German Chocolate Bourbon Pecan Pie Bars

german-chocolate-pecan-bars-sl-l

 

Even after making numerous pecan pies for Thanksgiving, I’ve still got plenty of pecans left from this year’s crop produced by the big tree out back. With that in mind, I ran across a recipe in a recent Southern Living magazine for pecan pie bars and decided to give it a try. Like most every recipe I find, my end result varies a little because I’ll add a little of this or a dash of that; anything I think will improve the end result.

These are delicious! If you’re looking for something different to take to a party or give as a gift this year, give these tasty bars a try!

  • 3 cups pecan halves and pieces
  • 1 3/4 cups all purpose flour
  • 3/4 cup powdered sugar
  • 3/4 cup cold unsalted sweet cream butter, cut into small cubes
  • 1/4 cup unsweetened cocoa
  • 1 1/2 cups semisweet chocolate morsels
  • 3/4 cup firmly packed brown sugar (light or dark)
  • 3/4 cup light corn syrup
  • 1/4 cup butter, melted
  • 1/4 cup good quality bourbon (I used Knob Creek)
  • 3 large eggs lightly beaten
  • 1 cup sweetened, flaked coconut

First, preheat your oven to 350F. Arrange the pecans in a single layer on a sheet pan and cook for 8-10 minutes, until lightly toasted and fragrant, stirring halfway through.

Line the bottom and sides of a 9″x13″ pyrex dish with heavy-duty aluminum foil, leaving 2-3 inches on each side to extend over the sides of the pan. Lightly grease the foil (I just spray with Pam).

In a food processor, pulse the flour, powdered sugar, cold cubed butter and cocoa 5-6 times, until the mixture resembles coarse meal. If you don’t have a food processor, you can use a pastry blender tool or even your hands. Press the mixture into the bottom and up the sides of your glass dish.

Bake at 350F for 15 minutes. Remove from the oven and sprinkle the crust with the chocolate morsels. Let cool completely in the pan on a wire rack (about 30 minutes).

While the crust is cooling, whisk together the brown sugar, corn syrup, melted butter, bourbon and the eggs until smooth. Stir in the coconut and toasted pecans and spoon mixture into the cooled crust.

Bake at 325F for 25-30 minutes or until golden brown and set. Cool completely on a wire rack (about 1 hour), then chill for 1 hour in the refrigerator. Lift the baked bars from the pan using the aluminum foil sides as a handle. Transfer to a cutting board and cut into bars. Peel off the foil and enjoy!

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Bourbon Pecan Pie

Here’s my recipe for a true Southern style pecan pie. The bourbon is optional, but it really brings out the flavor in this pie. Give it a try if you love pecans!

 

  • 6 tbsp unsalted sweet cream butter, softened
  • 1 cup packed dark brown sugar
  • 3 eggs
  • 1 tsp pure vanilla extract
  • 1/2 tsp salt
  • 3/4 cup dark brown corn syrup
  • 1 tbsp Wild Turkey or Jack Daniels (or whatever you’ve got around the house)
  • 2 cups pecan halves or pieces, divided
  • 1 9″ unbaked pie shell

Cream the butter and the sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Then add the vanilla extract, salt, corn syrup and bourbon.

Arrange half the pecans on the bottom of the unbaked pie shell. Pour the batter over the pecans and top with the remaining pecans. Bake in a 350F oven for about 1 hour.

Be careful to watch the pie as it bakes. If the pecans begin to get too brown, lightly cover the pie with aluminum foil.