Kentucky Derby Pecan Bars (Printable)

Buttery crust and rich pecan filling topped with a smooth bourbon glaze for a festive treat.

# 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 Steps:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing overhang on two sides for easy removal.
02 - Cream softened butter and granulated sugar together until light and fluffy. Mix in flour and salt until crumbly dough forms.
03 - Press dough evenly into prepared pan. Bake for 18 to 20 minutes until lightly golden.
04 - Whisk together eggs, brown sugar, corn syrup, melted butter, bourbon, vanilla extract, and salt 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 with slight jiggle in center.
06 - Remove from oven and allow bars to cool completely in pan on wire rack.
07 - Whisk together powdered sugar, bourbon, and 1 tablespoon milk until smooth. Add additional milk as needed to reach pourable consistency.
08 - Drizzle glaze over cooled bars. Allow glaze to set for 15 minutes. Lift bars from pan using parchment overhang and cut into 16 bars.

# Expert Advice:

01 -
  • Three distinct layers mean you get buttery shortbread, rich pecan filling, and that bourbon-spiked glaze all in one sophisticated bite.
  • No need for a pie dish or careful lattice work—just press, pour, bake, and slice into bars that feel fancy but require no fancy technique.
  • The bourbon adds a subtle warmth that elevates these beyond ordinary dessert bar territory into the realm of something people will ask you about.
02 -
  • Don't skip cooling the crust briefly before adding the filling—the temperature difference helps the filling set properly, whereas a cold crust can make the filling bake unevenly.
  • The bourbon in the glaze won't taste like a cocktail; it becomes a background note that makes people ask what your secret ingredient is, even though they're tasting it and can't quite identify it.
03 -
  • Cream the butter and sugar for the crust longer than you think necessary—those extra 30 seconds of beating makes the shortbread more tender and delicate.
  • Use a kitchen scale if you have one for the flour and sugar; volume measurements can be deceptive, especially with packed brown sugar, and bakers swear by weight for consistency.
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