Kentucky Derby Pecan Bars (Printer-Friendly)

Buttery shortbread crust with a gooey bourbon-infused pecan topping, perfect for Southern celebrations.

# What You 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 or milk
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

# Steps:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing overhang 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 18-20 minutes until lightly golden.
04 - While crust bakes, whisk together eggs, brown sugar, corn syrup, bourbon or milk, melted butter, vanilla extract, and salt in a large bowl until smooth.
05 - Stir pecan halves and chocolate chips into the filling mixture until evenly distributed.
06 - Pour the pecan mixture over the hot, partially baked crust and spread evenly.
07 - Return pan to oven and bake for 25-28 minutes until the topping is set and golden brown.
08 - Cool completely in the pan on a wire rack. Lift out using parchment overhang and cut into 16 equal bars.

# Expert Suggestions:

01 -
  • These bars stay gooey in the middle but slice cleanly, so you won't end up with a crumbly mess on your plate.
  • The bourbon adds a sophisticated depth that nobody expects from a bar cookie, but you can leave it out and they're just as good.
  • Once they cool completely, you can make them hours (or even a day) ahead, which means less stress when people arrive.
02 -
  • The crust must be partially baked before you add the filling, or it will stay doughy and soft instead of becoming that crispy, buttery layer that sets these apart from regular pecan pie.
  • Don't skip cooling the bars completely in the pan—this is when the magic happens and they transform from a soft custard into something you can actually cut and eat without a spoon.
03 -
  • The difference between good and great is measuring your flour correctly—weigh it if you can, or spoon it into your measuring cup rather than scooping straight from the bag.
  • Don't bake the crust too long before adding the filling; 18 to 20 minutes gives you the sweet spot where it's set but still soft enough to bond with the warm filling poured on top.
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