Kentucky Derby Pecan Bars (Printable)

Buttery crust, pecan filling, and bourbon glaze create a rich Southern dessert bar.

# 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

# Directions:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing overhang on two sides for easy removal after baking.
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 the 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 and slightly jiggles in the center.
06 - Allow bars to cool completely in the pan on a wire rack.
07 - Whisk together powdered sugar, bourbon, and 1 tablespoon milk until smooth. Add additional milk as needed to achieve a 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 -
  • The shortbread crust stays crispy even after the filling sets, giving you that satisfying texture contrast in every bite.
  • You don't need to fuss with a whole pie—these bars are elegant enough for company but casual enough to eat standing up.
  • The bourbon glaze is subtle enough that even non-drinkers won't taste alcohol, just sophisticated sweetness.
02 -
  • Don't bake the filling until it looks completely set or it'll be dense and cake-like instead of that perfect custardy texture—the jiggle in the center is not a mistake.
  • The glaze thickens as it sits, so if you make it too thick from the start, you'll end up with paste; start thin and add milk only when you need it.
03 -
  • Toast your pecans lightly in a dry skillet for 3-4 minutes before adding them to the filling—it's a small step that transforms good bars into ones people ask about.
  • Use parchment paper with overhang on two sides so you can lift the entire slab out in one piece; trying to cut bars straight in the pan is a recipe for frustration and crumbling edges.
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