Kentucky Derby Pecan Bars (Print Version)

Buttery crust with rich pecan filling and bourbon glaze for a festive 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

# How to Prepare:

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. Fold 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 center jiggle.
06 - Remove from oven and allow bars to cool completely in pan on 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 to set for 15 minutes, then lift from pan using parchment overhang. Cut into 16 bars.

# Expert Advice:

01 -
  • These bars are sophisticated enough for a fancy gathering but simple enough that you won't stress while making them.
  • The bourbon glaze adds a grown-up depth that makes people ask for the recipe the moment they taste one.
  • They stay fresh for days, so you can actually enjoy a quiet moment with coffee and a bar without rushing.
02 -
  • The filling will look like it's not quite set when you pull it from the oven, and that's exactly right—it continues to firm up as it cools, so trust the slight jiggle in the center.
  • If you skip sifting the powdered sugar for the glaze, you'll end up with tiny lumps that refuse to smooth out no matter how much you whisk.
  • These bars taste even better the next day once the flavors have had time to meld together.
03 -
  • Press the shortbread crust up the sides of the pan slightly so the filling doesn't seep underneath and make the bottom soggy.
  • Room temperature eggs mix into the filling more smoothly and create a more even texture throughout the bars.
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