Sticky Bourbon Pecan Bars

These gluten free Sticky Bourbon Pecan Bars have a chocolate pretzel base that adds subtle chocolate flavor and salty crunch to the layers of sweet filling and toasted pecans.  It is finger-licking sticky goodness that is fairly easy to whip up!  

The Chocolate Pretzel Base

I use Snyder’s gluten free pretzel twists or rods for this recipe because I like their flavor and texture best.  By combining the pretzels and the semi-sweet chocolate chips in the food processor at the same time, it pulls this crust together in mere moments.  Once the mixture looks evenly like coarse crumbs, add the butter into the processor.  Pulse a few times and you will notice that it begins to clump a bit.  That’s when it is done! 

Press the mixture into the bottom of a well greased and parchment lined square baking pan.  Then bake it for about 10 minutes.  The goal is to soften the chocolate enough to begin to seal the space between the crumbs.  However, this does not create a complete barrier for the filling.  Expect that the filling will absorb the base and it will even caramelize some.  It is quite magical & tasty!  This is also why I named them “Sticky” Bourbon Pecan Bars.  Although they cut cleanly and can be held, they are still deliciously sticky as can be!  

The Filling for the Sticky Bourbon Pecan Bars

The filling is similar to a pecan pie filling, however, it is thicker so that it can hold up when cut and it is spiked with bourbon!  You’re welcome.  Making it is, well, easy as pie.  Hehe.  Begin by toasting the pecans for less than 5 minutes in a dry pan.  This will bring out the flavor in the nuts.  Let them cool to room temp while you work on the rest of the filling.

Whip the eggs in a mixing bowl using a hand mixer, then add the brown sugar, cornstarch and salt.  Beat this really well, until you notice that the sugar has started to dissolve.  Then add in the corn syrup, butter, bourbon and vanilla.  Once that is combined well, stir in the pecans by hand.

And Bake!

Pour the filling into the pretzel base and bake until it is set in the center.  The pecans rise to the top during the baking process and make it look so beautiful!  A crinkle crust like you see on brownies with the crunchy pecans peeking through.  My parchment paper flopped over and stuck to part of the top (see the line in the pic) which bummed me out, but it didn’t affect how amazing they tasted, so all was good in my world that day:-) The a rich layer of sweet, chewy and gooey filling with notes of chocolate, salt and malty pretzels. Without the malt, of course, since I use gluten free pretzels. Just sooo delicious.

Cool & Cut

Let the bars cool completely in the pan before removing them and cutting into squares.  The pan can be left at room temp or in the fridge until it cools through.  Run a knife around the edge of the pan before lifting them out and cutting.  We enjoy these just as they are, but feel free to put a dollop of fresh whipped cream or ice cream on top if you’d like. 

More Gluten Free Treats to Check Out

• Caramel Apple Bars
• Perfect Brownies
• Ginger Apple Pie
• Tangy Thyme Tart
• Irish Coffee Cupcakes
• Coconut Berry Mini Cakes
• Spiced Pumpkin Cheesecake

Sticky Bourbon Pecan Bars

Sticky Bourbon Pecan Bars are everything you'd expect from the pie and balanced with a gluten free pretzel and chocolate base that melts into the filling as it bakes (in a really good way).

Click Stars to Rate Recipe:

4.75 from 8 votes

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Servings 8 servings

Calories 759

Ingredients

  

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Chocolate Pretzel Base:

• 2 cups gluten free pretzels (I like Snyder's brand)
• 1 cup semi-sweet or dark chocolate chips
• 4 tbsp butter (softened)

Bourbon Pecan Filling:

• 3 eggs
• 1 cup light brown sugar
• 1 tbsp cornstarch
• ¾ cup light corn syrup
• 5 tbsp butter (melted & cooled)
• 2 tbsp bourbon (good quality)
• 2 tsp vanilla extract
• ½ tsp fine sea salt
• 2 cups pecan halves (unsalted, unroasted)

Instructions

 

• Preheat oven to 350 degrees. Line a 9 x 9 square pan with parchment and grease any exposed areas with cooking spray or butter. 
• Crush the pretzels and chocolate chips in a food processor until they resemble coarse crumbs.  Add the softened butter to the food processor & pulse a few times to combine. 
• Pour the mixture into the bottom of the parchment lined baking pan and press to make an even layer.  Bake for 10 minutes, then remove and store in the fridge while you work on the filling.
• Toast the pecans in a dry pan over a medium high heat until fragrant, about 4 minutes.  Remove from heat, let cool at room temp.
• Whip the eggs with a hand mixer in a mixing bowl.  Add the brown sugar, cornstarch & salt and beat until lighter in color.
• Add in the corn syrup, butter, bourbon & vanilla, mixing until it is all combined well. 
• Finally stir the pecans in by hand using a spatula. 
• Pour the pecan mixture on top of the crust and bake for 40-50 minutes or until the center is set. 
• Let cool completely before removing and cutting.  If making a day ahead, store covered in the fridge.

Nutrition

Calories: 759kcalCarbohydrates: 68gProtein: 6gFat: 41gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 97mgSodium: 311mgPotassium: 299mgFiber: 4gSugar: 61gVitamin A: 508IUVitamin C: 1mgCalcium: 72mgIron: 3mg

Keyword allergy friendly, chocolate, Christmas, cookie, cookies, gluten free, make ahead, pie, sesame free, soy free, Thanksgiving

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