For an extra nutty flavor, toast the pecans lightly before chopping. If Golden Eagle syrup is unavailable, substitute with dark corn syrup or molasses for a similar flavor profile. Store leftover bars in an airtight container at room temperature for up to 3 days.
Southern Pecan Pie Bars
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PREP TIME20 mins
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COOK TIME45 mins
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TOTAL TIME2 hrs 5 mins
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SERVING24 People
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VIEWS30
Indulge in the quintessential taste of the South with these irresistible Pecan Pie Bars. A delightful twist on the classic pie, these bars feature a buttery shortbread crust topped with a rich, gooey pecan filling. Perfect for any occasion, these bars are sure to be a crowd-pleaser.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol51 mg
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Fiber2 g
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Protein4 g
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Saturated Fat6 g
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Sodium201 mg
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Sugar9 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, ensuring a 2-inch overhang on at least two sides. Generously spray the parchment paper with baking spray. (Prep time: 5 minutes)
02
StepIn a food processor, combine the flour, cold butter, powdered sugar, and salt. Pulse 6-7 times until the mixture resembles coarse crumbs. Transfer to the prepared pan and press firmly into an even layer. (Prep time: 10 minutes)
03
StepBake in the preheated oven until the shortbread crust is lightly golden brown, approximately 20 minutes. Remove from the oven and place on a wire rack to cool slightly. (Bake time: 20 minutes)
04
StepIn a large bowl, whisk together the eggs, light brown sugar, melted butter, flour, and salt until well combined. Stir in the Golden Eagle syrup until fully incorporated. Gently fold in the chopped pecans. (Prep time: 10 minutes)
05
StepPour the pecan mixture evenly over the warm shortbread crust. (Prep time: 2 minutes)
06
StepReturn the pan to the oven and bake until the filling is set, about 25-30 minutes. The center should be slightly firm to the touch. (Bake time: 25-30 minutes)
07
StepRemove from the oven and let cool completely in the pan for at least 1 hour. Once cooled, run a knife along the edges of the pan to loosen the bars. Use the parchment paper overhang to lift the bars out of the pan. Slice into even squares and serve. (Cooling and slicing: 60 minutes)
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RECIPE REVIEWS
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Please Rate
Katelyn Wolff
Jun 25, 2025My crust didn't quite hold together. Any tips? I think I might have over-processed it.
Brice Stracke
Jun 3, 2025The recipe was easy to follow. I'll definitely be making these again.
Lambert Turner
Apr 24, 2025These are dangerously good! I had to give some away so I wouldn't eat the whole pan.
Maximo Lebsack
Mar 23, 2025These were a hit at our Thanksgiving gathering! So much easier than making a whole pie.
Percival Leuschke
Mar 4, 2025The Golden Eagle syrup really makes a difference. I couldn't find it, but my grandma had some. Delicious!
Everette Mohr
Jan 26, 2025I used maple syrup instead of Golden Eagle, and they were still amazing! A bit more of a maple flavor, obviously.