Kentucky Derby Pecan Bars (Printable Version)

Decadent pecan bars with buttery crust and bourbon notes, inspired by Southern flavors and festive occasions.

# 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 - 1/4 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 Add-Ins

13 - 1 cup semisweet chocolate chips

# How To Make It:

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 granulated sugar until light and fluffy. Add flour and salt, mixing until a crumbly dough forms.
03 - Press dough evenly into the bottom of the prepared pan. Bake for 18 to 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.
05 - Stir in pecan halves and chocolate chips if using into the topping mixture.
06 - Pour pecan mixture over the hot, partially baked crust. Spread evenly across the surface.
07 - Return to the oven and bake for 25 to 28 minutes, or until the topping is just set and golden brown.
08 - Cool completely in the pan on a wire rack. Lift out using parchment overhang and cut into 16 bars.

# Expert Advice:

01 -
  • They taste like you spent hours in the kitchen, but the real effort is maybe thirty minutes of actual hands-on work.
  • The bourbon adds depth without screaming alcohol—it's one of those ingredients that makes people ask what your secret is.
  • One pan, one batch, and you've got sixteen bars that stay fresh for days and actually get better as they sit.
02 -
  • Do not skip the pre-baking of the crust; it prevents a soggy bottom and ensures the shortbread stays crispy underneath all that filling.
  • The filling will look like it might overflow, but it won't—the pecan halves float and create space, so trust the recipe and pour it all in.
03 -
  • If your filling cracks slightly on top after baking, it's not a failure—it's actually a sign you didn't overbake it, and those little cracks are normal and charming.
  • For a nut-free version, swap the pecans for toasted sunflower seeds, which give you a different texture but still that satisfying crunch and richness.
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