the graham cracker crust
- 136 grams graham cracker 9 graham cracker sheets
- 56 grams salted butter, melted 1/4 cup
- 1/2 teaspoon Diamond Crystal kosher salt
For the pecan crumble
- 150 grams pecan halves 1 1/2 cup, plus extra for topping
- 1 large egg white
- 85 grams chocolate chips 1/2 cup
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon
- 1/4 teaspoon Diamond Crystal kosher salt
For the bourbon caramel filling
- 113 grams salted butter 8 tablespoons
- 125 grams lightly packed dark brown sugar 1/2 cup and 2 tablespoons
- 3 tablespoons heavy cream
- 1 tablespoon bourbon
Instructions
- Position a rack to the center of the oven and preheat to 350°F.
- Line an 8 by 8-inch baking dish with parchment paper.
- In a food processor, add the graham crackers, melted butter and 1/2 teaspoon kosher salt. Pulse until it is the texture of wet sand.
- Press the graham cracker crust evenly into the bottom of the baking dish.
- No need to wipe out the food processor (unless you have wayyyy too many graham cracker bits in there), but add the pecans, egg white, chocolate chips, vanilla, bourbon, and 1/4 teaspoon of salt. Process until the mixture is chunky, almost like a crumble topping. Set aside.
- When the oven is ready, bake just the graham cracker crust for 12-14 minutes, or until the edges are golden brown but nothing else has taken on any color.
- While the crust is baking, prepare the caramel. Set a medium pan over medium heat and add the brown sugar and butter. All the butter to fully melt, stirring constantly to combine it with the sugar. Let this come to a gentle bubble, and then let it bubble, stirring occasionally, for 3-4 minutes or until thick.
- Turn off the heat on the burner and add the heavy cream and bourbon. Stir quickly to combine. Remove the pan from the heat and continue to stir until you see it turn into a pourable, rich caramel.
- Pour the caramel over the set graham cracker crust. Lightly tap the baking pan on the counter to make sure the caramel hits all the edges.
- Scatter the pecan mixture over the caramel, being sure to get as close to the edges of the pan as you can. Dot any open spots with new pecan halves, as if they are poking out from the caramel.
- Bake this for another 10-11 minutes, or until the pecan mixture is dry. The caramel will be bubbling around the edges when you remove it from the oven, but that's totally normal, don't worry about it!
- Let this cool in the fridge or in the freezer for at least 45 minutes. You want the bottom of the pan to be completely cool before slicing.
- Slice with a sharp knife into sixteen pieces, and enjoy!
Amazing recipe. My kid chuckled as soon as the first bite hit his mouth. Pure joy.
Awww this makes me so happy! I’m so glad you enjoyed!