Bourbon Chocolate Pecan Pie Bars. New Music From Kat Lee.

These Bourbon Chocolate Pecan Pie Bars have it all. They’re soft, chewy, crunchy, sweet, salty and gooey…and spiked with some booze.

Bourbon Chocolate Pecan Pie Bars

Ingredients for shortbread crust:

2 cups flour
3/4 cup confectioners’ sugar
1 cup unsalted butter, softened
1/2 teaspoon salt

Ingredients for filling:

1/4 cup unsalted butter, melted
3/4 cup packed light brown sugar
1/2 cup light corn syrup
3 large eggs
2 tablespoons bourbon
1/2 teaspoon salt
2 cups toasted pecan halves, chopped coarsely
1 cup dark chocolate chunks, plus some extra chocolate chunks to sprinkle over the top before baking


1. Put a rack in the upper third of the oven. Preheat oven to 350℉.

2. Grease a 9 x 13-inch baking dish, line with parchment paper, and grease the parchment paper.

3. For the crust, use an electric mixer fitted with the paddle attachment to combine the flour, confectioners’ sugar, butter and salt. Beat until the mixture is combined, but crumbly, about 4 minutes. Spoon the mixture into the prepared baking dish and use your fingers to press the crust evenly across the bottom.

4. Bake until lightly browned, 12 to 15 minutes. Remove pan from the oven.

5. For the filling, in a medium bowl, whisk together the butter, brown sugar, corn syrup, eggs, bourbon, and salt until thoroughly combined and glossy. Stir in the pecan pieces and chocolate chunks.

6. Pour the filling mixture over the baked crust, distributing the pecans and chocolate pieces evenly. Sprinkle with the extra chocolate chunks.

7. Bake until set, 25 to 30 minutes. Let cool completely in the baking dish. Use the parchment paper to lift out of the pan to a cutting board. Slice into bars. The bars will keep in an airtight container in the refrigerator for up to 4 days.

Makes about 24 bars

Recipe from Joy The Baker

Brooklyn-based artist Kat Lee has a new single from her forthcoming debut solo EP, ‘Catch and Release’.

“Isn’t Up To Me” quietly unfolds a stream of inner conflicting thoughts. I love the soft male vocals which so beautifully complement Kat’s tender voice.

“I will stay inside your memory…”

Check out Kat Lee on her band Tiny Gun’s website. You can buy the music here.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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