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5 from 1 vote

Chocolate Bourbon Pecan Pie Bars

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 24
Calories: 294kcal


Shortbread Crust

  • 1 cup butter softened
  • 2 cups all-purpose flour
  • 1/2 cup powdered confectioners’ sugar


  • 1/3 cup butter
  • 1/3 cup water
  • 1/3 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 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.


Freezer Instructions:
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