I had been promising to bake my coworker one of his favorite desserts, pecan pie. I think just about everyone loves a good pie. I know I do! I would actually not mind being woken up from my slumber to partake in a delicious pie. I think my favorite is strawberry rhubarb, for now. I may create one of my own and give it a cool name 🙂
I searched for pie recipes but then I came up with bars and thought it would be easier to make and something different. These pecan pie bars have bourbon so you know what that means, right? Take a few sips before you start baking, a few more sips in between and then one right after it comes out of the oven as you stand over the beauty that is salty, sweet, crumbly, and gooey. Before, several times during, and after–you get the picture 🙂
Recipe taken from how sweet it is
salted chocolate pecan pie bars
1 cup unsalted butter, softened
1/2 cup brown sugar
2 1/2 cups all-purpose flour
1/2 teaspoon salt
3 large eggs, lightly beaten
3/4 cup light corn syrup
1/2 cup brown sugar
2 tablespoons bourbon
1 teaspoon vanilla extract
8 ounces high-quality dark chocolate, chopped
2 cups unsalted pecans, coarsely chopped
1/2 teaspoon flaked sea salt
Preheat the oven to 350 degrees F. Line a 9×13 baking dish with foil or parchment and spray with nonstick spray.
To make the crust: In the bowl of your electric mixer, beat the butter, brown sugar, flour and salt together, starting on low speed and increasing to medium. The mixture will be in coarse crumbs and almost dough like. Press it evenly into the bottom of the greased pan. Bake for 30 to 35 minutes, until slightly browned. Let it cool for about 10 to 15 minutes.
To make the filling, whisk together the eggs, syrup and sugar until smooth. Whisk in the bourbon and vanilla extract. Use a spatula to fold in the chocolate and pecans. Pour the filling over top of the crust. Bake for 30 to 40 minutes, until the center is set. Mine took closer to 40 minutes. One removed from the oven, sprinkle with flaked sea salt.
Let cool completely before slicing in squares. I love these refrigerated and served cold. They also freeze well too!