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Perfect Brown Butter Pecan Pie Bars Recipe with Easy Bourbon Caramel Drizzle

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These pecan pie bars feature a buttery crust, a rich brown butter filling with toasted pecans, and a luscious bourbon caramel drizzle. They are quick to make, comforting, and perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g)
  • ¼ cup granulated sugar (50 g)
  • ¼ tsp salt
  • ½ cup unsalted butter, cold and cubed (115 g) – for crust
  • ½ cup unsalted butter, browned (115 g) – for filling
  • ¾ cup light brown sugar, packed (150 g)
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • ¼ cup light corn syrup (60 ml)
  • ¼ tsp salt
  • 1 ½ cups chopped pecans, toasted (150 g)
  • ½ cup granulated sugar (100 g) – for caramel drizzle
  • 3 tbsp unsalted butter, cubed (40 g) – for caramel drizzle
  • ¼ cup heavy cream, warm (60 ml)
  • 2 tbsp bourbon
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). In a large bowl, whisk together flour, sugar, and salt. Cut in cold cubed butter until mixture resembles coarse crumbs with some pea-sized bits. Press evenly into greased 9×9-inch pan. Bake for 15 minutes until lightly golden.
  2. While crust bakes, melt ½ cup butter in a light saucepan over medium heat. Stir frequently as it foams and browns, about 5 minutes, until nutty aroma and deep golden color. Remove from heat and let cool slightly.
  3. In a medium bowl, whisk brown sugar, eggs, vanilla, corn syrup, and salt. Slowly drizzle in browned butter while whisking constantly to avoid scrambling eggs. Fold in toasted pecans gently with a spatula.
  4. Pour filling over pre-baked crust and spread evenly. Bake at 350°F (175°C) for 25 to 30 minutes until edges are set and golden but center still wobbles slightly. Avoid overbaking.
  5. To make bourbon caramel drizzle, heat ½ cup sugar in small saucepan over medium heat, swirling gently until melted into amber syrup. Quickly whisk in butter until melted, then slowly add warm cream while whisking vigorously. Remove from heat and stir in bourbon and pinch of salt. Let cool until thick but pourable.
  6. Once bars are fully cooled (at least 1 hour), drizzle bourbon caramel over top using spoon or piping bag. Slice into squares with a sharp knife, wiping clean between cuts.

Notes

Toast pecans in a dry skillet for 3-5 minutes before chopping for best flavor. Use a light-colored saucepan to brown butter to better monitor color. Pre-bake crust to prevent sogginess. Warm cream before adding to caramel to avoid bubbling. Bars firm up as they cool; avoid overbaking to keep moist. Store bars at room temperature up to 3 days, refrigerate up to a week, or freeze up to 3 months.

Nutrition

Keywords: pecan pie bars, brown butter, bourbon caramel, dessert bars, easy pecan bars, holiday dessert, quick dessert

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