Bourbon Pecan Bars

Bourbon Pecan Bars

Check our Lucky 32 Southern Kitchen Blog Post – Come on in.  Cider’s on the Stove Eggnog’s in the Fridge. Bourbon’s on the Bar.

  • 3 cups all purpose flour
  • 1 ½ tsp baking powder
  • 1/8 tsp salt
  • 1 cup light brown sugar
  • 1 ½ sticks butter – very cold, grated
  • 9 each eggs
  • 1 1/8 cups light brown sugar
  • 1 1/8 cups all purpose flour
  • 2 tsp salt
  • 3 ½ cups Karo syrup
  • 2 ½ tbsp bourbon
  • 2 cups pecan pieces

Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Stir in 1 cup brown sugar. Using a stand mixer with paddle attachment, cut in butter until mixture looks like cornmeal. Pan spray a sheet tray and pat the mixture evenly into the bottom of the tray. Bake at 350 degrees for 10-12 minutes.

Meanwhile beat eggs until well mixed but not light. Add sugar, flour, and salt. Add syrup and bourbon. Mix well. Pour syrup mixture over prebaked crust and then sprinkle pecans over. Bake at 350 for 35-40 minutes. Allow dough to cool and cut into 12 portions. Drizzle bourbon icing over the top.

Makes – 12 portions

Bourbon Icing

  • ¼ cup butter – softened
  • 2 cups 10x sugar
  • 3 tbsp bourbon
  • ½ cup whole milk

Whisk together bourbon and butter. Add in small amounts of powdered sugar and milk, alternating until all is incorporated.

Makes – 14 fluid ounces

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

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