Easy Carolina Pecan Bars

If you like gooey-sweet bars with a toasty pecan top and a buttery shortbread base, these Carolina Pecan Bars are exactly why I keep flour on the counter and a jar of pecans in the pantry. They’re nutty, sticky, and somehow both homey and a little fancy — great for potlucks, weeknight dessert emergencies, or when you need to bribe someone with sugar.

My husband eats the edges like it’s a competitive sport and the kids demand a “pecan quota” before bedtime. This started as a recipe my grandma scribbled on a napkin (not kidding), and now it’s our go-to when company pops by or when I want something that screams comfort without a three-day effort. Once I accidentally swapped half the corn syrup for maple syrup and—surprise—it was better. Still working on getting him to stop dunking them in coffee, but I allow it.

Kitchen Talk

MORE EASY DESSERT RECIPES...

DESSERT

Easy Iron Skillet Apple Pie Recipe

DESSERT

Gingerbread Whoopie Pies Recipe

DESSERT

Easy Mexican Wedding Cookies

DESSERT

Pecan Pie Bread Pudding Recipe

I always underbake the base by a minute because life is short and I like my shortbread to still feel like a tiny pillow under the caramel. Once I forgot to toast the pecans and the top was kinda flat — lesson learned: toast the nuts, your kitchen will smell like heaven and the flavor pops. Also, parchment paper is your friend here unless you like using a hammer to free bars from the pan. When I swapped part of the corn syrup for maple (see above), it tasted woodsy and adult — a real mood shift.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour and plain granulated sugar; nothing fancy needed. If your sugar is clumpy, give it a quick pulse in the blender.
– Fats & Oils: Real butter makes a huge difference here — salted or unsalted is fine, just adjust added salt in the recipe if you use salted.
– Nuts & Seeds: Fresh pecans are worth the splurge; check for a deep brown color and no off smells. Pre-chopped pecans save time but toast whole halves for better texture.
– Sweeteners: Light corn syrup is traditional for that glossy, gooey top; if you prefer, swap some for maple syrup but expect a deeper flavor.
– Flavor Boosts (vanilla/zest): Pure vanilla extract changes everything — skip imitation if you can. A tiny pinch of flaky sea salt on top after baking is glorious.

Prep Ahead Ideas

– Make the shortbread base the day before and keep it in the pan, wrapped tightly in plastic; bake the topping the next day so the pecans stay crunchy.
– Toast pecans ahead and store them in an airtight container at room temp for a couple of days.
– Keep melted butter and mixed syrup toppings in small jars in the fridge; bring to room temp before pouring over the base to avoid chilling the pan.
– Use shallow airtight containers or a cake carrier for storage; parchment makes lift-out and cutting so much less miserable.

✔Time-Saving Tricks

– Buy toasted pecans or toast a big batch and freeze them — they’ll keep for months.
– Use a food processor to quickly pulse the crust ingredients together so you’re not grating butter with your teeth.
– If you’re short on oven space, bake the crust and topping back-to-back on the same sheet without chilling; just watch for browning.
– Don’t rush the cooling completely — about 20–30 minutes on the counter makes cutting easier than trying to slice molten goo.

✔Common Mistakes

– Overbaking the top so it gets brittle instead of gooey — pull it when it’s golden and still slightly jiggly.
– Skipping the parchment: I’ve learned that the pan is not your enemy, but your stickiness will be if you skip the lining.
– Putting the bars in the fridge while still hot — condensation can make them soggy, so cool first.
– I once forgot to reduce the oven temp for the second bake and had a scorched perimeter; if that happens, trim the edges and pretend it’s artisanal.

What to Serve It With

– Coffee or espresso for the classic pairing — edges + coffee = surrender.
– Vanilla ice cream (a cold scoop over a warm bar is illegal in some states).
– Simple green salad with citrus vinaigrette to cut the sweetness.
– Crusty bread and sharp cheddar if you’re into dessert-and-cheese experiments.

✔Tips & Mistakes

– Let the bars cool enough to cut cleanly; warm goo is fun but messy.
– Sprinkle flaky sea salt right after you pull them from the oven.
– If the topping is too loose, bake a few more minutes; if it’s too hard, you probably left it too long.
– Use a sharp knife and wipe between cuts for prettier squares.

✔Storage Tips

Store leftover bars in an airtight container at room temperature for up to 3 days, or in the fridge for a week. They’re fine cold and actually make a sneaky breakfast if you pair one with a banana — no judgment here. For longer storage, freeze single layers separated by parchment for up to 2 months; thaw at room temp before serving.

✔Variations and Substitutions

– Swap pecans for walnuts or almonds if that’s what you have on hand — texture shifts but the idea survives.
– Use maple syrup for part of the corn syrup to deepen the flavor profile.
– Add a tablespoon of bourbon or dark rum to the topping for an adult twist.
– For a chocolate-y version, sprinkle chopped dark chocolate over the hot topping and let it melt before it sets.

Frequently Asked Questions

Easy Carolina Pecan Bars

Buttery shortbread meets a gooey pecan topping for a true Southern-style treat. They slice clean, pack well, and always disappear fast.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 16

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 10 tbsp unsalted butter melted, for crust
• ▢ 1.25 cup all-purpose flour for crust
• ▢ 0.33 cup granulated sugar for crust
• ▢ 0.25 tsp fine salt for crust
• ▢ 2.25 cup pecan halves chopped
• ▢ 0.75 cup light brown sugar packed
• ▢ 0.66 cup light corn syrup
• ▢ 3 egg large eggs room temperature
• ▢ 3 tbsp unsalted butter melted, for filling
• ▢ 1.5 tsp vanilla extract
• ▢ 2 tbsp all-purpose flour to thicken filling
• ▢ 0.25 tsp fine salt for filling

Instructions

Preparation Steps

• Heat oven to 350°F. Line a 9×13-inch pan with parchment and lightly grease.
• Whisk the crust flour, sugar, and salt in a bowl. Pour in melted butter and stir until damp crumbs form.
• Press crumbs firmly into the pan in an even layer. Dock the crust a few times with a fork.
• Bake the crust 12–15 minutes until edges turn lightly golden.
• Whisk eggs, brown sugar, corn syrup, melted butter, vanilla, and salt until smooth and glossy.
• Whisk in the flour, then fold in chopped pecans to coat evenly.
• Pour filling over the hot crust and spread the nuts into an even layer.
• Bake 22–28 minutes until the center is set with a slight jiggle and the top looks shiny.
• Cool completely in the pan. Lift out with parchment and cut into bars.

Notes

Variation: Stir 1 tbsp bourbon into the filling or drizzle cooled bars with melted dark chocolate. For a less sweet bite, swap 1/4 cup of the corn syrup with real maple syrup.

Storage: Keep bars airtight at room temperature for 2–3 days, or refrigerate up to 1 week. Freeze, well wrapped, for up to 2 months.

This recipe is an original creation inspired by classic Easy Carolina Pecan Bars flavors. All ingredient ratios and instructions are independently developed.