Kentucky Derby Pecan Bars (Printable Version)

Buttery shortbread crust with a gooey bourbon pecan topping, ideal for 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 - 1/4 teaspoon salt

→ Pecan Pie Topping

05 - 3 large eggs
06 - 1 cup packed light brown sugar
07 - 2/3 cup light corn syrup
08 - 2 tablespoons bourbon, optional
09 - 2 tablespoons unsalted butter, melted
10 - 1 1/2 teaspoons pure vanilla extract
11 - 1/2 teaspoon salt
12 - 2 cups pecan halves

→ Optional Add-Ins

13 - 1 cup semisweet chocolate chips

# Step-by-Step:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, cream together 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 bottom of the prepared pan. Bake for 18–20 minutes until lightly golden.
04 - While crust bakes, whisk together eggs, brown sugar, corn syrup, bourbon if using, melted butter, vanilla extract, and salt in a large bowl until smooth.
05 - Stir pecan halves and chocolate chips if using into the whisked mixture.
06 - Pour pecan mixture over hot, partially baked crust. Spread evenly across the surface.
07 - Return to oven and bake for 25–28 minutes until topping is just set and golden brown.
08 - Cool completely in pan on wire rack. Lift out using parchment overhang and cut into 16 bars.

# Expert Advice:

01 -
  • The shortbread crust stays crispy instead of turning into mush the way some pecan bars do.
  • Bourbon adds a subtle sophistication that makes people ask what's different about them.
  • You can make them without alcohol and they're just as good, which surprised me the first time I tried it.
  • They cut into perfect squares and actually hold together when you pick them up.
02 -
  • Don't skip the partial baking of the crust—if you pour the wet filling directly onto an unbaked crust, the bottom will stay gummy no matter how long you bake it.
  • The filling will look soft when you pull it from the oven, and that's correct; it continues to set as it cools, so don't overbake it thinking it needs more time or it'll be rubbery.
  • If you're using bourbon, the small amount of alcohol burns off in the oven and leaves only flavor behind, so you're not serving anyone anything they can't have.
03 -
  • Pack your brown sugar firmly into the measuring cup before adding it to the filling—loose brown sugar will make the topping less rich and cohesive.
  • Room temperature eggs whisk into a smoother, more emulsified filling than cold eggs, so take them out of the fridge while you're making the crust.
  • If your pecan halves are large, break some of the bigger ones in half so they distribute more evenly and every bar gets good coverage.
Go Back