Kentucky Derby Pecan Bars (Printer-friendly)

Southern-style pecan bars with buttery crust and bourbon glaze, perfect 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 - 1/2 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 Make It:

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 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, and salt in a large bowl 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 - Let bars cool completely in the pan on a wire rack.
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 bars.

# Expert Suggestions:

01 -
  • These bars nail that perfect ratio of crispy shortbread, chewy pecan filling, and boozy glaze without being sickeningly sweet.
  • They're fancy enough to impress people but straightforward enough that you won't stress the entire time you're baking them.
02 -
  • That slightly jiggly center in the filling is not a mistake—it's the difference between a tender, fudgy bar and something that tastes like firm cake.
  • If your glaze ends up too thick, add milk one teaspoon at a time rather than dumping it all in at once; a pourable glaze makes these look professionally finished.
03 -
  • Toast your pecan halves in a 325°F oven for about 8 minutes before adding them to the filling; this deepens their flavor in ways that feel subtle until someone takes a bite and realizes these are way better than standard pecan pie.
  • Use parchment paper with that overhang on both sides so you can lift the whole slab out and cut it on a cutting board instead of wrestling with it in the pan; this simple trick prevents crumbles and broken edges.
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