Kentucky Derby Pecan Bars (Printable Version)

Buttery shortbread crust topped with gooey bourbon pecan filling, ideal for festive occasions.

# 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 - 1/4 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

# Directions:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on sides 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 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 into the filling mixture until evenly distributed.
06 - Pour pecan mixture over the hot, partially baked crust and 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 a wire rack. Lift out using parchment overhang and cut into 16 bars.

# Additional Tips::

01 -
  • They look fancy enough for company but come together faster than a traditional pecan pie, no pie crust rolling required.
  • The bourbon is optional, so you can make them for literally anyone, and nobody will taste the difference between the fancy and family-friendly version.
02 -
  • Don't skip cooling the crust before adding the topping—I learned this the hard way when my first attempt turned into a soggy, slumpy mess because the residual heat made the shortbread greasy.
  • If your filling looks too dark on top after 25 minutes, tent the pan loosely with foil and bake for the remaining time—everyone's oven runs different, and overdone pecan filling tastes bitter instead of rich.
03 -
  • Toast your pecan halves in a dry skillet for five minutes before adding them to the filling if you want the nuttiness to really sing—this is a small step that changes everything.
  • Use the parchment paper overhang to lift the entire baked slab out of the pan before cutting; it prevents broken corners and makes cleanup actually enjoyable.
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