Kentucky Derby Pecan Bars (Printable)

Buttery crust and pecan filling with bourbon glaze for a festive Southern treat.

# What You 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

# Steps:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing 2 inches of overhang on opposite sides for easy removal after baking.
02 - In a mixing bowl, cream softened butter and granulated sugar until light and fluffy, approximately 3 to 4 minutes. Add flour and salt, mixing until a crumbly dough forms.
03 - Press dough evenly across the prepared pan. Bake for 18 to 20 minutes until edges are lightly golden and crust is set.
04 - While crust bakes, whisk together eggs, brown sugar, corn syrup, melted butter, bourbon, vanilla extract, and salt in a large bowl until completely smooth. Fold in pecan halves until evenly distributed.
05 - Pour filling mixture evenly over the hot crust. Return to oven and bake for 25 to 28 minutes until filling is set with slight movement in the center.
06 - Remove from oven and allow bars to cool completely in the pan on a wire rack, approximately 2 hours.
07 - Whisk together sifted powdered sugar, bourbon, and 1 tablespoon milk until smooth. Add additional milk in small increments until achieving a pourable consistency.
08 - Drizzle glaze evenly over cooled bars. Allow 15 minutes for glaze to set. Lift bars from pan using parchment overhang and cut into 16 equal portions.

# Expert Tips:

01 -
  • They look fancy enough for a party but come together faster than a full pecan pie, so you actually want to make them on a whim.
  • The bourbon glaze is where the magic lives—it's elegant without pretension, and yes, you can taste it.
  • One pan means one cleanup, which feels like cheating when desserts this good shouldn't be this easy.
02 -
  • Don't skip pre-baking the crust—it prevents a soggy bottom that'll ruin the whole bar, and those golden edges brown a little more, which adds flavor.
  • The filling jiggle matters; if it jiggles nowhere, it's overcooked and will be tough and dry, so trust the shake test over the timer.
03 -
  • Room temperature ingredients make everything blend smoother and bake more evenly, so pull everything out of the fridge 20 minutes before you start.
  • If your bars crack slightly when cooling, don't panic—the glaze hides it, and the crack usually means the filling set perfectly with just enough give.
Go Back