Let me set the scene: It’s Juneteenth. The sun’s high, music’s vibing, and the grill is popping off in the background. You’ve got a plate in one hand — ribs, greens, mac ‘n’ cheese — and in the other? Well, that’s where these Brown Sugar Bourbon Pecan Pie Bars come in.
You see, I love a classic pecan pie as much as the next Southern soul, but when it’s hot and you’re dancing between bites, a wobbly slice of pie on a paper plate just isn’t the vibe. Enter: pecan pie bars. Same gooey, rich filling. Same buttery crust. But easier to handle, easier to share, and with a little bourbon swagger that’ll have folks asking for the recipe before they even finish chewing.
This isn’t just dessert — it’s tradition reimagined for the party. Sweet, soul-warming, and just a little bit extra — just like Juneteenth itself.
Portable, shareable, and rich with bourbon-kissed goodness — these pecan pie bars will steal the show at your Juneteenth gathering.
Ingredients
For the Crust:
- 1 cup unsalted butter, melted (because we’re not here to skimp on flavor)
- 2 cups all-purpose flour
- 1/2 cup packed dark brown sugar (grab the deep, dark molasses-y kind)
- 1/4 teaspoon salt
For the Filling:
- 3 large eggs (room temp — makes all the difference)
- 1 cup packed dark brown sugar
- 1/2 cup light corn syrup (yes, it’s old school — that’s the point)
- 1/4 cup pure maple syrup (go for the good stuff)
- 1/4 cup bourbon (a smoky one if you’re feeling fancy)
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- 2 cups pecan halves (toast ‘em if you’ve got the time — life’s about the little things)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
Method:
- Preheat and Prep — 350°F, and line a 9×13-inch pan with parchment. Leave those edges long — you’ll thank me later when you’re lifting the whole thing out cleanly.
- Make the Crust — Stir melted butter, flour, brown sugar, and salt together until crumbly but cohesive. Press it into the pan like you mean it. Bake 18-20 minutes until lightly golden and smelling like the start of something good.
- Mix the Magic — In a clean bowl, whisk the eggs, brown sugar, corn syrup, maple syrup, bourbon, vanilla, butter, cinnamon, nutmeg, and a pinch of salt until smooth and glossy. When it smells like a bourbon pecan dream, fold in the pecans.
- Assembly — Pour that filling all over the warm crust and gently nudge those pecans so they’re even. Pop it back into the oven for about 30-35 minutes. Watch for that moment when it’s set but still has the tiniest wobble in the middle — that’s the sweet spot.
- Cool Down — Let the pan sit on a wire rack until completely cooled. Don’t rush this. Stick it in the fridge for an hour or two to firm up — slicing warm bars is heartbreak waiting to happen.
- Slice and Shine — Grab your sharpest knife, cut into bars (wipe between cuts for clean edges!), and if you’re feeling extra, a dusting of powdered sugar or a drizzle of bourbon glaze will make them sparkle.
Cooking Time:
- Prep Time: 20 minutes
- Bake Time: 50-55 minutes
- Chill Time: 2 hours (hands-off — go enjoy the party)
- Total Time: Around 3 hours
Supplies You’ll Need:
- 9×13-inch baking pan
- Parchment paper (non-negotiable)
- Big mixing bowls
- Whisk and spatula
- Wire rack
- Sharp knife (seriously, this matters)
Why They Belong at Your Juneteenth Celebration:
Because Juneteenth is about legacy, joy, and gathering — and food has always been the heartbeat of those gatherings. These bars honor the deep-rooted traditions of Southern kitchens while giving them a little 2025 remix: easy to grab, full of history, and bursting with flavors that feel like home. Plus, they’re just downright delicious.
Imagine guests mingling, laughing, and dancing — with one of these sweet, sticky, bourbon-glazed beauties in hand. No fork needed. Just good vibes and great bites.
