There are certainly better ways to use Bulleit Bourbon {it makes a very fine Old Fashioned} but the added gusto it gives to a pan of dessert bars takes a good dessert and shoots it straight to the moon.

Earlier this week I rifled through my Maida Heatter cookbooks seeking inspiration for a sojourn in the kitchen. I found it. As usual. The doyenne of sweets is pushing a hundred years old but is still able to give guidance through her printed work which will be pored over for the next millenia.

How to make Chocolate Bourbon Pecan Bars

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