Kentucky Derby Bars for a Delicious Spring Dessert
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Celebrate Derby Day with these easy and delicious Kentucky Derby Bars. Inspired by classic derby pie, these rich dessert bars feature a buttery shortbread crust topped with a gooey pecan chocolate filling.
For more Derby ideas, see my Kentucky Derby Recipes collection for party appetizers, mains, and more dessert ideas.
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These Derby Bars are festive, decadent, and perfect for spring entertaining, whether you're planning a Kentucky Derby party, setting out a dessert tray, or simply baking something special for the weekend.
There isn't a year that I don't look forward to the Kentucky Derby. I'm not sure if it's the Southern charm, the roses, the stately beauty of Churchill Downs, or, just as likely, the hats.
Whatever draws us to Derby Day, the food is always part of the celebration. If you love Derby traditions too, be sure to browse my Kentucky Derby Recipes with Southern Charm for more festive food ideas, and don't miss this non-alcoholic mint julep for a family-friendly Derby sip.
What I Love About These Derby Bars
These bars are a simple twist on classic derby pie, with all the flavors I love most: buttery crust, rich chocolate, and plenty of pecans.
They're easy to make in a 9x13-inch pan, which makes them ideal for serving a crowd on Derby Day or at any spring gathering. I also love that they can be made ahead, chilled, and cut into neat squares for a dessert tray or party buffet.
If you love Derby desserts, these bars are an easy alternative to pie and every bit as festive. For another Derby-inspired dessert, this Kentucky Butter Cake is a beautiful vintage-style Bundt cake that's always welcome on a spring dessert table.
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Ingredients
The ingredients for these derby pie bars are simple and classic. You'll find the exact measurements in the recipe card below, but here's a quick look at what you'll need:
- All-purpose flour: forms the base of the buttery shortbread crust.
- Sugar: confectioners' sugar sweetens the crust and dark brown sugar the filling.
- Unsalted butter: adds richness and flavor to every layer.
- Dark corn syrup: gives the filling its signature gooey texture.
- Large eggs: help create the soft, custardy filling.
- Pecans: a classic Southern ingredient and a must for derby-style desserts.
- Chocolate chips: pair beautifully with pecans for that familiar derby pie flavor.
For a more traditional variation, you can add 1 to 2 tablespoons bourbon to the filling before baking.
How to Make Kentucky Derby Bars
Preheat the oven to 350 degrees F. Line a 9x13-inch baking pan with foil or parchment, leaving an overhang for easy lifting.
Step 1: Make the Crust
Whisk together the dry ingredients in a large bowl. Cut in the butter until the mixture is crumbly, then press it firmly into the bottom of the prepared pan. Bake for 15 to 18 minutes, or until lightly golden.
Step 2: Make the Filling
In the same bowl, whisk together the filling ingredients until smooth. Fold in the pecans and chocolate chips, then pour the filling over the partially baked crust.
Step 3: Bake and Cool
Bake for 30 to 35 minutes, or until the center is set. Cool completely before slicing. For the neatest bars, chill before cutting.
Make Ahead and Storage
These Kentucky Derby Bars are an excellent make-ahead dessert, which makes them especially handy for Derby parties and spring gatherings.
Bake the bars a day ahead and let them cool completely before covering. Store them in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness. I like to chill them before slicing for the cleanest bars.
For longer storage, wrap tightly and freeze for up to 2 months.
Tips for Making Derby Bars
- Line the pan with foil or parchment, leaving an overhang on the sides, so the bars are easy to lift out after baking.
- Prebake the crust until lightly golden to help it stay crisp and sturdy under the filling.
- Bake only until the center is just set. Overbaking can make the filling less soft and gooey.
- Let the bars cool completely before cutting.
- For the neatest slices, refrigerate the bars until firm before slicing.
How to Serve Kentucky Derby Bars
These bars are perfect for a Kentucky Derby dessert table, but they're just as lovely for spring parties, showers, and weekend gatherings.
I like serving them with coffee, tea, or a mint julep, alongside other Derby favorites like tea sandwiches, deviled eggs, and festive Southern appetizers. Because they can be made ahead and sliced neatly, they're especially easy for dessert platters and party buffets.
Recipe FAQs
Yes. These bars are ideal for making a day ahead, which makes them perfect for Derby parties and entertaining.
They can be kept at room temperature for a short time, but I prefer refrigerating them for longer storage and cleaner slices.
Yes. Cool the bars completely, wrap well, and freeze for up to 2 months. Thaw in the refrigerator before serving.
More Kentucky Derby Recipes You May Also Enjoy
Kentucky Derby Bars
Ingredients
Crust
- 2 cups all-purpose flour
- ½ cup confectioners' sugar
- ½ teaspoon salt
- 1 cup unsalted butter softened
Filling
- 1 cup firmly packed brown sugar
- 1 cup dark corn syrup
- ½ cup butter melted
- 4 large eggs
- 2 cups chopped pecans
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350° and line a 13×9-inch baking pan with aluminum foil, letting excess extend over the sides of the pan; spray foil with nonstick cooking spray. Set aside.
- For the Crust
- In a large bowl, whisk together flour, sugar, and salt. Using a pastry blender, cut in butter until the mixture is sandy. Transfer to the prepared pan and press the mixture firmly into the bottom. Bake for 15 to 18 minutes or until lightly browned.
For the Filling:
- In the same large bowl, whisk together brown sugar, corn syrup, melted butter, and eggs until combined. Then fold in the pecans and chocolate chips.
- Pour the mixture over the partially baked crust.
Bake the Bars:
- Bake for 35 to 40 minutes or until the center is set. Let cool completely. I like to chill the bars in the refrigerator (after they have cooled slightly) until firm.
- Using excess foil as handles, remove the bars from the pan before cutting. Store in an airtight container for up to 5 days.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More Southern-Inspired Recipes to Try
If you're planning a full Derby menu, here are a few more Kentucky Derby recipes and Southern favorites to serve alongside these bars.
- Sweet Kentucky Spoonbread Corn Pudding
- Kentucky Derby Tradition: Burgoo
- Simple Chicken Perloo: South Carolina Classic
- Easy One Pot Jambalaya
- Cajun Gumbo Stew
If you try this recipe, I'd love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on Facebook, Pinterest, Instagram, and YouTube!
If I make today and am serving for this weekend, should I store in the refridgerator or just keep in an air tight container on the counter? Thanks!!
Hi Michele, the Derby Bars can be stored in an airtight container at room temperature for 4-5 days. If baking today and serving Saturday, they should be just fine. Before cutting into bars, be sure they are completely cool so they hold their shape, refrigerating for a couple of hours helps with this. Have fun this weekend!
I’m looking to make this for Derby day and was wondering if you could use parchment paper instead of tinfoil?
Hi Karen, you can use parchment paper instead of foil in this recipe. Sometimes foil is preferred because it holds its shape easier in the pan, but both work just fine.
Everything about these is just delicious! They are sweet and gooey and nutty all at the same time. And the best part is how easy they are to make! So good!
Hi Adrienne! I'm so glad you enjoy the Derby Bars. My family reminds me every year that they're a menu requirement for the Derby. They're just so good.
What a great change from the tried and true cookies and brownies. Love these. Will be on our Derby menu this year!
Thank you for trying the bars, Will. I'm so happy you enjoy them.
I make what I call Trifecta Bars where I add, of course, Woodford Reserve bourbon. It's a HUGE hit at my Derby celebration.
It sounds delicious, Sally!
These bars are amazing and so easy!! I will never make Kentucky Derby Pie again, too much work!
Yay! Thank you for making them, Cindy! And I agree -- they are SO easy!
My bars are cooling right now. Can't wait to serve them to my book club. I feel a true Derby bar should include a couple tablespoons of Kentucky boubon which I added along with a tablespoon of flour. We'll see how that works!
Hi Susan! You are so right, traditional Derby bars do often have Kentucky bourbon. What fun! Enjoy your book club meeting and thank you so much for trying the bars 💕.
Yummy! I followed the recipe and they were delicious. Perfect for Derby Day!
Ky gal here! 35 mins wasn’t near enough time for the center of mine to set. They were still very jiggly in the middle after 35. I turned the temp down to 325 and covered with foil loosely for 10 additional minutes. Foil prevents burning while cooking longer.
Hi Ky gal! Thank you for updating me on the baking time, Lisa. As you know, all ovens are a bit different— it is so helpful to know how long it took in your oven. I’ve upped the baking time a bit on the recipe to accommodate that! Wishing I were in Kentucky today!
It was a beautiful day, despite the rain predictions. We spent it at the lakehouse with our neighbors decorating our golf carts & parading thru the neighborhoods, eating yummy food and placing little $1 bets on the “derby pots.” These bars were a HUGE HIT! Ty for sharing them.
Hi Lisa! I'm a tiny bit jealous! Thank you for sharing your day... in Kentucky... and how you celebrated. I was sad not to be there this year, but all of the festivities were fun to watch too. I kept wondering if the rain would come just in time for the race. And I'm thrilled the Derby Bars were a hit! Thank you for making them!
Can I use a premade store-bought unrolled crust?
Hi Laura! I've not tried making these bars with a store-bought rolled crust. It's a great idea though! If you try it, I'd love to hear how it turns out.
I made these for a Derby party at our neighbors’ tomorrow. They are in the oven now, but look like a hit already.
Yay! I have a batch in the oven right now too— have fun tomorrow!
Is unsalted butter used for both the crust AND the filling. I couldn’t find it specifically listed on the recipe-may have overlooked it.
Hi Dawn- yes, unsalted butter for both. However, I made this recipe using salted butter last week and it worked fine too.
Easy to make and delicious. Made in the a.m., put in the fridge to cool prior to cutting into bars for a 4:30 get together. Recommend!
Why double the butter from original recipe? Wouldn’t it make the crust fall apart like a shortbread cookie.
Hi Lynn, that hasn’t been the case for me. I like the thicker crust.