Kentucky Derby Pecan Bars (Printable Version)

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

# Ingredient List:

→ 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 whole milk

# Directions:

01 - Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a mixing bowl, cream the butter and sugar until light and fluffy. Add flour and salt; mix until a crumbly dough forms.
03 - Press the dough evenly into the prepared pan. Bake for 18 to 20 minutes, or until lightly golden.
04 - While the crust bakes, whisk together eggs, brown sugar, corn syrup, melted butter, bourbon, vanilla, and salt in a large bowl until smooth. Stir in pecan halves.
05 - Pour the filling evenly over the hot crust. Return to the oven and bake for 25 to 28 minutes, or until the filling is set and just slightly jiggles in the center.
06 - Let bars cool completely in the pan on a wire rack.
07 - Whisk together powdered sugar, bourbon, and 1 tablespoon milk until smooth. Add more milk as needed for a pourable consistency.
08 - Drizzle the glaze over cooled bars. Let set for 15 minutes, then lift from the pan using the parchment overhang. Cut into 16 bars.

# Expert Tips:

01 -
  • The shortbread crust is forgiving and foolproof, even if you've never baked bars before.
  • You can make them ahead, and they actually taste better the next day when flavors settle.
  • The bourbon glaze looks impressive but takes five minutes, which is the dream.
02 -
  • If your filling cracks on top, it's overcooked, so watch carefully at the 25 minute mark and look for that slight jiggle in the center.
  • Cold bars slice cleanly but taste better at room temperature, so cut them cold then let them warm up before serving.
03 -
  • The glaze will thicken as it sits, so drizzle it while it's still pourable and let gravity do the work.
  • If you overmix the shortbread dough, it becomes tough, so stop as soon as the flour disappears and you see crumbles.
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