Kentucky Derby Pecan Bars (Printer View)

Buttery shortbread crust with pecan filling and bourbon glaze, perfect for festive gatherings or celebrations.

# 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

# Method:

01 - Preheat oven to 350 degrees Fahrenheit. Line a 9 by 13 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
02 - In a mixing bowl, cream 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 brown.
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 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 for pourable consistency.
08 - Drizzle glaze over cooled bars. Let set for 15 minutes, then lift from pan using parchment overhang. Cut into 16 equal bars.

# Expert Advice:

01 -
  • They're buttery enough to melt on your tongue but sturdy enough to eat standing up at a party.
  • The bourbon glaze tastes sophisticated without requiring you to fuss over fancy techniques.
  • You can make them hours ahead and they actually taste better the next day when flavors settle.
02 -
  • Do not skip pre-baking the crust; an unbaked crust will stay doughy underneath the filling no matter how long you bake everything together.
  • The filling will jiggle slightly in the center when it's done, and that's exactly right—overbaking makes it dense and rubbery rather than silky.
  • Cold bars slice cleaner than room temperature ones, so refrigerate for 30 minutes before cutting if you're having trouble with rough edges.
03 -
  • Toast your pecan halves in a dry skillet for 5 minutes before adding them to the filling; it's a small step that makes the flavor leap off the plate.
  • The parchment paper overhang is not optional—it's the only way to get clean, intact bars out of the pan without a struggle.
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