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Bourbon Fruit Cake Bars

 4 cups chopped pecans, divided
 1 cup butter, softened
 2 ¼ cups packed brown sugar
 4 large eggs, room temperature
 2 tbsp tablespoons vanilla extract
 1 cup all-purpose flour
 2 ¼ cups red candied cherries
 1 ½ cups chopped candied pineapple
 ½ cup chopped candied orange peel diced
 ⅓ cup CODY ROAD BOURBON
1

Sprinkle 3 cups pecans over a greased 15x10x1-in. baking pan.

2

Preheat oven to 350°.

3

Cream butter and brown sugar until light and fluffy, 5-7 minutes.

4

Add eggs, 1 at a time, beating well after each addition.

5

Beat in vanilla.

6

Gradually add flour to creamed mixture, beating well.

7

Spread batter into prepared pan.

8

Combine candied fruit and remaining pecans. Spread fruit and pecans evenly over creamed mixture; press gently to help mixtures adhere.

9

Bake until a toothpick inserted in center comes out clean, about 1 hour.

10

Sprinkle CODY ROAD BOURBON over the top; cool completely in pan on a wire rack.

11

Cut into bars. Store in an airtight container.