Description

A small-batch dessert featuring a buttery shortbread crust topped with a rich, chewy bourbon and pecan filling. Perfect for autumn, these bars bake in an 8×8 pan to avoid leftovers.

Ingredients

Scale

1/2 cup unsalted butter, softened
1/4 cup powdered sugar
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup light brown sugar
1/2 cup heavy cream
1/4 cup maple syrup
2 large eggs, room temperature
2 tablespoons bourbon
1 teaspoon vanilla extract
1/2 cup vanilla wafers, crushed
1 cup pecan halves
Flaky sea salt (optional garnish)

Instructions

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and grease lightly.
In a medium bowl, mix softened butter and powdered sugar until smooth. Add flour and salt, stirring until a dough forms.
Press the dough evenly into the bottom of the prepared pan. Bake for 12-14 minutes until edges are lightly golden. Remove and let cool slightly.
In a large bowl, whisk brown sugar, maple syrup, and heavy cream until combined. Add eggs one at a time, whisking vigorously after each addition.
Stir in bourbon, vanilla extract, and crushed vanilla wafers.
Pour filling over the partially baked crust. Arrange pecan halves on top in a single layer.
Bake for 25-30 minutes until edges are set but center has a slight jiggle. Cover with foil if top gets too dark.
Cool completely in the pan on a wire rack for at least 1 hour before lifting out and cutting into squares.

Notes

Ensure eggs are at room temperature to prevent separation. Do not overbake as the filling continues to set while cooling. Store in an airtight container at room temperature for up to 3 days. Can be frozen for up to 2 months.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 280
Sugar: 24
Sodium: 120
Fat: 16
Saturated Fat: 7
Carbohydrates: 32
Fiber: 1
Protein: 3

Keywords: pecan pie bars, bourbon dessert, small batch dessert, fall baking, shortbread crust, brown sugar pecan, autumn recipes