Kentucky Derby Pecan Bars (Print Version)

Buttery crust, rich pecan filling, and smooth bourbon glaze combine for a festive Southern delight.

# Ingredient List:

→ 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

# Cooking Directions:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
02 - In a mixing bowl, cream butter and sugar until light and fluffy. Add flour and salt; mix 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 and just slightly jiggles in center.
06 - Let bars 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, then lift from pan using parchment overhang. Cut into 16 bars.

# Expert Suggestions:

01 -
  • They look fancy enough to impress, but the process is straightforward enough that you won't stress while making them.
  • The bourbon glaze is the secret weapon that transforms a good pecan bar into something people actually remember.
  • You can make these days ahead, so they're perfect for when you need dessert to feel effortless.
02 -
  • Don't skip the prebaking step on the crust—it's the difference between a crispy foundation and a soggy base that makes people question what went wrong.
  • The filling should jiggle like Jello in the very center when you pull it out, not look set all the way through, or you'll end up with a dense, dry bar instead of a creamy one.
03 -
  • Invest 30 seconds in sifting your powdered sugar for the glaze—lumps are stubborn and won't dissolve, leaving you with a grainy glaze instead of a smooth one.
  • Use the parchment paper overhang to lift the entire block out of the pan after cooling, which makes cutting cleaner bars and means less chance of crumbling edges.
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