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Irresistible Classic Derby Pie Bars Recipe with Easy Bourbon Caramel

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Classic Derby pie bars featuring a chewy, nut-studded crust with a rich, gooey chocolate and nut filling, topped with a luscious bourbon caramel sauce. Perfect for potlucks, holidays, or any cozy occasion.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • ½ cup unsalted butter (115g), softened
  • ¾ cup granulated sugar (150g)
  • ½ cup light brown sugar (110g), packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips (170g)
  • 1 cup chopped pecans or walnuts (120g), toasted
  • ¼ teaspoon salt
  • ½ cup dark brown sugar (110g)
  • ¼ cup heavy cream (60ml)
  • 3 tablespoons bourbon whiskey (45ml)
  • 2 tablespoons unsalted butter (30g)
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×9 inch pan or line it with parchment paper.
  2. In a large bowl, cream together ½ cup softened unsalted butter, ¾ cup granulated sugar, and ½ cup light brown sugar until light and fluffy (3-4 minutes).
  3. Add 2 room temperature eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
  4. In a separate bowl, whisk together 1 ½ cups all-purpose flour and ¼ teaspoon salt.
  5. Gradually add the dry ingredients to the wet, mixing until just combined. Avoid overmixing.
  6. Fold in 1 cup semisweet chocolate chips and 1 cup toasted chopped pecans or walnuts using a spatula.
  7. Pour the batter into the prepared pan and spread evenly.
  8. Bake for 35-40 minutes, until edges are golden and a toothpick inserted near the center comes out with a few moist crumbs.
  9. While baking, prepare the bourbon caramel: In a small saucepan over medium heat, combine ½ cup dark brown sugar, ¼ cup heavy cream, and 2 tablespoons unsalted butter. Stir constantly until bubbling and slightly thickened (about 5 minutes).
  10. Remove from heat and stir in 3 tablespoons bourbon whiskey, ½ teaspoon vanilla extract, and a pinch of salt. Let cool slightly to thicken.
  11. Remove bars from oven and cool on a rack for at least 20 minutes.
  12. Pour bourbon caramel evenly over the warm bars, allowing it to seep in.
  13. Chill in the refrigerator for at least 1 hour before cutting into squares.

Notes

Use softened butter, not melted, for the crust to maintain chewy texture. Toast nuts in a dry skillet for 3-5 minutes to enhance flavor. Avoid overmixing the batter to keep bars tender. Start caramel as bars bake to save time. Let bars cool completely before slicing to prevent sticky mess. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use coconut oil and coconut cream. Bourbon can be substituted with dark rum or brandy.

Nutrition

Keywords: Derby pie bars, bourbon caramel, chocolate pecan bars, Southern dessert, potluck dessert, easy dessert bars

Find it online: https://dahliadishes.com/irresistible-classic-derby-pie-bars-recipe-with-easy-bourbon-caramel/