Something about fall calls for indulgent, cozy desserts, and these Chocolate Bourbon Pecan Bars fit the bill perfectly. Rich, buttery, and loaded with the flavors of toasted pecans, velvety chocolate, and a hint of bourbon, these bars capture everything I love about the season.

The aroma of caramelizing pecans as they bake with the bourbon-laced filling is truly irresistible, it’s like autumn wrapped in dessert form.

I first made these for a fall gathering with friends, and they quickly became a staple for any special occasion that needed a decadent dessert. The combination of nutty pecans and dark chocolate, with just a touch of bourbon, brings warmth to every bite.

What makes this recipe special is the balance between sweet and savory, the flaky, buttery crust combined with the richness of the filling is a match made in heaven.

These bars are sure to impress, perfect for holiday gatherings or simply enjoying a hot cup of coffee. I’d love to hear how you make them your own!

Why I Love This Recipe?

These bars are perfect for the cooler months, especially with the cozy mix of chocolate and pecans.
They’re a hit at every gathering; people always ask for the recipe.
Despite the fancy flavors, they come together quickly with ingredients you likely have on hand.
You can tweak the bourbon or even leave it out for a non-alcoholic version.

This image shows a close-up of bourbon pecan bars, featuring a golden graham cracker crust topped with rich caramel, chocolate chips, and pecans, perfectly cut into squares for serving.

Bourbon Pecan Bars Recipe

These Chocolate Bourbon Pecan Bars are inspired by the rich, nutty flavors of pecan pie, perfect for Thanksgiving or any time you're craving something sweet with a hint of bourbon. The combination of a graham cracker crust, bourbon caramel filling, and a pecan crumble makes these bars irresistible!

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Prep Time 25

Cook Time 25

cooling time 40

Total Time 1 30

Course Dessert

Cuisine American

Servings 3

Calories 255 kcal

Equipment

Small Food Processor
8×8-inch Baking Dish
Parchment paper

Ingredients

For the graham cracker crust:

136 grams Graham Crackers about 9 graham cracker sheets
56 grams Salted Butter melted (1/4 cup)
1/2 tsp Diamond Crystal Kosher Salt

For the pecan crumble:

150 grams Pecan Halves 1 1/2 cups, plus extra for topping
1 Large Egg White
85 grams Chocolate Chips 1/2 cup
1 tsp Vanilla Extract
1 tbsp Bourbon
1/4 tsp Diamond Crystal Kosher Salt

For the bourbon caramel filling:

113 grams Salted Butter 8 tablespoons
125 grams Lightly Packed Dark Brown Sugar 1/2 cup + 2 tablespoons
3 tbsp Heavy Cream
1 tbsp Bourbon

Instructions

Preheat the Oven: Set a rack in the center of the oven and preheat to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
Make the Graham Cracker Crust:
In a food processor, pulse together the graham crackers, melted butter, and 1/2 teaspoon kosher salt until it resembles wet sand. Press the mixture evenly into the bottom of the prepared baking dish.
Prepare the Pecan Crumble:
Without cleaning the food processor, add the pecans, egg white, chocolate chips, vanilla extract, bourbon, and 1/4 teaspoon kosher salt. Process until the mixture is chunky and resembles a crumble topping. Set aside.
Bake the Crust:
Once the oven is ready, bake the graham cracker crust for 12-14 minutes, or until the edges turn golden brown. The center should not brown much. Remove from the oven and set aside.
Make the Bourbon Caramel:
In a medium pan, melt the butter over medium heat, then stir in the brown sugar. Allow the mixture to come to a gentle bubble and cook for 3-4 minutes, stirring occasionally until it thickens. Remove from heat and quickly stir in the heavy cream and bourbon until combined and smooth.
Assemble the Bars:
Pour the caramel over the baked graham cracker crust, tapping the pan lightly on the counter to distribute it evenly. Scatter the pecan crumble over the caramel, spreading it as close to the edges as possible. Dot any open spaces with extra pecan halves.
Bake Again:
Return the dish to the oven and bake for 10-11 minutes or until the pecan mixture looks dry and the caramel is bubbling at the edges.
Cool:
Once baked, cool the bars in the fridge or freezer for at least 45 minutes, ensuring the bottom of the pan is completely cool before slicing.
Slice and Serve:
Using a sharp knife, slice the bars into 16 pieces. Enjoy the rich flavors of bourbon, chocolate, and pecans in each bite!