I used ChatGPT to help create a list of tailgate foods to cook for the LSU/Ole Miss tailgate. I knew I wanted to make Jambalaya and Muffulettas, but needed a dessert. It suggested Bourbon Pecan Bars.

I can't recommend this dessert enough. They were an absolute hit at the tailgate and were crushed quickly. Here is the recipe Chat gave me. I followed it but added a tad more bourbon than it suggested. I checked already and, unfortunately, I didn't take any photos.

Bourbon Pecan Bars

Makes: About 24 bars
Pan: 9×13-inch
Oven: 350°F

Shortbread Crust

Ingredients
2 cups all-purpose flour
½ cup granulated sugar
½ teaspoon salt
¾ cup butter, melted

Directions
Preheat oven to 350°F.
Grease a 9×13-inch pan or line it with parchment paper.
Mix flour, sugar, salt, and melted butter until combined.
Press evenly and firmly into the bottom of the pan.
Bake for 18–20 minutes, until the edges are just beginning to turn golden.

Bourbon Pecan Filling

Ingredients
3 large eggs
1 cup light brown sugar, packed
¾ cup light or dark corn syrup
¼ cup butter, melted
3 tablespoons bourbon
1 teaspoon vanilla extract
½ teaspoon salt
2 cups chopped pecans

Directions
Whisk together the eggs, brown sugar, corn syrup, melted butter, bourbon, vanilla, and salt until smooth.
Stir in the chopped pecans.
Pour the filling evenly over the warm shortbread crust.
Return to the 350°F oven and bake for 25–30 minutes. The edges should be set and the center should still have a slight softness to it.
Let the bars cool completely before cutting. The filling will continue to set as it cools.

Cut into about 24 small bars.

Serving: These are best at room temperature. For clean cuts, refrigerate them first, cut while cold, then let them come back to room temperature before serving.