Servings: 0
Ingredients
For the Shortbread Crust:
- 6 tbsp unsalted butter cold and cubed
- 1 box 5.3oz Walkers Shortbread Cookies
- ¾ cup werthers caramel popcorn
- ¼ tsp salt
For the Bourbon Pecan Pie Topping:
- 1/4 cup all purpose flour
- ½ cup brown sugar tightly packed
- 1 tsp salt
- 1 cup light corn syrup
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 3 tbsp bourbon
- 1 tbsp maple syrup
- 2 cups pecans roughly chopped
Instructions
For the Shortbread Crust:
- Preheat the oven to 350F. Prepare a 9×13 inch baking pan by lining the bottom with parchment paper and greasing the inner edges with butter
- In a food processor, add shortbread cookies, popcorn, and salt. Chop until coarse crumbs. Add in butter and chopped together until it resembles a coarse almost paste texture.
- Press mixture evenly and firmly onto the bottom of your pan (make sure the crust is packed tightly and evenly so you won’t have to deal with a possible seeping situation later).
For the Bourbon Pecan Pie Topping:
- Put all ingredients in a large bowl except the pecans. Whisk until thoroughly combined then fold in pecans.
- Transfer into your prepared crust and bake for 25-35 minutes or until a toothpick inserted close to the edge comes out with minimal dry crumbs. Cool in the pan before slicing into bars. Enjoy!
Video
@hungrymockingbird Even if you dont like pecan pie, youll love these (Also couldnt post this without using a Beyonce, aka the Queen of Texas, song 😂) #pecan #pie #bars #juneteenth ♬ Crazy In Love (Homecoming Live) – Beyoncé
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