Bourbon, Pecan, Coconut & Chocolate Chip Cookie Bars

Baking with booze has the potential to add an entirely new flavor and sweetness to desserts.  Alcohol can be substituted for extract in many recipes (bars, cakes, bread, brownies, cookies, etc.).  Bourbon, Bailey's, amaretto, and dark rum are popular additions, but honestly you can bake with everything from flavored vodka and Bacardi to tequila and cointreau.  Wine and beer make great additions to certain recipes too.  Boozy desserts also appeal to the adult crowd!  While a hard cider apple pie may not be appropriate for a child's birthday party, my 30-year-old friends who brew their own beer are all about it.  

In honor of Kentucky Derby season, I bring you Bourbon, Pecan, Coconut & Chocolate Chip Cookie Bars.  With brown sugar, coconut flakes, pecans, and Kentucky Bourbon, these are not your average blondies.  Hope you enjoy these as much as we did!  

All the best stuff

Mixing up the liquids

Starting to look like cookie dough!  Yum!


Serving size is at least 3 bars...

Bourbon, Pecan, Coconut & Chocolate Chip Cookie Bars
Recipe from The Brown Eyed Baker blog


2 cups all-purpose flour
1 teaspoon baking power
1/4 teaspoon sea salt
1 cup unsalted butter, melted
2 cups light brown sugar
2 eggs, at room temperature
2 teaspoons vanilla extract
2 tablespoons bourbon
1/2 cup semisweet chocolate chips
1/2 cup sweetened flaked coconut
1/4 cup chopped pecans


1.  Preheat oven to 350 degrees F.  Grease a 9X13" pan and line with parchment paper.

2.  In a medium bowl, whisk together the flour, baking powder and sea salt.

3.  In a large bowl or stand mixer, whisk together the melted butter and brown sugar until all of the butter is incorporated and there are no lumps of brown sugar.  Add the eggs, vanilla and bourbon and stir until thoroughly combined. 

4.  Add the flour mixture and stir until completely incorporated.  Add the chocolate chips, coconut flakes and pecans, stirring to combine.

5.  Pour the batter into the prepared pan and smooth into an even layer.  Bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 25 minutes.  Place the pan on a wire rack and cool completely before cutting into squares and serving.



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