Kentucky Derby Pecan Bars (Printable)

Buttery crust meets bourbon-infused pecans in a rich Southern bar perfect for celebrations and sweet cravings.

# 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

# Directions:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing paper to overhang the sides for easy removal after baking.
02 - In a large mixing bowl, cream together softened butter and granulated sugar until the mixture becomes light and fluffy, approximately 2-3 minutes. Add flour and salt, mixing until a crumbly dough forms. Do not overwork the dough.
03 - Press the dough evenly and firmly into the bottom of the prepared pan, creating an even layer. Bake for 18-20 minutes until the crust is lightly golden brown.
04 - While the crust bakes, whisk together eggs, brown sugar, corn syrup, bourbon if using, melted butter, vanilla extract, and salt in a large bowl until the mixture is smooth and fully combined.
05 - Stir pecan halves and chocolate chips, if using, into the prepared filling mixture until evenly distributed.
06 - Remove the partially baked crust from the oven and carefully pour the pecan mixture over the hot crust. Spread the filling evenly across the entire surface using a spatula.
07 - Return the pan to the oven and bake for 25-28 minutes until the topping is just set and displays a golden brown color on the surface.
08 - Allow the bars to cool completely in the pan on a wire rack. Lift the entire block from the pan using the parchment paper overhang. Cut into 16 equal bars using a sharp knife, wiping the blade between cuts for clean edges.

# Expert Hints:

01 -
  • The buttery shortbread crust stays surprisingly crisp even when topped with a wet filling, which sounds impossible but works every time.
  • One pan means less cleanup, but your kitchen smells like you spent all day baking.
  • They're impressive enough for a party but easy enough that you won't stress about getting them right.
02 -
  • Don't skip the pre-baking of the crust—if you pour the wet filling straight onto unbaked dough, the bottom gets soggy and rubbery instead of crisp.
  • The filling should look a little underbaked in the center when you pull it from the oven; it keeps cooking as it cools and will set perfectly while still staying gooey in all the right ways.
03 -
  • Invest in a good knife and dip it in hot water before each cut—it makes a surprising difference in getting clean edges and neat bars.
  • Use a scale for the flour and sugar if you have one; volume measurements can vary depending on how tightly you pack, but weight is always accurate.
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