Okay, so it’s 4-20 and I’m not posting a recipe for secret brownies this year, but these Chocolate Bourbon Pecan Pie Bars will fit the bill. You’ll have to trust me on this one.
After multiple attempts to create the perfect bourbon cookie, my cookie connoisseurs informed me there just wasn’t enough bourbon flavor.
I beg to differ, but I’m not the cookie monster.
Thus, I went for a bit more depth, more chewy delight, and a heck of a lot more chocolate and bourbon in these bars.
Like I said, skip the brownies today and go for these ~ OR, maybe have both?
I believe these are best served warm and gooey with a scoop of vanilla ice cream.
Chocolate Bourbon Pecan Pie Bars
16 oz. raw pecans, divided
1 cup all-purpose flour
8 Tbs. butter, chilled
2/3 cup + 2 Tbs. sugar, divided
1 cup good bourbon, divided
10 oz. semi sweet chocolate chunks (or chips), divided
3 large eggs
2/3 cup dark corn syrup
1 tsp. vanilla extract
1 tsp. Hickory Smoked Salt, divided
Preheat the oven to 425 degrees.
Using a food processor, chop 1/2 the pecans into a semi fine powder. Add the flour, 1/2 tsp. smoked salt, and cold butter. Pulse again until crumbly. Add 2 Tbs. sugar and 1/3 cup bourbon and pulse again until wet enough to spread and nice and doughy.
Transfer to a square baking dish and press down evenly with a spatula.
Next, melt 1/2 the chocolate either in the microwave or over a double boiler. Whisk in another 1/3 cup bourbon.
“Paint” the crust with this chocolate bourbon mixture.
Finally, in a medium bowl, combine the remaining pecans, sugar, bourbon, chocolate, salt, and whisk in the eggs, corn syrup, and vanilla until everything is well combined.
Bake for 30-40 minutes, until gooey and bubbly, but also set.
Remove from the oven and allow to cool for 4-6 hours before cutting into bars.
Serve with vanilla ice cream and drizzled with a little extra bourbon, if desired!