I’ve had these bars on my mind for a while now and just happened to have them on National Bourbon Day! What an awesome coincidence – I seriously had no idea. This recipe comes from The Back in the Day Bakery Cookbook, which was a gift from a lovely friend of mine from her last trip to Savannah, GA. Besides visiting The Lady and Sons and innocently stalking Paula Deen, this is the one of the main places I’m dying to go when I hopefully visit the town of Savannah someday. The whole cookbook is full of amazing cakes, cookies, and more.
I decided to swap the chocolate chips for pretzel pieces, to give it even more of a sweet and salty crunch. I also added a touch of cinnamon, which I thought would blend well with the bourbon. When I tasted the bars last night, the bourbon was noticeable but not super strong. But I guess these are one of those things that ages well, because I swear the bourbon is MUCH stronger today! But no complaints here. 🙂
Bourbon Blondie Bars
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/8 tsp ground cinnamon
1/2 lb (2 sticks) unsalted butter, melted
2 cups packed light brown sugar
2 large eggs, at room temperature
2 tsp vanilla extract
2 Tbsp bourbon
1/4 cup chopped pecans
1/4 cup shredded coconut
1/2 cup chopped pretzels
Yield: 12 large or 24 small bars
Preheat the oven to 350 degrees F. Grease a 9 by 13 by 2 baking pan. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
Put the melted butter and brown sugar in a large mixing bowl and stir until smooth and combined. Add the eggs, vanilla, and bourbon, mixing until thoroughly combined. Add the flour mixture and mix together. Then add the pecans, coconut, and pretzel pieces and mix together until fully incorporated.
Pour the batter into the prepared pan and smooth the top with a spatula until it’s evenly distributed. Bake for 20-25 minutes, until the top is golden brown. Remove the pan from the oven and let it cool completely on a wire rack. Cut the blondies into bars and enjoy! They will keep in an airtight container at room temperature for about 3 days.
Source: Adapted from The Back in the Day Bakery Cookbook