If you are unfamiliar with Carolina Pecan Bars, it’s a dessert from the South.
It’s always a saying that if a recipe originates from the South is usually a tradition that has passed from one generation to another.
These bars are no different, and you will love every bite! It’s a sponge cake crumbled and loaded with butter, pecans, and tons of flavors that will stick in your tastebuds forever.
The recipe seems so simple, and it is, but you won’t believe you have to crumble the baked sponge cake and mix it with half of the cream cheese mixture to form rich and decadent bars.
One thing I am sure of, nobody can resist these indulgent treats.
Why you’ll love the recipe
It’s a modern twist on the classic pecan bars. They are richer in flavor and much tastier.
How to serve it
You can serve these bars well chilled because you want that cream cheese frosting set on top. A nice cup of coffee or tea will always work.
Ingredients needed:
FOR MAKING THE CAKE:
- Pecans
- Butter
- White sugar
- Butter
- Eggs, room temperature
- Vanilla extract
- Maple extract
- Flour
- Baking powder
- Salt
- Whole milk
FOR MAKING THE FROSTING:
- Powdered sugar
- Cream cheese
- Butter
- Vanilla extract
- Maple extract
- Milk
How to make Caroline Pecan Bars:
Step 1. First, preheat your oven to 350 F or 180 C degrees. Grease a 9×13-inch baking dish.
Step 2. In a saucepan over medium heat, melt 1 tablespoon butter and stir in the chopped pecans. Toast for 3-4 minutes and remove from heat.
Step 3. Add the granulated sugar and 1 cup of butter in a large mixing bowl. Mix until fluffy and combined.
Stir in the eggs, one at a time, mixing well between each addition. Stir in the vanilla and maple extract.
Step 4. Combine the flour, baking powder, and salt in another mixing bowl. Mix until just combined.
Step 5. Slowly add the dry ingredients to the wet ingredients and add 1 cup of whole milk. Fold in the toasted pecans.
Step 6. Transfer the batter to the prepared baking dish and bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
Step 7. Mix the powdered sugar, cream cheese, ⅔ cup butter, vanilla, and maple extract in a bowl.
Beat until smooth and add little by little milk until spreadable consistency.
While the cake is baking, make the frosting.
Step 8. When the cake is made with baking and cool enough to handle, crumble into fine crumbs. Stir ½ of the cream cheese frosting and mix until everything is combined.
Step 9. Transfer the cake crumble back into the baking dish and press into one even layer.
Step 10. Top with the rest of the cream cheese mixture and sprinkle with additional pecan pieces if desired.
Step 11. Let it cool completely, and cut it into bars. Serve and enjoy.
Make them for your special occasion and see your guests’ reactions. You will enjoy every bravo directed to you.
Caroline Pecan Bars
Ingredients
CAKE
- 1 ½ cups pecans roughly chopped
- 1 tablespoon butter
- 2 cups white sugar
- 1 cup butter two sticks
- 4 eggs room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon maple extract
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup whole milk
FROSTING
- 6 cups powdered sugar
- 12 oz cream cheese 1 ½ packages, room temperature
- ⅔ cup butter
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 1-2 tablespoons milk
Instructions
- First, preheat your oven to 350 F or 180 C degrees. Grease a 9×13-inch baking dish.
- In a saucepan over medium heat, melt 1 tablespoon butter and stir in the chopped pecans. Toast for 3-4 minutes and remove from heat.
- Add the granulated sugar and 1 cup of butter in a large mixing bowl. Mix until fluffy and combined. Stir in the eggs, one at a time, mixing well between each addition. Stir in the vanilla and maple extract.
- Combine the flour, baking powder, and salt in another mixing bowl. Mix until just combined.
- Slowly add the dry ingredients to the wet ingredients and add 1 cup of whole milk. Fold in the toasted pecans.
- Transfer the batter to the prepared baking dish and bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Mix the powdered sugar, cream cheese, ⅔ cup butter, vanilla, and maple extract in a bowl. Beat until smooth and add little by little milk until spreadable consistency. While the cake is baking, make the frosting.
- When the cake is made with baking and cool enough to handle, crumble into fine crumbs. Stir ½ of the cream cheese frosting and mix until everything is combined.
- Transfer the cake crumble back into the baking dish and press into one even layer.
- Top with the rest of the cream cheese mixture and sprinkle with additional pecan pieces if desired.
- Let it cool completely, and cut it into bars. Serve and enjoy.
Can you make it ahead?
You can make it ahead and freeze it for up to 3 months. You can serve these pecan bars anytime a guest comes over.
Storage instructions
Because there is a lot of sugar in the recipe, these will be stored in the fridge for up to 5 days or frozen to keep them fresh when thawed.
Variations and substitutes
Instead of pecans, you can use walnuts, hazelnuts, or even almonds will work perfectly.
