Southern Pecan Bar

Here’s a simple twist on the classic Southern Pecan Pie – Pecan Bars! Start with a tender crust, freshly baked and ready to serve as a delectable vessel to hold that creamy filling full of crunchy toasted pecans. A delicious addition to any dessert buffet!

Pecan pie is a tradition on most Southern tables. But there are other avenues to achieve that nutty decadence and this is one such path.

The crust is very simple with just four ingredients – flour, powdered sugar, a dash of kosher salt and creamy butter. It comes together quickly with a pastry blender. Then the tender crust is topped with a luscious filling, very similar to the one we use when making my Mom’s pecan pie. Dark brown sugar, whole eggs, corn syrup, butter and pure vanilla extract provide that familiar foundation for a generous helping of lightly toasted pecans.

With a quick whisk it’s ready in about 5 minutes then it’s off to the oven!

Pecan bars can be made a day or two before you need them making them an ideal dessert for a stress free get together. Creamy, crispy nutty goodness in every bite!

Southern Pecan Bars

For the crust:

2 cups flour

¾ cup butter, 1-½ sticks, room temperature

⅔ cup powdered sugar

⅛ teaspoon kosher salt

In a large bowl, whisk the flour together with the powdered sugar and kosher salt.

Cut the butter into smaller pieces, about 1 tablespoon each, and toss into the flour mixture.

Using a pastry blender, work the butter into the flour until it looks like coarse meal.

Pour the crust mixture into a 9” x 13” baking dish that has been sprayed with a cooking spray*. Press the dough evenly into the bottom of the baking dish and about 1″ up the sides.

Bake the crust in a 350-degree oven for 20 minutes or until it is set. Let the crust cool for about 15 minutes. While the pastry cools make the filling.

For the pecan filling:

1 cup dark brown sugar

4 extra-large eggs, room temperature

1 cup corn syrup

¼ cup butter, melted

1 teaspoon pure vanilla extract

⅛ teaspoon kosher salt

2 cups chopped pecans, lightly toasted

In a large bowl whisk the brown sugar with the eggs, corn syrup, butter, vanilla extract and kosher salt.

Stir in the pecans.

Pour the filling over the top of the pastry crust.

Bake for 30 to 35 minutes or until the filling is just set in the center. Cool the pecan bars in the baking pan set on a wire rack. Once completely cool, cut into bars.

Some notes: Lining the baking dish with parchment paper allows you to lift the bars out of the pan for easier cutting. We keep a roll of Kirkland Signature parchment paper in our pantry. https://amzn.to/3TNi1Dh Make sure you spray the parchment paper as well as the pan. Vegalene is our favorite cooking spray. https://amzn.to/3ZNEwMs

You can use an instant read thermometer to check the internal temperature of the filling to make certain it’s set. And for a cleaner cut, you can chill the bars before cutting.

Makes about 18 to 24 bars.

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