Kentucky Derby Pecan Bars (Printable Version)

Buttery shortbread bars topped with pecans and bourbon glaze, perfect for festive gatherings.

# 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

# Steps:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving 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 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, 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 slightly jiggles in center.
06 - Remove from oven and let bars cool completely in the pan on a 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. Let set for 15 minutes, then lift from pan using parchment overhang. Cut into 16 bars.

# Expert Advice:

01 -
  • They look fancy enough to impress but come together without any fussy techniques or special equipment.
  • The bourbon glaze is subtle enough that non-drinkers won't feel left out, but bourbon fans will absolutely taste that sophisticated edge.
  • You get that pecan pie richness in portable bar form, which means less mess and more servings from one pan.
02 -
  • Don't skip the blind baking step on the crust—a soggy bottom is the fastest way to ruin bars that would otherwise be perfect.
  • The filling will look quite liquid when you pour it, but that's correct; it sets up as it bakes and cools, and a slightly jiggly center when hot is actually the sign of proper doneness.
  • Room temperature ingredients, especially eggs and butter, mix together more smoothly and create a more uniform filling without streaks of unmixed sugar.
03 -
  • Use the parchment overhang to lift the entire baked slab out of the pan before cutting; it prevents broken bars and keeps edges intact.
  • A slightly jiggly center when hot is correct—these continue to set as they cool, and overbaking them is the fastest way to end up with a dry, crumbly filling.
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