Kentucky Derby Pecan Bars (Printable Version)

Buttery crust meets rich pecan filling topped with a smooth bourbon glaze for a festive 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 - 1/2 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

# Steps to Follow:

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 together 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 - Remove from oven and let bars cool completely in pan on a wire rack.
07 - Whisk together powdered sugar, bourbon, and 1 tablespoon milk until smooth. Add additional milk as needed to achieve pourable consistency.
08 - Drizzle glaze over cooled bars. Allow to set for 15 minutes. Lift from pan using parchment overhang and cut into 16 bars.

# Additional Tips::

01 -
  • The shortbread crust stays crisp and buttery even after the gooey filling bakes on top, which feels like a small miracle every single time.
  • Bourbon glaze adds sophistication without tasting like you're eating a cocktail, just a whisper of warmth that makes people ask for the recipe.
  • You can make the whole thing in one afternoon and have something that tastes like it took professional effort.
02 -
  • Don't skip cooling the crust before adding filling, because a hot crust can partially cook the bottom of the filling unevenly and you'll end up with some bars mushier than others.
  • The bourbon really does cook off, so don't worry about serving these to people who want no alcohol taste, but don't skip it anyway because the flavor complexity it adds is irreplaceable.
  • Pecans in particular benefit from a light toast in a dry skillet for five minutes before adding to the filling, which brings out their natural oils and deepens the whole bar.
03 -
  • Use a bench scraper or long serrated knife to cut the bars, and wipe the blade between cuts so you get clean edges instead of ragged ones that look homemade in a bad way.
  • If your glaze sets too quickly before you drizzle it, warm it gently over a bowl of hot water for a minute to loosen it up again.
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