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Kentucky Derby Pie Bars

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These Kentucky Derby pie bars feature a rich bourbon chocolate filling with a buttery crust and toasted pecans, delivering a decadent Southern-inspired dessert that’s perfect for any occasion.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • ½ cup (115g) unsalted butter, softened
  • ¼ cup (50g) granulated sugar
  • Pinch of salt
  • 1 cup (200g) packed light brown sugar
  • ½ cup (115g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 ½ cups (180g) chopped pecans, toasted
  • 4 oz (115g) bittersweet or semi-sweet chocolate, chopped
  • ¼ cup (60ml) bourbon
  • 1 tsp vanilla extract
  • ½ tsp salt

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×9 inch baking pan or line it with parchment paper.
  2. In a medium bowl, cream together ½ cup softened butter and ¼ cup granulated sugar until light and fluffy, about 2 minutes. Add 1 cup all-purpose flour and a pinch of salt, mixing until just combined. The dough should be crumbly but hold together when pressed.
  3. Press the crust mixture firmly into the bottom of the prepared pan to create an even layer. Bake for 12-15 minutes or until the edges are just turning golden. Remove from oven and set aside (do not turn off the oven).
  4. Toast 1 ½ cups chopped pecans on a baking sheet in the oven for about 5 minutes until fragrant. Set aside to cool slightly.
  5. In a large bowl, whisk 1 cup packed light brown sugar and ½ cup melted butter until smooth. Add 2 large eggs one at a time, whisking well after each. Mix in ¼ cup bourbon, 1 tsp vanilla extract, and ½ tsp salt.
  6. Fold in the toasted pecans and chopped chocolate gently with a spatula until evenly distributed.
  7. Pour the filling over the warm crust in the pan, spreading evenly.
  8. Bake for 25-30 minutes or until the filling is set around the edges but still slightly soft in the center. A slight jiggle when shaking the pan is perfect.
  9. Cool the bars completely on a wire rack, then chill in the fridge for at least 1 hour before slicing.
  10. Slice into 16 bars and serve.

Notes

Use softened butter (not melted) for the crust for best texture. Toast pecans to enhance flavor. Chop chocolate medium-fine for even melting. Chill bars before slicing to avoid mess. Substitute bourbon with strong brewed coffee or bourbon extract for non-alcoholic version. Almond flour can replace all-purpose flour for gluten-free option.

Nutrition

Keywords: Kentucky Derby pie bars, bourbon chocolate dessert, pecan bars, Southern dessert, easy pie bars, bourbon dessert

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