Southern Pecan Pie Bars

Southern pecan pie bars are my secret weapon for parties and gatherings when I want everyone to feel spoiled with a slice of classic southern goodness in hand-held form. With a crumbly shortbread crust and glossy caramel pecan topping these bars are pure comfort and taste like a warm hug from a southern grandmother. No pie crust fussing no forks and no fancy equipment—just the unbeatable combination of buttery pastry and gooey nuts that always disappears fast.

I first whipped these up for a book club and by the end of the night I had to print out the recipe for everyone. They are now my top pick when anyone wants something sweet and truly southern.

Ingredients

• Salted butter: gives richness and structure to the crust Use the best quality salted butter for a flavorful base
• Sugar: sweetens both the shortbread and the filling Choose granulated for the dough and brown sugar for that caramel like filling depth
• Vanilla extract: brings warm flavor throughout the layers Real vanilla makes a real difference here
• All purpose flour: forms the backbone of the base Always fluff and level your scoops for accuracy
• Pecans: deliver signature southern texture with buttery crunch Choose pecans that are fresh smelling and snap cleanly when broken
• Eggs: add richness and set the gooey pecan filling Room temperature eggs combine best and create a smooth custardy finish
• Light corn syrup: makes the filling glossy and chewy Pick the clear golden kind for that classic bakery look

Instructions

Prepare The Baking Pan:

Line a nine inch square pan with parchment leaving extra paper over two edges so you can lift the bars out once cooled This trick guarantees easy release and tidy portions

Make The Shortbread Crust:

Mix melted butter granulated sugar vanilla and flour with a sturdy spoon or spatula The mixture should become a soft glossy dough Press it evenly and firmly into your lined pan making sure to reach every corner for a uniform base

Bake The Crust:

Bake at three hundred degrees Fahrenheit for ten to fifteen minutes The crust should look set but not browned This creates a tender yet sturdy layer that stays crisp under the sticky filling

Mix The Filling:

In a large bowl whisk eggs lightly then blend in brown sugar corn syrup and flour until smooth and lump free Fold chopped pecans into the mixture so every nut gets coated for even distribution and maximum nutty bite

Assemble And Bake The Bars:

Pour the pecan mixture over your parbaked crust spreading out so it covers every inch Bump the oven up to three hundred fifty degrees and bake another twenty five to thirty minutes When done the top will be golden and just set with a tiny jiggle in the center

Cool And Chill:

Let the pan cool on a wire rack until room temperature then cover and refrigerate This essential step allows the filling to firm up for perfect slicing with no oozy mess

Cut And Serve:

Using the parchment ends carefully lift the slab from the pan Cut into even squares Use a sharp knife and wipe it clean after each cut for neat bakery style edges

Pecans are hands down my favorite nut and cracking them by hand as a kid in my grandmother’s kitchen brings back the best memories. Baking these bars always fills my house with the same sweet scent of toasted nuts and caramel that means fall and family gatherings.

Storage Tips

Once cooled store in a sealed container in the fridge for up to five days They are even delicious chilled If you want to keep them longer wrap bars individually and freeze for up to three months They thaw quickly so you can always have a treat on hand

Ingredient Substitutions

Unsalted butter can be swapped in with a pinch of salt stirred into the dough For a deeper flavor try dark corn syrup instead of light Just know the bars will be a bit richer If pecans are out of reach walnuts work as a substitute though the flavor will be slightly different

Serving Suggestions

These bars are perfect just as they are but you can pile them with a dollop of whipped cream or vanilla bean ice cream for an extra special treat For holidays I love setting them on a platter with sugared orange slices or a handful of glazed pecans Their sturdy texture makes them ideal for lunchboxes or as a handheld snack at a picnic

A Short Southern History

The roots of pecan pie go back over a hundred years as a southern classic Bars like these grew from a need for desserts that travel well and feed a crowd Nothing says welcome to my home in the South like sharing a tray of pecan bars with friends and family

Trust me—if you bring these bars to a gathering expect everyone to ask for the recipe. Make a batch ahead to enjoy laid-back southern sweetness any time.

Your Recipe Questions Answered

→ How do I get a tender crust?

Melted, salted butter mixed with flour and sugar forms a soft, crumbly shortbread base that's both rich and tender.

→ What's the best way to keep bars from sticking?

Lining your baking pan with parchment paper ensures easy removal and helps bars slice cleanly.

→ Can I use dark corn syrup instead of light?

Dark corn syrup can add a deeper caramel flavor, but light corn syrup delivers the classic, familiar taste.

→ How do I cut tidy squares?

Chill bars thoroughly before cutting for neat edges. Use a sharp knife and wipe between slices for best results.

→ Are these bars freezer-friendly?

Yes, wrap bars well and freeze for up to three months. Thaw at room temperature before serving for best texture.