Brown Sugar Bars
A buttery pecan crust that bakes up in a flash topped with classic pecan pie filling and a touch of bourbon-infused maple syrup- yes my darlings- you have found the perfect Brown Sugar Bar.
My Masters Brunch Menu wouldn’t be complete without a sweet treat featuring fresh Georgia pecans. The two most popular things you can do with the nuts, of course, bake them in a pie or make cookies.
Let’s do one better and do both. Brown Sugar Bars.
BTW- Hunky Hubbie said these are the best things I have ever baked. (He says that pretty much every time I bake him a new dessert).
Ingredients in Brown Sugar Bars:
- eggs
- unsalted butter
- flour
- Vanilla or bourbon maple syrup* see chef’s notes for source
- pecans
- dark Karo syrup
- light brown sugar
- dark brown sugar
- vanilla
- baking powder
- salt
- Bourbon or dark rum
- non-stick cooking spray
Equipment and utensils needed for this recipe:
- 7″ x 10.5′ baking dish
- foil
- measuring cups and spoons
- food processor
- sharp knife
How to make brown sugar bars:
Variations to this brown sugar bar recipe:
- Add in dark or bittersweet chocolate
- Add in dried cherries
- Use walnuts or pistachios instead of pecans
- Stir in cornflakes for an unusual crunch
- Chef’s Notes- The bourbon maple syrup I used is from Wild Montana Foods . It is a vanilla infused line of maple syrups from Montana.
- Buy similar syrup HERE.
- Store opened pure maple syrup in the fridge. It will mold if left at room temperature.
Pro-Tips for successful baking:
- Make certain your oven temperature is correct
- Rotate the bars halfway through baking so the pecans are evenly browned.
- Do not forget to remove the bars from the baking dish to cool after 30 minutes.
- Cool these bars completely before slicing.
- Use FRESH pecans. Nuts are high in fats and can go rancid if not stored correctly.
- You may omit the alcohol if desired, but it burns off and adds a deep rich smokey flavor to these bourbon pecan bars.
If you like these bourbon pecan bars, you’ll love these recipes:
- Brown butter pecan cookies
- Cinnamon pecan sticky buns
- Bourbon pecan pie
- Rum glazed bundt cake with pecans
How I developed this Brown Sugar Bar recipe:
I searched for a bourbon pecan bar that had a superb crust and found exactly what I was looking for in an America’s Test Kitchen recipe. But, their recipe spread the crust out over a large square pan so it wasn’t terribly thick. I instead bake my crust in a smaller 10.5 x 7-inch Le Cruset baking tray lined with a foil sling. Without the foil swing- you are in for a heck of a mess trying to remove the bars from the pan.
I opted for a few more pecans than in the original recipe and a bit more butter. I also added in a bourbon-infused syrup and lots of dark rum and a dark Karo syrup- not their light- blah.
Bake and then while still hot, pour in my vanilla maple syrup and rum filling. I add dark rum, dark Karo syrup, light brown sugar, lots of vanilla, and top with two heaping cups of toasted pecans. The alcohol does cook off in the baking process but it adds rich butterscotch notes to the bars that fruit juice like apple juice cannot. If you do not want to use alcohol, use extra Karo syrup, apple juice, or extra vanilla.
Finally, I almost doubled the amount of salt. ATK doesn’t mind using table salt, but I always use Kosher which is much softer. This really cuts through the sweetness and brings up the deep rich maple taste. When that salt hits your taste buds- look out. So good! Smoked salt flakes really amps up the flavor as well.
These perfectly sweet and slightly salty bars are sure to be the star of your Sunday at the Masters’ brunch.
Brown Sugar Bars
Ingredients
For the Crust
- 1 cup (5 oz. ) flour
- ½ cup ( 2 .5 oz) light brown sugar
- ⅓ cup pecans, toasted and rough chopped
- 1 tsp Kosher salt
- ¼ tsp baking powder
- 7 tbsp unsalted butter, cut into pieces and chilled
For the Filling
- ½ cup (3.5 oz) packed light brown sugar
- ¼ cup dark Karo Syrup
- 2 tbsp Vanilla Maple syrup – see chef's notes for source or any pure maple syrup- not pancake syrup
- 4 tbsp unsalted butter, melted
- 1 tbsp dark rum or bourbon
- 2 tsp vanilla extract We prefer Wild Montana Foods- slow extracted vanilla for extra richness
- ¾ tsp kosher salt
- 1 large egg, beaten
- 2 heaping cups of pecans, toasted and coarsely chopped
Instructions
- For the Crust
- Preheat your oven to 350 degrees. Line a 10.5 x 7-inch baking dish, with a foil sling allowing the foil to hang over each side. Spray generously with cooking spray. Set aside.
- In a food processor, add in the flour, brown sugar, pecans, baking powder, and salt. Pulse 5-6 times until combined and pecans are finely chopped like sand.
- Add in the butter and pulse another five seconds until the mixture is like cornmeal.
- Press the mixture into the foil-lined baking dish using the back of a measuring cup to even out the mixture. Be sure to press the crust up the sides and evenly around the pan.
- Bake at 350 degrees for 20 minutes.
- For the Filling
- While the crust is baking, in a medium bowl, combine the brown sugar, Karo syrup, maple syrup, rum, butter, salt, and vanilla with a whisk. Whisk in the egg until the mixture is smooth.
- Pour the mixture into the warm crust.
- Top the filling with the 2 cups of coarsely chopped pecans.
- Bake at 350 for 15 minutes. Rotate the pan and bake for another 10 minutes.
- Set the dish on a wire rack to cool for 30 minutes.
- After 30 minutes, remove the bars using the foil slings and let cool for another 1 1/2 hours until the crust is completely cooled and the filling is set.
- Peel the foil off of the bars and using a serrated knife, cut into 12 equal pieces. Cooled bars can be stored in an airtight container for five days… but they won’t last that long.
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