Kentucky Derby Pecan Bars (Printable)

Buttery brown sugar crust topped with a gooey pecan and bourbon filling in easy-to-eat bars.

# What You’ll Need:

→ Brown Sugar Crust

01 - 1 cup unsalted butter, softened
02 - 1/2 cup packed light brown sugar
03 - 2 cups all-purpose flour
04 - 1/2 teaspoon fine sea salt

→ Pecan Pie Filling

05 - 3 large eggs
06 - 1 cup packed light brown sugar
07 - 2/3 cup light corn syrup
08 - 1/4 cup unsalted butter, melted and cooled
09 - 2 tablespoons bourbon, optional
10 - 1 teaspoon pure vanilla extract
11 - 1/2 teaspoon fine sea salt
12 - 2 cups pecan halves

# How-To:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing paper to overhang edges for easy removal.
02 - In a large bowl, cream together softened butter and brown sugar until light and fluffy. Add flour and salt, mixing until a crumbly dough forms.
03 - Press crust mixture firmly and 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, melted butter, bourbon if using, vanilla, and salt until smooth.
05 - Stir pecan halves into filling mixture until evenly coated.
06 - Pour filling over hot crust immediately upon removal from oven, spreading pecans in an even distribution.
07 - Return pan to oven and bake for 25-28 minutes until center is just set with a slight jiggle.
08 - Remove from oven and cool completely in pan on a wire rack, then refrigerate for 1-2 hours for easier slicing.
09 - Lift bars out using parchment paper overhang, cut into 16 equal squares, and serve.

# Expert Advice:

01 -
  • No rolling, crimping, or wrestling with pie dough—just press and bake, which feels like cheating in the best way.
  • The bourbon adds a whisper of complexity that makes people ask what that subtle something is, and you get to smile mysteriously.
  • These bars stay fresh longer than traditional pie and actually improve when chilled, making them perfect for entertaining.
02 -
  • The crust must be pre-baked and still warm when the filling goes in, or the two layers won't bond properly and you'll end up with a soggy bottom.
  • Toasting your pecans for five minutes before stirring them in deepens their flavor dramatically and makes the filling taste more sophisticated than store-bought.
03 -
  • Use a sharp, long knife and wipe it clean between cuts with a damp cloth; this single step transforms raggedy slices into clean, professional-looking squares.
  • If your filling cracks slightly after cooling, it's purely cosmetic and means nothing about the taste, but you can cover it with a swirl of whipped cream.
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