Kentucky Derby Pecan Bars (Print)

Buttery shortbread crust with a rich pecan filling and smooth bourbon glaze creating a festive Southern treat.

# Ingredients:

→ 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

# Instructions:

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 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 allow bars to 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. Allow glaze to set for 15 minutes. Lift from pan using parchment overhang and cut into 16 equal bars.

# Pro Tips:

01 -
  • They taste like a pecan pie but eat like a cookie you can grab with one hand while yelling at the screen.
  • The bourbon glaze gives you that grown-up moment without making the whole dessert feel heavy.
  • You can make them ahead and they stay perfect for days, which means less stress on party day.
02 -
  • Don't skip the pre-bake on the crust; a soggy bottom ruins everything, and those extra 20 minutes prevent that.
  • The filling should jiggle just slightly when done, not ripple like water; overbaking it makes the texture grainy and dry.
  • A hot crust matters because it helps the filling set properly; if you accidentally let the crust cool, warm it in the oven for a few minutes before adding the filling.
03 -
  • Toast your pecans for three minutes in a dry skillet before adding them to the filling; it deepens the flavor in a way that's subtle but impossible to ignore once you've done it.
  • Use a bench scraper or thin knife dipped in hot water between cuts to get clean edges on the bars without the glaze sticking.
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