Kentucky Derby Pecan Bars (Print Version)

Buttery shortbread base topped with gooey bourbon pecans and optional chocolate chips.

# 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, allowing excess to hang over edges for easy removal.
02 - In a large bowl, cream softened butter and granulated sugar until light and fluffy. Add flour and salt, mixing until a crumbly dough forms.
03 - Press dough 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, bourbon if using, melted butter, vanilla extract, and salt in a large bowl until smooth.
05 - Stir pecan halves and chocolate chips, if using, into the egg mixture.
06 - Pour pecan mixture over hot, partially baked crust and spread evenly. Return to oven and bake for 25 to 28 minutes until topping is just set and golden brown.
07 - Allow bars to cool completely in pan on a wire rack. Lift out using parchment overhang and cut into 16 bars.

# Additional Tips::

01 -
  • The shortbread crust stays buttery and tender while the pecan topping gets that signature gooey-set texture that feels like silk in your mouth.
  • Bourbon adds a sophisticated warmth that feels like a secret ingredient, but you can skip it entirely if you prefer.
  • These bars actually taste better the next day, so you can make them ahead without guilt.
02 -
  • Don't overbake the crust before adding the topping—it should still be soft, not crispy, or the final texture will be wrong.
  • If your bourbon seems to be sitting on top of the filling, whisk it in more deliberately; it should be incorporated, not floating.
03 -
  • Brown your butter in a small saucepan before adding it to the topping—that nutty flavor takes these bars from good to unforgettable.
  • Use a bench scraper or long serrated knife to cut clean bars; a regular knife drags and pulls at the layers.
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