Kentucky Derby Pecan Bars (Print View)

Buttery shortbread with bourbon-infused pecans and optional chocolate chips for a luscious Southern treat.

# Ingredient List:

→ Shortbread Crust

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt

→ Pecan Pie Topping

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

→ Optional

13 - 1 cup semisweet chocolate chips

# Directions:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing excess paper to overhang sides for easy removal.
02 - In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes. Add flour and salt, mixing until a crumbly dough forms.
03 - Press dough evenly into the bottom of prepared pan. Bake for 18-20 minutes until lightly golden.
04 - While crust bakes, whisk together eggs, brown sugar, corn syrup, bourbon if using, melted butter, vanilla extract, and salt in a large bowl until smooth and well combined.
05 - Stir pecan halves and chocolate chips, if using, into the egg mixture until evenly distributed.
06 - Pour pecan mixture over hot partially baked crust. Spread evenly across the surface.
07 - Return to oven and bake for 25-28 minutes until topping is just set and golden brown.
08 - Cool completely in pan on wire rack. Lift out using parchment overhang and cut into 16 bars with a sharp knife.

# Expert Tips:

01 -
  • They're substantial enough to feel like actual pecan pie but bars are infinitely more practical for feeding a crowd without anyone needing a fork.
  • The shortbread crust has this tender, buttery quality that makes store-bought versions feel like cardboard in comparison.
  • That bourbon element is optional but transforms the filling from good to unforgettable, adding a subtle warmth that lingers.
02 -
  • The crust must be warm when you pour the filling over it or the filling will stay separated instead of setting into a cohesive layer with those magical gooey pockets of caramelized pecans.
  • Don't overbake the topping because it will continue to set slightly as it cools, and overbaked bars taste dry and lose that signature texture that makes them special.
03 -
  • If your filling seems to be baking too fast (browning too much on top), tent the pan with aluminum foil for the last 10 minutes so the top doesn't burn while the center finishes setting.
  • The exact baking time depends on your oven's personality, so start checking at 23 minutes and give the pan a gentle shake—if the center barely moves, it's done.
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