Kentucky Derby Pecan Bars (Print Version)

Southern-style pecan bars with a rich brown sugar crust and gooey pecan filling enhanced by a hint of bourbon.

# What You 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 Make:

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 bowl, cream together 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 extract, and salt until smooth.
05 - Stir pecan halves into the filling mixture until evenly distributed.
06 - Pour filling over hot crust immediately after removing 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. 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 need to wrestle with a pie crust or worry about soggy bottoms—this brown sugar shortbread base is foolproof and stays crispy.
  • The bourbon is optional but gives that whispered Southern sophistication that makes people ask what your secret ingredient is.
  • They're portable, shareable, and slice into perfect little squares that feel fancier than they have any right to be.
  • You can make them ahead and actually improve over a day or two in the fridge, which takes the stress out of entertaining.
02 -
  • Don't skip pre-baking that crust—a raw or undercooked crust underneath a gooey filling is a textural disaster that no amount of flavor can fix.
  • Your oven temperature matters more than you think; if it's running hot, your bars will set too fast and potentially crack on top.
  • Room temperature is non-negotiable before chilling because a warm filling will separate and weep if you refrigerate it too soon.
03 -
  • If your filling looks slightly separated or curdled when you whisk it, add one more teaspoon of vanilla and keep whisking—sometimes that final little bit of flavor helps it come back together smoothly.
  • The parchment paper overhang is not optional if you want to remove these bars without destroying them; fold it back before cutting so you have a stable surface to work on.
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