Southern-Style Pecan Pie Bars with Bourbon Drizzle

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 rich pecan pie filling and finished with a warm bourbon caramel drizzle. This Southern-inspired recipe, ready in about 75 minutes, layers all-purpose flour, unsalted butter, powdered 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 420 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: 20 min Cook: 55 min Serves 12 Southern cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a food processor, pulse 1 1/2 cups all-purpose flour with 3/4 cup cold unsalted butter, 1/4 cup powdered sugar, and 1/4 tsp salt until mixture resembles coarse crumbs.
  2. Step 2: Press the crumb mixture evenly into the bottom of a 9x13-inch baking pan and bake for 15 minutes until the crust is lightly golden.
  3. Step 3: In a bowl, whisk 1 cup corn syrup, 1 cup packed brown sugar, and 3 large eggs until smooth; stir in 1 tsp vanilla extract and 2 cups chopped pecans.
  4. Step 4: Pour the pecan filling over the hot crust and bake for an additional 35-40 minutes until the filling is set and slightly puffed.
  5. Step 5: While bars bake, combine 1/2 cup granulated sugar and 1/4 cup heavy cream in a small saucepan over medium heat; stir until sugar dissolves, then simmer for 5 minutes until thickened.
  6. Step 6: Remove from heat and carefully whisk in 2 tbsp bourbon; let cool slightly.
  7. Step 7: Once bars are cool, cut into squares and drizzle with bourbon caramel sauce before serving.

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