Kentucky Derby Pecan Bars (Printable)

Southern-style pecan bars feature a buttery brown sugar crust and a rich, bourbon-infused filling.

# 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

# Directions:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - In a large bowl, cream softened butter and brown sugar until light and fluffy. Add flour and salt, mixing until 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 distributed.
06 - Pour filling over hot crust immediately upon removal from oven, spreading pecans evenly across surface.
07 - Return pan to oven and bake for 25-28 minutes until center is just set with slight jiggle.
08 - Remove from oven and cool completely in pan on wire rack, then refrigerate for 1-2 hours for easier slicing.
09 - Lift bars from pan using parchment paper overhang, cut into 16 equal squares, and serve.

# Expert Tips:

01 -
  • They're pecan pie's easier cousin—no rolling or crimping required, just press and bake.
  • That bourbon adds a whisper of sophistication without screaming alcohol, making them feel like a grown-up treat.
  • They slice clean and neat, perfect for sharing or sneaking extras when no one's looking.
02 -
  • Don't skip the crust pre-baking step—without it, you'll end up with a soggy, underbaked bottom that falls apart when you try to slice.
  • A jiggly center is your friend; overbaking these bars will make them crack on top and turn tough and dry inside.
03 -
  • Toast your pecan halves at 325°F for 8 minutes before adding them to the filling—it's the single move that makes the most difference in flavor.
  • Use parchment paper with overhang so you can lift the entire slab out before cutting; it gives you clean edges and makes plating look intentional.
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