Whiskey Chocolate Pie Bars… For Grown-Ups

In my household, anything with dark chocolate is pretty much instantly given the label of “grown-up dessert.” The kids aren’t even interested as soon as they hear that their usual, milky-sweet favorite has been usurped. But they don’t know what they’re missing… and as long as they’re not paying attention, I added a splash of my favorite grown-up beverage to the mix to make these Whiskey Chocolate Pie Bars a special little treat, just for the parents in the room.

Whiskey Chocolate Pie Bars

The dark chocolate layered on top of the shortbread in this recipe gives the whole thing a slightly more sophisticated blend of light sweetness and nutty flavor. To make the most of it, seek out some high quality dark chocolate.

We went with Valrhona baking chocolate. It’s not only a top-notch chocolate, but the company is committed to supporting the communities in South America where the coco beans are harvested. I swear the chocolate tastes even yummier when you know that, just by eating it, you’re helping to make the world a little better.

Whiskey Chocolate Pie Bars

Whiskey Chocolate Pie Bars

After you’ve nibbled a little (because c’mon, we’re only human here), whisk it up with the brown sugar, caster sugar, cornflour, whiskey and egg yolks.

As for the shortbread, you’ll want to have it all ready to go in the pan. Check out the recipe for the full blow-by-blow to get perfect shortbread. It is worth the effort, believe me.

Whiskey Chocolate Pie Bars

Now for the fun part: putting it all together.

Pull your chocolate mixture from the fridge and give it a final stir before your pour it over the shortbread. You will want to use your spatula to make sure you get a nice even finish. I loved using this Orphan Barrel Whiskey, it is smooth and delicious.

Whiskey Chocolate Pie Bars

Whiskey Chocolate Pie Bars

Sprinkle with a few toasted almonds (you can hold some aside when you’re making your shortbread) and then pop the whole thing in the fridge and refrigerate overnight for best results. As soon as the dish is set up nice and firm, you’re good to go.

Whiskey Chocolate Pie Bars

Slice these Whiskey Chocolate Pie Bars into grown-up size squares and put them at the adult table. When the kids ask if they can have some, just drop those magical words “oh, honey, it’s dark chocolate, you wouldn’t like it,” and then share another piece with your sweetie.

Whiskey Chocolate Pie Bars

Photos by: Maria Hedrick Photography

Chocolate Whiskey Bar

By TheSweetNerd  

January 5, 2017

  • Prep: 30 mins
  • Cook: 15 mins
  • 30 mins

    15 mins

    45 mins

Ingredients

Filling

3/4 cup milk

1 cup single pouring cream

3/4 cup 70% dark chocolate, chopped

1 cup dark chocolate, chopped

1/3 cup brown sugar

1/3 cup caster sugar

1/3 cup cornstarch

1/2 cup whiskey

5 eggs, separated, egg whites at room temperature

Shortbread

2 cups smoked salted almonds

2 1/2 cups unbleached all-purpose flour

1/2 teaspoon kosher salt

1/2 teaspoon sea salt flakes

1 1/2 cups plus 2 tablespoons unsalted butter at room temperature

1 1/3 cups confectioners' sugar, sifted

2 extra large egg yolks, at room temperature

2 teaspoons pure vanilla extract

Directions

Filling

1Place the milk, cream and both chocolates in a medium saucepan over medium heat and cook, stirring frequently, until the chocolate has melted and the mixture just comes to a boil.

2Place the brown sugar, caster sugar, cornflour, whiskey and egg yolks in a large bowl and whisk to combine. Whisk in the chocolate mixture. Transfer the mixture back to the saucepan and cook, whisking over medium heat, until the mixture comes to the boil. Continue whisking for 1-2 minutes or until thickened. Set aside to cool for 10 minutes. Whisk the mixture again, pour and refrigerate overnight (or until firm).

Shortbread

1Put the almonds and half of the flour in a food processor and blend until a coarse meal forms and no large pieces of almond remain. Pulse in the remaining flour and the salts.

2In the bowl of a stand mixer fitted with the paddle attachment, mix the butter on medium speed for 5 to 10 seconds. Add the sugar and mix on low speed to incorporate. Increase the speed to medium and cream the butter mixture until it is aerated and looks like frosting, 3 to 4 minutes. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together. Put the yolks in a small cup or bowl and add the vanilla.

3On medium speed, add the yolks, one at a time, and mix until the batter resembles cottage cheese, approximately 5 seconds for each yolk. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together. Mix on medium speed for 20 to 30 seconds to make nearly homogenous.

4Add the nut-flour mixture all at once and mix on low speed until the dough just comes together but still looks shaggy, approximately 1 minute. Do not overmix. Remove the bowl from the stand mixer. With a plastic bench scraper, bring the dough completely together by hand.

5Stretch two sheets of plastic wrap on a work surface. Divide the dough in half and place each half on a piece of the plastic wrap. Pat each half into a rectangle, wrap tightly, and regenerate until chilled throughout, at least 2 hours or preferably overnight.

6Let the dough halves sit at room temperature until the dough has warmed up some but is still cool to touch, 15 to 20 minutes. Put a sheet of parchment paper the same dimensions as a half sheet pan on the work surface and dust lightly with flour. Put one dough half on top.

7Using a rolling pin, roll the dough half into a rectangle approximately 11 to 13 inches and 1/4 inch thick or slightly under. If the edges become uneven, push a bench scraper against the dough to straighten out the sides. To keep the dough from sticking to the parchment paper, dust the top with flour, cover with another piece of parchment paper, and, sandwiching the dough between both sheet of parchment paper, flip the dough and paper over. Peel off the top layer of parchment paper and continue to roll.

8Ease the dough and parchment onto a half sheet pan. Repeat with the remaining dough half and stack it on top. Cover with a piece of parchment paper and refrigerate the layers until firm, at least 30 minutes.

9Heat the over to 350*F. Line a couple of half sheet pans with parchment paper. Let the dough sit at a room temperature for up to 10 minutes. Invert the dough onto a work surface and peel off the top sheet of parchment paper. Roll a dough docker over the dough or pierce it numerous times with a fork. Using a 1 3/4 by 21/2 inch rectangular cutter, punch out the cookies. Reroll the dough trimmings chill and cut out more cookies. Put the shortbread on the prepared sheet pans, evenly spacing up to 16 cookies per pan. Bake one pan at a time for 10 minutes. Rotate the pan and bake until the cookies feel firm and hold their shape when touched, 3 to 5 minutes more. Let the cookies cool completely on the sheet pans. Repeat with the remaining pan.

00:00

Whiskey Chocolate Pie Bars

12 Comments

  • These sound absolutely dreamy Cindy! I’d have a hard time eating just one or two and not the whole pan!!

    • Cindy "TheSweetNerd" Rodriguez
      4 months ago

      Happy New Year Mary Ann. These bars are a bit addicting, watch out!

  • Rosie
    4 months ago

    I definitely need to bake these for my next family get together Sounds amazing.

    • Cindy "TheSweetNerd" Rodriguez
      4 months ago

      You will love them!

  • 4 months ago

    Luckily my crew is 21 and above which means Bring. It. Not that I wouldn’t have otherwise – it’s just that, well, now I don’t run the risk of eating the entire pan myself! 😉 This is divine, my friend!!

    • Cindy "TheSweetNerd" Rodriguez
      3 months ago

      Lucky you. Your kids can join in the adult fun. How wonderful. Clink! Here is to whiskey, kids, and chocolate.

  • 3 months ago

    Hi, Cindy, Is there any way to cheat the shortbread? I find that whenever I try to roll out anything to a particular size I end up with a total disaster. Even if I get it the right size, it falls apart when I try to transfer it. Can you just press the dough into the pan and bake it? Or do I need to just work on my skills?

    • Cindy "TheSweetNerd" Rodriguez
      3 months ago

      Yes, you can press away! It will still taste just as wonderful, and you can avoid any extra mess with NOT rolling it out.

  • Kendall
    3 months ago

    Next time my mom needs to relax I’m going to quietly bake these for her, slip them under her door and run. They look fabulous!

    • Cindy "TheSweetNerd" Rodriguez
      3 months ago

      So funny. Hope my kids will do the same for me?!?!

  • Joseph
    3 months ago

    Wow, just wow. I am so glad to have stumbled upon your website. You have some amazing recipes.

    • Cindy "TheSweetNerd" Rodriguez
      3 months ago

      Thanks Joe! Glad you dig it. Trying to make stuff that we is delicious but easy. Working on that!