Carolina Pecan Bars Recipe
Southern charm in every bite—these Carolina Pecan Bars feature buttery cake, toasted pecans, and creamy maple frosting for a decadent, crowd-pleasing treat.
Servings
Ingredients
For the Cake:
- 1 ½ cups pecans roughly chopped
- 1 tablespoon unsalted butter for toasting pecans
- 2 cups granulated sugar
- 1 cup unsalted butter 2 sticks, softened
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon maple extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup whole milk
For the Frosting:
- 6 cups powdered sugar
- 12 oz cream cheese 1 ½ packages, room temperature
- ⅔ cup unsalted butter softened
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 1 –2 tablespoons milk
Instructions
Prepare the Pan and Oven:
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
Toast the Pecans:
- In a small skillet, melt 1 tablespoon of butter over medium heat. Add the chopped pecans and stir for 3–4 minutes until fragrant and lightly toasted. Remove from heat and allow to cool.
Prepare the Batter:
- In a large mixing bowl, cream together the granulated sugar and 1 cup of softened butter until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and maple extracts.
Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt.
Mix Wet and Dry Ingredients:
- Gradually add the dry mixture to the creamed mixture, alternating with the milk. Stir just until combined, then fold in the toasted pecans.
Bake the Cake:
- Pour the batter into the prepared baking dish and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
Prepare the Frosting:
- In a large bowl, beat together powdered sugar, cream cheese, ⅔ cup softened butter, vanilla, and maple extract until smooth. Add milk, a tablespoon at a time, until desired spreadable consistency is achieved.
Assemble the Bars:
- Once cooled, divide the cake into two halves. Crumble one half into a large bowl and stir in one-quarter of the frosting. Repeat with the second half. Press the cake mixture evenly back into the baking dish.
Frost and Finish:
- Spread the remaining frosting evenly over the pressed cake. If desired, garnish with additional pecans. Refrigerate for at least 4 hours, or overnight, until set. Slice into bars and serve chilled.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum. Ensure that the baking powder and other ingredients, such as vanilla and maple extracts, are certified gluten-free.