Kentucky Derby Pecan Bars (Printable View)

Buttery shortbread crust with rich pecan filling and bourbon glaze for a festive treat.

# What You'll Need:

→ Shortbread Crust

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/2 teaspoon salt

→ Pecan Pie Filling

05 - 3 large eggs
06 - 1 cup packed light brown sugar
07 - 1 cup light corn syrup
08 - 2 tablespoons unsalted butter, melted
09 - 2 tablespoons bourbon
10 - 1 teaspoon vanilla extract
11 - 1/2 teaspoon salt
12 - 2 cups pecan halves

→ Bourbon Glaze

13 - 1 cup powdered sugar, sifted
14 - 2 tablespoons bourbon
15 - 1 to 2 tablespoons milk

# How to Make It:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
02 - In a mixing bowl, cream softened butter and granulated sugar until light and fluffy. Add flour and salt, mixing until a crumbly dough forms.
03 - Press dough evenly into prepared pan. Bake for 18 to 20 minutes until lightly golden.
04 - While crust bakes, whisk together eggs, brown sugar, corn syrup, melted butter, bourbon, vanilla extract, and salt in a large bowl until smooth. Stir in pecan halves.
05 - Pour filling evenly over hot crust. Return to oven and bake for 25 to 28 minutes until filling is set with slight jiggle in center.
06 - Remove from oven and let bars cool completely in pan on a wire rack.
07 - Whisk together powdered sugar, bourbon, and 1 tablespoon milk until smooth. Add additional milk as needed for pourable consistency.
08 - Drizzle glaze over cooled bars and let set for 15 minutes. Lift from pan using parchment overhang and cut into 16 bars.

# Expert Tips:

01 -
  • They look fancy enough to impress but come together without fussy techniques or temperamental ingredients.
  • The bourbon glaze is subtle enough that non-drinkers won't taste alcohol, but bourbon lovers will recognize that sophisticated warmth.
  • You get the beloved pecan pie experience in bar form, which means less mess and more bars to share (or keep for yourself).
02 -
  • Don't skip the pre-baking of the crust—I learned this the hard way when an insufficiently baked base turned soggy after the filling went in, and I spent the rest of the afternoon explaining why these bars were "rustic" instead of admitting my mistake.
  • The filling should have a slight jiggle in the very center when it comes out of the oven; it will set as it cools, and that difference between baked and slightly underbaked is what keeps these from becoming rubber.
03 -
  • The parchment paper overhang is non-negotiable—it's the difference between lifting a perfect rectangle out of the pan and spending ten minutes scraping at stubborn corners.
  • If your crust is browning too quickly while the filling bakes, tent the whole pan loosely with aluminum foil and lower the oven temperature by 25 degrees.
Return