Kentucky Derby Pecan Bars (Print Version)

Southern-style pecan bars with a buttery crust and bourbon glaze, ideal for gatherings and celebrations.

# 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

# 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 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. Stir in pecan halves.
05 - Pour filling evenly over the hot crust. Return to oven and bake for 25 to 28 minutes until filling is set and just slightly jiggles in the center.
06 - Remove from oven and let bars 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 a 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 Advice:

01 -
  • Easier than traditional pecan pie—no fussy pie crust or crimping required
  • The bourbon adds a sophisticated depth that pairs beautifully with caramelized pecans
  • Perfectly portable for parties, potlucks, and Derby Day celebrations
  • The buttery shortbread crust provides the ideal contrast to the rich, gooey filling
  • Make-ahead friendly—these bars actually taste better the next day
02 -
  • Use parchment paper with generous overhang—it makes lifting and cutting so much easier
  • Don't overbake the filling; it should still have a slight jiggle when you remove it from the oven
  • Let the bars cool completely before glazing to prevent the glaze from melting into the filling
  • For perfectly even bars, measure and mark your cuts with a ruler before slicing
  • These bars freeze beautifully for up to 3 months—just thaw at room temperature before serving
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