Here’s a recipe that is quick and esy and you probably have all the ingredients readily available. Well, provided that you have bourbon. Not everyone has stashes of booze around, but I do (though that is a long story). And if you don’t have pecans, walnuts or almonds will do just as well. Start to finish under an hour, so if you are in a rush for your kid’s bake sale, this recipe might be for you. And yes, as a matter of fact those are mini-binder clips holding the parchment paper sling in place. I’m funny like that.
1 cup pecans, chopped
1 stick (1/2 cup) unsalted butter
1 cup brown sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
4 tablespoons bourbon
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup Semi-sweet chocolate chips
Pre-heat the oven to 350F. Create a foil or parchment paper sling for your 8×8 inch baking pan. Spray liberally with baking spray. Set aside.
Spread the pecans on a baking pan and toast in the oven for about 5-6 minutes. Watch them carefully as they will go from “nicely toasted” to charcoal in a matter of seconds. Once toasted, set aside. In a work bowl, combine flour, cinnamon, baking powder and salt. Set aside.
Melt butter in a medium saucepan. Whisk the melted butter until brown specks appear at the bottom. Watch closely and be careful not to burn. It should be a light brown color and have a nutty aroma. This should take about 5 minutes. Place brown butter in a large heat-proof bowl and whisk in an ice cube. Let cool for another few minutes, then mix in the brown sugar until smooth. Beat in the egg, vanilla, and bourbon. Stir in the flour mixture until just combined, then fold in the pecans and chocolate chips. I always reserve a few to sprinkle on the top, but that is up to you.
Place batter into the prepared pan and spread evenly. Sprinkle the remaining walnuts and chocolate chips on top and pat down slightly. Bake for 25-30 minutes. Cool completely before removing bars from the pan.