Chocolate Bourbon Pecan Pie Bars


For the Shortbread

  • 1 C cold sweet butter, cut into pieces
  • 2/3 C granulated sugar
  • 2 1/4 C AP flour
  • 2 egg yolks
  • 1 tsp vanilla

For the Filling

  • 3 eggs, beaten
  • 1/2 cup corn syrup (1/4 light, 1/4 dark)
  • 1 cup sugar (1/2 white, 1/2 brown)
  • 2 tablespoons butter, melted
  • 2 teaspoon vanilla extract
  • 1 tbls bourbon (optional, see note in the text)
  • 2 C pecans
  •  1 C semi-sweet chocolate chips


For the Shortbread

  1. In a small bowl, whisk the egg yolks and vanilla together, set aside.
  2. Combine the flour and granulated sugar in a mixer with the paddle attachment or in a food processor/mixer and process just to blend. 
    • For Mixer: Sprinkle the butter onto the flour/sugar mixture and mix on medium until the mixture looks crumbly, this won't take long. Add in the egg mixture and mix until the dough pulls away from the side of the bowl. 
    • For Processor: With the machine running, add the butter 2-3 pieces at a time and process until      the mixture looks crumbly. With the machine still running, add the egg yolk mixture and process until blended and the dough begins to pull away from the sides of the bowl.
  3. Pat dough down in a 9"x13" sprayed pan, making a slight lip around the edges
  4. Bake in a 350F oven for 20-25 minutes, until golden (see Step 3 below)
For the Filling and Bars
  1. In a bowl, combine the sugars, corn syrups, melted butter, vanilla, beaten eggs, and bourbon, and mix well to combine
  2. Stir in the pecans and chocolate chips, coating well
  3. Pour the filling over the shortbread crust when the shortbread crust comes out of the oven
  4. Bake bars at 350F for 20-30 minutes (my oven took about 23), until filling sets
  5. Cool completely
  6. Slice and serve
  7. Even better the next day!