Kentucky Derby Pecan Bars (Printable Version)

Buttery crust, rich pecan filling, and a touch of bourbon glaze create a festive Southern 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 milk

# How to Make It:

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 the softened butter and granulated sugar until light and fluffy. Add flour and salt, mixing until a crumbly dough forms.
03 - Press the dough evenly into the prepared pan. Bake for 18 to 20 minutes until lightly golden.
04 - While the 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 the filling evenly over the hot crust. Return to the oven and bake for 25 to 28 minutes until the filling is set and just slightly jiggles in the center.
06 - Remove from oven and let the 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 the glaze over cooled bars. Let set for 15 minutes, then lift from the pan using the parchment overhang. Cut into 16 bars.

# Expert Tips:

01 -
  • Easier than traditional pecan pie—no pie crust rolling required
  • Perfect for feeding a crowd with 16 generous servings
  • The bourbon adds a sophisticated depth of flavor that honors Derby tradition
  • Beautiful presentation that looks impressive but is surprisingly simple to make
  • Can be made ahead and stored for up to 3 days
02 -
  • Use room temperature eggs for the filling to ensure smooth mixing and even baking
  • Sift the powdered sugar before making the glaze to prevent lumps
  • Let the bars cool completely before glazing—warm bars will cause the glaze to become too thin
  • For cleaner cuts, wipe your knife between slices and use a gentle sawing motion
  • Store bars in an airtight container at room temperature for up to 3 days, separating layers with parchment paper
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