Kentucky Derby Pecan Bars (Printable)

Buttery crust and pecan filling accented by a smooth bourbon glaze for a southern-inspired 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 together butter and 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 - Whisk together eggs, brown sugar, corn syrup, melted butter, bourbon, vanilla extract, and salt until smooth. Fold in pecan halves.
05 - Pour filling 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 for pourable consistency.
08 - Drizzle glaze over cooled bars. Let set for 15 minutes. Lift from pan using parchment overhang and cut into 16 bars.

# Expert Advice:

01 -
  • They're technically a fancy dessert but feel casual enough to bring to a picnic or wrap up as a gift.
  • The bourbon glaze is subtle and sophisticated, not overwhelming, making every bite taste like a celebration.
  • No need for a springform pan or fancy plating—they're portable, shareable, and somehow taste even better the next day.
02 -
  • If your filling jiggles too much, it needs another five minutes in the oven—a filling that's too soft collapses when you cut and doesn't hold its shape on the plate.
  • Room temperature bourbon matters more than you'd think; cold bourbon can seize the glaze slightly, so let it sit out for ten minutes before whisking.
03 -
  • Make sure your crust is still hot when you pour the filling over it—this helps the two layers bond and prevents a gap from forming between them as they cool.
  • If the top of the bars starts to brown too quickly while baking, tent loosely with foil for the last ten minutes so the filling sets without the pecans getting dark.
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