You know, every time I think of these Southern Pecan Pie Bars, I’m transported back to my grandmother’s kitchen. She always had a little something sweet baking, and during the holidays, it was always pecan pie. But let’s be honest, a whole pie is a commitment, right? That’s where these Southern Pecan Pie Bars come in! They deliver all that amazing pecan pie flavor in an easier, more shareable, and dare I say, even more delicious form.
I remember one Thanksgiving, I was tasked with bringing dessert, and I was determined to make my grandmother’s pecan pie. Well, let’s just say the crust was… a disaster. Rock hard and completely unyielding. After what felt like an eternity, I was looking for easy pecan pie bars recipe ideas and came across a recipe for Southern Pecan Pie Bars, and it was a game-changer.
Honestly, that was my “aha!” moment. Why struggle with a finicky pie crust when you could have a buttery, crumbly shortbread crust that’s just as good, if not better? And that’s how my family became obsessed with these Southern Pecan Pie Bars. They’re perfect for potlucks, bake sales, or just a cozy night in with a cup of coffee.
These easy pecan pie bars fit perfectly into my busy life because they’re relatively quick to make, and they can be made ahead of time. I usually bake them on a Sunday afternoon, and we snack on them throughout the week (if they last that long!).
My cooking philosophy is simple: good food should be accessible, joyful, and shared with loved ones. And these Southern Pecan Pie Bars embody that perfectly.
So, are you ready to get baking? Let’s do this! I promise, you’ll love how easy and satisfying these Southern Pecan Pie Bars are. And if you love this recipe, you have to try my Salted Maple Pecan Pie Bars for a delicious twist!
What You’ll Need for This Southern Pecan Pie Bars
Alright, let’s gather our ingredients. Don’t worry, most of these are pantry staples, and you can easily find them at your local grocery store. For these Southern Pecan Pie Bars it’s all about quality!
- For the Shortbread Crust:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- For the Pecan Filling:
- 1 cup (2 sticks) unsalted butter, melted
- 1 1/2 cups packed light brown sugar
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup light corn syrup
- 2 teaspoons vanilla extract
- 3 cups pecan halves, roughly chopped
I always use good quality butter in my Southern Pecan Pie Bars. It really makes a difference in the flavor and texture of both the crust and the filling. I prefer unsalted so I can control the amount of salt in the recipe.
When making Southern Pecan Pie Bars, you can find pecan halves at most grocery stores, especially around the holidays. But if you’re having trouble finding them, you can also order them online. If you want to save a bit of time, you can even buy pre-chopped pecans. I’ve also found that using a good quality vanilla extract really helps to elevate the flavor of the filling. It adds a warmth and depth that you just can’t get with imitation vanilla.
Here’s a Southern Pecan Pie Bars trick I learned from my grandmother: toast the pecans lightly before adding them to the filling. It brings out their nutty flavor and makes them even more delicious. Just spread them on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, or until they’re fragrant.
For a cost-saving tip, watch for sales on pecans around Thanksgiving and Christmas. Stock up and freeze them! They keep well in the freezer for several months. Also, if you’re feeling adventurous, you can experiment with different types of nuts in your pecan bars. Walnuts or almonds would also be delicious.
For storing leftover ingredients for your Southern Pecan Pie Bars, keep your flour and sugar in airtight containers in a cool, dry place. And remember, softened butter is key for a good shortbread crust, so make sure to take it out of the refrigerator about an hour before you start baking.
Now that we have all of our ingredients ready, let’s get to the fun part!
Let’s Make This Southern Pecan Pie Bars Together
Okay, deep breaths! It’s easier to bake Southern Pecan Pie Bars than you might think. Here’s how we’ll do it:
- Preheat and Prep: First, preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Trust me, you don’t want these babies sticking!
- Make the Shortbread Crust: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the salt. Gradually add the flour, mixing until just combined. The dough will be crumbly, and that’s okay!
- Press the Crust: Press the dough evenly into the prepared baking pan. Use your fingers or the bottom of a measuring cup to create a smooth, even layer. Don’t worry if it’s not perfect; it’ll all come together in the oven.
- Bake the Crust: Bake the crust for 18-20 minutes, or until it’s lightly golden brown. While the crust is baking, let’s get started on the filling!
- Make the Pecan Filling: In a medium bowl, whisk together the melted butter, brown sugar, and salt until well combined. Beat in the eggs one at a time, then stir in the corn syrup and vanilla extract.
- Add the Pecans: Gently fold in the chopped pecans. Make sure they’re evenly distributed throughout the filling.
- Pour and Bake: Once the crust is ready, pour the pecan filling evenly over the hot crust.
- Bake the Bars: Bake for 25-30 minutes, or until the filling is set and golden brown. The center should be slightly firm to the touch. I learned the hard way with Southern Pecan Pie Bars that underbaking leads to a gooey mess. Nobody wants that!
- Cool Completely: Let the Southern Pecan Pie Bars cool completely in the pan before cutting into squares. This is crucial! If you try to cut them while they’re still warm, they’ll fall apart. This is the hardest part!
In my kitchen, Southern Pecan Pie Bars usually take about an hour from start to finish, including baking time. While the Southern Pecan Pie Bars is cooking, I usually tidy up the kitchen, put on some music, or maybe even sneak in a quick chapter of my book.
Your Southern Pecan Pie Bars should smell like warm butter, toasted pecans, and sweet vanilla. It’s one of my favorite scents in the world! And don’t worry if the top of the filling cracks a little; that just adds to the rustic charm.
A family-tested Southern Pecan Pie Bars shortcut: buy pre-made shortbread crust! While homemade is always best, store-bought crust can save you a lot of time, especially during the busy holiday season.
If you want to take your shortbread pecan pie bars to the next level, you can sprinkle a little sea salt over the top after they come out of the oven. The saltiness complements the sweetness of the filling perfectly. And be sure to check out The Gracious Wife’s Southern Pecan Pie Bars for more inspiration.
How I Love to Serve This Southern Pecan Pie Bars
Okay, so the Southern Pecan Pie Bars are baked, cooled, and ready to be devoured! But how do you serve them to really make them shine? Let me share a few of my favorite ways.
My family loves this Southern Pecan Pie Bars when I serve them with a scoop of vanilla ice cream. The cold ice cream is the perfect contrast to the warm, gooey filling. Sometimes I’ll even add a drizzle of caramel sauce or a sprinkle of chopped pecans for extra indulgence.
Go-to side dishes for these Southern Pecan Pie Bars include a dollop of whipped cream or a dusting of powdered sugar. A simple cup of coffee or tea is also a great accompaniment. The bitterness of the coffee cuts through the sweetness of the bars perfectly.
This Southern Pecan Pie Bars is perfect for Thanksgiving, Christmas, potlucks, bake sales, or just a cozy night in. They’re so versatile and always a crowd-pleaser.
For presentation, I like to cut the bars into neat squares and arrange them on a platter. You can also dust them with powdered sugar or drizzle them with melted chocolate for an extra touch of elegance. If you’re serving them at a potluck, consider cutting them into smaller bite-sized pieces for easier snacking.
If you have extra Southern Pecan Pie Bars (which is rare in my house!), you can store them in an airtight container at room temperature for up to 3 days. Or, you can freeze them for longer storage. Just wrap them individually in plastic wrap and then place them in a freezer bag.
Seasonal variations of Southern Pecan Pie Bars that I’ve tried include adding a sprinkle of cinnamon or nutmeg to the filling during the fall and winter months. In the spring and summer, I like to add a little bit of orange zest to brighten up the flavor.
Friends always ask for this Southern Pecan Pie Bars recipe! I’ve even had people offer to pay me to make them a batch. It’s that good! For another crowd pleasing option, check out these Halloween Oreo Brownie Bars.
Your Southern Pecan Pie Bars Questions Answered
Alright, let’s tackle some common questions about these Southern Pecan Pie Bars. I’ve made these so many times, I’ve learned a thing or two!
- Q: My shortbread crust is too crumbly. What did I do wrong?A: Don’t worry, that’s totally normal! The shortbread crust is supposed to be crumbly. Just press it firmly into the pan, and it will come together in the oven. You know what I do when my Southern Pecan Pie Bars crust is too crumbly? I add a tablespoon of cold water and mix it in with my hands until it comes together. Works like a charm!
- Q: My pecan filling is too runny. How can I fix it?A: Make sure you’re baking the bars long enough. The filling should be set and slightly firm to the touch. If it’s still runny, bake it for a few more minutes, checking it every 5 minutes until it’s done.
- Q: Can I use a different type of nut in this recipe?A: Absolutely! Walnuts, almonds, or even hazelnuts would be delicious in these pecan bars. Just make sure to chop them roughly before adding them to the filling.
- Q: Can I make these bars ahead of time?A: Yes, you can! In fact, I think they taste even better the next day. Just store them in an airtight container at room temperature.
- Q: My bars are sticking to the pan. How can I prevent this?A: Make sure you grease and flour the pan thoroughly before pressing in the crust. You can also line the pan with parchment paper, leaving an overhang on the sides, for easy removal. This is a lifesaver!
- Q: Can I freeze these pecan pie squares?A: Yes! Wrap them individually in plastic wrap and then place them in a freezer bag. They’ll keep in the freezer for up to 2 months. Just thaw them at room temperature before serving.
- Q: What if I don’t have corn syrup?A: You can substitute with honey or maple syrup, but it will change the flavor slightly. I prefer corn syrup for that classic Southern Pecan Pie Bars flavor.
My family loves when I add a little bourbon to the filling! It adds a warm, boozy kick that’s perfect for the holidays. And my blog readers have told me that they’ve had success using a gluten-free flour blend for the shortbread crust. So, feel free to experiment and make these Southern Pecan Pie Bars your own!
My Final Thoughts on This Southern Pecan Pie Bars
These Southern Pecan Pie Bars are more than just a dessert; they’re a little piece of my heart. They remind me of my grandmother’s kitchen, the holidays, and the joy of sharing good food with loved ones.
My Southern Pecan Pie Bars Pro Tips:
- Toast the Pecans: Lightly toasting the pecans before adding them to the filling brings out their nutty flavor and makes them even more delicious.
- Don’t Overbake: Overbaking will result in dry, crumbly bars. Bake them until the filling is set and slightly firm to the touch.
- Cool Completely: Let the bars cool completely in the pan before cutting into squares. This is crucial for preventing them from falling apart.
Southern Pecan Pie Bars Variations I’ve Tried:
- Chocolate Chip Pecan Pie Bars: Add 1 cup of chocolate chips to the pecan filling. My kids love this version!
- Bourbon Pecan Pie Bars: Add 2 tablespoons of bourbon to the pecan filling. It adds a warm, boozy kick that’s perfect for the holidays.
- Salted Caramel Pecan Pie Bars: Drizzle the bars with salted caramel sauce after they come out of the oven.
My husband loves the bourbon version, while my kids are partial to the chocolate chip. I love them all!
I truly hope you’ll give these Southern Pecan Pie Bars a try. They’re easy to make, incredibly delicious, and perfect for any occasion. And remember, cooking is all about having fun and experimenting. Don’t be afraid to get creative and make this recipe your own. You can also find more pecan pie bars recipe ideas online!
So, go ahead, gather your ingredients, put on some music, and get ready to bake up a batch of these amazing Southern Pecan Pie Bars. I can’t wait to hear what you think! And if you’re looking for an easier alternative, you can try this pecan pie bars recipe using store bought crust. Happy baking!
Southern Pecan Pie Bars
These Southern Pecan Pie Bars are a delightful twist on the classic pie, offering a buttery shortbread crust and a rich, gooey pecan filling. Perfect for a sweet treat any time of day!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 3-4 tablespoons ice water
- For the Filling:
- 1 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup corn syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves, roughly chopped
Instructions
- Make the Crust: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.
- Press the dough evenly into the bottom of a 9×13 inch baking pan lined with parchment paper. Prick the crust all over with a fork.
- Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until lightly golden.
- Make the Filling: In a large bowl, whisk together the brown sugar, melted butter, corn syrup, eggs, vanilla extract, and salt until smooth.
- Stir in the chopped pecans.
- Pour the filling over the pre-baked crust.
- Bake for another 25-30 minutes, or until the filling is set and golden brown.
- Let cool completely in the pan before lifting out using the parchment paper and cutting into bars.
Notes
Serve these pecan pie bars with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.