Kentucky Derby Pecan Bars (Printable)

Buttery shortbread bars topped with a bourbon-infused pecan filling for a festive and rich treat.

# 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 or milk
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

13 - 1 cup semisweet chocolate chips

# Method:

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 mixing bowl, cream together softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes. Add flour and salt, mixing until crumbly dough forms.
03 - Press dough evenly into bottom of prepared pan. Bake for 18-20 minutes until lightly golden.
04 - While crust bakes, whisk together eggs, brown sugar, corn syrup, bourbon or milk, melted butter, vanilla extract, and salt in a large bowl until smooth and well combined.
05 - Stir pecan halves and chocolate chips into filling mixture until evenly distributed.
06 - Pour pecan mixture over hot, partially baked crust. Spread evenly to cover entire 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 with sharp knife.

# Expert Advice:

01 -
  • They're buttery, nutty, and dangerously easy to eat—one bar turns into three without thinking.
  • The bourbon adds sophistication without screaming alcohol, making them feel fancier than they actually are.
  • Unlike pie, bars cut cleanly and travel beautifully, so you can bring them everywhere and look like a baking genius.
02 -
  • The partially baked crust is crucial—it prevents a soggy bottom while the topping cooks, and it helps bind crust to filling so bars don't separate.
  • Don't overbake the topping, or it becomes cakey instead of gooey; the center should wobble slightly when the pan is moved, and it'll firm up as it cools.
03 -
  • Don't skip the parchment overhang—it's the one thing that separates clean bars from a crumbly situation and makes you feel in control.
  • If your bars crack slightly when cooling, it usually means the topping was overbaked; next time, pull them out when the center still trembles gently.
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