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Photo for - Maple Bourbon Pecan Bars

Maple Bourbon Pecan Bars

These decadent pecans bars are rich and buttery. Turn this bar into dessert by cutting into larger squares and serving warm with a scoop of ice cream.

  • Yields: 16
  • Preparation: 55 minutes (+ 15 minutes freezing time)

Ingredients

Shortbread Pastry:

  • ½ cup (125mL) GAY LEA - Bakers Gold, at room tempurature
  • 1/3 cup (75mL) brown sugar, packed
  • 1/3 cup (75mL) granulated sugar
  • ¼ tsp (1mL) salt
  • 1 egg
  • 1 egg yolk
  • 1 ¾ cups (425mL) all purpose flour, sifted

Maple Bourbon Pecan Caramel:

  • ¾ cup (175mL) GAY LEA - Bakers Gold
  • 1 cup (250mL) brown sugar, packed
  • ½ cup (125mL) maple syrup
  • ¼ cup (60mL) corn syrup
  • ½ tsp (2mL) sea salt
  • 3 ½ cups (875mL) pecans, whole
  • ¼ cup (60mL) whipping cream, 35%
  • ¼ cup (60mL) bourbon

Instructions

  1. Shortbread Pastry: Preheat oven to 400°F (200°C). Line 9-inch (23 cm) square baking pan with enough parchment paper to overhang edges.
  2. Using electric mixer, beat butter, brown sugar, granulated sugar and salt until light and fluffy. Beat in egg and egg yolk; stir in flour in 2 additions until just combined. Press pastry into bottom of prepared pan. Freeze for 15 to 20 minutes or until well chilled.
  3. Cover pastry with sheet of parchment paper and pie weights or dried beans. Bake for 20 to 25 minutes or until firm and set. Let cool completely.
  4. Maple Bourbon Pecan Caramel: In heavy-bottom saucepan set over medium-high heat, combine butter, brown sugar, maple syrup, corn syrup and sea salt. Cook, stirring, until butter is melted, sugar is dissolved, and mixture starts to boil.
  5. Cook, without stirring, for 4 to 6 minutes or until candy thermometer reaches 250°F (120°C) for firm ball stage or until small amount of mixture is added to dish of cold water and it forms a pliable ball of caramel (ball will hold its shape but will flatten slightly when squeezed firmly).
  6. Remove from heat; stir in pecans, cream and bourbon. Pour over shortbread pastry.
  7. Preheat oven to 375°F (190°C). Bake for 20 to 25 minutes or until topping is bubbling, thickened and just set. Let cool completely.
  8. Using parchment paper as handles, transfer to cutting board. Cut into bars.
  • Alternatively, cut into 2-inch (5 cm) squares.
  • Sprinkle tops with flaked sea salt if desired.
Photo of - Maple Bourbon Pecan Bars

Ingredients

Shortbread Pastry:

  • ½ cup (125mL) GAY LEA - Bakers Gold, at room tempurature
  • 1/3 cup (75mL) brown sugar, packed
  • 1/3 cup (75mL) granulated sugar
  • ¼ tsp (1mL) salt
  • 1 egg
  • 1 egg yolk
  • 1 ¾ cups (425mL) all purpose flour, sifted

Maple Bourbon Pecan Caramel:

  • ¾ cup (175mL) GAY LEA - Bakers Gold
  • 1 cup (250mL) brown sugar, packed
  • ½ cup (125mL) maple syrup
  • ¼ cup (60mL) corn syrup
  • ½ tsp (2mL) sea salt
  • 3 ½ cups (875mL) pecans, whole
  • ¼ cup (60mL) whipping cream, 35%
  • ¼ cup (60mL) bourbon

Products Used

GAY LEA - Bakers Gold Photo of - GAY LEA - Bakers Gold