Chocolate Bourbon Pecan Pie Bars
These Chocolate Bourbon Pecan Pie Bars are a rich, dark take on the classic holiday treat.
- 1 cup butter softened
- 2 cups all-purpose flour
- ½ cup powdered (confectioners’) sugar
- ⅓ cup butter
- ⅓ cup water
- ⅓ cup SCHARFFEN BERGER 100% Unsweetened Dark Chocolate Cocoa Powder
- 1 cup light corn syrup
- 1 cup sugar
- 3 eggs lightly whisked
- 2 tablespoons bourbon whiskey
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
Preheat oven to 350 degrees F.
In a medium bowl, use an electric hand mixer to blend together softened butter, all-purpose flour and powdered sugar. Mix for about 3 minutes until the mixture resembles coarse crumbs. Press into the bottom of an ungreased 9- x 13-inch inch pan. Bake for 18 to 20 minutes or till lightly golden at edges.
Meanwhile, in medium saucepan over LOW heat, melt butter with water. Stir in cocoa powder, beating well to combine. Remove from heat. Stir in corn syrup and sugar. Add eggs in a thin stream, beating well to combine. Stir in bourbon, vanilla, and pecans.
Pour topping evenly over hot crust. Return pan to oven and bake for 25 to 28 minutes or until center is set.
Allow to cool completely in pan then cut into squares. Store in an airtight container and they will be fresh and delicious for several days.
Stack bars in a freezer-safe container between layers of foil or wax paper, ending with a top layer of foil. Place lid on container and freeze for up to 2 to 3 months. Thaw completely overnight in the refrigerator before serving.
Calories: 294kcal | Carbohydrates: 33g | Protein: 3g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 19mg | Fiber: 2g | Sugar: 24g