Print

Best Brown Butter Bourbon Pecan Bars Recipe

brown butter bourbon pecan bars - featured image
Print Recipe

These brown butter bourbon pecan bars feature a buttery shortbread crust topped with a rich, nutty filling made with browned butter, bourbon, and toasted pecans. They’re the perfect balance of crunchy and chewy, with a sophisticated flavor that makes them a crowd-pleaser.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, for crust
  • 2 cups all-purpose flour, spooned and leveled
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine sea salt
  • ½ cup (1 stick) unsalted butter, for filling
  • 1 cup packed light brown sugar
  • ¼ cup honey
  • 3 tablespoons bourbon (e.g., Bulleit or Maker’s Mark)
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon flaky sea salt (e.g., Maldon)
  • 2 cups pecan halves, toasted and roughly chopped

Instructions

  1. Brown the butter for the crust: In a light-colored saucepan, melt 1 cup butter over medium heat. Stir occasionally until it foams, bubbles, and turns golden with brown specks and a nutty aroma (5-7 minutes). Remove from heat and pour into a heat-safe bowl to cool slightly.
  2. Make the shortbread crust: Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. In a large bowl, whisk together 2 cups flour, ½ cup powdered sugar, and ¼ teaspoon salt. Pour in the slightly cooled brown butter and 1 teaspoon vanilla. Stir with a fork until crumbly but holds together when pressed. Press evenly into the pan using the bottom of a measuring cup.
  3. Bake the crust: Bake for 18-20 minutes until lightly golden around the edges and set in the center. Let cool on a wire rack. Keep oven on.
  4. Toast the pecans: Spread 2 cups pecan halves on a baking sheet and toast in the oven for 5-7 minutes until fragrant. Let cool slightly, then roughly chop, leaving some halves intact.
  5. Brown the butter for the filling: In the same saucepan, melt ½ cup butter over medium heat. Swirl occasionally until brown specks appear and it smells nutty (this will be faster since the pan is warm). Remove from heat and let cool for 2 minutes.
  6. Make the filling: To the browned butter, add 1 cup packed brown sugar, ¼ cup honey, and 3 tablespoons bourbon. Whisk until smooth. Add 2 tablespoons heavy cream, 1 teaspoon vanilla, and ½ teaspoon salt. Whisk until glossy and combined. Fold in the toasted pecans.
  7. Assemble and bake: Pour the filling over the cooled crust and spread evenly. Bake at 350°F for 22-25 minutes until bubbling around the edges and set in the center (it should jiggle slightly but not look liquid). Tent with foil if edges brown too fast.
  8. Cool and cut: Let cool completely in the pan on a wire rack (about 2 hours). Use parchment overhang to lift the block out. Cut into squares with a sharp knife, wiping the blade clean between cuts.

Notes

For best flavor, make these bars a day ahead—the flavors meld overnight. Use a light-colored pan for browning butter to see the color change. Don’t rush cooling; warm bars will fall apart. For a non-alcoholic version, substitute bourbon with 2 tablespoons apple cider and ½ teaspoon vanilla extract. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze individual bars wrapped in plastic wrap for up to 3 months.

Nutrition

Keywords: brown butter, bourbon, pecan bars, shortbread, dessert, holiday, easy, make-ahead

Find it online: https://sofiaspice.com/best-brown-butter-bourbon-pecan-bars-recipe/