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closeup overhead of three stacked pecan pie bars

Bourbon Pecan Pie Bars

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  • Author: Julianne Dell
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12-15 bars
  • Category: Bars
  • Method: Oven
  • Cuisine: American


These easy pecan pie bars have a buttery shortbread crust and a bourbon-spiked, creamy filling topped with crunchy pecans and chocolate chips. 


For the crust

  • 4 boxes Walker Pure Butter Shortbread Triangle Cookies (5.3 oz)
  • 6 tablespoons unsalted butter, melted

For the filling

  • 2 tablespoons unsalted butter, melted
  • ½ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons all-purpose flour
  • 2 large eggs
  • ¼ cup bourbon
  • ¼ cup light corn syrup
  • 1/3 cup evaporated milk
  • 1 1/4 cup pecans
  • ½ cup chocolate chips


  1. Preheat oven to 400°F. Line a 9-inch by 13-inch pan with parchment paper or a silicone baking mat.
  2. Grind Walkers Shortbread into a fine crumb using a food processor or blender. Put crumbs in a microwave-safe bowl. Add butter and microwave for 45-60 seconds until butter is melted. Stir to coat shortbread cookies in butter. Press crust firmly into the bottom of the pan.
  3. Pre-bake crust for 10 minutes at 400°F.
  4. Combine butter, sugar, vanilla and flour in a large mixing bowl. Beat on medium speed until light and fluffy; 2-3 minutes. Add egg and continue beating until well combined, scrape down the sides of the bowl.
  5. Add bourbon, corn syrup and evaporated milk and mix until all ingredients are blended. Stir in pecans and chocolate chips. Pour filling into pre-baked shortbread crust.
  6. Bake bars at 400° for 15-20 minutes until filling is set. Filling should not be jiggly but rather still a little soft. Use a toothpick to test the middle. If the toothpick is clean, the filling is baked through.
  7. Allow filling to set and cool for 3 hours and refrigerate before cutting.