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.
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Servings:
Ingredients
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.