Kentucky Derby Pecan Bars (Printable)

Southern-inspired pecan bars topped with a smooth bourbon glaze and baked on a buttery shortbread crust.

# 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 make it:

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 jiggle in center.
06 - Allow bars to cool completely in pan on a wire rack.
07 - Whisk together powdered sugar, bourbon, and 1 tablespoon milk until smooth. Add additional milk as needed for pourable consistency.
08 - Drizzle glaze over cooled bars. Let set for 15 minutes. Lift from pan using parchment overhang and cut into 16 bars.

# Recipe Expert Tips:

01 -
  • The shortbread crust stays crispy even under that creamy pecan filling, so every bite has real texture and doesn't turn to mush.
  • Bourbon isn't just decoration here—it deepens the flavor in a way that makes people wonder what makes these different from regular pecan pie.
  • These cut into clean, portable bars that don't require a fork or fancy plating, which means they're as good at a picnic as they are at home.
02 -
  • The filling must go on a hot crust—it sounds like a small detail, but that temperature difference helps the bottom layer set properly and prevents sogginess that ruins everything.
  • Don't overbake the filling thinking it needs to be completely firm; that center jiggle means it'll be creamy when cooled, and a slightly underbaked filling is infinitely better than a rubbery one.
03 -
  • Toast your pecans in a dry skillet for five minutes before using them—it's a small step that amplifies their flavor and makes the whole recipe taste more intentional.
  • Use parchment paper with the overhang instead of trying to slice bars in the pan; it's the easiest way to get clean edges and transfer the whole slab without it falling apart.
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