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

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

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

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

Seasonal Adaptations

Great in the fall with freshly harvested pecans Try swapping vanilla for maple extract in winter for a deeper flavor For spring brunch cut bars small and top with a dollop of lemon zest whipped cream

Success Stories

I have seen these bars disappear faster than any other sweet at neighborhood potlucks Kids love the gooey filling and adults always ask for the recipe My friend Susan made them for Thanksgiving and turned them into a new family tradition

Freezer Meal Conversion

For make ahead convenience wrap bars tightly and freeze in a single layer Once solid you can transfer to a bag for easy grabbing Later just thaw at room temperature and cut

Whether you bake these bars for family holidays or friendly potlucks, they're always a hit. Enjoy every decadent bite and share a piece of Southern tradition.

Common Questions About Recipes

→ How do I get a tender crust?

Using melted, salted butter in the crust ensures a soft, crumbly foundation for each square.

→ What's the best way to cut neat bars?

Chill the bars before slicing and use a sharp knife, wiping clean between cuts for straight edges.

→ Can I substitute dark corn syrup?

Yes, dark corn syrup provides a deeper caramel flavor, though light syrup keeps the classic southern notes.

→ Is it necessary to line the pan?

Lining with parchment paper makes removal easy and helps keep squares intact when cutting.

→ Are these bars freezer-friendly?

Absolutely—wrap tightly and freeze. Thaw at room temperature for best taste and texture.

→ Can I use walnuts instead of pecans?

Walnuts can be used but will lend a different flavor; pecans are traditional for a southern twist.