Classic Southern Baked Pecan Pie Bars
A rich and buttery shortbread crust topped with a gooey pecan filling, baked into portable bars perfect for any occasion. This southern-inspired desserts ready in about 70 minutes layers all-purpose flour, granulated sugar, divided large eggs 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 210 calories and feeds 24, 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.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup (1 1/2 sticks), softened unsalted butter
- 1/2 cup granulated sugar
- 3, divided large eggs
- 3/4 cup light corn syrup
- 3/4 cup packed light brown sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups chopped pecans
Instructions
- Step 1: Preheat oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Step 2: In a mixing bowl, beat 3/4 cup softened unsalted butter with 1/2 cup granulated sugar until light and fluffy.
- Step 3: Add 1 1/2 cups all-purpose flour and 1/4 tsp salt, mixing until combined and crumbly; press this mixture evenly into the bottom of the prepared pan.
- Step 4: Bake the crust for 15 minutes until set and just starting to brown at the edges, then remove from oven.
- Step 5: Meanwhile, in a separate bowl, whisk 2 large eggs, 3/4 cup light corn syrup, 3/4 cup packed light brown sugar, and 1 tsp vanilla extract until smooth.
- Step 6: Stir in 1 1/2 cups chopped pecans, then pour this filling evenly over the warm crust.
- Step 7: Bake for an additional 30-35 minutes until the filling is set and golden brown.
- Step 8: Cool completely in the pan on a wire rack, then use the parchment overhang to lift bars out and cut into 24 squares.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Classic Southern Baked Pecan Pie Bars take to make?
Total time is about 70 minutes (20 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Classic Southern Baked Pecan Pie Bars?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Classic Southern Baked Pecan Pie Bars?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Classic Southern Baked Pecan Pie Bars for a different number of people?
The recipe is written for 24 servings. Multiply each ingredient by (your serving target / 24). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Classic Southern Baked Pecan Pie Bars?
Southern desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
