Kentucky Derby Pecan Bars (Printable)

Buttery shortbread crust topped with rich pecan filling and a decadent bourbon glaze.

# 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 Make It:

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 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, 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 with slight jiggle in center.
06 - Allow bars to 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 bars.

# Expert Suggestions:

01 -
  • They're stunning enough to impress but honestly easier than a full pecan pie, and your hands stay way cleaner too.
  • The bourbon is subtle—it makes people ask what's in them, then takes a sip of the glaze and gets that knowing smile.
  • You can make them days ahead, which means less stress when guests arrive.
02 -
  • Don't skip cooling the pan completely—warm bars will crumble and fall apart, but cool ones slice like butter because the filling sets up.
  • Toast your pecans lightly in a 325°F oven for 8 to 10 minutes before adding them; it deepens their flavor and makes people ask what makes your version taste better.
03 -
  • Line your pan with parchment paper with overhang on two sides—it's the difference between carefully lifting out a perfect slab and wrestling with crumbly pieces.
  • The glaze sets better if you let it sit for 15 minutes before cutting; it gives the powdered sugar time to firm up and cling to the bars instead of sliding off.
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