Kentucky Derby Pecan Bars (Printable)

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

# What You 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

# 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 - In a mixing bowl, cream together softened butter and granulated 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 - 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 jiggles slightly.
06 - Remove from oven and let bars cool completely in pan on a 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, then lift from pan using parchment overhang. Cut into 16 equal bars.

# Expert Advice:

01 -
  • The bourbon glaze is bold enough to taste like you actually know what you're doing in the kitchen.
  • You can make these ahead and they taste even better the next day when the flavors have settled into each other.
  • No one suspects how forgiving these are—a slightly jiggly center actually means they'll be fudgy, not rubbery.
02 -
  • Don't skip the cooling step even though you're impatient—warm bars will fall apart and defeat the whole purpose of bar form.
  • The filling should jiggle slightly in the center when it comes out, not look completely firm; it keeps cooking as it cools and firms up perfectly.
  • Toasting your pecans for 5 minutes at 350°F before stirring them in adds a depth of flavor that separates these from amateur versions.
03 -
  • Toast your pecans first for five minutes—it changes the entire flavor profile and makes the filling taste like actual pecan pie instead of just pecans in custard.
  • If your glaze seems too thin, let it sit for a minute and it'll thicken slightly; if it's too thick, add milk literally one drop at a time so you don't overshoot and have to start over.
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