Kentucky Derby Pecan Bars (Print view)

Buttery shortbread topped with rich pecan filling and a smooth bourbon glaze, ideal for festive sweet treats.

# 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 - In a mixing bowl, cream butter and 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 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 wire rack before glazing.
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 individual bars.

# Expert Suggestions:

01 -
  • The shortbread crust is buttery enough to melt on your tongue but sturdy enough to hold up to a rich filling.
  • Bourbon adds a sophisticated depth without tasting boozy, and it plays perfectly with toasted pecans.
  • These bars are forgiving to make and somehow taste like you tried way harder than you actually did.
02 -
  • Don't skip cooling the bars completely; I learned this the hard way when I tried to cut warm bars and ended up with a beautiful mess that tasted great but looked like it came from a gas station.
  • The bourbon really does cook off enough that kids can eat these, but if you're feeding people who avoid alcohol, swap it for apple juice or bourbon-flavored extract and nobody will know the difference.
03 -
  • Line your pan with parchment that overhangs on two sides; this single step makes lifting out the whole sheet so much easier than trying to wrestle individual bars out with a spatula.
  • The secret to a tender crust is not overmixing once you add the flour, so mix just until the dough looks like damp sand and stop.
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