Southern Pecan Pie Bars

Southern Pecan Pie Bars are my go-to for holiday gatherings or whenever I want a sweet treat that tastes just like classic pecan pie but is easier to serve and eat. With a buttery shortbread base and a glossy pecan filling, these bars deliver all the old-fashioned flavors of a southern dessert table—no fork needed.

I first whipped up these bars for my book club and everyone wanted the recipe. They are now my most requested dessert for potlucks.

Ingredients

• Salted butter: brings richness to the crust and a hint of savory flavor Use high quality salted butter for the best taste
• Sugar: adds sweetness to both crust and filling Regular granulated sugar for the crust brown sugar for the filling
• Vanilla extract: deepens the flavor in the crust Go for real vanilla instead of imitation
• All-purpose flour: holds everything together Make sure to measure by fluffing then leveling off
• Pecans: supply texture and their signature buttery nutty taste Look for fresh pecans with a rich aroma and crisp bite
• Eggs: bind the filling to create custardy richness Use large eggs at room temperature for best results
• Light corn syrup: gives a gooey sheen to the filling Choose light corn syrup for classic flavor and consistency

Step-by-Step Instructions

Prepare the Baking Pan:

Line a nine by nine inch pan with parchment paper letting a little hang over the sides This makes it simple to lift the bars out later for easy cutting

Make the Shortbread Crust:

Mix melted butter sugar vanilla and flour until a sticky soft dough forms The dough should press together easily and be slightly glossy from the butter

Bake the Crust:

Press dough into the pan forming a thin even layer across the bottom Bake in a three hundred degree oven for ten to fifteen minutes until set but still pale This creates a sturdy base that will not get soggy under the filling

Mix the Filling:

In a large bowl whisk eggs then beat in brown sugar corn syrup and flour until smooth Stir in the chopped pecans so every piece gets coated This gives a chewy gooey filling with a nutty crunch

Assemble and Bake the Bars:

Once crust has cooled slightly pour the filling evenly over the top Raise oven temperature to three hundred fifty degrees and return pan to the oven Bake for twenty five to thirty minutes or until the top is golden and just slightly jiggly in the center

Cool and Chill:

Allow bars to cool fully on a rack then place pan in the refrigerator This step helps the filling firm up and makes for clean slicing

Cut and Serve:

Lift parchment and bars out of the pan Cut into even squares and savor that first bite

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You Must Know

• This dessert can be made ahead and keeps well in the fridge
• High in protein thanks to the pecans
• No need for fancy equipment just a bowl and a spoon

Pecans remind me of fall afternoons in my grandmother’s kitchen We would shell nuts by hand for these very bars and the scent as they bake still brings me home every time

Storage Tips

Keep bars stored in an airtight container in the refrigerator for up to five days They taste great cold but you can also bring them to room temperature before serving For longer storage wrap bars individually and freeze for up to three months

Ingredient Substitutions

You can use unsalted butter just add a pinch of salt to the dough If you prefer a less sweet dessert try using dark corn syrup for a more robust flavor Walnuts can stand in for pecans if needed but the flavor will be just a bit different

Serving Suggestions

Serve squares as is or top with a spoonful of whipped cream for an extra touch During holidays I arrange them on a platter with fresh orange slices and candied pecans They are perfect for packing in lunchboxes or school events

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A Short Southern History

Pecan pie itself is a classic southern dessert dating back to the late eighteen hundreds Bars like these likely gained popularity for being portable and bite sized With their roots in southern hospitality pecan desserts have a way of making any gathering feel special

Recipe FAQs

→ What makes the crust so tender?

The shortbread base uses melted, salted butter mixed with flour and sugar, creating a soft and crumbly texture.

→ How do I prevent the bars from sticking?

Lining your pan with parchment paper ensures easy removal and keeps the bars intact when slicing.

→ Can I use dark corn syrup instead?

Yes, dark corn syrup can add a deeper caramel flavor, but the traditional taste is preserved with light corn syrup.

→ What's the best way to achieve neat squares?

Chill the bars thoroughly before slicing. This helps the filling set and prevents crumbling.

→ Are these bars freezer-friendly?

Absolutely! Wrap them tightly and freeze. Thaw at room temperature before serving for best taste and texture.