Pecan Pie Whiskey Bars

  • Yield: 16 Servings
  • Prep Time: 10 Mins.
  • Cook Time: 50 Mins.
  • Classic pecan pie filling is spiked with whiskey and baked with a rich shortbread crust for a sinfully delicious bar.


  • Shortbread Cookie Crust:

  • 3/4 cups unsalted butter, at room temperature
  • 1/3 cup granulated sugar
  • 1 1/2 cup all-purpose flour
  • Filling:

  • 3 eggs
  • 1 cup dark corn syrup
  • 2/3 cup packed brown sugar
  • 1/3 cup unsalted butter, melted
  • 1/4 cup whiskey
  • 2 tablespoons 35% heavy whipping cream
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 Fisher® Pecan Cookie Pieces (8 oz/226 g)


  1. Preheat oven to 350°F. Line 9-inch square baking pan with enough parchment paper to overhang sides; set aside.
  2. Shortbread Cookie Crust: Using electric mixer, beat butter with sugar until light and fluffy; stir in flour. Press into bottom of prepared pan; prick all over with fork. Freeze for 10 minutes.
  3. Bake for 12 to 15 minutes or just until pale golden around the edges and set. Let cool slightly.
  4. Filling: Whisk eggs until foamy. Whisk in corn syrup, brown sugar, melted butter, whiskey, cream, flour, vanilla and salt until blended; stir in pecans. Pour mixture over baked crust.
  5. Place pan on baking sheet. Bake for 35 to 40 or until filling is set around edges, but center still jiggles slightly. Let cool completely in pan on rack.
  6. Using parchment paper overhang, transfer to cutting board. Cut into bars. Makes 16 bars.
  7. Tip: Substitute bourbon, rum or brandy for whiskey if desired.

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