Pecan Pie Bites With Gravy

It’s difficult to assess exactly how much the legalization of marijuana in Colorado may have changed the Thanksgiving menu. But it has indubitably increased the snacking that goes on afterward, said Alexander Figura, the chef of Lower48 Kitchen in Denver. That post-meal, late-night snacking has taken on a different kind of intensity now that the munchies are involved. “Stoned people gravitate to more extreme flavors,” he said. “They want something very savory or very sweet, or both at the same time.”

His recipe for sticky pecan pie bites dunked into leftover turkey gravy — an after-hours snack among chefs he knows — hits those notes perfectly. The bite-size, bourbon-spiked pecan bars work on their own, too: no gravy or cannabis required. You can bake them up to 5 days in advance.

Ingredients

For the crust:

• 12 tablespoons/170 grams/1 1/2 sticks unsalted butter
• ⅓ cup/35 grams confectioners’ sugar
• Pinch salt
• 1 ½ cups/185 grams all-purpose flour

For the filling:

• 1 cup/235 milliliters light corn syrup
• ½ cup/100 grams light brown sugar
• ⅓ cup/80 milliliters heavy cream
• 2 tablespoons/30 grams unsalted butter
• 2 large eggs, lightly beaten
• 1 tablespoon/15 milliliters bourbon
• 1 teaspoon/5 milliliters vanilla extract

For the Filling

• Pinch salt
• 2 cups/200 grams pecan halves
• Leftover turkey gravy, for dipping

• Nutritional Information

  • Nutritional analysis per serving (24 servings)

    226 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 16 grams sugars; 2 grams protein; 37 milligrams cholesterol; 42 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 dozen bars

Preparation

1. Make the crust: In the bowl of a mixer fitted with the paddle attachment, cream together butter, confectioners’ sugar and salt. Beat in flour. Form crust into a disk, wrap in plastic and chill for at least 30 minutes (or up to 3 days).
2. Heat oven to 350 degrees. Grease a 9-inch-square pan and line with parchment paper. Press dough evenly into bottom of pan. Bake until crust is golden brown all over, about 30 minutes.
3. Make the filling: Meanwhile, in a small saucepan, heat corn syrup, sugar, cream and butter until the butter melts. Let cool, then stir in eggs, bourbon, vanilla and salt until smooth. Stir in pecans.
4. Pour filling over crust. Bake until set, 40 to 45 minutes. Cool completely before cutting into bars. Drizzle gravy on top or serve alongside as a dip.