bourbon pecan chocolate bars

Posted by on Nov 25, 2013 in uncategorized | 2 comments

Bourbon Chocolate Pecan Bars
Bourbon, pecan, and chocolate…

What else do you need to hear before you come and devour these Bourbon Pecan Chocolate Bars?

Bourbon Chocolate Pecan Bars

Okay, fine…I’ll try to soothe the bit of lingering curiosity that still remains within you.

Yes, they’re decadent. Yes, they’re gooey. Yes, they’re chocolaty. And in case you’re wondering, yes, these bars possess a smooth and creamy filling that contrasts beautifully with the crunchy texture of the candied pecans and the crispness and sandiness of the pecan shortbread crust.

Bourbon Chocolate Pecan Bars

And what about the bourbon, you may be asking? I’m so glad you asked. High-quality bourbon is reduced and used as the glaze of these indulgent bars. Bourbon is also used in the chocolate filling.

Bourbon Chocolate Pecan Bars

And once again…yes, the bourbon flavor is present, but it’s subtle and it hits you right at the end…Right when you may be getting ready to note its absence, you feel its notable kick and it leaves you satisfied and saying, “oh yeah, there’s the bourbon”.

Bourbon Chocolate Pecan Bars

Once again lovely people, these are Bourbon Pecan Chocolate Bars. If you want them, don’t just stand there. Do something about it. Come and get them!

Bourbon Chocolate Pecan Bars

Bourbon Pecan Chocolate Bars
 
Serves: 24 2" x 2" pieces
Ingredients
  • Pecan Shortbread Crust:
  • 7 oz (1⅓ cups) pecans
  • 12 oz (1 ½ cup) butter
  • ½ teaspoon vanilla extract
  • 6 oz (3/4 cup + 1 tablespoon) sugar
  • 10 ½ oz (2 ¼ cups) all-purpose flour
  • ¾ teaspoon salt
  • Chocolate Bourbon Filling:
  • 12 oz (2⅓ cups) 62% Scharffen Berger Semisweet Chocolate, finely chopped
  • 4 oz (1/2 cup) sugar
  • 8 oz (1 cup) heavy cream
  • 8 oz (1 cup) milk
  • 3 eggs
  • ¾ teaspoon vanilla extract
  • 3 tablespoons good-quality bourbon
  • Candied Pecans:
  • 16 oz (2 cups) water
  • 16 oz (2 cups) sugar
  • 8 oz (2 cups) pecans
  • vegetable oil, for frying
  • Milk Chocolate Ganache:
  • 6 oz (1 ¼ cups) 41% Scharffen Berger Extra Rich Milk Chocolate, finely chopped
  • 6 oz (3/4 cup) heavy cream
  • Bourbon Glaze:
  • 5 oz (3/4 cup) good-quality bourbon
  • 1 ¾ oz (1/4 cup) turbinado sugar
  • Bourbon Pecan Chocolate Bars:
  • chocolate bourbon filling
  • one 13” x 9” x 2” tray of baked pecan shortbread crust
  • candied pecans
  • milk chocolate ganache, room temperature
  • bourbon glaze, room temperature
Instructions
  1. Pecan Shortbread Crust:
  2. 1. Preheat oven to 350 degrees F. Grease and cover one 13”x 9”x 2” rectangular baking pan with parchment paper.
  3. 2. Place pecans into a food processor and grind until pecans are finely crushed. Set aside for later use.
  4. 3. In the bowl of a stand-mixer, cream butter and sugar on medium-high speed with a paddle attachment until butter is light and fluffy. Add vanilla extract and continue mixing until vanilla is well incorporated.
  5. 4. Meanwhile, mix all-purpose flour, salt, and ground pecans in a bowl. Stir to combine.
  6. 5. Change speed on mixer to low. Add all dry ingredients to butter/sugar mixture until all ingredients come together. Turn mixer off.
  7. 6. Pour pecan shortbread cookie dough into prepared 13”x 9”x 2” baking pan and smoothen surface with a spatula until smooth. Bake for about 20-22 minutes until surface becomes light golden brown. Allow crust to cool off completely in baking pan and set aside for later use. (Note: Crust will be soft when you remove it from the oven, but it will firm up once it cools down).
  8. Chocolate Bourbon Filling:
  9. 1. Place finely chopped 62% Scharffen Berger Semisweet Chocolate and sugar in a medium-sized bowl.
  10. 2. Heat heavy cream and milk over medium-high heat and bring to a simmer. Pour simmered heavy cream and milk over chocolate and sugar. Stir mixture from the center until everything is well combined. Allow mixture to cool down to room temperature.
  11. 3. In a small bowl, whisk eggs, vanilla extract, and bourbon and add to chocolate filling. Set aside for later use.
  12. Candied Pecans:
  13. 1. Place a piece of parchment paper or a silpat over a 10” x 15” sheet tray.
  14. 2. Combine water, sugar, and pecans in a large pan. Cook over medium-high heat until liquid has the consistency of thick syrup and it reaches 225 degrees F on a candied thermometer. Stir occasionally and remove from heat once pecans are ready.
  15. 3. Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 325 degrees F. Using a large slotted spoon or a kitchen spider, drain pecans from syrup and drop them gently into frying oil. Fry pecans for about 2-3 minutes, or until small frying bubbles disappear. Transfer pecans onto prepared sheet tray with slotted spoon or kitchen spider. Repeat frying procedure if necessary until all pecans have been fried. Allow pecans to cool to room temperature and set them aside for later use.
  16. Milk Chocolate Ganache:
  17. 1. Heat heavy cream in a small saucepan and bring to a simmer.
  18. 2. Meanwhile, put finely chopped 41% Scharffen Berger Extra Rich Milk Chocolate in a large bowl and pour simmered heavy cream over it. Allow cream and chocolate to rest for about a minute so that chocolate softens and melts.
  19. 3. Stir mixture gently from the center until everything is well combined.
  20. 4. Set milk chocolate-heavy cream mixture aside and allow it to cool completely to room temperature.
  21. Bourbon Glaze:
  22. 1. Add bourbon and turbinado sugar to a medium-sized saucepan and bring it to a simmer over medium-high heat. Reduce heat to low once it comes to a simmer.
  23. 2. At this point, stir occasionally to maintain a gentle simmer all throughout the cooking time. Continue cooking bourbon until it has the consistency of syrup, its volume has reduced by ⅔-3/4, and it reaches 220 degrees F on a candied thermometer. Remove from heat and cool slightly before use.
  24. Bourbon Pecan Chocolate Bars:
  25. 1. Preheat oven to 250 degrees F. Pass chocolate bourbon filling through a sieve and into prepared baking tray that is lined with pecan shortbread crust on the bottom. Bake for about 30 minutes, or until filling jiggles in the center when tapped. Remove from oven and allow it to cool completely.
  26. 2. Meanwhile, roughly chop pecans and set them aside for later use.
  27. 3. Pour milk chocolate ganache over baked chocolate bourbon filling and spread it into a thin layer with a spatula so that ganache covers the entire surface of the baked chocolate bourbon filling.
  28. 4. Sprinkle and spread roughly chopped pecans over milk chocolate ganache. Drizzle bourbon glaze all over the surface. Cut into 2” x 2” squares.
Notes
Cover tray tightly in plastic wrap for 3-4 days. Freeze for about 2 weeks.

Bourbon Chocolate Pecan Bars


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2 Comments

  1. OMG Vane, I’ve been drooling all over these bars ever since I saw the teaser photos on social media. Get.in.mah.belly.right.now!!! That chocolate filling looks so luscious and creamy, and you can never go wrong with candied pecans, shortbread or bourbon. There is nothing that I don’t love about these bars. And thankyouthankyouthankyou for the amazing comment you left on my latest post. I always feel it’s helpful to verbalize my problems and all of you have been so incredible with your support. Love ya, girl!

    • You’re so welcome Nancy! I was drooling over your pumpkin cheesecake bars earlier and I hope that my comment helped ease your mind a bit. Love ya and miss ya!

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