Classic Southern Baked Pecan 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 developed and reviewed.

A rich and buttery shortbread crust topped with a gooey pecan filling, baked into portable bars perfect for any occasion. This Southern-inspired recipe, ready in about 70 minutes, layers all-purpose flour, unsalted butter, granulated 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 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.

Prep: 20 min Cook: 50 min Serves 24 Southern cuisine 210 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Bakeware worth owning for recipes like this → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Step 2: In a mixing bowl, beat 3/4 cup softened unsalted butter with 1/2 cup granulated sugar until light and fluffy.
  3. 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.
  4. Step 4: Bake the crust for 15 minutes until set and just starting to brown at the edges, then remove from oven.
  5. 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.
  6. Step 6: Stir in 1 1/2 cups chopped pecans, then pour this filling evenly over the warm crust.
  7. Step 7: Bake for an additional 30-35 minutes until the filling is set and golden brown.
  8. 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.

Related recipes