A light pecan bar accented with bourbon.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 9 inch square baking pan.

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  • To make crust: In medium mixing bowl, combine flour and salt. Add in shortening until mixture resembles coarse crumbs. Press dough into baking pan and bake for 15 minutes.

  • To make the filling: In large mixing bowl, beat sugar, eggs and bourbon. Slowly add in flour and salt, mixing well. Fold in coconut and pecans.

  • Spread filling over hot crust. Bake 12 to 15 minutes, or until lightly browned. Let cool on wire racks before cutting into bars.

Nutrition Facts

130.9 calories; 1.7 g protein; 14.6 g carbohydrates; 15.5 mg cholesterol; 72 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/03/2006
Very good recipe - I should have doubled it! I used margarine instead of shortening (just make sure it's cold when you put it in) only 1/2 cup of coconut (perfect amount - 2 cups would have been WAY too much) and I used Southern Comfort for the bourbon. Turned out great! We enjoyed it topped with vanilla ice cream. Read More
(3)

Most helpful critical review

Rating: 2 stars
02/02/2008
The crust was flat tasting and I came out almost gooey. Too much shortning! I used brown sugar (IMHO bourbon and brown sugar are a taste combo made in Heaven!) and sweetened coconut but they weren't quite sweet enough to make up for the flat tasting crust. The bourbon added a great little accent to the overall flavor though. I'm giving it two stars only because I can see the potential if I were to add powdered sugar to the crust and use butter instead of shortning (omitting the salt if using salted butter). I'll probably make it again but I'll tweak the recipe. Read More
(2)
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
08/03/2006
Very good recipe - I should have doubled it! I used margarine instead of shortening (just make sure it's cold when you put it in) only 1/2 cup of coconut (perfect amount - 2 cups would have been WAY too much) and I used Southern Comfort for the bourbon. Turned out great! We enjoyed it topped with vanilla ice cream. Read More
(3)
Rating: 4 stars
08/03/2006
Very good recipe - I should have doubled it! I used margarine instead of shortening (just make sure it's cold when you put it in) only 1/2 cup of coconut (perfect amount - 2 cups would have been WAY too much) and I used Southern Comfort for the bourbon. Turned out great! We enjoyed it topped with vanilla ice cream. Read More
(3)
Rating: 5 stars
06/29/2006
num! Nothing like chocolate and caramel! Read More
(3)
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Rating: 2 stars
02/02/2008
The crust was flat tasting and I came out almost gooey. Too much shortning! I used brown sugar (IMHO bourbon and brown sugar are a taste combo made in Heaven!) and sweetened coconut but they weren't quite sweet enough to make up for the flat tasting crust. The bourbon added a great little accent to the overall flavor though. I'm giving it two stars only because I can see the potential if I were to add powdered sugar to the crust and use butter instead of shortning (omitting the salt if using salted butter). I'll probably make it again but I'll tweak the recipe. Read More
(2)
Rating: 5 stars
04/15/2005
I thought these were pretty good but then I like coconut. Read More
(1)
Rating: 4 stars
05/04/2006
This is a very easy and tasty cookie nice at Christmas. Read More
(1)
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Rating: 1 stars
11/24/2004
Did we forget to add cold water to the crust part of this recipe. Even at that the crust was flat tasting. I can't say this is Pecan Bars I would call them Coconut Bars with chpped nuts. Too much coconut the more you chewed the bigger mouthful you had. Not my favorite. Sorry! Read More