Kentucky Derby Pecan Bars (Printable)

Buttery shortbread with pecan filling and 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

# Directions:

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 together 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. 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 - Allow bars to cool completely in pan on a wire rack before glazing.
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. Let set for 15 minutes, then lift from pan using parchment overhang. Cut into 16 equal bars.

# Expert Advice:

01 -
  • These bars deliver full pecan pie flavor without the fussy pie crust maintenance or slicing drama.
  • The bourbon glaze adds a sophisticated kick that makes people think you spent all day in the kitchen when it takes minutes.
  • They're impressive enough for Derby Day but casual enough to wrap up and bring to a potluck.
02 -
  • Don't skip baking the crust beforehand; an unbaked crust will stay soggy under the filling and ruin the whole texture contrast you're working toward.
  • The filling will look slightly underdone when you pull it from the oven, and that's exactly right—carryover heat finishes the job as it cools, keeping the center creamy instead of rubbery.
  • Use a real whisk for the glaze, not a fork; you'll incorporate air and avoid lumps that can ruin the smooth finish.
03 -
  • Toast your pecans for 8 minutes at 325°F before adding them to the filling if you want to deepen their flavor and add a subtle crunch.
  • If your glaze sets too quickly, warm it gently over a double boiler or microwave it for 10 seconds at a time until it loosens up.
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