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.

By Chaddwick Boyd; Copyright © 2017 Lovely & Delicious Enterprises, Inc.


Credit: Tom Smith

Recipe Summary test

Makes 18 - 24 bars


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees.

  • Spray a 10"x15" rimmed baking sheet with cooking spray.

  • 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).

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

  • 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.

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

  • 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.

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

Testing Note

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