RECIPE | Bourbon Chocolate Pecan Pie Bars
A pro-dessert move from Chef Olivia O’Neal, brought to you by PAM Cooking Spray.
December 19, 2017
Like you could discover such a thing like PORTABLE pecan pie and not need to know how to make it immediately. Sure, you could see this as a square pie of sorts, which is okay too. Just know you’ll be making this on the regular once your friends figure out how delicious it is—and once you realize how easy the new PAM Spray Pump makes the assembly.
2 ¼ cup all-purpose flour
1 cup sugar
½ tsp salt
1 cup unsalted butter, cubed and softened
New PAM Canola Oil Spray Pump
Preheat oven to 350 degrees.
In a stand mixer, combine the flour, sugar, and salt. Add cubed butter and mix on low until butter is evenly distributed but the mixture is still crumbly. Spray a 9x9 pan liberally with PAM Canola Oil Spray Pump, making sure to get the sides. Press dough into the bottom of pan. Bake until golden, 15-20 minutes.
¾ cup, plus 2 Tbs. granulated sugar
¾ cup, plus 2 Tbs. light corn syrup
½ cup, plus 1 Tbs. unsalted butter
½ cup bourbon
½ Tbs vanilla extract
¾ tsp salt
¾ cup, plus 2 Tbs. pecans
1 cup semisweet chocolate chips
In small saucepan, combine sugar, corn syrup and butter. Cook over medium heat, stirring constantly until butter melts and sugar dissolves. In a large bowl, combine eggs, vanilla, bourbon, and salt. Whisk well and temper into sugar mixture. Spread chocolate chips and pecans over crust, and pour cooked mixture over.
Bake until set and golden, approx. 30 minutes, rotating halfway.