Bourbon Pecan Bars

Hi readers! I know it has been a while since my last post but I'm working on getting back to a regular blogging schedule soon. For the time being, here is a delicious recipe that's carrying me through the holiday season. We had some leftover pecans from Thanksgiving and I was still dreaming of the pecan pie I made. I altered the recipe to fit a tart pan then cut them into bite-size bars, perfect for snacking on or bringing to holiday parties. So without further ado...

Bourbon Pecan Bars

Serves: 8

Level: Easy  

Sweet Pastry Crust: 

Ingredients: 

1 1/4 cups flour

1/4 cups sugar

7 tbsp. butter cubed 

1 large egg, lightly beaten 

Preheat oven to 350 degrees. Combine flour and sugar in a bowl. Using your hands, work butter into the flour and sugar mixture reached the consistency of sand and no large pieces of butter are left. Stir in lightly beaten egg until all dry ingredients are moist and can be pulled into a ball of dough. On a floured board, knead the dough until it is completely smooth, about 2-3 minutes. Refrigerate for 15 minutes. Then prepare the filling. 

Filling: 

3 tbsp. unsalted butter

1/2 cup packed dark brown sugar

Just over 1/3 cup golden syrup*

1 cup pecans 

1/2 tsp. apple cider vinegar 

1/2 tbsp. bourbon 

1 tsp. vanilla extract 

1 egg 

Once your dough has refrigerated for 15 minutes, form it into a log shape and roll it out on a floured board to about the size of the tart pan. Fit it into the tart pan.* Spread the pecans out on a baking sheet and toast in a 350 degree oven for 5-6 minutes. Set aside until needed. In a medium saucepan, combine butter, brown sugar and golden syrup. Bring to a simmer over medium heat and cook for 2 minutes, stirring. Remove from heat and stir in pecans, apple cider vinegar, bourbon and vanilla. Pour mixture into a bowl and let it cool about 5-10 minutes. Then whisk in 1 egg until combined. Pour the mixture into the prepared tart pan. Set the tart pan on a foil-lined baking sheet, place in oven and bake at 350 degrees for 30-35 minutes. Let the tart cool (it will be bubbling when you take it out!) and if you have any self control, let it rest in the refrigerator overnight. This will make it easier to cut.  (But let's not kid ourselves, we know we're not waiting until tomorrow to take a bite.) Enjoy!

*Traditionally in pecan pies, I know most people use corn syrup. But trust me when I say that the golden syrup will add so much more brightness and flavor than corn syrup. You can find it in the baking aisle of most grocery stores. 

*My technique for getting dough into a tart or pie pan is always the same: I roll the dough out to match the shape of the pan, using flour to prevent sticking. Then I roll the entire flat dough onto the rolling pin, hold the rolling pin over one side of the pan and let the dough unroll from one side to the other.