Spiced Southern 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 rich, gooey pecan filling infused with cinnamon and vanilla, baked into easy-to-serve bars. This Southern American-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 220 calories and feeds 16, 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 16 Southern American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Line a 9x9-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Step 2: In a food processor, pulse 1 1/4 cups all-purpose flour, 1/4 cup powdered sugar, 1/4 tsp salt, and 1/2 cup cold cubed unsalted butter until mixture resembles coarse crumbs.
  3. Step 3: Press the crumb mixture evenly into the bottom of the prepared pan and bake for 15 minutes until edges are lightly golden.
  4. Step 4: Meanwhile, whisk together 3/4 cup light corn syrup, 3/4 cup packed light brown sugar, 3 large eggs, 1 tsp vanilla extract, and 1/2 tsp ground cinnamon in a large bowl until smooth.
  5. Step 5: Stir 1 1/2 cups chopped pecans into the filling mixture until evenly coated.
  6. Step 6: Pour the pecan filling over the warm crust and return to the oven. Bake an additional 35-40 minutes until the filling is set and the top is bubbly and golden.
  7. Step 7: Let bars cool completely in the pan on a wire rack before lifting out with parchment paper and slicing into 16 squares.

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