I’ve done it! I have found my new Thanksgiving tradition in these bars.

Thanksgiving dessert has always been a tough one for me. Without trying to sound like a broken record, pie is not really my thing. Cookies are most definitely all Christmas and cakes are birthday items. I really wanted to find something that tasted of Thanksgiving and its familiar flavors, but was a fly-by-and-grab type of deal. Something that could be sitting out on the table, ready whenever you are.

And. This. Is. It.

Ladies and Gentlemen, I present to you Bourbon Chocolate Pecan Pie Bars.

They are basically a pecan pie over a buttery shortbread crust that, when paired with the dark chocolate chips, tastes like a decadent chocolate chip cookie.

Not to mention, b o u r b o n.

It’s absolutely dreamy. Any recipe that says “whip until glossy” is dreamy, but this one really is. It’s all-Thanksgiving without making pie crust. Cue up the Hallelujah Chorus!

I’m serious when I say I will look no further. This was by far the best thing about our Thanksgiving meal. I knew Joy wouldn’t let me down. Forever more, my Thanksgiving dessert:

Bourbon Chocolate Pecan Pie Bars

Source: Joy the Baker’s Homemade Decadence

Shortbread crust:

2 c. all-purpose flour
3/4 c. confectioners’ sugar
1 c. (2 sticks) unsalted butter, at room temperature
1/2 tsp. salt

Filling:

1/4 c. (1/2 stick) unsalted butter, melted
3/4 c. packed light brown sugar
1/2 c. light corn syrup
3 large eggs
2 Tbs. bourbon
1/2 tsp. salt
2 c. toasted pecan halves, coarsely chopped
1 c. dark chocolate chunks

Put a rack in the upper third of the oven and preheat to 350-degrees. Grease a 9×13 baking dish with butter, line with parchment paper, and grease the parchment paper.

For the crust, in an electric mixer fitted with the paddle attachment, combine flour, confectioners’ sugar, butter and salt. Beat until the mixture is combined, but crumbly, about 4 minutes. Dump the mixture into the prepared baking dish and use your fingers to press the crust evenly across the bottom.

Bake until lightly browned, 12 to 15 minutes. Remove from the oven, but leave the oven on.

For the filling, in a medium bowl, whisk together the butter, brown sugar, corn syrup, eggs, bourbon and salt until thoroughly combined and glossy. Stir in the pecans and chocolate pieces. Pour the mixture over the baked crust, distributing the pecans and chocolate evenly.

Bake until set, 25-30 minutes. Let cool completely in the baking dish before slicing the bars. The bars will keep in an airtight container in the fridge for up to 4 days and is easily halved for an 8×8 pan.