Bourbon Chocolate-Pecan Slab Bars
For the Shortbread Crust:
3 cups all-purpose flour
1 cup unsalted butter, softened
2/3 cup sugar
8 ounces cream cheese, softened
For the Chocolate Layer:
1 1/2 cups heavy cream
1/2 cup dark chocolate chips
1/2 cup milk chocolate chips
1/4 teaspoon vanilla extract
Dash of salt
For the Pecan Filling:
1 cup light corn syrup
1 cup brown sugar, packed
3 tablespoons bourbon
1 teaspoon vanilla extract
3 cups pecans, roughly chopped
Dash of salt
For the Chocolate Drizzle: (optional)
1/3 cup milk chocolate chips
1 tablespoon unsalted butter
For the Shortbread Crust: Line a 12×9″ baking pan with parchment paper. Lightly grease the parchment and pan and set aside.
In the bowl of a kitchen mixer, fitted with a paddle attachment, add the butter and sugar and beat on high until pale yellow. Reduce the sped to low and add the cream cheese, mix until well incorporated. Add the flour and mix to blend. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 350 degrees F.
Allow the dough to warm up for a few minutes on the counter. Place the dough in the prepared baking pan and using your hands, gently press the dough to the bottom of the pan as evenly as possible. It does not need to be perfect. Place in the oven and bake for about 15 minutes to set. Remove from the oven and set aside.
For the Chocolate Filling: In a medium saucepan add the heavy cream and place over a low flame. When almost boiling, remove from the heat and add the dark and milk chocolate. Using a whisk, blend until the chocolate is completely melted. Cool slightly. Add the eggs, vanilla and salt and mix well to blend. Set aside.
For the Pecan Filling: In a large mixing bowl add the corn syrup, sugar, eggs, bourbon and vanilla. Mix well to blend. Using a large rubber spatula, fold in the pecans and dash of salt. Set aside.
To Assemble: Pour the melted chocolate mixture into the par-baked shortbread crust. Use a large rubber spatula to spread out the chocolate as evenly as possible.
Next, pour the pecan filling on top of the chocolate layer. Use a spatula to smooth. Place in the oven and bake for about 45-50 minutes until set in the middle. Remove from the oven and let cool completely.
For the Drizzle: For my bars, I added a little chocolate drizzle to the top once the bars cooled. Not required, but it adds a nice touch. To do so, place the chocolate and butter in a small microwave safe bowl. Heat for 30 second intervals until melted. Mix well to blend. Use a fork or spoon to drizzle the chocolate back-and-forth in a zig-zag patter. Allow to set before slicing.
These rich bourbon chocolate-pecan slab bars with a shortbread crust are perfect for the holidays.
slab bars, bars, pie bars, cookie bars, pecan bars, pecan pie bars
Tuesday, November 20, 2018 - 2:01pm