Derby Bars

The Kentucky Derby is next week, and it serves as my annual reminder to make one of my favorite desserts. I usually make my family's version of Derby pie (we're more pecan than walnut people), but to mix things up this year, I made Derby pie bars. You get all the yumminess of the pie but in bigger, more party-friendly form. Cut them into squares or fancy it up by making them into rounds with a biscuit or cookie cutter and topping with a little bourbon vanilla whipped cream (whisk 1/2 cup heavy cream, 1 tablespoon bourbon vanilla extract and 1 tablespoon confectioners' sugar). Enjoy with a mint julep or a glass of milk.

Derby Pie Bars
Recipe adapted from The Kitchn

For the shortbread crust:
1/4 cup powdered sugar
1 cup all-purpose flour
Pinch of salt
1/2 cup (1 stick) cold unsalted butter, cubed

For the filling:
12 tablespoons (1 + 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
3 eggs
3/4 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons bourbon vanilla extract
1 1/2 cups chocolate chips
1 1/2 cups chopped pecans

Preheat oven to 350° F. To make the crust, combine the powdered sugar, flour and salt in a food processor. Add cubes of butter and pulse until it resembles coarse cornmeal. (You can also use your fingers or a pastry cutter to incorporate the butter.) Firmly pat the mixture into the bottom of a 9x13 baking dish. Bake the crust for about 20 minutes until just lightly golden. To make the filling, cream the butter and sugar until light and fluffy. Add the eggs, flour, salt and bourbon vanilla and continue to mix until well combined. Fold in the chocolate chips and pecans. Pour batter over partially baked crust. Bake until filling is set and the top is light golden brown, 30 - 35 minutes. Allow bars to cool for at least 30 minutes before cutting into squares. Serve with vanilla ice cream or whipped cream. Bars will keep in an airtight container for 3 to 4 days.