- 4 boxes Walker's Pure Butter Shortbread Triangle Cookies (5.3 oz)
- 6 tbsp Unsalted butter
- 2 tablespoons Unsalted butter
- 1/2 C Sugar
- 1 tsp Vanilla extract
- 2 tbsp Flour
- 2 large Eggs
- 1/4 C Bourbon
- 1/4 C Corn syrup
- 1/3 C Evaporated milk
- 1 1/4 C Pecans
- 1/2 C Chocolate chips
Preheat oven to 400°F. Line a 9-inch by 13-inch pan with parchment paper or a silicone baking mat.
Grind Walker's Shortbread into a fine crumb using a food processor or blender. Put crumbs in a microwave-safe bowl. Add butter and microwave for 45-60 seconds until butter is melted. Stir to coat shortbread cookies in butter. Press crust firmly into the bottom of the pan.
Pre-bake crust for 10 minutes at 400°F.
Combine butter, sugar, vanilla and flour in a large mixing bowl. Beat on medium speed until light and fluffy; 2-3 minutes. Add egg and continue beating until well combined, scrape down the sides of the bowl.
Add bourbon, corn syrup and evaporated milk and mix until all ingredients are blended. Stir in pecans and chocolate chips. Pour filling into pre-baked shortbread crust.
Bake bars at 400° for 15-20 minutes until filling is set. Filling should not be jiggly but rather still a little soft. Use a toothpick to test the middle. If the toothpick is clean, the filling is baked through.
Allow filling to set and cool for 3 hours and refrigerate before cutting. It is really important that you allow these bars to cool for a few hours before attempting to cut. I actually refrigerated mine before cutting because it helps keep the crust firm when cutting.