Kentucky Derby Pecan Bars (Printable version)

Southern-style pecan bars with buttery crust, rich filling, and bourbon glaze, perfect for festive occasions.

# 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

# How-To 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 - 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 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 - Allow bars to 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. Lift from pan using parchment overhang and cut into 16 bars.

# Expert Advice:

01 -
  • The shortbread crust stays crisp even under the richness of the pecan filling, which almost nobody gets right on their first try.
  • Bourbon here isn't showing off; it deepens the brown sugar notes so subtly that people will ask what your secret ingredient is.
  • You get actual bars instead of a whole pie, which means portion control feels less like deprivation and more like elegance.
02 -
  • If your filling looks grainy or separated after whisking, you probably added cold eggs to warm ingredients; let everything come to room temperature first and whisk more gently.
  • The bourbon matters more in the glaze than the filling because it's the final flavor note people taste, so don't skip it or substitute with anything thin.
  • These bars need to cool completely before cutting or they'll fall apart; I learned this the hard way when I tried cutting them warm and ended up with pecan pie soup.
03 -
  • Always use bourbon you actually like drinking; the flavor is direct and unmistakable, so cheap liquor will show up in the final taste.
  • Measure brown sugar by packing it firmly into the measuring cup; loose brown sugar will throw off your sweetness balance and the filling might not set correctly.
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