Paula Deen Tennessee Whiskey Fruit and Nut Bars

Paula Deen Tennessee Whiskey Fruit and Nut Bars turn pecans, golden raisins and chocolate chips into soft, buttery whiskey dessert bars in about 75 minutes. Save this easy Southern dessert bar for potlucks, Christmas cookie trays or church suppers, because it's a make-ahead pan treat.

Cool the bars completely in the pan before you spread on the frosting. A warm bar melts the buttery whiskey icing into a greasy slick instead of a thick, spreadable layer.

Paula adds the flour mixture and the whiskey in three alternating additions, which keeps the batter smooth and gives the bars a tender, cakey crumb. The chocolate chips and golden raisins get folded in at the end, so every square holds a bit of chew, crunch and melted chocolate.

Paula Deen Tennessee Whiskey Fruit and Nut Bars

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

24

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

260

kcal

A tender, cakey brown sugar bar studded with pecans, raisins and chocolate chips, topped with a thick whiskey frosting. The bars bake in one pan and cut cleanly into squares once the icing sets.

Ingredients

• 1 1/2 cups All-purpose flour
  

• 3/4 teaspoon baking powder
  

• 1/4 teaspoon salt
  

• 2/3 cup Butter
  

• 3/4 cup packed brown sugar
  

• 1 1/2 teaspoons vanilla
  

• 2 large eggs
  

• 1/3 cup Tennessee whiskey
  

• 1 cup chopped pecans
  

• 1/2 cup golden raisins
  

• 1/2 cup semisweet chocolate chips
  

• 3 1/2 cups confectioners' powdered sugar
  

• 6 tablespoons Butter
  

• 3 tablespoons Tennessee whiskey
  

• 1 teaspoon vanilla
  

• 24 pecan halves optional
  

Directions

• Preheat and prep pan: Preheat the oven to 350°F and grease a 9x13-inch baking pan. Set it aside while you mix the batter.
• Mix dry ingredients: Combine 1 1/2 cups all-purpose flour, 3/4 teaspoon baking powder and 1/4 teaspoon salt in a bowl. Set the bowl aside until the butter mixture is ready.
• Cream butter and sugar: Beat 2/3 cup butter, 3/4 cup packed brown sugar and 1 1/2 teaspoons vanilla with an electric mixer until fluffy. Then beat in the 2 large eggs, one at a time.
• Add flour and whiskey: Add the flour mixture and 1/3 cup Tennessee whiskey in three alternating additions. Mix until fully combined after each one.
• Fold in mix-ins: Fold in 1 cup chopped pecans, 1/2 cup golden raisins and 1/2 cup semisweet chocolate chips. Then spread the batter evenly in the prepared pan.
• Bake the bars: Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Let the bars cool completely in the pan on a wire rack.
• Make the frosting: Beat 3 1/2 cups confectioners' powdered sugar, 6 tablespoons butter, 3 tablespoons Tennessee whiskey and 1 teaspoon vanilla in a large bowl until smooth. Add a splash more whiskey if it needs to be spreadable.
• Frost and serve: Spread the frosting over the cooled bars, then cut them into 24 squares. Top each square with a pecan half if you like.

Tools for this recipe

• Pyrex 9x13 glass baking dish, KitchenAid 5-speed hand mixer, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make these bars without whiskey?

Yes, swap the whiskey for milk or apple juice in both the batter and the frosting. You'll lose the oaky warmth, but the bars will still be moist and sweet.

How long do Tennessee whiskey fruit and nut bars keep?

Store the frosted bars in an airtight container at room temperature for 2 to 3 days. For longer storage, keep them in the fridge, and let them sit out for a few minutes before serving.

Can I make these ahead for a party?

Bake and cool the bars a day ahead, then frost them the day you serve. That keeps the icing fresh and makes cutting clean squares easier.

Does the alcohol bake out of the bars?

Most of it cooks off in the oven, but the frosting uses raw whiskey, so the finished bars still contain some alcohol. Keep that in mind if kids or anyone avoiding alcohol will be eating them.

What's the most common mistake with these bars?

Frosting them while they're still warm is the big one, because the icing melts and soaks in. Wait until the pan is completely cool, and the frosting will sit thick on top.