Bourbon-Infused Derby Pie Bars

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A rich Kentucky classic dessert featuring a gooey chocolate and walnut filling with a splash of bourbon in a buttery shortbread crust. This American-inspired recipe, ready in about 55 minutes, layers unsalted butter, granulated sugar, light brown sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 12 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a large bowl, cream together 1 cup softened unsalted butter, 1 cup granulated sugar, and 1/2 cup packed light brown sugar using an electric mixer until light and fluffy, about 3 minutes.
  2. Step 2: Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract and 3 tablespoons bourbon whiskey until well combined.
  3. Step 3: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
  4. Step 4: Fold in 1 cup semisweet chocolate chips and 1 cup chopped walnuts evenly throughout the batter.
  5. Step 5: Spread the batter evenly into a greased 9x9 inch baking pan, smoothing the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no raw batter.
  6. Step 6: Let cool completely in the pan on a wire rack before cutting into bars. Serve at room temperature for a gooey, bourbon-infused treat.

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