Kentucky Derby Pecan Bars (Print Version)

Classic Southern pecan bars with buttery brown sugar crust and bourbon-flavored pecan filling.

# What You'll 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

# Steps to Follow:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing excess paper to overhang the edges for easy removal of finished bars.
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 into the bottom of the prepared pan. Bake for 18 to 20 minutes, or until lightly golden.
04 - While crust bakes, whisk together eggs, brown sugar, corn syrup, melted butter, bourbon if using, vanilla, 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 the surface.
07 - Return pan to oven and bake for 25 to 28 minutes, or 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. Chill for 1 to 2 hours for easier slicing.
09 - Lift bars from pan using parchment paper overhang. Cut into 16 equal squares and serve.

# Additional Tips::

01 -
  • They taste like classic pecan pie but cut into handheld bars that don't require a fork or plate.
  • The brown sugar crust is so tender and buttery it practically melts on your tongue.
  • That optional bourbon hits different—it deepens the filling without making it taste boozy.
  • They actually get better after a day in the fridge, making them perfect for ahead-of-time entertaining.
02 -
  • The filling will look like it's barely set when you pull it from the oven, and that's exactly right—it continues to firm up as it cools, and if you bake it until it looks fully cooked, the edges will be rubbery.
  • Chilling these bars for at least an hour is not optional if you want clean slices; warm bars want to crumble and stick to the knife, but cold ones cut like butter.
03 -
  • Toasting your pecans in a dry skillet for about five minutes before chopping or adding them makes a shocking difference in depth and flavor—it's a small step that feels like professional-level cooking.
  • If your filling ever cracks on top while baking, it usually means the oven temperature was too high or it baked too long; lower the heat by 25 degrees next time and check at 23 minutes instead of waiting the full 28.
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