Yield
Makes 18 - 24 bars

How to Make It

Step 1

Preheat the oven to 400 degrees.

Step 2

Spray a 10”x15” rimmed baking sheet with cooking spray.

Step 3

Mix together the flour, brown sugar, salt in a medium mixing bowl with a fork. Work the butter in until it forms small crumbles. Set aside 1/4 cup of the crumble mixture (you’ll use this to top the bars just before baking).

Step 4

Add the sorghum, egg, and 3/4 cup hot water to the mixing bowl with the remaining crumbs.

Step 5

Add the baking soda to the remaining ¼ cup hot water to activate. Pour into the mixture. Mix well with a wooden spoon. Stir in the pecans and black pepper.

Step 6

Pour the mixture into the baking sheet. Top with the reserved crumbs. Place in the oven on the middle rack.

Step 7

Bake for 10 minutes. Then, turn the temperature down to 350 degrees. Bake for another 25-30 minutes until a knife comes out clean in the center and the sides pull away from the edge of the baking sheet.

Step 8

Place on a wire rack to cool for 20-30 minutes. Cut into 1 1/2”-2” bars.

Chef's Notes

This recipe was not tested by the Southern Living Test Kitchen.