Preheat oven to 350F. Prepare a 9x13 inch baking pan by lining it with parchment paper with a slight overhang on each side. Set aside.
Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat all ingredients until it resembles a coarse meal. Do not over beat. You'll know you're done when no big chunks of butter remain.
Press evenly and firmly onto the bottom of your pan (make sure the crust is packed tightly and evenly so you won't have to deal with a possible seeping situation later).
Bake for 20 minutes or until the edges start turning a light golden brown.
Take out of the oven while you work on your filling. Do not turn oven off.
For the Bourbon Pecan Pie Topping:
Put all ingredients in a large bowl except the pecans. Stir until thoroughly combined. Add the pecans and stir.
Transfer onto your prepared crust and bake for 30-35 minutes or until a toothpick inserted close to the edge comes out with minimal dry crumbs. Cool in the pan before slicing into bars.
The yield depends on how big you slice the bars. These are very rich so a little goes a long way. We've found slicing them into 40 squares results to perfect bite-size pieces but you can slice them bigger if you like.
In the ingredient list above, I put 2 cups of pecans but feel free to add more. I usually use between 2 and 2 1/2 cups of nuts to cover my whole pan.
We store leftovers in a covered container in the fridge. It is absolutely delightful chilled!