Kentucky Derby Pecan Bars (Printable)

Buttery brown sugar crust topped with a gooey pecan filling kissed by bourbon and vanilla.

# 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
10 - 1 teaspoon pure vanilla extract
11 - 1/2 teaspoon fine sea salt
12 - 2 cups pecan halves

# How To Make:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, ensuring overhang on sides for easy removal.
02 - In a large bowl, cream softened butter and brown sugar until light and fluffy. Add flour and salt, mixing until crumbly dough forms.
03 - Press crust mixture firmly and evenly across the bottom of prepared pan. Bake for 18-20 minutes until lightly golden.
04 - While crust bakes, whisk together eggs, brown sugar, corn syrup, melted butter, bourbon, vanilla, and salt until smooth.
05 - Stir pecan halves into the filling mixture until evenly distributed.
06 - Pour filling over hot crust immediately upon removal from oven, spreading pecans evenly across surface.
07 - Return pan to oven and bake for 25-28 minutes until center is just set with slight jiggle in the middle.
08 - Remove from oven and allow to cool completely in pan on wire rack, then refrigerate for 1-2 hours for easier cutting.
09 - Lift bars from pan using parchment overhang, cut into 16 equal squares, and serve.

# Top Tips:

01 -
  • They're elegant enough for company but casual enough to eat standing up in the kitchen at midnight.
  • The brown sugar crust stays buttery and tender even after days of storage, unlike regular pie crust.
  • One pan means one cleanup, and that's the kind of wisdom we should all live by.
02 -
  • If you skip pre-baking the crust, it will absorb moisture from the filling and never crisp up, no matter how long you cool it.
  • Toasting the pecans beforehand is not just a nice idea; it's the difference between pleasant and memorable, and it takes only four minutes.
  • Don't overbake the filling; the center should jiggle slightly when done, as it continues to set while cooling and becomes perfect by the time it's chilled.
03 -
  • Toast your pecans for three to four minutes at 350°F before adding them to the filling; it's a five-minute investment that doubles their flavor impact.
  • Use light brown sugar, not dark, so the caramel notes complement rather than overpower the bourbon and vanilla.
  • Pull the bars out when the center still jiggles slightly, as they continue to set dramatically while cooling and chilling, becoming perfectly fudgy without being underbaked.
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