This recipe for Sorghum Pecan Bars was created by Chadwick Boyd of Lovely & Delicious Enterprises, Inc. It’s his spin on his Great Great Aunt Francis’ recipe. For a modern twist, he omits the piecrust and pours the filling into a baking sheet to create bars. He loves the time-saving aspect of this technique. If you’re looking to up the Southern factor, Chadwick recommends adding sorghum instead of molasses and add a pinch of black pepper to balance out the sweetness. Serve these bars at your Derby party.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.