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Kentucky Derby Bourbon Bars
Ingredients:
2 (9-inch) piecrusts, can use pre-made fresh crusts, not frozen
1 cup granulated sugar
1/2 cup all-purpose flour
2 large eggs
8 tablespoons (1 stick) unsalted butter, melted and cooled
1/2 teaspoon kosher salt
3 to 4 Tablespoons Vain vanilla, I used Mexican Vanilla extracted in KY bourbon
1 cup semisweet chocolate chips
1 cup coarsely chopped pecans
Directions:
Line a 10-by-15-inch jellyroll pan with the piecrusts, pressing with your fingers to spread the crusts evenly into the corners. Place in the fridge. Heat the oven to 350°F, with a rack in the lower middle.
For the filling, place the sugar, flour, and eggs in a large bowl and whisk to combine well. Add the melted butter, salt, bourbon, and Vain vanilla and whisk until smooth. Pour into the prepared crust. Scatter the chocolate chips on top of the batter. Scatter the nuts on top of the chocolate chips.
Bake until the crust and top are golden brown, 35 to 40 minutes.
Remove the pan from the oven and let cool for at least 1 hour before slicing into bars. Store for up to a week or freeze for up to 3 months.
