Bourbon Pecan Pie Shortbread
Pecan pie is at the absolute top of my dessert list. Why would anyone bake a cake if the sweet caramelized greatness of a proper pecan pie were an option? I remember as a kid having grand thoughts of grabbing the pecan pie off of the holiday dessert table and hiding where no one would find me – just me and my pecan pie! The years have passed and although I still adore a delicious pecan pie, I now serve Bourbon Pecan Pie Shortbread squares after a big holiday meal. It’s a take on the classic pecan pie but far more portable ( you know…so just incase I wanted to grab the lot, run, hide, and keep them all to myself — it’s totally doable). Densely sweet, buttery, and toasty with the perfect balance of salt and sweet, these amazing bars can be made the day ahead for an easy holiday dessert.
Effortless Entertaining Cookbook
This favorite recipe of mine comes from my book, Effortless Entertaining Cookbook — 80 Recipes That Will Impress Your Guests Without Stress. This cookbook is organized by seasons and each season contains menus for occasions ranging from the casual get-togethers like “Fiesta Taco Bar” and “Autumn Beer Dinner” to the more elegant soirees like “Sunset Garden Party” and “Winter Harvest.” Every occasion comes with a timeline to help you breakdown your schedule and a list of drink pairings to create the perfect party. Some of my favorite jewels of this book are vanilla bean and bourbon peaches, backyard seafood boil, heirloom tomatoes and burrata, Bee’s Knees Cocktail with thyme honey, white wine braised turkey legs, roasted chicken with fennel and leek croutons, chardonnay apricots, carrot and ginger soup with mint cashew pesto, IPA quick-pickled green beans, gazpacho with lobster relish, lemon elderflower icebox cakes, curried snack mix, garlic and rosemary baked camembert, bourbon pecan pie shortbread, and speck and mozzarella crostini with truffle oil.
… Just think of what a great gift the Effortless Entertaining Cookbook would make! Cheers and happy holidays!
Densely sweet and toasty with the perfect balance of salt and sweet, these amazing bars can be made the day ahead for an easy holiday dessert.
- 2 cups all-purpose flour
- 1/2 cup light brown sugar
- 1 tsp kosher salt
- 12 tbsp. (1 1/2 sticks) unsalted butter, melted
- 1/2 cup light brown sugar
- 1/2 cup pure maple syrup
- 1 large egg
- 2 tbsp bourbon
- 1 tsp vanilla paste or extract
- 1/2 tsp (2.5g) kosher salt
- 8 tbsp (1 stick) unsalted butter, melted
- 2 cups chopped pecans
- Preheat oven to 350°F and grease a 13x9x2-inch baking pan.
- In a food processor or by hand using a fork and a large bowl, combine flour, sugar, salt and butter. Pulse or mix until combined and mixture begins to stick together when pinched. Pour into prepared baking pan and press to form an even crust. Bake for 20 minutes until slightly golden.
- In a large bowl, whisk to combine sugar, maple syrup, egg, bourbon and vanilla. Continue to whisk and slowly pour in the melted butter until incorporated. Pour onto the shortbread and spread the mixture with a spatula until it evenly covers the entire shortbread. Bake for 25 to 30 minutes until the mixture becomes bubbly and has lightly set. Cool completely until fully set (at least 4 hours) then cut into bars.
by Meredith Steele