Kentucky Derby Pecan Bars (Print View)

Buttery shortbread base topped with pecan filling and bourbon glaze, perfect for festive occasions.

# Components:

→ 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

# Directions:

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 the softened butter and granulated sugar together until light and fluffy. Add flour and salt, mixing until a crumbly dough forms.
03 - Press dough evenly into the 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. Fold 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 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 pourable consistency.
08 - Drizzle glaze over cooled bars. Allow to set for 15 minutes. Lift from pan using parchment overhang and cut into 16 equal bars.

# Expert Advice:

01 -
  • They taste like you spent hours in the kitchen, but the whole thing comes together faster than you'd expect.
  • The bourbon glaze is what converts people—it's elegant and slightly boozy without being overwhelming.
  • You can make these days ahead, which means less stress when guests arrive.
02 -
  • If you skip the partial bake on the crust, the bottom will stay soft no matter how long you bake it—that 18 to 20 minute head start is what creates the crispy-meets-buttery texture.
  • Don't overbake the filling trying to get rid of that center jiggle; the carryover heat finishes the cooking as it cools, and a slightly underbaked filling is infinitely better than one that's dry.
03 -
  • Toast your pecans lightly in a 350°F oven for five minutes before adding them to the filling; this deepens their flavor and keeps them from tasting one-dimensional.
  • If you want the glaze to set more quickly, add just a whisper of cornstarch to the powdered sugar before whisking—it'll look matte instead of glossy, but it'll firm up faster.
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