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.
1 cup White Lily Flour
2/3 cup light brown sugar
1 teaspoon Kosher salt
1 1/2 tablespoons unsalted butter
1 cup sorghum
1 large egg
1 cup hot water
1 teaspoon baking soda
1 1/2 cups chopped pecans
1 teaspoon freshly cracked black pepper
How to Make It
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.
This recipe was not tested by the Southern Living Test Kitchen.