Bacon Pecan Pie Bars with Whiskey

Recipe

Dessert
Bacon Pecan Pie Bars with Whiskey

Primary Media

Plate of bacon pecan pie bars

User Rating

3.9 out of 5 stars
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81 ratings

Recipe Data

24
Servings
20min
Prep
1hr5min
Total

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    Description

    The title says it all. 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 24
    QuantityIngredientAdd
    Crust
    1 ¼ c.Hy-Vee all-purpose flour
    c.Hy-Vee cornstarch
    c.Hy-Vee powdered sugar
    ½ tsp.Hy-Vee salt
    ¾ c.Hy-Vee unsalted butter, chilled and cubed
    Filling
    ¾ c.Hy-Vee light corn syrup
    ½ c.Hy-Vee brown sugar, packed
    3Hy-Vee large eggs
    ¼ c.Hy-Vee unsalted butter, melted
    ¼ c.whiskey
    1 tsp.Hy-Vee vanilla
    2 c.Hy-Vee pecan pieces
    4 slice(s)Hy-Vee bacon, slightly cooked and finely chopped

    Things To Grab

    • Food processor
    • 9x9-inch square baking pan
    • Parchment paper
    • Whisk
    • Large bowl

    Directions

    1. Preheat oven to 350 degrees.
    2. To Make Crust: add flour, cornstarch, powdered sugar and salt to food processor; pulse until combined. Add 3/4 cup cubed butter; pulse until mixture resembles coarse crumbs. Press into bottom of 9-inch square baking pan lined with enough parchment paper to overhang sides; refrigerate for 15 minutes.

    3. Bake for 20 to 25 minutes or until lightly golden around the edges; set aside.

    4. To Make Filling: whisk corn syrup, brown sugar, eggs, 1/4 cup melted butter, whiskey and vanilla in a large bowl. Stir in pecans. Pour over crust; scatter bacon over top.

    5. Bake for 25 to 30 minutes or until filling is set but still jiggly in the center. Transfer to wire rack; let cool completely. Cut into bars.

    Nutrition facts

    Servings

    240 Calories per serving
    1 bar

    Amounts Per Serving

    • Total Fat: 15g
    • Cholesterol: 45mg
    • Sodium: 80mg
    • Total Carbohydrates: 23g
    • Protein: 3g

    Daily Values

    0%
    Vitamin A 6%
    0%
    Vitamin C 0%
    0%
    Iron 4%
    0%
    Calcium 2%

    Recipe Source:

    Hy-Vee Test Kitchen