Kentucky Derby Pecan Bars (Print-Friendly)

Buttery shortbread base with a rich pecan filling and smooth bourbon glaze for a festive treat.

# 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

# Cooking Steps:

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 softened butter and granulated sugar until light and fluffy. Add flour and salt, mixing until a 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. 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 center jiggles slightly.
06 - Let bars 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 to achieve pourable consistency.
08 - Drizzle glaze over cooled bars. Let set for 15 minutes. Lift from pan using parchment overhang. Cut into 16 bars.

# Expert Tips:

01 -
  • These bars taste like an entire pecan pie but without the fuss of rolling out dough or dealing with a soggy bottom.
  • The bourbon glaze elevates them from homemade to something you'd see in a bakery case, but they're honestly easier to make.
  • They hold up beautifully for a few days, which means you can bake them ahead without stress.
02 -
  • Don't overbake the pecan filling—it continues to set as it cools, so that slight jiggle in the center is actually what you want, not a sign to leave it in longer.
  • If your shortbread crust is underbaked, the filling will make it soggy; if it's overbaked, the whole thing tastes too crispy and loses that tender contrast.
  • Room temperature ingredients for the crust cream together better, which means your dough will be less likely to be lumpy or dense.
03 -
  • Pressing the crust with the bottom of a measuring cup gives you an even thickness and takes out the guesswork of your fingertips.
  • Don't skip sifting the powdered sugar for the glaze—lumps will catch in your whisk and you'll end up with streaky glaze instead of smooth ribbons.
  • If you're nervous about the filling texture, remember that it should jiggle like panna cotta in the very center, not like pudding.
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