Kentucky Derby Pecan Bars (Printable)

Buttery crust, pecan filling, and bourbon glaze create a rich Southern-inspired dessert bar for any celebration.

# 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:

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 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 shows slight movement when gently shaken.
06 - Remove from oven and allow bars to cool completely in the pan on a wire rack.
07 - Whisk together sifted powdered sugar, bourbon, and 1 tablespoon milk until smooth. Add additional milk as needed to achieve pourable consistency.
08 - Drizzle glaze over cooled bars. Allow to set for 15 minutes. Lift from pan using parchment overhang. Cut into 16 equal bars.

# Expert Tips:

01 -
  • They're impressive enough to bring to a party but forgiving enough that you'll feel confident making them the first time.
  • The bourbon glaze is optional but transforms these from good to unforgettable, and it's easier than you'd think.
  • Bars cut cleanly, stack beautifully, and taste even better the next day when flavors have settled into each other.
02 -
  • Don't skip the pre-baking of the crust; it prevents a soggy bottom layer and ensures the shortbread stays crispy against the filling.
  • The filling will look almost liquid when you pour it, but it firms up significantly during baking—trust the timing and resist opening the oven door to check constantly.
  • Toast your pecans lightly in a dry skillet for 3–4 minutes before adding them to the filling if you want a flavor upgrade that's nearly impossible to overstate.
03 -
  • Use a bench scraper or offset spatula to press the crust into the pan—your hands warm the butter and make the dough harder to work with, but a tool keeps everything cool and even.
  • If your glaze sets too quickly before you're finished drizzling, warm it gently over very low heat or add a few drops of milk to loosen it up again.
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