Kentucky Derby Pecan Bars (Print)

Southern-style pecan bars with buttery brown sugar crust and bourbon-infused filling, perfect for sharing.

# Components:

→ 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 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 across the bottom of 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 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 upon removal from oven, spreading pecans in an even layer.
07 - Return pan to oven and bake for 25 to 28 minutes until center is just set with a slight jiggle.
08 - Remove from oven and allow to cool completely in the pan on a wire rack, then refrigerate for 1 to 2 hours for easier cutting.
09 - Lift bars from pan using parchment paper overhang, cut into 16 equal squares, and serve.

# Expert Advice:

01 -
  • Easier than traditional pecan pie—no pie crust rolling or crimping required
  • The brown sugar shortbread crust adds an extra layer of buttery, caramelized flavor
  • Portable and perfect for sharing at parties, tailgates, or Derby Day gatherings
  • Bourbon adds a subtle warmth that complements the pecans beautifully (optional for a family-friendly version)
  • Make-ahead friendly—these bars actually improve after chilling
02 -
  • Always pour the filling over the hot crust—this helps it adhere and prevents separation
  • Don't overbake: the center should still jiggle slightly when you remove the pan from the oven; it will firm up as it cools
  • Use room-temperature eggs for a smoother, more evenly mixed filling
  • Line your pan with parchment that extends beyond the edges for easy lifting and clean slicing
  • For the best flavor, use high-quality bourbon and pure vanilla extract
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