Kentucky Derby Pecan Bars (Print)

Southern pecan bars with a brown sugar crust and rich, bourbon-flavored filling, ideal for sharing.

# Ingredients:

→ Brown Sugar Crust

01 - 1 cup unsalted butter, softened
02 - 1/2 cup packed light brown sugar
03 - 2 cups all-purpose flour
04 - 1/2 teaspoon fine sea salt

→ Pecan Pie Filling

05 - 3 large eggs
06 - 1 cup packed light brown sugar
07 - 2/3 cup light corn syrup
08 - 1/4 cup unsalted butter, melted and cooled
09 - 2 tablespoons bourbon, optional
10 - 1 teaspoon pure vanilla extract
11 - 1/2 teaspoon fine sea salt
12 - 2 cups pecan halves

# Instructions:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - In a large bowl, cream together softened butter and brown sugar until light and fluffy using an electric mixer or whisk.
03 - Add flour and salt to butter mixture, stirring until a crumbly dough forms. Do not overmix.
04 - Press crust mixture firmly and evenly into the bottom of prepared pan. Bake for 18-20 minutes until lightly golden.
05 - While crust bakes, whisk together eggs, brown sugar, corn syrup, melted butter, bourbon if desired, vanilla extract, and salt until smooth.
06 - Stir pecan halves into filling mixture until evenly distributed.
07 - Remove hot crust from oven and immediately pour filling over it, spreading pecans in an even layer.
08 - Return pan to oven and bake for 25-28 minutes until center is just set with a slight jiggle.
09 - Remove from oven and cool completely in pan on a wire rack. Refrigerate for 1-2 hours for easier slicing.
10 - Using parchment overhang, lift bars from pan. Cut into 16 equal squares and serve.

# Pro Tips:

01 -
  • These bars deliver all the pecan pie decadence without the fussy pie crust drama or the mess of slicing.
  • The brown sugar shortbread base is buttery and rich enough to stand on its own, which means every bite counts.
  • Bourbon is optional but makes this feel like a grown-up dessert, even if you skip it.
  • You can prep and chill these ahead, making them perfect for gatherings when you need something impressive but already done.
02 -
  • The crust needs that 18 to 20 minute head start, or it'll stay pale and soft under the filling instead of forming a proper base.
  • Don't skip the chilling step—it's not just about easier slicing; it lets the flavors settle and the texture become what it's supposed to be.
  • If your filling looks curdled when you whisk it, your butter was too hot; start over with cooler butter and it will smooth right out.
  • Toasting your pecans for 5 minutes at 325°F before adding them deepens their flavor in a way that feels almost like you added an extra ingredient.
03 -
  • Line your measuring cups with plastic wrap before measuring sticky ingredients like corn syrup—it slides right out and cleanup takes seconds.
  • If your kitchen is warm, chill your bowl and beaters before whipping the crust ingredients; cold equipment makes the dough easier to handle.
  • Toasting pecans is a small step that tastes like it doubles the pecan flavor, so it's worth the five extra minutes.
Back