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Decadent Bourbon Pecan Pie Bars with Sea Salt Caramel

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These bourbon pecan pie bars feature a buttery flaky crust, rich gooey pecan filling with a subtle bourbon kick, and a game-changing sea salt caramel drizzle. Perfect for celebrations or a comforting treat any day.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g)
  • ½ cup unsalted butter, cold and cubed (115 g)
  • ¼ cup granulated sugar (50 g)
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 2–3 tbsp cold water
  • 3 large eggs, room temperature
  • 1 cup light brown sugar (200 g)
  • ½ cup unsalted butter, melted (115 g)
  • 2 tbsp bourbon
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1 ½ cups pecans, chopped and toasted (150 g)
  • ½ cup granulated sugar (100 g) for caramel
  • 3 tbsp unsalted butter (40 g) for caramel
  • ⅓ cup heavy cream (80 ml) for caramel
  • 1 tsp sea salt flakes

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, whisk together flour, sugar, and salt. Cut in cold cubed butter until mixture resembles coarse crumbs. Add vanilla extract and cold water, one tablespoon at a time, stirring gently until dough forms. Press dough evenly into greased 9×9-inch pan. Bake 15 minutes until lightly golden.
  2. Toast chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant.
  3. In a large bowl, whisk eggs and brown sugar until smooth. Add melted butter, bourbon, maple syrup, vanilla, and salt; mix until combined. Stir in toasted pecans gently.
  4. Pour pecan filling evenly over pre-baked crust. Bake 30-35 minutes until filling is set but slightly jiggly in center. Toothpick inserted near center should come out with a few moist crumbs.
  5. While bars bake, make sea salt caramel: In medium saucepan over medium heat, stir granulated sugar constantly until melted and deep amber. Carefully add butter, stirring until melted. Slowly whisk in heavy cream. Remove from heat and stir in sea salt flakes. Let cool slightly until thick but pourable.
  6. Once bars are out of oven and slightly cooled, drizzle sea salt caramel over top. Let bars cool completely on rack before cutting into squares.

Notes

Do not rush cooling; chilling bars for at least an hour before slicing prevents filling from oozing. Use a heavy-bottomed pan for caramel to avoid burning. Toast pecans separately to keep crunch. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use coconut oil instead of butter. For non-alcoholic, omit bourbon or use bourbon extract.

Nutrition

Keywords: bourbon pecan pie bars, sea salt caramel, pecan dessert, bourbon dessert, easy pecan bars, holiday dessert, nutty dessert, caramel drizzle

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