Kentucky Derby Pecan Bars (Printable)

Southern-style pecan bars with buttery crust, rich filling, and smooth bourbon glaze for a festive treat.

# 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

# How To Make:

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; mix until a crumbly dough forms.
03 - Press dough evenly into prepared pan. Bake for 18 to 20 minutes, or 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, or until 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 additional milk as needed to achieve a 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 Hints:

01 -
  • Three distinct layers give you buttery, nutty, and boozy in every bite without tasting overwhelming.
  • They're fancy enough for a dinner party but easy enough that you won't stress the whole time you're baking.
  • The bourbon glaze is forgiving—it drips and pools in all the right ways, making them look restaurant-quality even if your first attempt at pressing the crust isn't perfect.
02 -
  • The difference between bars that stay tender and bars that turn dry happens during the blind baking step—pull the crust out the moment it's lightly golden, not when it looks fully baked, because it continues to firm up as everything cools.
  • Letting the filled pan cool completely before cutting isn't just a suggestion; warm bars are structurally weak, and you'll end up with crumbly pieces instead of neat, presentable squares.
03 -
  • Toast your pecans in a dry skillet over medium heat for about 5 minutes before adding them to the filling—it deepens their flavor and keeps them from tasting flat or one-dimensional against all the sweetness.
  • Don't skip the parchment paper overhang; it's the difference between a beautiful slab you can lift out cleanly and a situation where you're chiseling bars out of the pan one by one.
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