Chef Jessica Rothacker, Heirloom Café & Fresh Market, Athens
Yield: Makes 9 dessert sized bars or 18 snacking bars
Autumn is by far my favorite season and pecan pie is one of those absolutely necessary autumn treats for me. To keep things a little more casual than the typical Thanksgiving dessert spread, this recipe is for a chocolate bourbon pecan pie bar with a brown butter shortbread base. Happy snacking!
- 8 ounces unsalted Banner Butter
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 cups DaySpring Farms all-purpose flour
- 3/4 c Hughes sorghum syrup
- 3/4 c light brown sugar
- 2 farm eggs, I like Pastures of Rose Creek
- 2 Tbs butter, melted
- 1 Tbs vanilla extract
- 1 ounce ASW Resurgens Rye bourbon
- 2 1/2 cups New Ground Orchards pecan pieces
- 4 ounces Condor Chocolates chocolate chips
Preheat oven to 350. Line a 9×13 inch baking dish with parchment paper and spray with cooking spray. Brown butter in a pan, about 5-8 minutes over medium high heat. Allow to cool for 5 minutes. In a large bowl, combine browned butter, sugar, vanilla, & salt. Mix together. Gradually stir in flour until mixture is crumbly and begins to stick together. Press into the bottom of prepared pan and bake for 15 minutes.
Meanwhile, whisk sorghum syrup, brown sugar, eggs, melted butter, vanilla, & bourbon together in a medium bowl. When crust has finished baking, remove from oven and sprinkle chocolate chips and pecan pieces evenly over the crust. Pour sugar mixture over pecans and chocolate and spread evenly and gently with a spatula over the crust. Return to oven and bake for 30 minutes. Remove from oven and cover with foil, then return to oven and bake 10 minutes longer. Remove from oven and allow to cool. Chill in refrigerator for 2 hours, then cut into bars and serve. Makes 9 dessert sized bars or 18 snacking bars.