Kentucky Derby Pecan Bars (Printable Version)

Buttery crust and rich pecan filling finished with a smooth bourbon glaze for a southern-inspired treat.

# What You 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 Steps:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing 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, 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 and center jiggles slightly.
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 to achieve pourable consistency.
08 - Drizzle glaze over cooled bars. Let set for 15 minutes, then lift from pan using parchment overhang. Cut into 16 individual bars.

# Expert Advice:

01 -
  • The shortbread crust stays buttery and crisp instead of turning soggy, which is the secret everyone wants to know.
  • Unlike traditional pecan pie, cutting these into bars means you get the perfect ratio of filling to crust in every bite, no fussy slicing required.
  • That bourbon glaze is your excuse to make these feel fancy without actually spending hours in the kitchen.
02 -
  • Don't skip the partial bake of the crust—it keeps the bottom from becoming dense and bread-like, a mistake I made exactly once.
  • The filling needs to go on a hot crust for the layers to bond properly; if your crust has cooled, pop it back in the oven for a few minutes first.
03 -
  • Toast your pecans lightly for fifteen minutes at 350°F before stirring them into the filling—it's an extra step that makes the flavor unmistakably better.
  • If you're doubling the recipe, use two pans instead of one deep pan; otherwise the center takes forever to bake and the edges start to over-brown.
Go Back