Kentucky Derby Pecan Bars (Printable)

Classic Southern pecan bars with a brown sugar crust and rich bourbon-infused filling.

# Ingredient List:

→ 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:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang for easy removal.
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 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.
06 - Pour filling over the hot crust immediately upon removal from oven, spreading pecans evenly throughout.
07 - Return pan to oven and bake for 25 to 28 minutes until the center is just set with a slight jiggle.
08 - Remove from oven and let cool completely in the pan on a wire rack. Chill for 1 to 2 hours for easier slicing.
09 - Lift bars out using parchment overhang, cut into 16 equal squares, and serve.

# Tips from the Pros:

01 -
  • They taste like a fancy pecan pie but come together faster and actually slice cleanly without the drama of a whole pie.
  • The bourbon adds a whisper of sophistication that makes people guess at the secret ingredient (and you can absolutely leave it out without losing magic).
  • A single batch feeds a crowd or stashes beautifully in the fridge for sneaky desserts all week long.
02 -
  • Don't skip the pre-bake of the crust—it sets the structure and prevents a soggy bottom, which is the only way these bars disappoint.
  • The filling needs to go on while the crust is still hot, or you'll get a weird separation layer in the middle that sounds weird but happens if you let the crust cool completely first.
03 -
  • Toast your pecan halves in a dry skillet over medium heat for 3 to 4 minutes before adding them to the filling—it's an extra step that feels small but makes the difference between good and genuinely memorable.
  • If you don't have bourbon, try a splash of vanilla, a pinch of cinnamon, or even a teaspoon of instant espresso powder to add that subtle complexity without alcohol.
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