Quick Southern Style 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.

Buttery shortbread crust topped with a gooey pecan filling, baked into portable bars perfect for any occasion. This Southern American-inspired recipe, ready in about 60 minutes, layers all-purpose flour, light brown sugar, unsalted butter 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 350 calories and feeds 12, 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: 15 min Cook: 45 min Serves 12 Southern American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a medium bowl, stir 1 1/4 cups all-purpose flour, 1/4 cup light brown sugar, and 1/4 tsp salt together. Pour in 1/2 cup melted unsalted butter and mix until crumbly. Press mixture evenly into the bottom of a greased 9x13-inch baking pan.
  2. Step 2: Bake crust for 15 minutes until lightly golden and set, then remove from oven.
  3. Step 3: In a large bowl, whisk 2 large eggs, 3/4 cup light brown sugar, 1 cup corn syrup, and 1 tsp vanilla extract until smooth.
  4. Step 4: Stir 1 1/2 cups chopped pecans into the filling mixture, then pour evenly over the hot crust.
  5. Step 5: Return pan to oven and bake for 25-30 minutes until filling is bubbly and set at the edges but slightly soft in the center.
  6. Step 6: Cool bars completely in the pan on a wire rack before cutting into 12 squares.

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